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 CAKE SAUCE
A delicious creamy sauce for your crab cakes that's a breeze to make and tastes great.
Provided by sal
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pasta Sauce Recipes Creamy
Time 1h5m
Yield 12
Number Of Ingredients 7
Steps:
- Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.
Nutrition Facts : Calories 191.1 calories, Carbohydrate 2.9 g, Cholesterol 17.4 mg, Fat 19.2 g, Fiber 0.1 g, Protein 2.6 g, SaturatedFat 5.1 g, Sodium 202.6 mg, Sugar 1.2 g
CRAB CAKES WITH CREAMY CAPER SAUCE
Provided by Bill Brett
Categories Mustard Appetizer Mayonnaise Crab Summer Pan-Fry Capers Bon Appétit Vermont Sugar Conscious Pescatarian Dairy Free Peanut Free Tree Nut Free Soy Free
Yield Makes 12 first-course servings
Number Of Ingredients 16
Steps:
- for caper sauce:
- Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
- for crab cakes:
- Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
- Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.
CRAB CAKES WITH CURRIED YOGURT SAUCE
Crab cakes are a traditional East Coast flavor; this recipe, however, gives them a Middle Eastern spin!!! They are moist and flavorful alone, but add the sauce, and WOW!
Provided by KEISHADRAILEY
Categories Spicy Appetizers
Time 1h15m
Yield 6
Number Of Ingredients 19
Steps:
- In a small bowl, mix together 1/4 cup mayonnaise and yogurt. Season with curry powder, chile pepper, and garlic powder. Stir in the mango chutney. Cover and chill at least 30 minutes.
- In a separate bowl, toss together the green onion, jalapeno, garlic, bread crumbs, and 1/2 the crackers. Mix in the egg, 1/2 cup mayonnaise, mustard, Worcestershire sauce, lemon juice, and Old Bay seasoning. Fold in the crabmeat. Form the mixture into 6 cakes and evenly coat with the remaining bread crumbs.
- Heat the olive oil in a skillet over medium-high heat. Cook each cake about 5 minutes on each side, until heated through and golden brown. Serve with the chilled sauce mixture.
Nutrition Facts : Calories 476 calories, Carbohydrate 31.2 g, Cholesterol 67 mg, Fat 34.2 g, Fiber 1.5 g, Protein 11.9 g, SaturatedFat 5.2 g, Sodium 578.5 mg, Sugar 4.1 g
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