BROWN RICE CRAB CAKES
Leftover brown rice helps stretch a pound of crab into eight good-size crab cakes. I get the best results with cooked rice that has first been spread on a plate and chilled in the refrigerator, which dries it out a bit. Depending on your preference, serve with Perfect Herb Mayonnaise or Ultimate Cocktail Sauce on the side.
Provided by Geoffrey Zakarian
Categories appetizer
Time 1h45m
Yield 8 servings
Number Of Ingredients 31
Steps:
- In a large bowl, combine the crab, mayonnaise, rice, scallions, egg, lemon zest and juice, and tarragon. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
- Form the mixture into eight 1-inch-thick cakes and put on a plate or platter. Refrigerate for 1 hour to firm them up.
- When ready to cook the crab cakes, heat 1/2 inch oil in a large nonstick skillet and preheat the oven to 250 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in breadcrumbs. Fry the crab cakes in 2 batches until golden on both sides and heated through, 3 to 4 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt and serve with lemon wedges.
- In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
- In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
- Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time.
- In a medium bowl, whisk together the ketchup, chile sauce, the prepared horseradish, the fresh horseradish, lemon juice, onion, and Worcestershire. Season with salt and pepper.
- Refrigerate until will chilled. The cocktail sauce will keep up to 3 days, tightly covered, in the refrigerator. It may separate, so give it a quick stir again before serving.
CRAB CAKES
Provided by Nigella Lawson : Food Network
Categories appetizer
Time 40m
Yield 40 crab cakes
Number Of Ingredients 9
Steps:
- Place the garlic and the spring onions into the bowl of a food processor and blend until finely chopped. Add the crabmeat, wasabi, rice vinegar, tamari or soy sauce and the rice flour to the bowl. Blend the mixture again until it has combined to form a rough paste.
- In a large frying pan, add enough oil to fill the pan to a depth of 1/4-inch. Heat the oil until a bread cube sizzles and turns golden-brown when added (CAUTION: Hot oil can be dangerous. Do not leave unattended).
- Roll teaspoonfuls of crab mixture into balls with your hands. Flatten the balls slightly and carefully place them into the hot oil. Fry the crab cakes until they turn golden-brown on both sides and are cooked through (only cook 8 to 10 crab cakes at a time so that they can be turned quickly and the oil temperature doesn't drop too much). Drain the crab cakes on kitchen paper.
- To serve place the crab cakes on a clean plate and place the lime segments around the plate.
CRAB FRIED RICE
This fried rice is very easy and so popular for Thai and Chinese. Try this recipe and you'll find it is very nice taste. Serve with chili in fish sauce or called in Thai 'Nam Pla Prik.' Enjoy!!!
Provided by Karnjana
Categories Main Dish Recipes Rice Fried Rice Recipes
Time 55m
Yield 4
Number Of Ingredients 13
Steps:
- Place the rice and water in a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
- Heat the oil in a wok over medium heat. Cook and stir the onions and garlic in the hot oil until tender. Mix in the rice, sugar, and salt, and cook 5 minutes, until well blended. Stir in the egg until the rice is coated. Increase heat to high, and mix in the crabmeat, green onions, and cilantro. Continue cooking 2 to 5 minutes, until the crab is heated through. Garnish with the cucumber and lime slices to serve.
Nutrition Facts : Calories 303.6 calories, Carbohydrate 37.4 g, Cholesterol 68.1 mg, Fat 12.2 g, Fiber 2.3 g, Protein 11.6 g, SaturatedFat 2.1 g, Sodium 1294 mg, Sugar 5 g
AMAZIN' CRAB RICE CAKES
Treat your family to crab rice cakes! These crispy, golden brown Amazin' Crab Rice Cakes require just six ingredients and 25 minutes of your time.
Provided by My Food and Family
Categories Rice
Time 25m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Bring broth to boil in small saucepan. Stir in rice; cover. Remove from heat; let stand 5 min. Fluff with fork.
- Beat eggs in large bowl. Add crabmeat, cheese and rice; mix lightly. Shape into 8 patties. Let stand 5 min.
- Melt butter in large skillet on medium heat. Add crab patties; cook 5 min. on each side or until heated through and lightly browned on both sides.
Nutrition Facts : Calories 310, Fat 17 g, SaturatedFat 10 g, TransFat 0 g, Cholesterol 195 mg, Sodium 750 mg, Carbohydrate 19 g, Fiber 0 g, Sugar 0 g, Protein 20 g
CRAB RICE
Walk into a Gullah restaurant and you're sure to find crab rice on the menu. It's our version of fried rice, and it is the perfect way to use up any leftover rice you may have. Succulent blue crab claw meat is what makes this dish so special. Serve it as a side or as a main dish.
Provided by Kardea Brown
Time 55m
Yield 8 to 12 servings
Number Of Ingredients 17
Steps:
- Bring the chicken stock to a boil in a medium saucepan. Add the rice. Cover, then reduce the heat to low and simmer until the liquid is absorbed, 15 to 20 minutes. Remove from the heat, then fluff with a fork.
