Crab Cakes With Red Pepper Mayonnaise Recipes

Steps:

• In a large bowl, combine the first seven ingredients; stir in crab. In a food processor, process bread slices, a few at a time, until fine crumbs form (total volume should be 2-1/2 cups). Add 1 cup to the crab mixture., Shape 1/4 cupfuls of crab mixture into patties. Coat both sides of patties with remaining bread crumbs, pressing to adhere. Place on a baking sheet; cover and refrigerate for up to 6 hours., Meanwhile, for sauce, in a blender, combine the mayonnaise, mustard, honey, lemon juice, red pepper, onions, shallots, parsley, salt and pepper; cover and process until finely chopped. Refrigerate until serving., In a large skillet, melt half of the butter and half of the oil. Place half of the crab cakes in skillet. Cook over medium heat for 5 minutes on each side or until lightly browned (carefully turn the delicate cakes over). Repeat with remaining butter, oil and crab cakes. Serve with sauce and lemon wedges.

Steps:

• Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
• For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
• Serve crab cakes with sauce and lemon wedges.

Steps:

• In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside., In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce., Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. , In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Steps:

• In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.

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.

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.

Steps:

• In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick.
• In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce.