Crab Cakes With Roasted Vegetables And Tangy Butter Sauce Recipes

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CRAB CAKES WITH ROASTED RED PEPPER SAUCE

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16



Crab Cakes with Roasted Red Pepper Sauce image

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.

1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

PAN-FRIED SPICY CRAB CAKES

Provided by Food Network

Categories     appetizer

Yield 10 cakes

Number Of Ingredients 32



Pan-Fried Spicy Crab Cakes image

Steps:

  • Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
  • To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

1 tablespoon water
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup vegetable oil
1/2 cup finely chopped celery
Garnish: Green onions
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lump crabmeat, picked over to remove shells and cartilage
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon (or 3 tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups dried fine bread crumbs
1/4 cup all-purpose flour
Essence, recipe follows
2 eggs (for egg wash)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

CRAB CAKES WITH ROASTED VEGETABLES AND TANGY BUTTER SAUCE

From The Best of Cooking Light. If you can't find the French haricots verts feel free to sub with American green beans. Prep time includes 30-minutes in the fridge.

Provided by Julie Bs Hive

Categories     Crab

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 19



Crab Cakes With Roasted Vegetables and Tangy Butter Sauce image

Steps:

  • CRAB CAKES:
  • Combine first seven ingredients and gently add in the crab meat followed by 3/4 cup of the panko. Cover and chill 30 minutes.
  • Divide crab mixture into 8 equal portions of about 1/2 cup each. Form 3.4 in thick patties and dredge in remaining 3/4 cup panko.
  • Heat 1 1/2 tsp oil in a non-stick skillet over medium heat. Coat both sides of cakes with cooking spray and fry four at a time for 7 minutes, turning over and frying for another 7 minutes. Repeat with the four remaining cakes.
  • Preheat oven to 450°.
  • VEGETABLES:.
  • Scrub carrots and leave root end intact and 1 inch of the stem on. Combine carrots, potatoes, and shallots in a small roasting pan. Coat vegetables with cooking spray and sprinkle with salt. Toss to mix well. Bake at 450° for 20 minutes, turning once. Coat the French haricots verts or the American green beans with cooking spray and add to roasting pan and toss well. Bake an additional 10 minutes or until vegetables are tender.
  • SAUCE:.
  • Combine broth, shallots, and vinegar in a small saucepan. Bring to a boil and cook until reduced to 1/4 cup (about five minutes). Remove from heat and stir in butter. Serve with crab cakes and vegetables.
  • Serving size: 2 crab cakes,1 cup vegetables, and 1 1/2 tbsp sauce.

Nutrition Facts : Calories 505, Fat 14.8, SaturatedFat 5.9, Cholesterol 109.1, Sodium 1077, Carbohydrate 56.7, Fiber 6.8, Sugar 9, Protein 36

1/4 cup finely chopped red onion
2 tablespoons chopped fresh parsley
3 tablespoons light mayonnaise
2 teaspoons Dijon mustard
1/4 teaspoon Old Bay Seasoning
1/2 teaspoon Worcestershire sauce
2 egg whites, beaten
1 lb lump crabmeat, drained and shell pieces removed
1 1/2 cups panko breadcrumbs, divided
cooking spray
12 ounces baby carrots (about 21)
8 ounces small red potatoes (about 5)
4 medium shallots, halved lengthwise
1/8 teaspoon salt
8 ounces French haricots vert
2/3 cup reduced-sodium fat-free chicken broth
3 tablespoons chopped shallots
2 tablespoons white wine vinegar
2 1/2 tablespoons butter

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