Pearl Oyster Bar Crab Cakes With Sweet Corn Ragout Recipes

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CRAB & SWEET CORN CAKES



Crab & Sweet Corn Cakes image

Provided by Pete Evans

Categories     Shellfish     Vegetable     Appetizer     Side     Backyard BBQ     Seafood     Crab     Corn     Summer     Grill     Grill/Barbecue     Party     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Serves 4

Number Of Ingredients 11

8 ounces cooked crabmeat
2 green onions, thinly sliced
1 red serrano chile, finely chopped
1 tablespoon roughly chopped fresh cilantro leaves
1/2 cup all-purpose flour
1/2 cup cornstarch
2 eggs, beaten
1/2 cup canned corn kernels, drained
2/3 cup crème fraîche or sour cream, to serve
sweet chile sauce, to serve (see note)
lime wedges, to serve

Steps:

  • Lightly mix the crab, green onions, chile and cilantro in a bowl and season with salt and freshly ground black pepper.
  • Sift the flour and cornstarch into a separate bowl. Add 2/3 cup cold water and the eggs and whisk until smooth. Stir in the crab mixture and corn kernels. The mixture should have the consistency of heavy cream.
  • Set up the outdoor grill for direct-heat cooking over medium-high heat. Place a griddle, plancha or piastra suitable for use on an outdoor grill on the grill to preheat. Grease the griddle with some oil. Spoon small amounts of the batter onto the griddle and cook for 3 minutes on each side or until golden. Serve with crème fraîche, sweet chile sauce and lime wedges.

OYSTER CRACKER CRAB CAKES



Oyster Cracker Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 20m

Number Of Ingredients 9

¼ cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice, plus wedges for serving
¼ teaspoon Kosher salt
Pinch cayenne pepper
1 cup oyster crackers, crushed
1 pound crab meat, picked over for shells
¼ cup canola oil

Steps:

  • 1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.
  • 2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.
  • 3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.
  • 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
  • *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY



Cornbread Crab Cakes By Lawrence Page Recipe by Tasty image

Here's what you need: prepared cornbread, red pepper, green onion, mayonnaise, sour cream, fresh parsley, fresh cilantro, garlic, large eggs, old bay seasoning, olive oil, salt, pepper, fresh lump crab meat, vegetable oil

Provided by Scott Loitsch

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 15

2 cups prepared cornbread, crumbled
⅔ cup red pepper, finely diced
½ cup green onion, sliced
⅓ cup mayonnaise
1 tablespoon sour cream
¼ cup fresh parsley, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, minced
2 large eggs, beaten
1 teaspoon old bay seasoning
2 teaspoons olive oil
salt, to taste
pepper, to taste
1 lb fresh lump crab meat
vegetable oil, for frying

Steps:

  • Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
  • Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
  • Break up the crab meat into fine pieces until it is all uniform in size.
  • Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
  • Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
  • Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
  • Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
  • Transfer to a paper-towel lined plate to drain.
  • Serve with your choice of dipping sauce, or they're great just on their own!
  • Enjoy!

Nutrition Facts : Calories 461 calories, Carbohydrate 32 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 10 grams

PEARL OYSTER BAR CRAB CAKES WITH SWEET CORN RAGOUT



PEARL OYSTER BAR CRAB CAKES WITH SWEET CORN RAGOUT image

Categories     Shellfish     Fry

Yield 8 crab cakes

Number Of Ingredients 24

Crab cakes:
1 tablespoon Dijon mustard
1 tablespoon fresh lemon juice
1 teaspoon dry mustard
2 teaspoons chopped fresh chives
1/2 teaspoon hot pepper sauce (such as Tabasco)
1/2 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large eggs
2 tablespoons finely chopped seeded plum tomato
1 pound lump crabmeat, drained and shell pieces removed
7 tablespoons dry breadcrumbs, divided
1 1/2 teaspoons butter
Ragout:
1/4 cup water
2 3/4 cups fresh corn kernels (about 4 ears)
1/4 cup frozen green peas
1 1/2 cups finely chopped seeded plum tomato (about 1 pound)
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh chives
1 tablespoon butter
1/4 teaspoon salt
1/8 teaspoon black pepper

Steps:

