CRABMEAT CAKES WITH MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 crab cakes
Number Of Ingredients 17
Steps:
- Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
- Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
- Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.
MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
LOUISIANA CRAB CAKES
Coat fresh crabmeat patties with cracker crumbs and brown them in oil to make these Louisiana Crab Cakes. Serve them with a tangy mustard sauce for a superb seafood entrée. Louisiana Crab Cakes bring the Big Easy home.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
- Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
- Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 150 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
CRAB CAKES WITH MUSTARD SAUCE
Make and share this Crab Cakes With Mustard Sauce recipe from Food.com.
Provided by lazyme
Categories Crab
Time 30m
Yield 5 serving(s)
Number Of Ingredients 21
Steps:
- Heat the oven to 425 degrees.
- Combine the crab meat, mayonnaise, Dijon mustard, whole-grain mustard, carrot, lime juice, green onions, potato, cilantro, soy sauce and bread crumbs.
- Form into patties about 3 inches in diameter.
- Heat the oil in a skillet over medium heat and cook half the patties until they're golden brown on one side, 4 to 5 minutes.
- Remove them to a baking sheet.
- Cook the remaining patties and add them to the baking sheet.
- Bake the crab cakes until they're heated through, about 3 minutes.
- Serve with Mustard Sauce.
- Can be served with vegetables and potatoes as an entree or on a small bed of mango and papaya as an appetizer.
- For the Mustard Sauce:
- Cook the garlic and shallots in the butter over medium heat until softened, about 2 minutes.
- Add the wine and clam juice and continue cooking until the liquid is reduced by half, about 10 minutes.
- Add the cream and continue to cook until the sauce is again reduced by half, 10 minutes.
- Add the Dijon mustard and lemon juice.
- Cook for 1 minute and strain.
- Stir in the whole-grain mustard and serve.
- Makes about 3/4 cup.
Nutrition Facts : Calories 549.8, Fat 37.7, SaturatedFat 14.9, Cholesterol 115.5, Sodium 1343.2, Carbohydrate 28.7, Fiber 2.3, Sugar 4.3, Protein 21.4
CRAB CAKES WITH CREOLE MUSTARD SAUCE
Steps:
- Preheat a George Foreman Grill to 325 degrees F.
- In a large bowl, mix mayonnaise, egg yolks, tarragon, onion, Worcestershire, hot sauce, and seasonings. Fold in crabmeat and bread crumbs. Form mixture into 2-inch balls.
- Coat grill with a thin layer of vegetable oil. When oil is hot, grill crab cakes, in batches, for 5 to 6 minutes each, turning over after 3 minutes or when golden brown.
- Transfer crab cakes to a bed of spring greens and drizzle with Creole Mustard Sauce.
- Place all ingredients in a blender and blend until well combined. Refrigerate until ready to use.
CRAB CAKES WITH REMOULADE SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
- In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
EASY FRIED CRAB CAKES WITH MUSTARD SAUCE
Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.
Provided by LouHoo in VA
Categories Crab Cakes
Time 1h
Yield 2
Number Of Ingredients 18
Steps:
- Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
- Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
- Shape crabmeat mixture into 5 to 6 small patties.
- Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
- Serve patties with mustard sauce.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg
LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE
Steps:
- In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
CRAB CAKES WITH MUSTARD AIOLI
This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.
Provided by Crab Cake Guy
Categories Crab
Time 25m
Yield 6 mini crab cakes
Number Of Ingredients 13
Steps:
- Instructions:.
- Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
- Form into small balls and then flatten a bit.
- In a high sided sauce pan, heat oil to 325°F.
- Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
- Serve on a platter, with toothpicks and the mustard aioli.
Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3
SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE
Who doesn't like crab cakes? I found this on another site and the photo looked so amazing I just had to save this recipe. Cooking time is approximately 10 minutes..........the extra 60 minutes is for the refrigeration time required (prior to frying).
Provided by dojemi
Categories Crab
Time 1h25m
Yield 8 crab cakes
Number Of Ingredients 18
Steps:
- Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
- In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
- While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
- In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
- Serve with sauce.
- Serve hot, with Key Lime Mustard Sauce.
BAKED CRAB CAKES WITH LEMON MUSTARD SAUCE
These are great using finely crushed Ritz Crackers in place of the bread crumbs. When zesting the lemon, start with 1/2 and if you like it more lemony use the zest of the other half of the lemon. Same when making the sauce. Taste using the juice of 1/2 lemon and see how you like it. If you want more lemon, then add the rest of the juice. It is really about personal preference with this recipe. If you use canned crab, make sure you squeeze it to get all the juice out before mixing with the other ingredients. Lump crab is great for making these.
Provided by MyCookiesCrumble
Categories Crab
Time 50m
Yield 10 crab cakes
Number Of Ingredients 14
Steps:
- Preheat the oven to 400.
- In a large bowl, mix together mayonnaise, Dijon mustard, lemon zest, Old Bay, parsley, scallions, and egg. Add crab meat, season with salt and pepper, and stir well.
- Form crab cakes into a ball using about 1/4 cup of crab mixture for each cake.
- Dip the cakes into the breadcrumbs, flatten to about 1 inch high, and place on a lightly oiled sheet pan.
- Bake for 10 minutes.
- While the crab cakes are baking, prepare the Lemon Mustard Sauce by combining all the ingredients in a small bowl. You can also mix this up ahead and chill before serving.
- Serve the crab cakes with Lemon Mustard Sauce.
Nutrition Facts : Calories 181.2, Fat 8.4, SaturatedFat 1.3, Cholesterol 58.1, Sodium 465.6, Carbohydrate 13.5, Fiber 0.8, Sugar 2.1, Protein 12.7
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