THE ULTIMATE CRAB CAKES
Provided by Tyler Florence
Categories appetizer
Time 35m
Yield 4 to 6 servings
Number Of Ingredients 22
Steps:
- Make the crab cakes first so they have time to firm up in the refrigerator before you cook them.
- Heat a 2-count of olive oil in a frying pan over medium heat. Add the onion and garlic and cook for 5 to 7 minutes, until the onion gets kind of caramelized. Dump that into a bowl and fold in the crabmeat, bread crumbs, mayonnaise, egg white, lime juice, and cilantro, mixing just until well blended. Season with salt and pepper. Shape the mixture into 6 fat crab cakes. Put them on a plate, cover, and stick them in the refrigerator to chill.
- To serve, heat a 3-count of olive oil in a large saute pan over medium heat. Add the crab cakes and cook for about 4 minutes each side until nice and crisp. Serve on torn butcher paper with fresh lemon wedges and Garlic Aioli with Celery Root.
- Mince garlic and make into paste using the side of your knife. Hint: to make this go faster add a bit of salt to the garlic and continue mashing with the side of your knife.
- Place the paste in a large bowl and add: the sour cream, mayonnaise, celery seed, lemon juice, and oil. Season well with salt and freshly ground black pepper. Fold in the shredded celery root and chives. Give it a final taste and adjust seasoning, if necessary.
FIRECRACKER CRAB CAKES
These crab cakes are quick and easy and have a nice spicy kick that you can adjust to suit your tastes.
Provided by Kellygrrrl
Categories Crab Cakes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat; cook the green onions, carrot, red bell pepper, and parsley in the hot oil until the green onions are softened, about 10 minutes.
- Combine the green onion mixture with the crabmeat and black beans in a large mixing bowl. Stir the egg, bread crumbs, and mayonnaise into the mixture until evenly mixed; divide into 12 approximately equal portions and shape into patties. Refrigerate the patties until set, about 1 hour.
- Heat the canola oil in a large skillet over medium-high heat; fry the patties in the hot oil until browned and cooked through, about 5 minutes per side.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 32.4 g, Cholesterol 94.2 mg, Fat 13.7 g, Fiber 7.4 g, Protein 20.2 g, SaturatedFat 2.5 g, Sodium 758 mg, Sugar 3.5 g
FIRECRACKER CRAB CAKES
These crab cakes are quick and easy and have a nice spicy kick that you can adjust to suit your tastes.
Provided by Kellygrrrl
Categories Crab Cakes
Time 1h45m
Yield 6
Number Of Ingredients 11
Steps:
- Heat the olive oil in a skillet over medium heat; cook the green onions, carrot, red bell pepper, and parsley in the hot oil until the green onions are softened, about 10 minutes.
- Combine the green onion mixture with the crabmeat and black beans in a large mixing bowl. Stir the egg, bread crumbs, and mayonnaise into the mixture until evenly mixed; divide into 12 approximately equal portions and shape into patties. Refrigerate the patties until set, about 1 hour.
- Heat the canola oil in a large skillet over medium-high heat; fry the patties in the hot oil until browned and cooked through, about 5 minutes per side.
Nutrition Facts : Calories 328.1 calories, Carbohydrate 32.4 g, Cholesterol 94.2 mg, Fat 13.7 g, Fiber 7.4 g, Protein 20.2 g, SaturatedFat 2.5 g, Sodium 758 mg, Sugar 3.5 g
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