CRAB CAKES-CREOLE STYLE
In Louisiana, most dishes include plenty of fresh garlic, dry mustard, and cayenne pepper for Creole flavor. Heavy cream adds richness (because no Louisiana dish isn't rich). You need to start with a large dose of good quality lump crabmeat and keep the binder to a minimum. Saltines add more flavor than other binders and won't make the crab cakes pasty. This recipe was adapted from Cook's Country Magazine.
Provided by 2Bleu
Categories Crab
Time 55m
Yield 12 Crabcakes
Number Of Ingredients 16
Steps:
- Heat 2 teaspoons oil in medium skillet over medium heat. Add onion, bell pepper, celery, and garlic and cook until soft, about 5 minutes. Transfer to plate and refrigerate 5 minutes.
- Meanwhile, add remaining ingredients except for the crabmeat, other portion of saltines, and oil. Add the cooled vegetables then gently fold in crabmeat, being careful not to break up large pieces of crab.
- Divide into 12 portions and shape each into 1¼-inch-thick cake and about the shape of your palms. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Dredge crab cakes in remaining cracker crumbs and press to adhere crumbs to cakes (coat with crumbs at a time, and cook about 3 per batch in the oil). Gently and carefully place the cakes into the hot oil. Cook until well browned on both sides, about 5 minutes per side (turn cakes gently using two spatulas so as they won't break apart).
- Transfer to plate lined with paper towels to drain excess oil. Repeat with remaining cakes, adding more oil to the pan as necessary. Serve immediately with lemon wedges.
CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD
Steps:
- For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
- Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
- For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
- Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
- To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
- For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
- To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!
CREOLE CRAB AND CRAWFISH CAKES
Provided by Food Network
Time 1h2m
Yield 4 to 6 servings or 10 to 12 ca
Number Of Ingredients 26
Steps:
- In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
- Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
- Yield: 1 3/4 cups of sauce
CREOLE CRABCAKES
Steps:
- Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
- Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
- Puree all ingredients in a blender.
- Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.
CREOLE CRAB CAKES WITH CAYENNE CREAM
Steps:
- For the crab cakes 1. Heat the oil in a large saucepan or skillet over medium high heat. Cook the onion, pepper and celery until tender or about 5 minutes. Remove and allow to cool. 2. In a food processor add the egg, Creole mustard, Worcestershire sauce, Crystal's and 1 tablespoon of the Angel Dust. Pulse a few times to mix then while running the processor on low, slowly and in a tiny stream pour the oil in to make a semi thicken mayonnaise. 3. Now in a large bowl mix the veggie mixture, the mayonnaise you just made, Ritz crumbs and the remaining tablespoon of Angel Dust. Next, fold in the crab meat. 4. Heat the vegetable oil in a large skillet over medium high heat. Form the crab mixture into small patties and fry until browned on each side, about 4 - 6 minutes per side. Drain on paper towels. These are a little tricky to fry as sometimes they want to break apart so only turn them once and handle them gently. For the cayenne cream Heat the butter in a medium saucepan over medium to medium high heat. Add the shallot and cook for a couple of minutes to soften. Then add the garlic and cook for another 2 or 3 minutes. Always be careful to not brown garlic, you want it soft but never browned as it will impart a bitter taste to the dish. Add the hot sauce and raise the heat a bit and cook until the hot sauce is reduced by 1/2. Finally add the cream and bring to a boil. Lower to a simmer and cook until the mixture is reduced by 1/2. Serves 8 as appetizers and 4 as main entree
CREOLE CRAB CAKES
We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.
Provided by gailanng
Categories Crab
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
- Coat with flour or breadcrumbs. Chill at least 1 hour.
- Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.
Nutrition Facts : Calories 317.1, Fat 21, SaturatedFat 11, Cholesterol 107.8, Sodium 980.6, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 17.5
CREOLE CRAB CAKES WITH KALE AND PARMESAN
Pretend like you're down in the Bayou with these Creole Crab Cakes with Kale and Parmesan. Why wait? Try these crab cakes with your dinner tonight!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 8 servings, 2 crab cakes each
Number Of Ingredients 9
Steps:
- Add hot water, lemon zest and lemon juice to stuffing mix in large bowl; stir just until moistened.
- Stir in all remaining ingredients except butter; shape into 16 patties, using about 1/4 cup crabmeat mixture for each.
- Melt 1 Tbsp. butter in large skillet on medium heat. Add 8 patties; cook 5 min. on each side or until heated through and golden brown on both sides. Repeat with remaining butter and patties.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 1 g, Protein 10 g
More about "creole crab cakes with cayenne cream recipes"
CREOLE CRAB CAKES | COOK'S COUNTRY RECIPE
From americastestkitchen.com
5/5 (1)Servings 4Cuisine American, Creole & CajunCategory Main Courses
CRISPY CREOLE CRAB CAKES - THE FRANGLOSAXON COOKS
From franglosaxon.com
CRISP CAYENNE-SPICED CRAB CAKES RECIPE - DEEANN …
From foodandwine.com
CRAB CAKES WITH CREOLE SAUCE RECIPE - COOKING WITH RUTHIE
From cookingwithruthie.com
Cuisine AmericanTotal Time 30 minsCategory AppetizerCalories 146 per serving
CREOLE CRABCAKES : RECIPES - COOKING CHANNEL RECIPE
From cookingchanneltv.com
ARNAUD'S CREOLE CRAB CAKES | LOUISIANA KITCHEN & CULTURE
From louisiana.kitchenandculture.com
CREOLE CRAB CAKES RECIPE FROM H-E-B
From heb.com
CREOLE CRAB CAKES – EVERYDAY CREOLE
From everydaycreole.com
LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE RECIPE
From myrecipes.com
CREOLE CRAB CAKES - RECIPE - COOKS.COM
From cooks.com
CRAB CAKE BENEDICT - TASTES BETTER FROM SCRATCH
From tastesbetterfromscratch.com
CREOLE (SOUTHERN) CRAB CAKES | ALLRECIPES
ROSIE MAYES'S CREOLE CRAB CAKES RECIPE | KITCHN
From thekitchn.com
EASY CRAB CAKES WITH FENNEL CREAM | TRIED AND TRUE RECIPES
From triedandtruerecipe.com
DEVILED CRAB CAKES WITH SPICY CREOLE MAYONNAISE
From latimes.com
CAJUN-STYLE CRAB CAKES WITH CREOLE HONEY-MUSTARD SAUCE - BIGOVEN
From bigoven.com
CREOLE CRAB CAKES WITH CAYENNE CREAM RECIPES RECIPE
From recipert.com
You'll also love