Crab Cakes With Cocktail Sauce Recipes

Steps:

• Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
• For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
• Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
• Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
• Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
• Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.

Steps:

• Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt, crab boil seasoning, and pepper and stir with a wooden spoon until the butter is fully incorporated. Remove from the heat and allow to cool.
• Put the crabmeat in a large bowl, and pick through to remove all the shells. Add the lemon juice and toss. Mix in the sour cream, egg, flour, parsley, mustard, and prepared bread crumb mixture. Season with salt and pepper, to taste. Form the crab mixture into 6 patties, approximately 2 1/4-ounces each. Coat each patty in flour and shake off excess.
• Heat the oil in a large saute pan over medium heat. Add the crab cakes and cook until evenly browned, about 2 minutes on each side. Transfer to a serving platter and serve with the Oyster House Cocktail sauce on the side.
• Mix all the ingredients together and store in an airtight container until ready to use.

Steps:

• Tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs. (You should have about 6 cups crumbs.) Remove the bread crumbs to a shallow pan and mix in 1/2 cup of the chopped parsley (reserving the remaining 1/4 cup for the crabcake mixture). Set aside.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire, hot pepper, mustard, paprika, thyme, celery seeds, and black pepper and pulse to combine. With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise. Remove the mayonnaise from the food processor and refrigerate.
• Place the crabmeat in a cheesecloth-lined sieve set over a bowl. Pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible. Place the chopped onions and bell peppers in a sieve set over a bowl and use your hands to squeeze out as much juice as possible. In a large bowl, combine the onions and bell peppers with remaining 1/4 cup parsley. Add the chilled mayonnaise and crabmeat and toss lightly to combine. Add 1 cup of the bread crumbs-parsley mixture and combine. Do not overwork the mixture or the crabcakes may get gummy. Gently form 8 patties and roll the patties lightly in the remaining bread crumb-parsley mixture. Leave the crabcakes in the pan of the bread crumbs until you saute them.
• Preheat the oven to 425 degree. Using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned, put them in the oven until they are heated all the way through, 5 to 8 minutes.
• Serve 1 crabcake as an appetizer or 2 as an entree. Serve with a ramekin of cocktail sauce and a lemon wedge.
• Cook's Note: The crabcakes hold together better if prepared a day ahead and stored in the refrigerator before cooking. Store them in the pan of bread crumbs, covered with plastic wrap.
• Put the tomatillos in a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid, and discard. Put the drained puree in a small bowl and stir in the vinegar, sugar, pepper sauce, garlic, mustard seeds, and horseradish until combined.
• Yield: 2/3 cup

Steps:

• For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days).
• For the crab cakes: Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time.
• Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours).
• Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack.
• In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes.

Steps:

• To make the sauce:
• In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
• In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
• To make the crab cakes:
• Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
• Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
• To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.

Steps:

