201 RESTAURANT & BAR CREAM CHEESE CRAB CAKES
Source is from CDkitchen.com
Provided by malinda sargent
Categories Other Side Dishes
Number Of Ingredients 10
Steps:
- 1. Slightly saute vegetables. Cool to room temperature. Combine with remaining ingredients. Form into three-ounce cakes and coat in bread crumbs. Fry in 360-degree peanut oil for 2.5 minutes.
PALACE CAFE CRABMEAT CHEESECAKE
Steps:
- Preparing the Pecan Crust:
- Preheat oven to 350 degrees F.
- Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
- Preparing the Filling:
- Preheat oven to 300 degrees F.
- In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
- Preparing the Meuniere Sauce and Garnish:
- Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
- Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
- To serve:
- Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.
ULTIMATE CRAB CAKES
We combined lump crab meat with Swiss cheese, red bell pepper, mayo and Dijon mustard for pub-worthy crab cakes that can be ready in just 35 minutes.
Provided by Arlene Cummings
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
- Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
- In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.
Nutrition Facts : ServingSize 1 Serving
CREAMY CRAB CHEESECAKE
A savory appetizer cheesecake such as this one, dotted with tender crabmeat, is sure to grab the attention and tempt the taste buds of party guests. It's an elegant spread that you make ahead, so there's no last-minute fuss.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 20-24 appetizer servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.
Nutrition Facts : Calories 114 calories, Fat 9g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAB CAKES
Steps:
- Put oven rack in middle position and preheat oven to 425°F.
- Cook scallion, bell pepper, and garlic in 2 tablespoons butter in a 1-quart heavy saucepan over moderate heat, stirring, 1 minute, then whisk in flour and cook roux, stirring constantly, 1 minute. Add cream and bring to a boil, whisking. Reduce heat and simmer, whisking, 2 minutes. (Mixture will be thick.) Remove from heat and whisk 1 minute, then whisk in yolk, basil, mustard, chile sauce, lemon juice, and salt and chill, uncovered, until cooled, about 15 minutes.
- While sauce is cooling, line a tray with wax paper and butter a shallow baking pan. Pulse bread, chives, parsley, and pepper in a food processor until finely chopped and transfer mixture to a plate.
- Stir crabmeat into sauce and form into 12 (3-inch) patties, arranging them on tray.
- Gently coat each crab cake with crumb mixture and place in baking pan. Drizzle with remaining melted butter and bake until golden and hot, 8 to 10 minutes.
BART'S CRAB CAKE RECIPE
Learn how to make Bart's Crab Cake Recipe. Use an entire pound of crabmeat in this crab cake recipe to ensure all eight people get their fair share.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
- Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
- Mix mustard and remaining mayo until blended. Serve with crab cakes.
Nutrition Facts : Calories 340, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
SUPER-RICH VIRGINIA CRAB CAKES
Excellent crab cake recipe! Could be used as a main course or an appetizer. Taken from Gourmet Magazine, Feburary, 1995 issue and presented by Jessica B. Harris.
Provided by Bev I Am
Categories Crab
Time 30m
Yield 24 small crab cakes
Number Of Ingredients 9
Steps:
- In a bowl, combine crab meat and bread crumbs.
- In a small bowl, whisk eggs well and add cream, whisking.
- Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
- In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
- Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
- Serve crab cakes warm.
- Makes 24 crab cakes.
SUPER-RICH VIRGINIA CRAB CAKES
Provided by Jessica B. Harris
Categories Milk/Cream Cocktail Party Crab Pan-Fry Gourmet
Yield 24 small crab cakes
Number Of Ingredients 9
Steps:
- In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
- In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.
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