Herbed Jersey Royal Crab Cakes Recipes

HERBED JERSEY ROYAL CRAB CAKES

Steps:

• Put the potatoes in a pan, cover with water, add 1 tsp salt and bring to the boil. Cook for 12-15 mins or until tender enough to smash. Leave to cool.
• Heat 1 tbsp of the oil in a frying pan and add the fennel seeds, fennel, chilli and garlic followed by the spring onions. Gently cook for 3-5 mins until fragrant but not coloured. During the last minute, add the samphire.
• In a bowl, mash the potatoes until well broken down, then combine with the crabmeat, herbs, spring onion mix, cayenne, lemon zest and mayo. Season and mix until well combined, then chill for 30 mins.
• Heat oven to 200C/180C fan/gas 6. Oil your hands and shape the mixture into eight palm-sized patties and dip in plenty of flour. Be careful, as they are quite fragile and sticky - a good way to do this is on a tray lined with baking parchment. If you have time, put in the fridge to set for 30 mins before cooking. Heat the remaining oil in a non-stick frying pan and fry for 2-3 mins on each side until crisp and golden. Transfer to an oiled baking tray and finish in the oven for 5 mins. Serve with mayo, some watercress tossed with the remaining herbs, and the lemon juice with the lemon wedges on the side.

CRAB CAKES WITH HERBED MAYONNAISE

Steps:

• Spray 2 baking sheets with nonstick spray.
• Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
• Add in crabmeat, then 1 1/2 cups breadcrumbs.
• Stir in egg yolks.
• Place 2 1/2 cups breadcrumbs in a shallow bowl.
• Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
• Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
• Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
• Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.

HERBED CORNMEAL CRAB CAKES

Steps:

• In a shallow bowl, combine the first six ingredients; set aside. , In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture., In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.

HERBED CRAB CAKES

Steps:

• In a food processor, take day old bread and pulverize to make fresh breadcrumbs, this is very important, store bought breadcrumbs will not suffice here. Place aside in a bowl.
• Using on/off pulses with the same foodprocessor, finely chop the first 3 ingredients.
• Dump into a medium bowl and add the next 5 ingredients and stir to combine.
• Then add the crabmeat; toss.
• GENTLY fold in 1 cup breadcrumbs.
• Place 2 cups breadcrumbs on plate.
• Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties.
• Coat each crab cake with breadcrumbs.
• Cover; chill at least 1 hour.
• Working in batches, lighlty sautee the crabcakes in butter, until golden brown on each side.
• Transfer onto paper towel, keep warm till serving.
• Serve with Herb Sauce on side.
• Garnish with Basil or Chive Sprigs.
• Herb Sauce Preparation:.
• place all ingredients except 2 tablespoons of the capers into a blender or a food processor.
• Blend until smooth and pleasingly green.
• Pour into a bowl and stir in additional 2 tablespoons of capers.

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Steps:

• Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
• Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
• Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
• Serve immediately with remoulade.