Crab Cakes Creamy Broiled Recipes

Steps:

• Combine lemon dill sauce ingredients and chill.
• Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
• In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
• Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
• Serve with Lemon Dill Sauce.

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

Steps:

• Preheat oven broiler.
• Mix together crabmeat, bread crumbs, parsley, salt and pepper.
• Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
• Broil for 10 to 15 minutes, until lightly brown.

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.

Steps:

• In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Steps:

• Combine all except crab, and mix very well. Gently stir in crab. Divide among 4 little gratin dishes. Sprinkle top with few bread crumbs, paprika, nd dots of butter. Partially cook in microwave, then broil in oven til top is brown.