CRISPY CRAB CAKES WITH TARTAR SAUCE
Steps:
- Make the tartar sauce: Mix the mayonnaise, pickles, scallions, parsley, lemon juice, mustard, Worcestershire sauce and hot sauce in a medium bowl until combined. Cover and refrigerate 30 minutes to blend the flavors.
- Meanwhile, make the crab cakes: Mix the mayonnaise, parsley, mustard, lemon juice and Old Bay in a large bowl until combined. Add the panko and mix again. Add the crab and mix, taking care not to crush the meat. Shape the crab mixture into 8 patties, each about 3 inches in diameter. Cover and refrigerate 15 to 30 minutes.
- Preheat the oven to 200 degrees F. Line a large baking sheet with a brown paper bag or a double layer of paper towels. Pour enough vegetable oil into a large skillet to come 1/2 inch up the side and heat over medium-high heat until the oil is hot but not smoking. Add the crab cakes in batches and cook until the undersides are golden brown, about 2 minutes. Flip the cakes and continue cooking until golden, about 2 more minutes. Transfer the crab cakes to the lined baking sheet and keep them warm in the oven while cooking the remaining cakes. Serve hot with the tartar sauce and 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
LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE
This Maryland classic goes creole with a double dose of spicy, vinegary hot pepper sauce in the tartar sauce and the crab cakes. Recipe is from Cooking Light magazine.
Provided by DailyInspiration
Categories Lunch/Snacks
Time 45m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- To prepare tartar sauce, combine first 6 ingredients, stirring with a whisk. Let stand 10 minutes.
- To prepare crab cakes, place bread in a food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion, and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2-inch thick patty. Place 1 cup bread crumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
- Heat 2 teaspoons oil in a large nonstick skillet over medium -high heat. Add 4 patties; cook 3 minutes on each side or until golden brown. Repeat procedure with remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.
Nutrition Facts : Calories 278.3, Fat 8.1, SaturatedFat 1.4, Cholesterol 132.6, Sodium 922.5, Carbohydrate 20.1, Fiber 1.4, Sugar 5.5, Protein 30.1
LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE
A creole take on a Maryland classic - using spicy hot sauce in the tartar sauce and the crab cakes. Recipe from Cooking Light.
Provided by Daily Inspiration S
Categories Seafood
Time 45m
Number Of Ingredients 21
Steps:
- 1. To prepare tartar sauce, combine first 6 ingredients; stirring with a whisk. Let stand 10 minutes.
- 2. To prepare crab cakes, place bread in food processor; pulse 10 times or until coarse crumbs measure 2 cups. Combine 1 cup breadcrumbs, onion and next 8 ingredients (through egg white); mix well. Divide crab mixture into 8 equal portions. Form each portion into a 1/2 inch thick patty. Place 1 cup breadcrumbs in a shallow dish. Dredge patties, one at a time in bread crumbs.
- 3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add 4 patties, cook 3 minutes on each side or until golden brown. Repeat procedure wth remaining oil and patties. Serve with tartar sauce. Garnish with parsley sprigs and lemon wedges, if desired.
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