Creamy Crab Cakes Recipes

Steps:

• Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
• Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
• In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
• Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
• Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
• To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
• Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
• Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Steps:

• In a food processor, combine the egg yolk, vinegar, mustard, bell pepper, onion, 2 tspon parsley, tabasco, paprika, thyme, salt and pepper.
• Slowly add the oil until the mixture emulsifies and forms a thin mayonnaise.
• Transfer the mixture to a bowl and stir in the sour cream.
• Stir in the crabmeat, gently to prevent from breaking the lumps.
• Form 8 patties, 3 inches wide by 3/4 inch thick.
• Put the bread crumps in a shallow plate and mix in the 3 tbsp of parsley.
• Lightl dredge the patties on both sides in the bread crmbs.
• Cover the crab cakes with plastic wrap and chill for at least one hour or longer.
• Heat a skillet with butter over low to medium heat.
• Add the crab cakes, fry for about 4 minutes perside or until golden brown.

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.

Steps:

• Heat butter in saute pan and saute onions, pepper, and green onions until soft. Let cool.
• Mix cream cheese and sauteed onion mixture until mixed well. Fold in crabmeat, parsley and dry ingredients. Add dash of Tabasco.
• Portion into 12 (4-ounce) cakes. Let firm up in refrigerator for 1 hour.
• Combine bread crumbs, parsley, salt, and pepper. Remove crab cakes from cooler and dust with flour, then dip into-egg wash, and last into bread crumb mixture.
• Pan-fry or deep-fry the cakes to a golden brown, let drain, and serve.