CARIBBEAN CRAB CAKES
This is my take on Maryland style crab cakes, with a light (not heavy) breading and a flavor you will love. Despite the name, these are NOT spicy or "jerk," but rather full of flavor with a crispy outside and delicate inside. Feeling crabby? :-)
Provided by Mystic Eye Art
Categories One Dish Meal
Time 1h5m
Yield 4-6 serving(s)
Number Of Ingredients 16
Steps:
- In a small pan on medium high heat, melt 1 Tbsp of the butter and add the chopped onion and 1 tsp of the Garlic Salt. Cook until the onions become translucent. Set aside and allow to cool.
- In a large bowl, mix together the crab meat, green onion, 1/3 Cup White Cheddar crackers, mayonnaise, remaining garlic salt, pepper, soy sauce, dijon mustard, pickle juice, lime juice, cilantro and egg and form into small patties (about the size of the palm of your hand).
- Mix together the flour and remaining 1 cup of white cheddar crackers and pour onto a large dish or plate. Lightly pat the crab cakes in the mixture on each side and place onto a baking sheet (covered with a piece of parchment or wax paper).
- Refrigerate the cakes for 1 hour.
- Into a large skillet on medium heat, pour the canola oil and remaining butter.
- After the butter melts and the oil is hot, place the crab cakes into the oil and allow to cook (about 5 minutes each side) or until golden brown. Serve.
Nutrition Facts : Calories 649.6, Fat 51.6, SaturatedFat 11.2, Cholesterol 168.2, Sodium 1515.7, Carbohydrate 17.4, Fiber 2.9, Sugar 3, Protein 31
SPICY CRAB CAKES TOPPED WITH GUACAMOLE
Provided by Marcela Valladolid
Categories appetizer
Time 40m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Crab cakes: Mix the crabmeat, mayonnaise, egg, bread crumbs, scallions, the lime juice, 1/4 cup cilantro, and the hot sauce together in a small bowl. Season, to taste, with salt and pepper. Form the mixture into 8 (3/4-inch-thick) patties and refrigerate for 20 minutes.
- Breading: Mix the bread crumbs and 1/4 cup of cilantro on a plate. Carefully turn the patties in the bread crumb mixture until coated on both sides.
- In a large nonstick skillet, heat the olive oil over medium-high heat. In batches, fry the crab cakes until golden, about 3 minutes each side.
- Guacamole: Coarsely mash the avocados in a medium bowl. Lightly mix in the onion, cilantro, and lime juice. Season with salt and pepper, to taste.
- Transfer the crab cakes to a serving platter, top each cake with a tablespoon of guacamole, and serve.
PAN-FRIED SPICY CRAB CAKES
Steps:
- Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
- To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
- Combine all ingredients thoroughly and store in an airtight jar or container.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
SPICY CRAB CAKES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 spicy crab cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
SPICY CRAB CAKES
This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
Provided by The New York Times
Categories dinner, easy, quick, appetizer, main course
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 14
Steps:
- Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
- In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
- Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
- Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams
SPICY CRAB CAKES
To obtain best results, use jumbo lump crabmeat. You can use regular, be sure it is fresh. The juices add flavor, so please do not drain. Cooking time reflects time to chill. From Legal Seafood.
Provided by Bev I Am
Categories Crab
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
- Gently stir in the saltines and crabmeat.
- You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
- Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
- Bake for 15-20 minutes , or until a light golden brown.
- Serve immediately.
- Variation:.
- Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.
Nutrition Facts : Calories 201.2, Fat 9.9, SaturatedFat 1.6, Cholesterol 108.4, Sodium 485.4, Carbohydrate 10.1, Fiber 0.3, Sugar 1.6, Protein 17.3
SPICY JALAPENO CRAB CAKES
This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.
Provided by Gay Gilmore
Categories Crab
Time 30m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Butter or canola oil for frying cakes.
- Squeeze all excess liquid from crab.
- Mix rest of ingredients together, up to bread crumbs.
- Add to crab, mix gently.
- Add bread crumbs and mix.
- Add a bit more bread crumbs to form cakes of whatever size you like.
- Fry small cakes for a few minutes until brown on each side.
- Drain on paper towels.
- If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
- Flip cakes and bake another 5 minutes until center of cakes is hot.
- Crab cakes can be held in a warm oven for about an hour if needed.
Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1
SPICY CARIBBEAN CRAB CAKES RECIPE
Provided by ALICJA
Number Of Ingredients 16
Steps:
- Warm the oil in large skillet over medium heat.Add the shallot,pepper,hot pepper,red onion,and ginger.Sweat for 5 min.Add the garlic and cook for 2 more min.Remove to a large bowl and allow to cool for 10 min. Add the remaining ingredients to the bowl,reserving the 1/2 cup of bread crumbs.Fold the crab cake mixture gently,trying not to break up the lumps of crab meat too much.After the mixture is thoroughly combined,refrigerate for one hour. Remove the crab cake mixture from the fridge.Spread the remaining 100 ml of bread crumbs on a cookie sheet.Form the crab mixture into balls slightly larger then golf balls,then flatten them out so that each cake resembles a small hockey puck.Dredge all sides in the bread crumbs.Can be reserve the crab cakes for cooking later,as they can be refrigerated for up to 24 hours. Ther are 2 options for cooking the cakes.You can bake them in a 425 F oven for 12-15 min.flipping them after 8 min.or you can pan-fry or deep-fry the cakes in some 360 F oil until golden brown and crunchy,about 3 min. Serve with Warm Mango Coulis and some sprigs of cilantro for garnish
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SPICY CRAB CAKES - HEALTHYISH FOODS
From healthyishfoods.com
5/5 (1)Total Time 55 minsCategory Appetizer, Main CourseCalories 195 per serving
- In a mixing bowl, combine the mayonnaise, egg, Worcestershire, sriracha, paprika, garlic powder, salt, onion powder and a few turns of cracked black pepper. Whisk well.
- Once the crab mixture has a chance to setup in the refrigerator, form the patties. I was able to get eight medium crab cakes from my mixture.
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