  • To prepare crab cakes, combine first 9 ingredients in a large bowl, stirring with a whisk. Add 2 tablespoons tomato and crabmeat, tossing gently to coat. Stir in 5 tablespoons breadcrumbs. Cover and chill 30 minutes. Preheat oven to 450°. Fill a 1/4-cup measuring cup with crab mixture to form 1 patty. Remove from measuring cup; repeat procedure with remaining crab mixture to form 8 patties. Lightly dredge patties in 2 tablespoons breadcrumbs. Melt 1 1/2 teaspoons butter in large ovenproof skillet over medium-high heat. Add patties; cook 4 minutes. Turn patties; wrap handle of pan with foil. Place pan in oven; bake at 450° for 5 minutes or until patties are golden brown and thoroughly heated. To prepare ragout, bring 1/4 cup water to a boil in a medium saucepan. Add corn and peas; cook 2 minutes, stirring frequently. Remove from heat; stir in 1 1/2 cups tomato and remaining ingredients. Serve ragout with crab cakes. Yield: 8 servings (serving size: 1 crab cake and 1/3 cup ragout) NUTRITION PER SERVING CALORIES 173(28% from fat); FAT 5.4g (sat 2g,mono 1.6g,poly 0.9g); PROTEIN 15.1g; CHOLESTEROL 103mg; CALCIUM 81mg; SODIUM 462mg; FIBER 2.3g; IRON 1.7mg; CARBOHYDRATE 17.5g Rebecca Charles Cooking Light, JULY 2003

SWEET CORN CRAB CAKES



Sweet Corn Crab Cakes image

These quick and easy melt in your mouth crab cakes are even better with sweet corn kernels. Dip them in this fabulous remoulade and they are sure to please even the fussiest of eaters!

Provided by 2koolkidz

Categories     Crab

Time 1h10m

Yield 10-12 cakes

Number Of Ingredients 15

1 lb lump crabmeat
1/2 cup seasoned bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 tablespoon parsley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard, of choice
1/2 cup frozen corn kernels
1/2 teaspoon pepper
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 lemon, juice of
1 tablespoon parsley
1/2 teaspoon garlic powder

Steps:

  • Cakes:.
  • Add all ingredients together in a medium bowl until well combined.
  • Refridgerate for 1 hour so the mixture will hold "cake" shape.
  • Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
  • Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
  • Remoulade:.
  • Mix all ingredients together in a small bowl and plate with crab cakes.

Nutrition Facts : Calories 218.8, Fat 12, SaturatedFat 1.9, Cholesterol 84.4, Sodium 620.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 13.1

DORSEY'S FISH & OYSTER HOUSE CRAB CAKES



Dorsey's Fish & Oyster House Crab Cakes image

This recipe makes traditional crab cakes. Enjoy!

Provided by Dorsey Marshall, Jr.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 15m

Yield 8

Number Of Ingredients 9

1 ½ teaspoons Old Bay Seasoning™
2 tablespoons biscuit baking mix
1 tablespoon dried parsley
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 egg, beaten
¼ teaspoon Worcestershire sauce
1 pound crabmeat
2 quarts vegetable oil for frying

Steps:

  • Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  • Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 1.7 g, Cholesterol 75.1 mg, Fat 26.5 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 367.7 mg, Sugar 0.2 g

CORN AND CRAB CAKES



Corn and Crab Cakes image

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

Steps:

  • Heat one tablespoon of olive oil in a pan over medium-high heat.
  • Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
  • Stir in enough bread crumbs to bind.
  • Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
  • Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

CORNMEAL CRAB CAKES



Cornmeal Crab Cakes image

Make and share this Cornmeal Crab Cakes recipe from Food.com.

Provided by Chef Hawgwild

Categories     Crab

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 lb crabmeat (imitation is fine)
1 1/2 cups cornmeal
4 eggs
1/2 cup mayonnaise
2 tablespoons vegetable oil
1 teaspoon cayenne pepper
1 teaspoon season salt
1 teaspoon garlic powder
1 teaspoon dry mustard
2 tablespoons water

Steps:

  • In a bowl add the eggs, cornmeal, mayonnaise, and oil; mix well with a whisk.
  • Add water slowly until a batter forms (you may not have to use all the water); if its too thick add more water.
  • Whisk in pepper, salt, garlic, and mustard.
  • Chop crab meat into fine pieces, or shred and add to batter.
  • Spoon onto a hot griddle or pan and cook them like pancakes, flipping to cook both sides.

Nutrition Facts : Calories 205.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 96.5, Sodium 497.7, Carbohydrate 17.4, Fiber 1.4, Sugar 1, Protein 12.5

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