Crab Cakes With Peanut Sauce Recipes

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CRAB CAKES WITH PEANUT SAUCE

Crab cakes are a go-to on my party food list. The peanut sauce in this recipe takes the cake! -Amber Massey, Argyle, Texas

Provided by Taste of Home

Categories     Appetizers

Time 30m

Yield 1 dozen (1/3 cup sauce).

Number Of Ingredients 22



Crab Cakes with Peanut Sauce image

Steps:

  • In a small bowl, whisk the first seven ingredients until blended. Set aside., In a large bowl, mix the first 11 crab cake ingredients until blended. Fold in crab. Shape into twelve 1/2-in.-thick patties. Refrigerate, covered, 30 minutes., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add crab cakes in batches; cook 2-3 minutes on each side or until golden brown. Sprinkle with chives; serve with sauce.

Nutrition Facts : Calories 114 calories, Fat 6g fat (2g saturated fat), Cholesterol 49mg cholesterol, Sodium 270mg sodium, Carbohydrate 6g carbohydrate (2g sugars, Fiber 0 fiber), Protein 10g protein.

1/4 cup rice vinegar
2 tablespoons creamy peanut butter
1 garlic clove, minced
1 teaspoon brown sugar
1 teaspoon olive oil
1/4 teaspoon ground mustard
Dash cayenne pepper
CRAB CAKES:
1 cup plain Greek yogurt
2/3 cup crushed saltines (about 15 crackers)
1/4 cup finely chopped celery
1/4 cup finely chopped roasted sweet red pepper
1/4 cup minced fresh parsley
2 tablespoons finely chopped onion
1 large egg white, lightly beaten
1 tablespoon fresh lemon juice
2 teaspoons prepared horseradish
1/2 teaspoon paprika
1/4 teaspoon salt
1 pound lump crabmeat, drained
1 tablespoon olive oil
Minced fresh chives

CHESAPEAKE BAY CLASSIC CRAB CAKES

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 22



Chesapeake Bay Classic Crab Cakes image

Steps:

  • Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
  • Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
  • When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
  • Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
  • 8 ounces tomatillos, husked and cut into quarters
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons green hot sauce (recommended: Tabasco)
  • 1 teaspoon chopped garlic
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon peeled and grated fresh horseradish
  • Put the tomatillos in the bowl of 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 bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

1 large egg yolk
1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, both white and green parts
1 pound lump blue crabmeat, drained and picked clean of shell
4 cups fresh bread crumbs
1/4 cup chopped parsley leaves
About 4 tablespoons unsalted butter
Red Cocktail Sauce or Green Cocktail Sauce, recipes follow
4 lemon wedges
1 cup ketchup or chili sauce (recommended: Heinz)
1 tablespoon plus 2 teaspoons prepared horseradish
2 dashes hot sauce (recommended: Tabasco)
1 lemon, juiced
1 teaspoon Worcestershire sauce
Combine all the ingredients in a small bowl.

THAI STYLE CRAB CAKES

This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.

Provided by Mark Bittman

Categories     dinner, appetizer, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14



Thai Style Crab Cakes image

Steps:

  • Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
  • Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.

Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams

6 medium raw shrimp, shelled, washed and deveined
1 teaspoon nam pla (fish sauce)
1 pound fresh lump crab meat, picked over for cartilage
1 egg
1/4 cup chopped scallion
1/4 cup chopped cilantro
1 fresh chili, preferably Thai, minced
1 teaspoon minced fresh ginger
Salt
freshly ground black pepper
2 to 3 tablespoons bread crumbs, preferably fresh
About 1/2 cup all-purpose flour for dredging
Peanut or vegetable oil as needed
Lime wedges for serving

CRAB CAKES WITH REMOULADE SAUCE

Provided by Food Network

Categories     appetizer

Time 1h55m

Yield 6 servings

Number Of Ingredients 34



Crab Cakes with Remoulade Sauce image

Steps:

  • In a saucepan, combine the heavy cream, garlic, rosemary, and paprika. Reduce by half. Allow to cool to room temperature. In a saute pan, heat the peanut oil. Sweat the onions and bell peppers until glossy. Transfer to a plate and allow to cool to room temperature.
  • Preheat oven to 350 degrees F.
  • In a mixing bowl, combine the eggs, crab, jalapeno, basil, parsley, tarragon, 1 cup of ground panko, salt, white pepper, reduced cream, and Sauteed vegetables. Carefully mix until well blended.
  • Scale the mixture into 3-ounce portions. Shape into round, slightly flattened cakes, about 3-inch diameter by 1/2-inch thickness. On a baking sheet, combine the remaining 1 cup of ground panko and flour. Coat the crab cakes generously.
  • In a saute pan, heat 1/4 cup of clarified butter. Pan fry 6 crab cakes at a time, until golden on 1 side. Turn and transfer to preheated oven and bake for 2 minutes. Repeat the process with the remaining butter and crab cakes. Serve with Remoulade Sauce.
  • In a bowl, combine all the ingredients until well blended. Taste and adjust seasoning with salt and pepper. Keep refrigerated until needed.
  • Yield: 2 cups
  • In a bowl, whisk together the egg yolk, salt, pepper, mustard, and lemon juice. Slowly add the oil, whisking all the while until emulsified. Keep refrigerated until needed.
  • Yield: 1 cup

2 cups heavy cream
3 cloves garlic, minced
2 sprigs fresh rosemary
1 tablespoon sweet paprika
2 tablespoons peanut oil
3/4 cup brunoised red onion
1/2 cup brunoised red bell pepper
1/2 cup brunoised yellow bell pepper
2 eggs, lightly beaten
1 pound lump crab meat
2 fresh jalapeno chiles, brunoised
2 tablespoons minced fresh basil leaves
2 tablespoons minced fresh parsley leaves
1 tablespoon minced fresh tarragon leaves
2 cups panko (Japanese bread crumbs), ground to a mealy consistency, divided
2 teaspoons salt
1/2 teaspoon fresh ground white pepper
1/2 cup flour
1/2 cup clarified butter
Remoulade sauce, recipe follows
1 cup mayonnaise, recipe follows
1 tablespoon capers, minced
1 cornichon, minced
1 or 2 anchovies, minced
1 shallot, minced
1 teaspoon minced fresh chives
2 teaspoons minced fresh parsley leaves
Salt and freshly ground white pepper
1 egg yolk*
1/8 teaspoon salt
Freshly ground white pepper
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
1 cup corn oil

CRAB CAKES RECIPE BY TASTY

Here's what you need: small shallot, fresh parsley, fresh chives, egg, mayonnaise, dijon mustard, fresh lemon juice, worcestershire sauce, cayenne pepper, fresh lump crab meat, fine sea salt, freshly ground black pepper, panko breadcrumbs, all purpose flour, unsalted butter, tartar sauce, lemon wedge

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 6 servings

Number Of Ingredients 17



Crab Cakes Recipe by Tasty image

Steps:

  • In a large bowl, whisk together the shallot, parsley, chives, egg, mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, and cayenne if using.
  • Add the crabmeat, season with salt and pepper and stir to combine.
  • Add the breadcrumbs and mix just to combine.
  • Form into 6 equal patties and place on a plate. Chill in the refrigerator for at least 15 minutes, up to 1 hour.
  • Coat the cakes lightly with flour, and shake off any excess.
  • In a large skillet set over medium heat, melt the butter.
  • Fry the crab cakes until golden and crisp, 3-4 minutes per side. Transfer to a paper towel-lined plate to drain slightly.
  • Serve warm with tartar sauce and lemon wedges.
  • Enjoy!

Nutrition Facts : Calories 252 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 23 grams, Sugar 1 gram

1 small shallot, finely chopped
2 tablespoons fresh parsley, finely chopped
1 tablespoon fresh chives, finely chopped
1 egg
2 tablespoons mayonnaise
2 teaspoons dijon mustard
2 teaspoons fresh lemon juice
½ teaspoon worcestershire sauce
1 pinch cayenne pepper, optional
1 lb fresh lump crab meat, picked over
fine sea salt
freshly ground black pepper
1 cup panko breadcrumbs
2 tablespoons all purpose flour, for dusing
2 tablespoons unsalted butter
tartar sauce, recipe follows
lemon wedge

CRAB CAKES WITH CREAMY CAPER SAUCE

Provided by Bill Brett

Categories     Mustard     Appetizer     Mayonnaise     Crab     Summer     Pan-Fry     Capers     Bon Appétit     Vermont     Sugar Conscious     Pescatarian     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 12 first-course servings

Number Of Ingredients 16



Crab Cakes with Creamy Caper Sauce image

Steps:

  • for caper sauce:
  • Whisk all ingredients in medium bowl. (Can be made 2 days ahead. Cover and refrigerate.)
  • for crab cakes:
  • Combine crabmeat, 1 cup breadcrumbs, and next five ingredients in large bowl. Spread 2 1/2 cups breadcrumbs on rimmed baking sheet. Using 1/4-cup capacity ice-cream scoop, form crab mixture into 24 small balls. Flatten slightly. Coat crab cakes in breadcrumbs, transfer to another baking sheet. Cover and refrigerate at least 2 hours and up to 1 day.
  • Heat 1/2 cup oil in heavy large skillet over medium-high heat. Working in batches, fry crab cakes until brown, adding more oil to skillet as needed, about 4 minutes per side. Transfer 2 crab cakes to each of 12 plates. Serve, passing caper sauce alongside.

