Louisiana Jumbo Lump Crab Cakes With Roasted Corn And Chipotle Mashed Potatoes With Remoulade And Chipotle Honey Recipes

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VIRGINIA JUMBO LUMP CRAB CAKES



Virginia Jumbo Lump Crab Cakes image

A friend of mine sent me a lovely thank-you note on stationery that featured recipes. This was one of said recipes.

Provided by Virgaux78

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 13

2 lbs fresh lump crabmeat, drained
2 cups soft breadcrumbs
2 eggs, lightly beaten
1/3 cup mayonnaise
2 tablespoons mustard, coarse grain
1 tablespoon horseradish
3/4 tablespoon lemon rind, grated
1 tablespoon parsley, chopped
2 teaspoons pepper
1 teaspoon Old Bay Seasoning
1/2 teaspoon baking powder
1/4 teaspoon red pepper
1/4 cup vegetable oil

Steps:

  • Pour oil into a large skillet set on medium heat.
  • Combine remaining ingredients in a medium bowl.
  • Shape into patties.
  • Fry patties in hot oil for 3 minutes on each side.
  • Drain on paper towels.
  • Serve.

Nutrition Facts : Calories 501.2, Fat 26.1, SaturatedFat 4.2, Cholesterol 287.6, Sodium 1133.7, Carbohydrate 18.4, Fiber 1.3, Sugar 3, Protein 46.5

JUMBO LUMP CRAB CAKES



Jumbo Lump Crab Cakes image

I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.

Provided by The Big Cheese

Categories     Crab

Time 25m

Yield 4 serving(s)

Number Of Ingredients 5

1 teaspoon olive oil
1 lb large lump crabmeat
1 tablespoon whole grain mustard
1 egg, well beaten
1/2 cup mayonnaise

Steps:

  • Preheat oven to 400°.
  • Lightly brush 9x13" pan with olive oil.
  • Pick through crab meat, removing any cartilage and place in a medium bowl.
  • In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
  • Handling lightly, pat into four large cakes.
  • Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.

Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3

JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO



Jumbo Lump Crabcakes with Sweet Corn and Jalapeño image

Provided by Ti Martin

Categories     Mustard     Onion     Appetizer     Fry     Mardi Gras     Mayonnaise     Crab     Corn     Bell Pepper     Fall     Jalapeño     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (entrée) or 8 (appetizer) servings

Number Of Ingredients 21

Crabcakes:
1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)
1 small red onion, in small dice
1/2 large red bell pepper, in small dice
2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste
1/3 cup Creole mustard or other coarse mustard
2 teaspoons capers, drained and coarsely chopped
1/2 medium hard-cooked egg, diced small
1 teaspoon prepared horseradish
Kosher salt and freshly ground pepper to taste
1 teaspoon Creole Seafood Seasoning or any Creole seasoning mix, or to taste
2 tablespoons butter
Corn accompaniment:
2 tablespoons butter
3 cups freshly shucked corn kernels, about 6 ears
2 jalapeño peppers, seeds and membranes removed, in 1/8-inch dice
Kosher salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme
For serving:
1 green onion, finely sliced
Fresh thyme springs (optional garnish)

Steps:

  • Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
  • Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
  • Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
  • To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
  • Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.

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