OYSTER CRACKER CRAB CAKES
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.
THANKSGIVING DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL
Provided by Craig Claiborne With Pierre Franey
Categories appetizer
Time 50m
Yield 6 servings
Number Of Ingredients 21
Steps:
- Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
- Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
- Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
- Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
- Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
- Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
- Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
- Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
- Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
- Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
- When ready to cook, preheat the oven to 375 degrees.
- Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams
DEVILED CRAB WITH OYSTERS BAKED ON THE HALF SHELL
Provided by Craig Claiborne And Pierre Franey
Categories appetizer
Time 40m
Yield Six servings
Number Of Ingredients 21
Steps:
- Pick over the crab meat, removing and discarding any shell or cartilage that may remain.
- Heat the butter in a large skillet and add the garlic, onion and diced peppers. Cook, stirring, until the mixture is wilted. Add the dry mustard, chopped green herbs and cayenne pepper. Stir to blend.
- Sprinkle with the flour and stir to blend. Add the cream gradually, stirring rapidly with a wire whisk. Cook until thickened. Remove the pan from the heat.
- Stir in the spicy brown mustard, and when blended, add the crab meat. Stir gently to blend.
- Add the lemon juice and egg yolks, salt and pepper to taste, and stir to blend.
- Scrape the mixture into a mixing bowl and let stand until thoroughly cool. The mixture may be refrigerated overnight if desired.
- Combine the oysters and oyster liquor in a saucepan and bring to the simmer. Simmer about 30 seconds or until the edges of the oysters start to curl. Line a dish with absorbent toweling. Using a slotted spoon, scoop the oysters from their cooking liquid and spoon them onto the paper. Discard the cooking liquid.
- Place the oysters in the refrigerator until thoroughly cool. They may be covered and refrigerated overnight.
- Rinse the oyster shells and pat them dry. Divide the crab-meat mixture into two portions. Fill the oyster shells with equal amounts of half of the crab mixture. Make a slight indentation in the center of each bit of filling. Place one oyster into each indentation.
- Top each oyster with equal portions of the remaining crab mixture and smooth over the top, rounding it as necessary. Pour the fresh bread crumbs into a dish. Press the crab-and-oyster-filled shells into the bread crumbs to coat the tops thoroughly. Arrange the shells on a baking sheet.
- When ready to cook, preheat the oven to 375 degrees.
- Place the baking sheet in the oven and bake 15 minutes or more or until the filling is piping hot throughout and nicely browned on top. Serve with tartar sauce.
Nutrition Facts : @context http, Calories 565, UnsaturatedFat 11 grams, Carbohydrate 36 grams, Fat 25 grams, Fiber 2 grams, Protein 48 grams, SaturatedFat 11 grams, Sodium 1168 milligrams, Sugar 3 grams, TransFat 0 grams
CRAB AND OYSTER COMPANY CASSEROLE
This recipe came from a Cambridge, Maryland Fire Department cook book of the 1960s. My mother used to make it almost everytime we had company. Her children liked it so much they put it into the cookbook they put together for our parent's 50th Wedding Anniversary.
Provided by Balto Bonnie
Categories Crab
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Drain oysters and reserve liquor.
- Cook oysters in melted butter till edges just begin to curl. Remove from heat.
- Add crab meat and fold gently.
- Add Old Bay, salt, pimento, crushed red pepper flakes, and 1/4 cup fresh parsley.
- Gently sir in rice and wild rice. Set aside.
- In another bowl, combine soup, sherry, reserved oyster liquor and mix well.
- Turn mixture into well greased 2 quart casserole.
- Pour liquid over mixture.
- Top with ham. Sprinkle with parsley. Dot with butter.
- Bake at 350 till heated through, approximately 25-30 minutes.
Nutrition Facts : Calories 679.3, Fat 13.9, SaturatedFat 6.3, Cholesterol 117.2, Sodium 925.5, Carbohydrate 80.7, Fiber 2.7, Sugar 2.6, Protein 30.3
DORSEY'S FISH & OYSTER HOUSE CRAB CAKES
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
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
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