CRABCAKES WITH ZESTY HERB TARTAR SAUCE
Steps:
- In a food processor, pulse oyster crackers into crumbs, then transfer to a large bowl. Add the cornichons, capers, scallions and tarragon to the food processor and pulse into small pieces. Add the mayonnaise, lemon juice, mustard and pepper and pulse to combine.
- Remove 1/2 cup tartar sauce to a bowl, cover, and refrigerate. Pour the remaining tartar sauce into the bowl with the cracker crumbs and gently fold together with the egg and crabmeat. Use a 1/4-cup measure to form the mixture 16 crabcakes.
- Heat a large nonstick skillet over medium-high heat. Add the olive oil and, working in batches, cook the crabcakes until golden brown, about 1 minute per side. Serve with a dollop of the reserved tartar sauce and lemon wedges.
MINI CRAB CAKES AND CAJUN TARTAR
Provided by Trisha Yearwood
Categories appetizer
Time 1h30m
Yield 12 crab cakes
Number Of Ingredients 22
Steps:
- For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
- For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
- In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
LITTLE CRAB CAKES & HERBY TARTARE
Use crab to take your fishcakes to the next level. These are ideal for sharing and dunking in our tangy tartare sauce. If you can, use fresh crabmeat
Provided by Esther Clark
Categories Dinner, Fish Course, Lunch, Starter, Supper
Time 2h20m
Number Of Ingredients 16
Steps:
- Heat the oven to 200C/180C fan/ gas 6. Prick the potatoes all over with a fork, rub with the oil, put on a baking sheet and bake for 1 hr 30 mins, or until a knife can be easily inserted. Leave to cool a little.
- Put all the crabmeat, the lemon zest, cayenne and mustard powder into a bowl with a large pinch of salt. Halve the potatoes and scoop the flesh into the bowl. Gently fold everything together, then form into 12 small patties using your hands.
- Tip the flour into a shallow bowl, pour the egg into a second, and the breadcrumbs in a third. Dip each patty into the flour, then the egg, and finally, roll in the breadcrumbs. Put the fishcakes on a plate and chill for 10 mins.
- For the tartare sauce, combine all the ingredients in a bowl. Set aside.
- Heat the oven to 200C/180C fan/ gas 6. Heat a good glug of oil in a non-stick frying pan over a medium heat, and fry half the crab cakes for 3 mins on each side, or until golden and crisp. Transfer to a baking sheet and bake for 8-10 mins, or until cooked through.
- Serve the crab cakes on a platter with a bowl of the tartare sauce on the side for dipping.
Nutrition Facts : Calories 452 calories, Fat 26 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 18 grams protein, Sodium 0.9 milligram of sodium
CRAB CAKES WITH TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 12 crab cakes (6 servings)
Number Of Ingredients 17
Steps:
- For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days).
- For the crab cakes: Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time.
- Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours).
- Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack.
- In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes.
AUNT RUTH'S CRAB CAKES
Down home crab cakes are heavy on the crab, light on the filler.
Provided by Lisawas
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 8
Number Of Ingredients 11
Steps:
- Stir the cracker crumbs and water together in a mixing bowl. Let stand 1 minute to soften the crackers. Add the crabmeat, egg, mustard, and mayonnaise. Season with Worcestershire sauce, seafood seasoning, salt, and black pepper; stir until evenly mixed.
- Heat the vegetable oil in a large skillet over medium heat. Form the crab mixture into patties 3/4-inch thick. Cook in the hot oil until golden brown on each side and hot in the center, about 2 minutes per side. Drain on a paper towel-lined plate before serving.
Nutrition Facts : Calories 136.2 calories, Carbohydrate 5.3 g, Cholesterol 67.7 mg, Fat 6.2 g, Fiber 0.3 g, Protein 14.1 g, SaturatedFat 1 g, Sodium 564.6 mg, Sugar 0.2 g
CRAB CAKES RECIPE BY TASTY
Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge
Provided by Alix Traeger
Categories Dinner
Time 30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
- Add the crabmeat, season with salt and pepper and stir to combine.
- Add the breadcrumbs and mix just to combine.
- Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
- Coat the cakes lightly with flour, and shake off any excess.
- In a large skillet set over medium heat, melt the butter.
- Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
- Serve warm with tartar sauce and lemon wedges.
- Enjoy!
Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram
LITTLE CRAB CAKES WITH WASABI MAYONNAISE
This recipe originally came out of Redbook magazine, tweaked just slightly. Makes a great bite-size appetizer.
Provided by jaynine
Categories Crab
Time 40m
Yield 30 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
- Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
- Combine crabmeat and breadcrumbs in a medium bowl.
- In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
- Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
- Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
- Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
- Top each crab cake with a small dollop of Wasabi Mayonnaise.
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