Firecracker Crab Cakes Recipes

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THE ULTIMATE CRAB CAKES



The Ultimate Crab Cakes image

Provided by Tyler Florence

Categories     appetizer

Time 35m

Yield 4 to 6 servings

Number Of Ingredients 22

Extra-virgin olive oil
1 onion, finely minced
4 garlic cloves, finely minced
1 1/2 pounds jumbo lump crabmeat
1 1/2 cups fresh bread crumbs (made from 4 or 5 slices white bread with the crusts removed and processed in food processor)
2 tablespoons mayonnaise, plus more if needed
1 large egg white
1/2 lime, juiced
1/4 cup freshly chopped cilantro leaves, plus whole leaves, for garnish
Kosher salt and freshly cracked black pepper
Kosher salt and freshly cracked black pepper
1 recipe Garlic Aioli with Celery Root, for serving, recipe follows
Lemon wedges, for garnish
2 cloves garlic
1/2 cup sour cream
1 cup mayonnaise
1 tablespoon celery seed
1 lemon, juiced
1/4 cup extra-virgin olive oil
Kosher salt and freshly ground black pepper
About 2 cups shredded celery root, shredded using the grater attachment of a food processor or a mandoline
2 tablespoons freshly chopped chives

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



Firecracker Crab Cakes image

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

1 tablespoon olive oil
1 bunch green onions, sliced
1 large carrot, shredded
1 red bell pepper, diced
1 bunch chopped fresh parsley
2 (6 ounce) cans crabmeat, drained
1 (14 ounce) can black beans, drained and rinsed
1 egg
1 cup bread crumbs
½ cup spicy mayonnaise
½ cup canola oil

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



Firecracker Crab Cakes image

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

1 tablespoon olive oil
1 bunch green onions, sliced
1 large carrot, shredded
1 red bell pepper, diced
1 bunch chopped fresh parsley
2 (6 ounce) cans crabmeat, drained
1 (14 ounce) can black beans, drained and rinsed
1 egg
1 cup bread crumbs
½ cup spicy mayonnaise
½ cup canola oil

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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