CRAB CAKES WITH CILANTRO MAYONNAISE
This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp.
Provided by PaulaG
Categories Crab
Time 35m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Mix the ingredients for the mayonnaise and set aside.
- If making day before, refrigerate until ready to use.
- Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
- Divide the mixture into 12 equal portions and form into cakes.
- Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
- Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
- Add additional oil as needed to keep the crab cakes from sticking.
- Serve topped with the cilantro mayonnaise.
SPICED CRAB CAKES WITH TAMARIND MAYONNAISE
The peppery tamarind mayonnaise complements the crab cakes wonderfully and a lightly dressed salad helps to make it a lovely lunch.
Provided by Food Network
Time 42m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Preheat the oven to 325 degrees F.
- Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat. Place the mixture into a large bowl.
- Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl. Stir the ingredients well and add the bread crumbs. Divide the mixture into 8 equal portions and form each into a circular shape.
- Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed.
- Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others.
- For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together. Adjust the seasonings, to taste.
- To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.
CITRUS CRAB CAKE
Provided by Food Network
Time 30m
Yield 4 servings
Number Of Ingredients 20
Steps:
- In a large bowl, fold all ingredients together being careful not to break up the crab. Mold mixture into 4 (4-inch) ring molds (I use a donut cutter with the center whole cutter removed). Coat a large saute pan, over medium-high heat and add the crab cakes. Cook until the exterior is browned and cake is warmed through, about 3 minutes per side. Transfer to a platter.
- Cook egg yolks and orange juice over a double boiler until yolks thicken enough to coat the back of a spoon. Remove from heat and whisk in butter until the sauce thickens to a consistency similar to mayonnaise. Thin the sauce a bit with the water. Add cilantro and season with salt and pepper, to taste.
- Top the crab cakes with avocado. Garnish with micro cilantro salad and red chili oil and serve with Citrus Cilantro Hollandaise.
CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE
This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!
Provided by MMZEHER
Categories Crab Cakes
Time 1h
Yield 4
Number Of Ingredients 21
Steps:
- Put eggs, lemon juice, mayonnaise, bell pepper, onion, cilantro, salt, cayenne pepper, and black pepper in a mixing bowl and mix well. Gently fold in crabmeat and 1/2 of the bread crumbs.
- Form crabmeat mixture into 8 patties. Coat both sides in remaining bread crumbs. Place patties on waxed paper and freeze for 15 minutes.
- Meanwhile, preheat the oven to 350 degrees F (175 degrees C).
- Prepare the sauce: Mix sour cream, mayonnaise, bell pepper, garlic, lemon juice, cilantro, and cayenne pepper together in a bowl. Season with salt and black pepper.
- Heat 1/2 of the oil in a skillet over medium heat. Carefully add patties to hot oil in batches. Fry until golden, about 30 seconds on each side. Transfer to a paper towel-lined plate to drain. Repeat with remaining patties, adding remaining oil as needed.
- Transfer patties to a baking sheet and bake in the preheated oven for 10 minutes. An instant-read thermometer inserted into the center of a patty should read at least 165 degrees F (74 degrees C).
- Serve patties with sauce.
Nutrition Facts : Calories 835.4 calories, Carbohydrate 48.8 g, Cholesterol 167.2 mg, Fat 63.1 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 17.6 g, Sodium 1010.6 mg, Sugar 6 g
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.
CRAB CAKES WITH SOUR CREAM SAUCE
Make and share this Crab Cakes with Sour Cream Sauce recipe from Food.com.
Provided by seahorse73
Categories Crab
Time 42m
Yield 8 crab cakes
Number Of Ingredients 18
Steps:
- Put the egg, lemon juice, mayonnaise, red bell pepper, onion, cilantro, salt, black pepper and cayenne into a medium mixing bowl and mix.
- Add the crabmeat and half of the breadcrumbs.
- Blend well.
- Form the seasoned crabmeat into 8 (2 inch) cakes and coat with remaining bread crumbs on both sides.
- Place cakes on waxed paper and put in freezer for 15 minutes.
- Prepare the Sour Cream sauce while the cakes are in the freezer.
- Preheat oven to 350 degrees F.
- Heat half the oil in a medium saute pan.
- Fry half the cakes on both sides, about 30 seconds on each side, until golden.
- Drain on paper towels, Repeat with remaining oil and cakes.
- The oil should be hot but not smoking.
- Transfer cakes to the baking sheet and bake for 10 minutes.
- To make the Sour Cream Sauce: Blend all ingredients in a small bowl, put in refrigertor until ready to serve.
- You can make the crab cakes a day in advance, but do not coat them with the breadcrumbs until you are ready to fry them.
- You can also use a combination of shrimp, lobster and crabmeat!
- Serve with a large green salad!
Nutrition Facts : Calories 137.5, Fat 6.7, SaturatedFat 2.3, Cholesterol 47.4, Sodium 239.5, Carbohydrate 11.1, Fiber 0.8, Sugar 1.8, Protein 7.9
CRAB CAKES
This recipe is slightly altered from Amanda Hesser's Grandmother's Crab Cake recipe. It is featured in her book "Cooking for Mr. Latte". She doesn't suggest any sauces to be served with this, as 'she likes them plain so you can taste the crab meat'. My first ever batch of crab cakes, from this recipe, were absolutely fantastic. Prep time includes sitting time.
Provided by skat5762
Categories Crab
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Place crab meat, bread, cayenne and herbs into bowl and combine.
- In another bowl, whisk together the mayo, mustard, egg and additional yolk.
- Season with pepper to taste.
- Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
- Use only enough liquid to cause the mixture to just cling together; don't overwork.
- Form into cake about 3 inches in diameter and 3/4 inch high.
- Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
- To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
- Before cooking, dip cakes into cracker crumbs to coat.
- This prevents the crab meat edges from getting tough and chewy when sauteeing.
- Heat butter in frying pan until foamy.
- Add crab cakes, and let saute until browned on the bottom.
- Turn them just once, and brown the other side.
- Keep warm until all cakes have been sauteed.
- Arrange on platter with wedges of lemon.
- Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742).
- the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.
Nutrition Facts : Calories 381.6, Fat 11.9, SaturatedFat 5.1, Cholesterol 163.9, Sodium 1292, Carbohydrate 39.9, Fiber 3, Sugar 2.5, Protein 28.7
SCALLOP CAKES WITH CILANTRO-LIME MAYONNAISE AND NEW POTATOES
Categories Potato Shellfish Appetizer Fry Mayonnaise Seafood Scallop Spring Summer Pan-Fry Cilantro Bon Appétit Sugar Conscious Pescatarian Dairy Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 17
Steps:
- Heat olive oil in medium nonstick skillet over medium heat. Add onion and sauté until tender, about 8 minutes. Cool. Place scallops in processor. Using on/off turns, coarsely chop scallops. Transfer scallops to large bowl. Stir in onion, chopped chives, parsley, flour, ginger, lime juice, egg, salt, lime peel, and pepper. Form scallop mixture into eight 1/2-inch-thick patties, each about 3 to 3 1/2 inches in diameter. Place scallop cakes on baking sheet. Cover and chill 1 hour. (Can be prepared 6 hours ahead. Keep chilled.)
- Preheat oven to 450°F. Heat peanut oil in large nonstick skillet over medium-high heat. Working in batches, add scallop cakes to skillet and cook until browned, about 2 minutes per side. Transfer cakes to baking sheet. Place in oven and bake until cooked through, about 7 minutes.
- Place 2 scallop cakes on each of 4 plates. Top with Cilantro-Lime Mayonnaise. Place Buttered New Potatoes with Chives alongside. Garnish scallop cakes with whole chives and cilantro sprigs.
CRAB CAKES
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 24
Number Of Ingredients 11
Steps:
- Preheat oven to 250 degrees. In a large bowl, combine crabmeat, breadcrumbs, mayonnaise, eggs, peppers, cilantro, and scallions; mix well. Season with salt and pepper. Shape mixture into twenty-four 2-inch-round patties.
- Heat 1/2-inch of oil in a large skillet over medium high heat until hot but not smoking. Working in batches, add crab cakes, and cook until golden brown, about 2 to 3 minutes on each side. Transfer to a paper towel-lined baking sheet to drain, and place in oven to keep warm. Repeat with remaining crab cakes. Serve with Cilantro-Lime Mayonnaise, if desired.
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
CRAB CAKES WITH DILL MAYONNAISE
Little fish favourites, perfect for dipping at parties or as a smart starter
Provided by James Martin
Categories Dinner, Lunch, Main course, Supper
Time 45m
Number Of Ingredients 11
Steps:
- Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
- In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
- To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
- Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
- Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.
Nutrition Facts : Calories 448 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.65 milligram of sodium
CRAB CAKES WITH GARLIC MAYONNAISE
Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!
Provided by CountryLady
Categories Crab
Time 25m
Yield 36 crab cakes
Number Of Ingredients 20
Steps:
- CRAB CAKES: Combine first 8 ingredients in a bowl.
- Flake crab meat& stir into mixture.
- Season to taste& add hot pepper sauce.
- Combine corn meal& flour on a plate.
- Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
- Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
- GARLIC MAYO: Whisk all ingredients in a bowl.
- Serve with crab cakes.
Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8
CRAB CAKES WITH RED CHILI MAYONNAISE
Provided by Craig Common
Categories Sauté Oscars Father's Day Mayonnaise Lemon Crab Bell Pepper Jalapeño Bon Appétit
Yield Makes 8
Number Of Ingredients 11
Steps:
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
CILANTRO-LIME MAYONNAISE
Categories Condiment/Spread Food Processor Herb Quick & Easy Mayonnaise Lime Spring Cilantro Bon Appétit
Yield Makes about 1 cup
Number Of Ingredients 6
Steps:
- Blend first 5 ingredients in processor until cilantro is finely chopped. Add mayonnaise and process just to blend. Transfer to small bowl. Season with salt and pepper. (Can be made 1 day ahead. Cover and chill.)
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