AMAZING GOAT CHEESE CRAB CAKES
These are a favorite in my household. We probably make them once every couple weeks....They are DELICIOUS.
Provided by ManglinYourRecipes
Categories Lunch/Snacks
Time 18m
Yield 8-10 crabcakes, 3 serving(s)
Number Of Ingredients 7
Steps:
- Mix together all ingredients in medium size mixing bowl (be sure to add cracker crumbs last).
- Take about 1-2 tbsp worth of mix and squish into 3 inch patties onto lightly greased frying pan.
- Pan fry each side until brown.
Nutrition Facts : Calories 270.2, Fat 12.1, SaturatedFat 2.6, Cholesterol 98, Sodium 801.2, Carbohydrate 24, Fiber 1.1, Sugar 1.3, Protein 15.8
CRAB AND GOAT CHEESE STRUDEL
Steps:
- In a medium mixing bowl combine the goat cheese with the lemon juice, salt, pepper, and basil; mix together well and set aside. Cut the phyllo pastry in half lengthwise so that you have 2 (5 1/2-inch) wide pieces of dough. Keeping the piles of dough covered with a damp tea towel, lay one sheet of phyllo out on a lightly floured surface, brush it with a little melted butter, and place another sheet on top of it, staggered bu 1/2-inch to the left. Repeat until you have 4 layers of phyllo, staggering each by 1/2-inch, and then repeat the process to make a second identical pile. Spread half the goat cheese mixture in a line 1/2-inch in from one long inner edge of each phyllo pile. Next to the strip on the inside, make a long line of half the shredded crab meat. Distribute half the grilled onions and asparagus next to the crab, brush the long edge and the 2 short edges of the phyllo with meted butter and roll up the strudels tightly from left to right, squeezing the edges to seal them. Place the 2 strudels seam-side down on a baking sheet and brush the outside of each strudel with more melted butter. Sprinkle with the bread crumbs and, if desired, refrigerate for up to 2 hours.
- Roast the bell peppers over a gas flame, or on a tray under a hot broiler, turning so that the skin is evenly charred without burning and drying out the flesh. transfer the charred peppers to a plastic bag, tie the top closed and let steam until cool to the touch, about 15 minutes. The easiest way to peel them is to pull off the charred skin by hand and then dip the peppers briefly in water to remove any blackened bits. Do not peel them under running water since that will wash away flavorful juices. Once peeled, cut away stems, seeds, and veins. In a blender, process the flesh to a smooth puree. You should have about 1 cup of puree.
- In a medium mixing bowl, combine red pepper puree with the lime juice, sour cream, paprika, salt, and pepper to taste. Blend together well and refrigerate, covered, until needed.
- Preheat the oven to 400 degrees and bring the sauce to room temperature. Bake the strudels in the hot oven for about 15 to 20 minutes, or until they are crisp and golden. Remove them to a cutting board, rest for 5 minutes, and slice off and discard or eat the very ends of the strudels. Slice each strudel into 3 equal lengths and slice each length into 3 spirals. Make a little pool of the red pepper sauce on each of 6 plates and place 3 spirals, cut side up, on the sauce. Garnish with a leaf of lettuce and serve immediately.
DRUNKEN GOAT CHEESE CRAB DIP
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees F.
- Melt the butter over medium-high heat in a large skillet. Once foaming, add the shallots and cook until softened, 3 to 4 minutes. Add the garlic and cook until fragrant, 1 minute. Add the half-and-half and bring to a simmer. Whisk in the cream cheese in increments. Once incorporated and smooth, add all but 1/4 cup of the goat cheese in handfuls and whisk until melted. Remove from the heat and stir in the crabmeat and 2 tablespoons of the chopped parsley. Pour into a 1 1/2-quart casserole dish.
- Mix together the panko, remaining 1/4 cup grated cheese, remaining 2 tablespoons parsley and the paprika in a small bowl. Sprinkle the top of the dip with the mixture. Bake until bubbly and hot, 20 minutes. Serve with whole wheat pita chips.
BEST EVER CRAB CAKES
These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.
Provided by LINDACHEK
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 27m
Yield 4
Number Of Ingredients 9
Steps:
- In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
- Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.
Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g
CRAB AND GOAT CHEESE CROSTINI
Make and share this Crab and Goat Cheese Crostini recipe from Food.com.
Provided by dicentra
Categories Lunch/Snacks
Time 20m
Yield 5-6 serving(s)
Number Of Ingredients 9
Steps:
- In food processor, combine goat cheese, garlic, rosemary, chives and pepper. Stir in crab and peppers.
- Arrange baguette slices on baking sheet. Bake at 400 for 5 minutes, until lightly toasted.
- Spread crab over bread slices and return to oven for 5 minutes, until heated through and cheese is melted. Top with chives.
Nutrition Facts : Calories 1054.9, Fat 19.2, SaturatedFat 10.9, Cholesterol 35.9, Sodium 1810.2, Carbohydrate 174.9, Fiber 7.5, Sugar 9, Protein 46
BART'S CRAB CAKE RECIPE
Learn how to make Bart's Crab Cake Recipe. Use an entire pound of crabmeat in this crab cake recipe to ensure all eight people get their fair share.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
- Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
- Mix mustard and remaining mayo until blended. Serve with crab cakes.
Nutrition Facts : Calories 340, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
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