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.
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
ZESTY CRAB CAKES
These lightly spiced crab cakes get their flavor from hot pickled peppers, cayenne pepper, paprika, and cayenne pepper.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Time 35m
Number Of Ingredients 14
Steps:
- Line a baking sheet with parchment paper; sprinkle with 2 tablespoons cornmeal. Whisk next 9 ingredients in a large bowl. Gently mix in crab, peppers, and breadcrumbs.
- For each crab cake, shape 1/3 cup crab mixture into a patty; place on prepared sheet. Sprinkle with remaining cornmeal. Cover with plastic wrap; refrigerate 15 minutes.
- Heat oil in a skillet over medium-high heat. Cook crab cakes in batches, 4 to 5 minutes per side. Serve with lemon.
MINI CRAB CAKES WITH CURRIED TARTAR SAUCE
My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Provided by Maria Connors
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
- Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
- Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
- Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
- Serve with curried tartar sauce.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g
CRAB CAKES WITH TARRAGON SAUCE
I like these with the tarragon sauce. My wife, Glenda doesn't; she prefers hers plain. If you aren't a big tarragon lover, leave it out, and you have Crab Cakes with Tartar Sauce. Prep time includes setting time.
Provided by Toby Jermain
Categories Crab
Time 1h50m
Yield 8 crab cakes
Number Of Ingredients 19
Steps:
- Prepare Tarragon Sauce first.
- Combine all ingredients in a small bowl.
- If too thick, add skim milk or yogurt to thin.
- Season to taste with salt and pepper.
- Refrigerate, covered, to allow flavor to develop while crab cakes are being prepared.
- Crab Cakes: Combine crab, 1/4 cup breadcrumbs, mayonnaise, green onion, mustard, egg white, Tabasco, salt, and black pepper.
- Form into 8 equal patties.
- Place remaining breadcrumbs on waxed paper.
- Dredge patties in crumbs, transfer to a plate, and refrigerate, covered, for at least 1 hour.
- Heat half of olive oil in a 10" nonstick skillet.
- Add half of crab cakes; cook on one until crisp and golden, about 4-5 minutes.
- Turn over, and cook an additional 3-4 minutes.
- Repeat with other half of cakes.
- Sprinkle with chopped chives.
- Serve with sauce and lemon wedges.
Nutrition Facts : Calories 124.1, Fat 3, SaturatedFat 0.5, Cholesterol 43.1, Sodium 523.5, Carbohydrate 9.4, Fiber 0.7, Sugar 1.9, Protein 14.6
ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE
This recipe is from a catering company from Savannah. GA where my friend worked for a long time ago. It is delicious and easy to prepare. I have made only a few changes from the original recipe especially to the tartar sauce. Try it!
Provided by Brazilianflavor in
Categories Crab
Time 2h20m
Yield 10 cakes, 10 serving(s)
Number Of Ingredients 22
Steps:
- Tartar Sauce:.
- Combine all the ingredients listed for the tartar sauce in a small bowl.
- Cover and refrigerate until ready to serve.
- Crab Cakes:.
- In a medium bowl mix together all the ingredients listed for the crab cake except the cornflakes.
- Let it rest in the fridge for at least 1 hour being max 4 hours.
- Preheat the oven to 400°F Gently roll the patties in the crushed cornflakes.
- Transfer the cakes to a baking sheet and top each with 1/2 teaspoon of butter.
- Bake for 10 minutes then flip and bake for another 10 minutes or until crispy.
Nutrition Facts : Calories 290.5, Fat 21.3, SaturatedFat 3.3, Cholesterol 72.1, Sodium 852.4, Carbohydrate 16.4, Fiber 0.3, Sugar 4.6, Protein 9.5
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
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