Sauce
1 cup mayonnaise
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1/2 cup drained capers, coarsely chopped
1/2 cup chopped fresh parsley
1/2 cup chopped fresh chives
Crab Cakes
1 1/2 pounds crabmeat
1 cup plus 2 1/2 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
1/4 cup spicy brown mustard
1/4 cup mayonnaise
1 large egg, beaten to blend
2 teaspoons Old Bay seasoning
1/2 cup or more vegetable oil (for frying)

PAULA DEEN'S CRAB CAKES

Another one of Paula's home runs! Posting here for safe keeping! Making again on the 4th of July....

Provided by CABarbieQue

Categories     Crab

Time 38m

Yield 4-6 serving(s)

Number Of Ingredients 15



Paula Deen's Crab Cakes image

Steps:

  • In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
  • Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Nutrition Facts : Calories 444.7, Fat 35.1, SaturatedFat 6, Cholesterol 97.9, Sodium 1705, Carbohydrate 9.2, Fiber 1, Sugar 2.4, Protein 23.3

1 lb crabmeat, picked free of shells
1/3 cup crushed cracker (recommended -- Ritz)
3 green onions, finely chopped (green and white parts)
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
1 dash cayenne pepper
flour, for dusting
1/2 cup peanut oil
favorite dipping sauce, for serving

HAWAIIAN-STYLE SAUTEED CRAB CAKES WITH PAPAYA-BASIL SAUCE

From 'A Taste of Hawaii' cookbook. I want to make this for my mother one day because she loves crab cakes.

Provided by GothicGranola

Categories     Crab

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 19



Hawaiian-Style Sauteed Crab Cakes With Papaya-Basil Sauce image

Steps:

  • For crab cakes:.
  • In a mixing bowl, combine the crab meat, eggs, salt, cayenne pepper, coriander, red pepper, garlic, and ginger. Blend well.
  • Form the mixture by hand into 8 cakes. Place the bread crumbs on a planted and dip the crab cakes into the crumbs until well-coated.
  • Heat the olive oil in a skillet and when hot add the crab cakes and saute until the cakes are golden on both sides, about 2 minutes.
  • To serve pour sauce on a plate and top with the crab cakes.
  • For the Papaya-Basil Sauce:.
  • In a saucepan over medium heat, combine the wine, papaya, and shallot. Reduce the liquid by two-thirds, then add teh cream and reduce again by two-thirds. Slowly whisk in the butter, piece by piece, melting one before incorporating another. Season with salt, pepper, ginger, and lime juice. Put the mixture into a blender and blend until the ingredients are well combined.
  • Pour the sauce into a bowl and add the basil. Allow it to infuse for at least 20 minutes before serving.

Nutrition Facts : Calories 906.3, Fat 67, SaturatedFat 32.8, Cholesterol 343.8, Sodium 488.8, Carbohydrate 52.8, Fiber 4.1, Sugar 9.4, Protein 15.4

4 cups lump crabmeat
4 eggs
salt
cayenne pepper
8 teaspoons minced fresh coriander
4 teaspoons chopped red bell peppers
2 teaspoons chopped garlic
4 teaspoons chopped fresh ginger
2 -3 cups fresh breadcrumbs
4 tablespoons olive oil
1 cup dry white wine
1 medium ripe papaya, diced
1 shallot, diced
1/2 cup heavy cream
3/4 cup unsalted butter, cut into pieces
salt and pepper
2 teaspoons chopped fresh ginger
2 limes, juice of
4 sprigs fresh basil

CHEF JOHN'S CRAB CAKES

These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!

Provided by Chef John

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h23m

Yield 4

Number Of Ingredients 11



Chef John's Crab Cakes image

Steps:

  • Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
  • Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
  • Sprinkle breadcrumbs on a plate.
  • Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
  • Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g

8 saltine crackers, finely crushed
2 tablespoons mayonnaise
½ teaspoon Dijon mustard
½ teaspoon seafood seasoning (such as Old Bay®)
¼ teaspoon Worcestershire sauce
1 egg, beaten
salt to taste
1 pinch cayenne pepper
1 pound fresh crabmeat, well drained
¼ cup dry bread crumbs
2 tablespoons butter

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