CAJUN CRAB CAKES
Provided by The Hearty Boys
Categories appetizer
Time 40m
Yield 16 small crab cakes
Number Of Ingredients 15
Steps:
- Preheat oven to 250 degrees F.
- Flake the crabmeat into a large bowl and add the bread crumbs, mustard, hot sauce, Cajun seasoning, eggs and onion. Mix well but don't overwork or the cakes will be mealy. Divide the mixture into 16 balls and flatten slightly to form the cakes. (The recipe can be made to this point and the cakes can be refrigerated overnight or frozen for up to 1 week.)
- Pour 1/2-inch of vegetable oil into a medium saucepan and heat over medium-high. When oil is hot, fry the cakes in batches until golden brown, about 3 minutes per side. Remove with a slotted spoon and drain on paper towels. Keep warm in a low oven until ready to serve.
- Mix all ingredients together and store in an airtight container.
LOUISIANA DEVILED CRAB CAKES
From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.
Provided by Oolala
Categories Crab
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
- Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
- Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Nutrition Facts : Calories 505.2, Fat 31.4, SaturatedFat 14, Cholesterol 228, Sodium 909.3, Carbohydrate 23.3, Fiber 1.8, Sugar 2.7, Protein 31.7
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 DEVILED CRAB CAKES
Categories Pepper Shellfish Quick & Easy Halloween Mardi Gras Lunch Crab Spring Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 2 (light main course) servings
Number Of Ingredients 15
Steps:
- Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
LOUISIANA CRAB CAKES
Make and share this Louisiana Crab Cakes recipe from Food.com.
Provided by Iowahorse
Categories Lunch/Snacks
Time 40m
Yield 2-3 serving(s)
Number Of Ingredients 8
Steps:
- Combine crabmeat, pepper, onion, corn and garlic with mayonnaise and mustard.
- Add breadcrumbs until meatball consistency is reached, then form into cakes.
- Sauté cakes in oil until golden brown and serve with tartar sauce of your choice.
Nutrition Facts : Calories 248.8, Fat 2.8, SaturatedFat 0.4, Cholesterol 133.7, Sodium 756.3, Carbohydrate 13.3, Fiber 2.1, Sugar 1.4, Protein 41.7
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Ratings 3Calories 393 per servingCategory Main Course
- In a large skillet, cook onion ,celery and bell pepper in 2 tablespoons of butter until tender over medium heat. Add minced garlic, parsley, creole seasoning, basil, salt, pepper, dill and thyme. Cook just until fragrant. About 1-2 minutes. Cool and place mixture in a large bowl.
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- Warm a heavy-bottomed Dutch oven or a cast-iron skillet over medium heat for 2 minutes, then add the butter. When it has melted, add the onions and cook, stirring occasionally, until soft and translucent, about 20 minutes.
- Add the celery, bell pepper, and bay leaf and cook, stirring occasionally, until the vegetables are very soft with no bite remaining, about 20 minutes. Taste a piece of bell pepper—if the vegetables are ready, there should be no more crunch to it.
- Add 1/2 cup (120 ml) of the cream, stir, and reduce the heat to low. Cook until most of the cream has reduced, about 8 minutes, then add the remaining1/2 cup (120 ml) cream and simmer until the liquid has completely reduced and thickened to the consistency of a paste, 20 to 30 minutes. (It’s important to reduce the liquid as much as possible, or the mix will be watery.) Turn off the heat, transfer the mixture to a large bowl, and let cool.
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