CRAB CAKES WITH RED PEPPER SAUCE
Don't forget to have lemons on hand so you and your guests can squeeze some fresh lemon juice over these succulent crab cakes.-Joylyn Trickel, Helendale, California.
Provided by Taste of Home
Categories Dinner
Time 50m
Yield 10 servings.
Number Of Ingredients 22
Steps:
- In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.
Nutrition Facts : Calories 241 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 576mg sodium, Carbohydrate 15g carbohydrate (1g sugars, Fiber 1g fiber), Protein 12g protein.
CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
- For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
- Serve crab cakes with sauce and lemon wedges.
SPAGO'S CRAB CAKES BY CHEF WOLFGANG PUCK
The crab cakes from renowned Spago restaurant are served on a bed of red pepper sauce created by chef and owner, Wolfgang Puck. I got this recipe out of a cookbook published some time ago by the L.A. Times food section; the cookbook is full of recipes from famous restaurants in the L.A. and Hollywood area. Please Read The...
Provided by Martha Price
Categories Seafood
Time 30m
Number Of Ingredients 20
Steps:
- 1. Heat 1 and 1/2 tablespoons olive oil in skillet. Add onion and peppers and saute until onions are translucent. Cool.
- 2. Simmer cream with chili over medium-high heat until reduced to about 1/2 cup. Cool.
- 3. Pour cooled cream into onion mixture. Stir in cayenne, chives, parsley, thyme, 1/3 cup bread crumbs, 1/3 cup almond meal and salt to taste. Add beaten egg. Add crab meat and mix thoroughly.
- 4. Combine remaining crumbs and almond meal on plate. Shape crab mixture into 12 small round cakes. Coat each side with the bread crumb mixture and chill 2 hours.
- 5. Just before serving, saute crab cakes in about 2 tablespoons hot oil and 1 tablespoon butter 4 minutes on each side. Drain on paper towels.
- 6. Mix 1/2 cup olive oil with balsamic vinegar and salt and pepper to taste. Toss with arugula (or lettuce).
- 7. Place salad in center of each plate. Pour red pepper sauce around and place 2 or 3 crab cakes on top.
LORI'S FAMOUS CRAB CAKES
These crab cakes are just the best. I make these often at home, and I make a smaller appetizer size for parties. They are always a hit. They are easy and delicious. I won't eat crab cakes out anymore! Serve with fresh squeezed lemon and tartar sauce!
Provided by SLJ6
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 45m
Yield 6
Number Of Ingredients 17
Steps:
- In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
- Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 13.8 g, Cholesterol 76.5 mg, Fat 9.4 g, Fiber 1.6 g, Protein 20.7 g, SaturatedFat 1.4 g, Sodium 508 mg, Sugar 1.8 g
CRAB CAKES WITH ROASTED RED PEPPER SAUCE
Make and share this Crab Cakes With Roasted Red Pepper Sauce recipe from Food.com.
Provided by Chocolatl
Categories Lunch/Snacks
Time 2h25m
Yield 12 serving(s)
Number Of Ingredients 23
Steps:
- Combine sauce ingredients in a food processor.
- Process until smooth, 1-2 minutes.
- Cover and refrigerate.
- Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
- Stir until well-blended.
- Shape into 12 patties.
- Dredge in breadcrumbs.
- Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
- Heat oil in a large skillet over medium heat.
- Cook patties until golden brown, 3-5 minutes on each side.
- Serve the sauce separately.
Nutrition Facts : Calories 322.4, Fat 26.8, SaturatedFat 2.7, Cholesterol 35.7, Sodium 640, Carbohydrate 14.9, Fiber 1, Sugar 3, Protein 6.7
CRAB CAKES WITH RED BELL PEPPER
Categories Sauté Valentine's Day Quick & Easy Crab Bell Pepper Gourmet
Yield Serves 2
Number Of Ingredients 12
Steps:
- In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
- In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.
ROASTED RED PEPPER SAUCE FOR CRAB CAKES
Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.
Provided by Oolala
Categories Sauces
Time 2m
Yield 2 cups, 6 serving(s)
Number Of Ingredients 8
Steps:
- Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
- Add mayonnaise and process until combined.
- Season with salt and pepper to taste.
- Refrigerate until ready to use.
Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7
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- If the crab meat is watery, line a fine mesh strainer with paper towels, fill it with the crab meat, and let it drain for 30 minutes. Pat the crab meat with fresh paper towels and try to drain/soak up as much of the water as possible.
- Mix together the egg, mayonnaise, mustard, paprika, and scallions. Add the crab meat and the breadcrumbs and gently combine. Chill for at least 2 hours, or up to 8 hours.
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