LOUISIANA DEVILED CRAB CAKES
From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.
Provided by Oolala
Categories Crab
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
- Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
- Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Nutrition Facts : Calories 505.2, Fat 31.4, SaturatedFat 14, Cholesterol 228, Sodium 909.3, Carbohydrate 23.3, Fiber 1.8, Sugar 2.7, Protein 31.7
LOUISIANA DEVILED CRAB CAKES
Categories Pepper Shellfish Quick & Easy Halloween Mardi Gras Lunch Crab Spring Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 2 (light main course) servings
Number Of Ingredients 15
Steps:
- Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
LOUISIANA CRAB CAKES
Coat fresh crabmeat patties with cracker crumbs and brown them in oil to make these Louisiana Crab Cakes. Serve them with a tangy mustard sauce for a superb seafood entrée. Louisiana Crab Cakes bring the Big Easy home.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
- Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
- Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 150 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
DEVILED CRAB CAKES
Make and share this Deviled Crab Cakes recipe from Food.com.
Provided by CookinNEatinGal
Categories Crab
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a med-sized saucepan.
- Sauté celery, onion, and green pepper, until tender.
- Add mustard and Worcestershire sauce.
- Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
- Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
- Mold with medium ice cream scoop into crab cakes.
- Sprinkle with remaining breadcrumbs.
- Broil to cook 30 minutes.
- •To prepare these deep-fried:
- Beat 2 eggs with 1/2 cup milk.
- Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
- Deep fry at 375°F, until golden brown.
LOUISIANA DEVILED CRAB CAKES
These crab cakes are flavored with the 'holy trinity' of Cajun cooking: onion, green bell pepper, and celery. Serve them with a helping of coleslaw or a green salad.
Provided by Allrecipes Member
Time 40m
Yield 2
Number Of Ingredients 15
Steps:
- Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Nutrition Facts : Calories 487.5 calories, Carbohydrate 22.8 g, Cholesterol 208.9 mg, Fat 32.4 g, Fiber 1.9 g, Protein 26.4 g, SaturatedFat 14.3 g, Sodium 1530.8 mg, Sugar 2.2 g
THE COACH HOUSE'S DEVILED-CRAB CAKES
In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. "I have found that the dish has almost as many versions as clam chowder and fried chicken," Mr. Claiborne said. These deviled-crab cakes are from the Coach House, at 110 Waverly Place in Greenwich Village, a space now occupied by Babbo. The crab cakes are made with fresh lump crab meat, and the recipe yields a spicy cake that is "admirably moist in the center and crisp on the exterior."
Provided by Craig Claiborne
Categories appetizer
Time 1h50m
Yield 10 servings as first course, 5 as main course
Number Of Ingredients 19
Steps:
- Pick over crab meat, removing all shell and cartilage. Leave in largest pieces possible. If pasteurized meat is used, drain all liquid that has accumulated. Put crab meat in mixing bowl.
- Heat 2 tablespoons of butter in saucepan and add onion and celery. Cook, stirring often, until wilted. Let cool. Add onion mixture to crab. Add 2 1/2 tablesooons of bread crumbs, chopped parsley, salt and pepper. Blend egg yolk with mustard and cream and add it. Add Worcestershire sauce, mayonnaise, Tabasco sauce and lemon juice.
- Blend mixture gently, taking care to avoid breaking up crab lumps. Refrigerate for at least 30 minutes or until quite cold. If mixture is not cold, it will not shape properly.
- Put flour in flat-rimmed dish. Put lightly beaten egg with milk in another dish and remaining bread crumbs in a third.
- Shape mixture into 10 balls of equal size, pressing to make mixture adhere. Dip balls in flour, then in egg mixture and then in crumbs. Crab mixture is extremely delicate and must be handled with care to prevent its falling apart. As crab cakes are made, pat to flatten with great care, using spatula and fingers. Transfer carefully to dish and return to refrigerator for at least 30 minutes.
- Heat remaining 3 tablespoons butter in skillet and cook crab cakes, handling cautiously, about 5 minutes on a side until nicely browned and piping hot. Serve, if desired, with green sauce on side.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams
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