EMERIL'S CRAB CAKES
Steps:
- Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside.
- In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper.
- Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.
- Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour.
- Serve chilled. The slaw can be made (or chilled) 3 hours ahead.
- Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.
GULF COAST CRAB CAKES
I looked through all the crab cake recipes and was horrified that all of them seemed to have mayo in them. This is a recipe passed down through my family through word of mouth for a long time. The measurings are guesses since we never wrote em down, we just observe and cook till they taste good. Hope yall like em!
Provided by Jessica K
Categories Crab
Time 1h
Yield 10-12 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in skillet and start to saute crab meat, onion, garlic, bell pepper.
- Add lemon.
- Add salt/pepper/ and old bay to taste.
- Cook about 5-6 min or unitl white and opaque and looks done and cooked through.
- If unsure cook another 2 minutes.
- Dump into large bowl and let cool for about 10 minute After cooled crack egg onto it, dont have to beat it, and mix it and bread crumbs into crab mixture.
- It should be wet feeling and able to shape into a patty.
- you should not be able to see very much bread crumbs, but if you think you don't have enough put 1/4 cup more into it.
- Shape into patties, to help hold shape put on cookie sheet and freeze for about 20-30 minute Believe me this works wonders, also helps for stuffed shrimp too, if you wanna pull out some shrimp and stuff em just butterfly em, put on the cookie sheet and freeze, then batter em and fry em after freezing.
- Melt butter. put enough oil in skillet to help cover bottom of pan (oil is so butter won't burn).
- Take out patties from freezer and start frying em up.
- I'm sorry if measurements aren't precise but these are soo easy you really can guess and not mess up on em that badly!
- have fun!
Nutrition Facts : Calories 161.5, Fat 8.9, SaturatedFat 3.7, Cholesterol 68.8, Sodium 252.6, Carbohydrate 9.6, Fiber 0.8, Sugar 1.4, Protein 10.6
COSSIE SNYDER CRAB CAKES RECIPE - (4/5)
Provided by Dottiejk
Number Of Ingredients 12
Steps:
- Gently sort through crab to find and remove any shells. Try not to break the basic lumps of crab. Set aside. In a mixing bowl, combine and blend all of the other ingredients. With your hands or a soft spatula, gently fold the mixture into the crab meat Again, try not to break up the lumps. Divide crab meat into 6 equal parts and then form into patties. Place in metal pan and add about 1/4 inch water to the bottom of the pan. Saute in skillet or broil the crab cakes for about 15 minutes, keeping a close watch on them. The water in the pan turns to steam and helps keep the crab cakes more moist. If the water evaporates before the crab cakes are completely heated, add a little more water.
SWEET CORN CRAB CAKES
These quick and easy melt in your mouth crab cakes are even better with sweet corn kernels. Dip them in this fabulous remoulade and they are sure to please even the fussiest of eaters!
Provided by 2koolkidz
Categories Crab
Time 1h10m
Yield 10-12 cakes
Number Of Ingredients 15
Steps:
- Cakes:.
- Add all ingredients together in a medium bowl until well combined.
- Refridgerate for 1 hour so the mixture will hold "cake" shape.
- Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
- Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
- Remoulade:.
- Mix all ingredients together in a small bowl and plate with crab cakes.
Nutrition Facts : Calories 218.8, Fat 12, SaturatedFat 1.9, Cholesterol 84.4, Sodium 620.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 13.1
CRAB & SWEET CORN CAKES
Provided by Pete Evans
Categories Shellfish Vegetable Appetizer Side Backyard BBQ Seafood Crab Corn Summer Grill Grill/Barbecue Party Sugar Conscious Pescatarian Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 4
Number Of Ingredients 11
Steps:
- Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
- Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
- Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.
CRAB & CORN CAKES WITH CHILLI DIPPING SAUCE
Throw out the takeaway menu and make these easy snacks at home
Provided by Sarah Cook
Categories Dinner, Snack, Starter
Time 25m
Yield Makes 10
Number Of Ingredients 11
Steps:
- Tip the egg, flour, garlic and coriander stalks into a food processor with a third of the corn. Whizz to a smooth paste. Mix with the remaining corn, crab, half the spring onions and some seasoning.
- Stir together the sauce ingredients. Cover a tray with kitchen paper. Heat 5cm depth oil in a large, heavy saucepan - it's ready when a cube of bread browns in 30-40 secs. Drop in dessertspoons of the corn mix, then fry for 2-3 mins, turning, until golden and crisp. Lift onto kitchen paper. Keep warm. Repeat with the remaining mix. Serve the hot cakes sprinkled with the last of the spring onion and the dipping sauce alongside.
Nutrition Facts : Calories 149 calories, Fat 8 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 6 grams sugar, Fiber 1 grams fiber, Protein 4 grams protein, Sodium 0.64 milligram of sodium
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