Zesty Crab Cakes Recipes

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CRABCAKES WITH ZESTY HERB TARTAR SAUCE



Crabcakes with Zesty Herb Tartar Sauce image

Provided by Nancy Fuller

Categories     appetizer

Time 30m

Yield 16 servings

Number Of Ingredients 13

1 cup oyster crackers
1/4 cup cornichons
1 tablespoon capers, drained
2 scallions, roughly chopped
Leaves from 1 sprig fresh tarragon
1 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1/4 teaspoon black pepper
1 large egg, lightly beaten
1 pound jumbo lump crabmeat
2 tablespoons olive oil
Lemon wedges, for serving

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.

SPICY CRAB CAKES



Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
  • Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
  • Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

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

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

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



Zesty Crab Cakes image

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

1/4 cup yellow cornmeal
2 tablespoons unsalted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh flat-leaf parsley
2 tablespoons fresh lemon juice, plus wedges for serving
1/2 teaspoon Worcestershire sauce
1/2 teaspoon paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon coarse salt
1 pound lump crabmeat, picked over
3 hot pickled peppers, such as Peppadew, coarsely chopped
3/4 cup plain breadcrumbs
1/4 cup vegetable oil

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.

CRAB CAKES RECIPE BY TASTY



Crab Cakes Recipe by Tasty image

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

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

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

ZESTY CRAB CAKES WITH TARRAGON TARTAR SAUCE



Zesty Crab Cakes With Tarragon Tartar Sauce image

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

16 ounces jumbo lumb crabmeat
2 egg yolks
1 cup mayonnaise
1 tablespoon Dijon mustard
1 scallion, finely chopped
1 tablespoon cilantro, finely chopped
1 teaspoon extra virgin olive oil
1/8 teaspoon cayenne pepper
1/8 teaspoon red pepper flakes
1 teaspoon fresh tarragon leaves, finely chopped
1 teaspoon Old Bay Seasoning
1 dash Worcestershire sauce
salt and pepper
crushed corn flakes, for coating
1 1/2 cups mayonnaise
3 tablespoons sweet pickled relish
1 tablespoon fresh tarragon leaf, finely chopped
1 teaspoon paprika
1 teaspoon freshly ground ginger
1 tablespoon cilantro, finely chopped
1 teaspoon lemon juice
salt and pepper

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

SPICY CRAB CAKES



Spicy Crab Cakes image

To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.

Provided by Bev I Am

Categories     Crab

Time 1h30m

Yield 4 serving(s)

Number Of Ingredients 9

1/3 cup mayonnaise
1 teaspoon mayonnaise
1 teaspoon dry mustard
1/2 teaspoon Dijon mustard
hot pepper sauce (such as Tabasco)
1/2 teaspoon bottled horseradish
1 large egg, beaten
1/2 cup saltine, finely crushed
12 ounces fresh crabmeat, picked over for shells and cartilage

Steps:

  • Preheat oven to 400 degrees F.
  • In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
  • Gently stir in the saltines and crabmeat.
  • You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
  • Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
  • Bake for 15-20 minutes , or until a light golden brown.
  • Serve immediately.
  • Variation:.
  • Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

Nutrition Facts : Calories 201.2, Fat 9.9, SaturatedFat 1.6, Cholesterol 108.4, Sodium 485.4, Carbohydrate 10.1, Fiber 0.3, Sugar 1.6, Protein 17.3

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