The Coach Houses Deviled Crab Cakes Recipes

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DEVILED CRAB CAKES



Deviled Crab Cakes image

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

1/2 cup butter
1 cup celery, diced small
1 small onion, peeled, and diced small
1 small green pepper, diced small
1 tablespoon yellow mustard
1 tablespoon Worcestershire sauce
1/2 cup parsley, chopped fine
1 lb lump crabmeat
2 eggs, well beaten
2 hard-boiled eggs, diced small
2 cups breadcrumbs

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.

THE COACH HOUSE'S DEVILED-CRAB CAKES



The Coach House's Deviled-Crab Cakes image

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

1 pound fresh crab meat, preferably lump
5 tablespoons butter
1/2 cup finely chopped onion
1/2 cup finely chopped celery
2 1/2 tablespoons plus 2 cups fresh bread crumbs made from 2-day-old bread
1 tablespoon finely chopped parsley
Salt to taste if desired
1/2 teaspoon freshly ground pepper
1 egg yolk
1 1/2 teaspoons dry mustard
2 tablespoons heavy cream
1 1/2 tablespoons Worcestershire sauce
2 tablespoons mayonnaise
1/2 teaspoon Tabasco
Juice of 1/2 lemon
1 cup flour
1 egg, lightly beaten
1/2 cup milk
Green sauce (see recipe), optional

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

CAPTAIN BUDDY'S DEVILED CRAB CAKES



Captain Buddy's Deviled Crab Cakes image

This recipe was in the Bon Voyage section of a September 1981 issue of Bon Appetit. It was contributed by Buddy's Seafood Restaurant in Charleston, North Carolina. For a traditional low country feast, serve with hush puppies and crisp,creamy coleslaw.

Provided by Leslie in Texas

Categories     Crab

Time 1h5m

Yield 8-10 serving(s)

Number Of Ingredients 12

1/2 cup unsalted butter (1 stick)
1 cup finely chopped celery
1 cup finely chopped green pepper
1/2 cup finely chopped onion
2 lbs fresh crabmeat, picked over for shells and flaked
4 hard-boiled eggs, finely chopped
1 cup mayonnaise
3/4 cup crushed soda cracker (saltines)
2 tablespoons minced fresh parsley
salt & freshly ground black pepper
hot pepper sauce
3 -4 tablespoons milk (optional)

Steps:

  • Preheat oven to 350 degrees.
  • Melt butter in large skillet over medium heat.
  • Add celery,green pepper and onion and cook, stirring constantly until vegetables are soft, about 5 minutes. Do not let vegetables brown.
  • Add crabmeat,chopped egg,mayonnaise,cracker crumbs and parsley and toss lightly.
  • Season to taste with salt,pepper and hot sauce.
  • (If mixture seems too thick, stir in milk one tablespoon at a time.).
  • Butter scallop, blue crab shells or individual ramekins.
  • Fill evenly with crab mixture.
  • Bake until tops are golden brown, about 30 to 35 minutes.
  • Serve immediately.

Nutrition Facts : Calories 390.6, Fat 25.9, SaturatedFat 9.8, Cholesterol 211, Sodium 657.6, Carbohydrate 15.1, Fiber 0.9, Sugar 3.3, Protein 24.2

LOUISIANA DEVILED CRAB CAKES



Louisiana Deviled Crab Cakes image

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

1/4 cup onion, finely chopped
1/4 cup green bell pepper, finely chopped
3 tablespoons celery, finely chopped
3 tablespoons unsalted butter
1 large egg
1 tablespoon sour cream
1/2 teaspoon dry mustard
1/2 teaspoon Worcestershire sauce
1/8 teaspoon cayenne
1/8 teaspoon salt
2 tablespoons scallions, thinly sliced
16 saltines, finely ground
1/2 lb lump crabmeat, jumbo, picked over
1 tablespoon vegetable oil

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

BAKED DEVILED CRAB CAKES



Baked Deviled Crab Cakes image

Make and share this Baked Deviled Crab Cakes recipe from Food.com.

Provided by Mercy

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon vegetable oil
1 green bell pepper, chopped
1 onion, chopped
1 celery rib, chopped
1 lb imitation crabmeat, flaked
1/2 cup breadcrumbs
1 egg, beaten
1 teaspoon yellow mustard
1 tablespoon ketchup
1 tablespoon mayonnaise

Steps:

  • Preheat the oven to 400°F.
  • Coat a large baking sheet with nonstick cooking spray.
  • Heat the oil in a large skillet over high heat.
  • Add the green pepper, onion, and celery, and sauté until tender.
  • In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet.
  • Bake for 18 to 20 minutes, or until golden.
  • Serve warm.

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