CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
- For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
- Serve crab cakes with sauce and lemon wedges.
CRAB CAKES WITH RED PEPPER SAUCE
Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.-Joylyn Trickel, Helendale, California.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.
Nutrition Facts : Calories 241 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 576mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
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.
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
CRAB CAKES WITH RED BELL PEPPER
Categories Sauté Valentine's Day Quick & Easy Crab Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
- In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.
KILLER CRAB CAKES AND BITTER SALAD WITH SWEET RED PEPPER DRESSING
Provided by Rachael Ray : Food Network
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Cook potatoes in boiling water 6 to 7 minutes until tender, drain, scatter across a large flat surface to cool and dry, 5 minutes. Smash the garlic with salt to make a paste and add to potatoes along with thyme, parsley, lemon zest and crushed red pepper flakes. Feel through the crab as you add it to the potatoes to check for shells. Mix together to combine and form into 4 (4 to 5-inch) super sized, killer crab cakes.
- Heat 3 tablespoons extra-virgin olive oil in a nonstick skillet over medium to medium- high heat. Add the cakes and cook 5 minutes on each side or until deep golden brown.
- Combine the roasted red peppers, shallot, sugar, the juice of 1/2 lemon and the red wine vinegar in a food processor. Stream in the remaining 1/4 cup extra-virgin olive oil and form a dressing. Stop the processor and season with salt and pepper, to taste. Combine the greens in a salad bowl and dress them. Adjust salt and pepper, to your taste. Serve crab cakes on a bed of salad.
ULTIMATE CRAB CAKES
We combined lump crab meat with Swiss cheese, red bell pepper, mayo and Dijon mustard for pub-worthy crab cakes that can be ready in just 35 minutes.
Provided by Arlene Cummings
Categories Entree
Time 35m
Yield 8
Number Of Ingredients 13
Steps:
- Line cookie sheet with waxed paper. In large bowl, mix egg, bell pepper, green onions, parsley, mayonnaise, seafood seasoning and mustard. Gently stir in crab meat and Swiss cheese. Season to taste with salt and pepper. Shape into 8 patties.
- Dip both sides of each crab cake into bread crumbs, pressing crumbs into cake with hands to completely cover; place on cookie sheet. Refrigerate about 20 minutes to firm up crab cakes.
- In 12-inch skillet, heat oil over medium heat. Add patties; cook until golden brown on both sides, being very careful when flipping so patties do not fall apart. Serve warm with tartar sauce.
Nutrition Facts : ServingSize 1 Serving
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CRAB CAKES WITH ROASTED RED PEPPER SAUCE - OLGA'S …
From olgasflavorfactory.com
5/5 (1)Total Time 1 hr 10 minsCategory Entree
- Heat 1/2 – 1 Tablespoon of oil in a nonstick skillet. Add the onion, cook on medium heat for about 3 minutes and then add the bell pepper, jalapeño, celery and garlic. Season with salt and ground black pepper. Cook for another 5 minutes, until the vegetables are soft. Cool slightly.
- Place the crab meat in a large bowl, carefully picking through the crab meat and getting rid of any shell pieces.
- Add the sautéed vegetables, panko breadcrumbs, egg, mayonnaise, parsley, Old Bay seasoning, 1/2 teaspoon of salt and ground black pepper. Mix gently to combine, being very careful not to break apart the crab meat.
- Refrigerate for at least 30 minutes. You can even make this a day in advance. If you don’t refrigerate the crab mixture, it will be too fragile to work with.
THE EASIEST CRAB CAKES | THE RECIPE CRITIC
From therecipecritic.com
4.8/5 (6)Total Time 15 minsCategory Appetizer, Side Dish, SnackCalories 198 per serving
- In a large bowl add the crabmeat, mayonnaise, Panko, flour, egg, green onion, bell pepper, Worcestershire sauce, cajun, and juice of lemon. Mix together and shape in to patties.
- In a large saucepan add the oil and heat to medium high. Add the patties and fry until they are brown on each side for 4-5 minutes. Serve with your favorite sauce.
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From myrecipes.com
5/5 (2)Calories 277 per servingServings 4
- Heat a large skillet over medium-high heat. Add 1 teaspoon oil to pan; swirl to coat. Add bell pepper, celery, and green onions to pan; sauté for 4 minutes or until vegetables are tender. Place vegetable mixture, crab, panko, 1 tablespoon dill, ground red pepper, egg, and egg white in a large bowl, stirring gently to combine. Working quickly with damp hands, gently shape about 1/2 cup crab mixture into a 3/4-inch-thick patty. Repeat procedure with remaining crab mixture, forming 8 patties. Wipe pan with paper towels. Return pan to medium-high heat. Add remaining 2 teaspoons oil; swirl to coat. Add patties to pan; cook 3 minutes on each side or until golden and thoroughly heated.
- Combine remaining 1 tablespoon dill, mayonnaise, lemon rind, and lemon juice in a small bowl, stirring with a whisk. Top each crab cake with about 2 teaspoons mayonnaise mixture.
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