CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
CRAB CAKES WITH HERB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
- Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
- Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.
HERBED CORNMEAL CRAB CAKES
I created these crispy crab cakes to include some of the fresh herbs from my garden. My husband loves them and requests them quite often. -Audrey Collins, Columbus, Georgia
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 2 servings.
Number Of Ingredients 20
Steps:
- In a shallow bowl, combine the first six ingredients; set aside. , In a large bowl, combine the egg, bread crumbs, chives, parsley, thyme, mayonnaise, tartar sauce, mustard, lemon juice, Worcestershire sauce and celery salt. Fold in crab. Shape into four patties; coat with cornmeal mixture., In a large skillet over medium heat, cook crab cakes in oil for 3-4 minutes on each side or until golden brown.
Nutrition Facts : Calories 446 calories, Fat 26g fat (3g saturated fat), Cholesterol 185mg cholesterol, Sodium 975mg sodium, Carbohydrate 27g carbohydrate (3g sugars, Fiber 2g fiber), Protein 25g protein.
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
Steps:
- Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
- In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
- Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
- Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
- In a medium bowl, mix all the ingredients together.
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
BROWN RICE CRAB CAKES
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h55m
Yield 36 servings
Number Of Ingredients 20
Steps:
- For the crab cakes: In a large bowl, combine the crabmeat, rice, mayonnaise, scallions, Dijon, tarragon, seafood seasoning, egg and lemon zest and juice. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
- Using a small ice-cream scoop or tablespoon measure, scoop out the mixture by heaping tablespoons, then form each into a small cake and place the cakes on a sheet stray. Refrigerate for 1 hour to firm them up.
- Heat the canola oil and butter in a large nonstick skillet and preheat the oven to 200 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in the breadcrumbs. Working in two batches, fry the crab cakes until golden on both sides and heated through, 2 to 3 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt.
- For the aioli: Combine the mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt.
- For serving: Serve the crab cakes alongside the aioli or place a dollop of aioli on each. Serve with lemon wedges.
CRAB MAYONNAISE WITH MELBA TOAST & HERB SALAD
Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad
Provided by Barney Desmazery
Categories Dinner, Starter
Time 30m
Number Of Ingredients 13
Steps:
- To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
- For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown - if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
- Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you're ready to serve. See our step-by-step guide to plating up..
Nutrition Facts : Calories 629 calories, Fat 59 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium
CRAB CAKES WITH GARLIC MAYONNAISE
Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!
Provided by CountryLady
Categories Crab
Time 25m
Yield 36 crab cakes
Number Of Ingredients 20
Steps:
- CRAB CAKES: Combine first 8 ingredients in a bowl.
- Flake crab meat& stir into mixture.
- Season to taste& add hot pepper sauce.
- Combine corn meal& flour on a plate.
- Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
- Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
- GARLIC MAYO: Whisk all ingredients in a bowl.
- Serve with crab cakes.
Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8
CRAB CAKES WITH AVOCADO WASABI MAYONNAISE
A wonderful seafood dish. You will like the avocado and Wasabi combination. Wasabi is Japanese root similar to horseradish and in the mustard family. It usually can be found in most supermarkets.
Provided by Miss Annie
Categories Crab
Time 55m
Yield 8-10 Crab Cakes
Number Of Ingredients 15
Steps:
- For Crab Cakes: Pick through crabmeat gently to remove cartilage.
- In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
- Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
- Drain on paper towels.
- For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.
HERBED MAYONNAISE
This recipe is to go with my crab cake recipe I submitted today. But it is delicious to use when making tuna salad. Also great with sandwiches.
Provided by susie cooks
Categories Low Protein
Time 10m
Yield 1 1/2 cups
Number Of Ingredients 7
Steps:
- Mix all ingredients in a small bowl. Season to taste with salt and pepper.
- Can be made 1 day ahead.
- Cover and refrigerate.
Nutrition Facts : Calories 647.4, Fat 52.9, SaturatedFat 7.8, Cholesterol 40.7, Sodium 1481.5, Carbohydrate 45.2, Fiber 1.9, Sugar 11.7, Protein 3.6
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HERBED CRAB CAKES WITH GREEN GODDESS DRESSING
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5/5 (2)Total Time 1 hr 40 minsServings 4
- Prepare the Crab Cakes: Process saltines in a food processor until consistency of fine crumbs, about 1 minute. Stir together egg yolks, mayonnaise, mustard, lemon zest and juice, chives, cilantro, tarragon, and pepper in a large bowl until combined. Gently stir in crabmeat and 1 cup saltine crumbs. (Reserve remaining crumbs for another use.) Let stand 10 minutes.
- Shape crab mixture evenly into 8 (3-inch) patties (about ½ cup each). Arrange on a baking sheet lined with parchment paper. Cover; chill at least 1 hour or up to 12 hours.
- Meanwhile, prepare the Green Goddess Dressing: Process mayonnaise, cilantro, tarragon, lemon zest and juice, garlic, salt, and pepper in a blender until smooth, about 30 seconds. Cover and refrigerate until ready to serve or up to 24 hours.
- Heat oil in a large skillet over medium-high. Working in batches, add Crab Cakes to skillet. Cook until browned on both sides, about 5 minutes per batch, flipping once halfway through cook time.
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