• Make the cocktail sauce: put tomatillos in a food processor; process until coarsely pureed.
• Remove the puree into a sieve; drain off the liquid, and discard.
• Put the drained puree into a small bowl and stir in the vinegar, sugar, Tabasco, garlic, mustard seeds, and horseradish until combined (the cocktail sauce can be made a day ahead and kept covered in the refrigerator).
• Make the mayonnaise: tear up the white bread and pulse the pieces in a food processor to make fine, soft crumbs (should have about 6 cups crumbs).
• Remove bread crumbs to a shallow pan; mix in ½ cup chopped parsley; set aside.
• In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco, mustard, paprika, thyme, celery seeds, and black pepper; pulse to combine.
• With the motor running, slowly add the oil through the feed tube in a steady stream until the mixture emulsifies and forms a mayonnaise; remove mayonnaise from the food processor and refrigerate.
• Place crabmeat in a cheesecloth-lined sieve over a bowl; pull the cheesecloth tightly around the crabmeat and squeeze out as much juice as possible.
• Put the chopped onions and bell peppers in a sieve over a bowl and use your hands to squeeze out as much juice as possible.
• In a big bowl, combine the onions and bell peppers with the remaining ¼ cup parsley; add in the chilled mayonnaise and crabmeat; toss lightly to combine.
• Add 1 cup of the breadcrumb mixture and combine.
• Do not overwork the mixture or the crabcakes may get gummy.
• Gently form 8 patties and roll the patties lightly in the remaining breadcrumb mixture.
• Leave the crabcakes in the pan of bread crumbs until you saute them.
• Preheat the oven to 425°; using a nonstick saute pan and butter as needed, panfry the crabcakes, in batches, until golden brown on both sides and place them on a baking sheet as they are browned.
• When all the crabcakes are browned, put them in the oven until they are heated all the way through, 5-8 minutes.
• To plate: serve one crabcake as an appetizer or two as an entree; serve with a ramekin of cocktail sauce and a lemon wedge.
• **Note-the crabcakes actually hold together better if prepared a day ahead and stored in the refrigerator before cooking; store them in the pan of breadcrumbs, covering with plastic wrap.
• Wine suggestion-a lightly oaked Chardonnay.

Steps:

• Boil wine and shallots in heavy medium saucepan until mixture is reduced to 1/2 cup, about 10 minutes. Add cream and boil until liquid is reduced to sauce consistency, about 10 minutes. Season to taste with salt and pepper.
• Mix crabmeat, 1/2 cup crushed potato chips, breadcrumbs and next 7 ingredients in large bowl until well blended. Using 1/4 cupful crab mixture for each cake, form mixture into sixteen 2 1/2-inch-diameter cakes. (Can be prepared 6 hours ahead. Cover sauce and crab cakes separately and refrigerate. Rewarm sauce over medium-low heat, stirring occasionally, before serving.) Place remaining potato chips in shallow dish. Press each cake into chips, turning to coat evenly.
• Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, adding more oil as necessary, about 5 minutes per side. Transfer crab cakes to paper-towel-lined plate to drain.
• Place 2 crab cakes on each plate; spoon sauce around crab cakes and then serve immediately.

Steps:

• Sautee the red pepper, celery, and onion in the butter 5 minute.
• or until tender.
• Cool slightly.
• In a bowl, combine all the rest of the ingredients EXCEPT crabmeat.
• Combine sauteed vegetables with mixture.
• Pick through crabmeat for shells or cartlidge.
• Using your fingers, gently blend the crab into the mixture.
• This helps preserve the large pieces of crab.
• Shape crab mixture into cakes.
• Chill in the refrigerator for at least 1 hour.
• I've made the the day before and left in frig overnight.
• Broil cakes for 3-4 minute.
• or until browned.
• Turn them over carefully.
• I use a spatula and my fingers so they don't fall apart.
• Broil other side for 3-4 minute.
• I place them on a platter and garnish with parsley and lemon.
• I serve cocktail sauce and tartar sauce with them.
• I've also made the cakes much smaller and served them as appetizers.

Steps:

• 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
• 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
• 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
• 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.

Steps:

• Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
• Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

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.

Steps:

• Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
• Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
• Shape crabmeat mixture into 5 to 6 small patties.
• Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
• Serve patties with mustard sauce.

Steps:

• Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Steps:

• For the cakes- Mix the crab, peppers, onion, parsley lightly.
• In another bowl, mix the mayo, bread crumbs, paprika, mustard, hot sauce together.
• Add to the crab mixture.
• Roll in small balls.
• Mix the remaining 2 c.
• bread crumbs and parsley.
• Roll balls in crumbs.
• Fry in margarine or butter till brown over med-high heat.
• For the sauce- Chop the tomatillos, place in a food processor or blender and process til almost smooth, drain.
• Place in a bowl and add remaining ingredients, stir.
• Serve with the cakes.

Steps:

• Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
• Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
• Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
• Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
• Serve with curried tartar sauce.

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!