CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE
An easy help-yourself starter with the zest and spice of ginger and chilli
Provided by Good Food team
Categories Starter
Time 50m
Number Of Ingredients 22
Steps:
- To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
- Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
- Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
- Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
Nutrition Facts : Calories 467 calories, Fat 18 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 65 grams carbohydrates, Sugar 49 grams sugar, Fiber 1 grams fiber, Protein 16 grams protein, Sodium 2.75 milligram of sodium
SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE
From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.
Provided by ImPat
Categories Crab
Time 30m
Yield 8 crab cakes, 8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 200°F.
- combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
- Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
- Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
- To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
- serve crab cakes warm with lemon wedges and dipping sauce.
Nutrition Facts : Calories 88.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 28.5, Sodium 358.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 9.2
CRAB CAKES WITH GRILLED CORN RELISH
Provided by Robert Irvine : Food Network
Time 1h10m
Yield about 35 to 40 cakes
Number Of Ingredients 17
Steps:
- For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
- For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
- Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
- Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
- Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
- Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
- Top each cake with corn relish and serve.
CRAB & CORN CAKES WITH CORIANDER DIPPING SAUCE
I have not made this as yet, but am posting here to make so very soon. I have posted because I know of a few chefs here on zaar catching crabs at this moment... so might like this recipe!!!! Found in the Herald Sun -- this looks a fantastic recipe!
Provided by Tisme
Categories Crab
Time 30m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- Place the egg, flour, garlic, coriander stalks (only stalks) and one-third of the corn in a food processor and process to a rough paste. Add remaining corn, crab and spring onion, then pulse briefly to just combine. Season well.
- For the dipping sauce, place sugar in a pan with rice wine vinegar and 1/4 cup of water, then stir over low heat until sugar dissolves and cool mixture slightly, then add fish sauce, sweet chilli sauce, fresh chilli and chopped coriander leaves. Set aside sauce for dipping.
- Half-fill a deep-fryer or large saucepan with oil and heat to 190C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
- Working in batches, carefully drop heaped tablespoons of batter into the oil for each fritter. Fry fritters for 1-2 minutes until golden and crisp, turning whilst cooking. Remove with a slotted spoon and drain on paper towel.
- Serve cakes immediately with dipping sauce.
Nutrition Facts : Calories 100.1, Fat 1.1, SaturatedFat 0.2, Cholesterol 25.3, Sodium 179.7, Carbohydrate 18.8, Fiber 1.2, Sugar 10, Protein 5.2
CORN AND CRAB CAKES
Provided by Mark Bittman
Categories easy, quick, appetizer
Time 15m
Yield 2 to 4 servings
Number Of Ingredients 9
Steps:
- Heat one tablespoon of olive oil in a pan over medium-high heat.
- Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
- Stir in enough bread crumbs to bind.
- Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
- Garnish with lemon wedges.
Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams
CORN AND CRAB CAKES
Crab cakes may seem out of the question when you're watching the family food budget, but canned crab is a fraction of the cost of fresh, equally nutritious, and ready-to-use without worrying about the need to clean the crab from its shell. In this classic American version, the cakes are embellished with a can of creamed corn (adds a little sweetness and moisture), a dash of hot pepper sauce for pizzazz, and some chopped green onion for a fresh-from-the-garden flavor.
Provided by cannedfood
Categories Crab
Time 15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix crabmeat, corn, scallions, hot sauce and 3/4 cup bread crumbs in a medium mixing bowl until well blended.
- Spread the remaining breadcrumbs on a sheet of foil and divide the crab mixture into 8 even portions (about 1/3 cup each). Roll each portion in bread crumbs until the surface is well coated, and form into 1/2-inch thick patties.
- Heat a large non-stick frying pan over medium-high heat. Pour in some canola or vegetable oil (about 3 tablespoons). When the oil is hot, brown the crab cakes on both sides, about 4 minutes per side.
- Nutritional Information Per Serving (including 3 tablespoons oil used in cooking): Calories 380; Total fat 14g; Saturated fat 1.5g; Cholesterol 75mg; Sodium 760mg; Carbohydrate 39g; Fiber 3g; Protein 24g; Vitamin A 2%DV*; Vitamin C 8%DV; Calcium 15%DV; Iron 15%DV.
- *Daily Value.
Nutrition Facts : Calories 381.2, Fat 13.7, SaturatedFat 1.5, Cholesterol 36.1, Sodium 1685.7, Carbohydrate 42, Fiber 3.1, Sugar 4.7, Protein 23.1
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