- Meanwhile, pulse the celery, garlic, onion and bell pepper in a food processor until minced. Heat the butter and oil in a large cast-iron skillet over medium-high heat until the butter melts. Add the minced vegetables. Saute until the vegetables are tender, about 5 minutes.
- Add the crab meat and House Seasoning. Cook until the crab meat has browned, about 5 minutes. Add additional butter, if the vegetables become too dry and begin to brown too quickly. Stir in the rice and tomato. Cover and simmer until the rice is fluffy, 5 more minutes. Uncover and sprinkle with parsley before serving.
- Stir together the garlic and onion powders, paprika, salt and pepper in a small bowl. Store in an airtight container at room temperature.
WILD RICE CRAB CAKES
This recipe originated from Cooking Light. It is easy and delicious, one of my friends even features this on her Personal Chef menu!
Provided by Cyn2938
Categories Crab
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Bring water to a boil in medium saucepan.
- Add wild rice; cover, reduce heat and simmer 1 hour or until tender.
- Combine cooked rice with remaining ingredients in a medium bowl.
- Divide the mixture into 8 equal portions, shaping into a 1 inch thick patty.
- Heat several teaspoons olive oil in a large nonstick skillet over medium heat.
- Add patties (they may not all fit) and cook 4 minutes on each side, or until golden.
CRAB CAKES
Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.
Provided by Kim Severson
Categories dinner, seafood, appetizer, main course
Time 1h30m
Yield About 12 large crab cakes
Number Of Ingredients 11
Steps:
- Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
- Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
- In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
- Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
- Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
- Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
- Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
- Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.
BAKED CRAB CAKES
These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.
Provided by PATLUVSCOOKING
Categories Crab Cakes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
- Bake in the preheated oven until golden brown, about 20 minutes.
Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g
BROWN RICE AND CORN CAKES
A delicious and different side dish that goes with any meat. It works equally well for a family supper or a special dinner. Wild rice can be substituted for brown rice for a more formal dinner.
Provided by Krysie
Categories Appetizers and Snacks
Time 30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine corn, rice, milk, eggs, and chives in a large bowl.
- Mix flour, baking powder, nutmeg, salt, and black pepper together in a separate bowl.
- Stir flour mixture into corn mixture until well combined.
- Heat olive oil on a griddle or a large skillet over medium heat.
- Scoop 1/4-cup portions of corn mixture onto heated griddle. Cook until golden brown, 3 to 4 minutes per side.
Nutrition Facts : Calories 285.4 calories, Carbohydrate 53.4 g, Cholesterol 62.4 mg, Fat 6.1 g, Fiber 5.5 g, Protein 9.9 g, SaturatedFat 1.3 g, Sodium 620 mg, Sugar 5.6 g
RICE PILAF LIKE JOE'S CRAB SHACK
Make and share this Rice Pilaf Like Joe's Crab Shack recipe from Food.com.
Provided by startnover
Categories White Rice
Time 30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Bring first 4 ingredients to a boil in a sauce pan.
- Add rice, cover and cook till rice is tender and water is absorbed, about 20 minutes.
- Sauté celery, pepper, onion, and 1 t butter till tender.
- Stir vegetables into rice.
- Remove bay leaf before serving.
Nutrition Facts : Calories 180.3, Fat 2.8, SaturatedFat 1.7, Cholesterol 6.8, Sodium 26.1, Carbohydrate 34.9, Fiber 1.5, Sugar 0.6, Protein 3
AMAZING CRAB RICE CAKES
I found this recipe in a magazine. I haven't tried it yet, but it sounds delicious. Let me know what you think.
Provided by Tisy Adams
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Bring broth to a boil in small saucepan.
- Stir in rice; cover.
- Remove from heat; let stand 5 minutes.
- Fluff with fork.
- Beat eggs lightly in medium bowl.
- Add rice, crabmeat and cheese; mix well.
- Divide and shape mixture into 8 patties.
- Let stand 5 minutes.
- Melt butter in large skillet on medium heat.
- Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.
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SESAME CRAB AND BROWN RICE CAKES | BETTER HOMES
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- In a large bowl, combine eggs, soy sauce, rice vinegar, hot pepper sauce (if desired), honey, rice wine, sesame oil, and salt. Stir in bread crumbs, green onions, the 2 tablespoons sesame seeds, and the cilantro. Add crabmeat and cooked rice; mix well. Using moistened hands, shape crab mixture into eighteen 1/2-inch-thick patties.*
- In a large nonstick skillet, heat peanut oil over medium heat. Add one-third of the crab cakes; cook about 10 minutes or until golden brown and heated through, turning once. If crab cakes brown too quickly, reduce heat to medium-low. Keep warm in a 300 degree F oven while cooking the remaining crab cakes (add additional peanut oil as necessary).
- Serve crab cakes with Miso Vinaigrette and, if desired, sprinkle with additional sesame seeds. Makes 6 servings.
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