GULF COAST CRAB CAKES WITH COUNTRY REMOULADE
Provided by Virginia Willis
Time 50m
Yield 24 bite-size crab cakes
Number Of Ingredients 21
Steps:
- In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
- Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
- Serve warm with a dollop of Country Remoulade and garnished with chives.
- In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
- Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.
SUNNY'S SIMPLE CRABCAKES WITH CELERY ROOT REMOULADE
Provided by Sunny Anderson
Time 3h20m
Yield 8 crabcakes
Number Of Ingredients 24
Steps:
- Heat oven to 400 degrees F.
- In a large bowl add the bread, heavy cream, and a pinch of salt.
- In a medium saute pan over medium heat add the butter, olive oil, onion, celery, and scallion. Season with salt and pepper, then add the seafood boil seasoning. Stir and cook until the vegetables are tender, but not browned. Add the garlic and cook 5 minutes more. Remove from the heat, stir in the lemon zest and let it cool. Once cooled, add to the bowl with the milk and bread. Stir to combine then add the egg whites and stir to combine. Add the crabmeat and lightly combine with your hands. Divide and make into 8 balls; the batter will be moist. Place the balls on a parchment paper-lined baking sheet and refrigerate for 10 minutes.
- Bake until light golden brown, 30 to 35 minutes. Serve with a spoonful of my Celery Root Remoulade, recipe follows.
- Trim the root end of the celery root and trim the skin off all around. Shred the celery root using a box grater or the grater attachment on a food processor.
- In a medium bowl combine the celery root, thyme, mayonnaise, vinegar, grainy mustard, Dijon mustard, lemon juice, olive oil, and sugar. Taste the mixture and season with salt and pepper. Refrigerate at least 2 hours before serving.
CRAB CAKES WITH REMOULADE SAUCE
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
BALTIMORE CRAB CAKES
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Provided by Bon Appétit Test Kitchen
Categories Shellfish Appetizer Fourth of July Picnic Quick & Easy Father's Day Backyard BBQ Lunch Mayonnaise Seafood Crab Summer Family Reunion Pan-Fry Party Potluck Lemon Juice Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Dairy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
- Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.
MINI CRAB CAKES WITH REMOULADE SAUCE
This is really an impressive appetizer. The recipe is a little bit of work, but worth it! From the book Gatherings & Celebrations from Burt Wolf.
Provided by - Carla -
Categories Crab
Time 57m
Yield 30 mini cakes
Number Of Ingredients 28
Steps:
- In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
- In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
- Season with the salt, pepper, and nutmeg.
- Add the cracker meal and stir well to combine thoroughly.
- Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
- Roll the cakes in additional cracker meal and place them on a baking pan.
- Refrigerate for at least 30 minutes before cooking.
- When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
- Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
- Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
- -=Remoulade Sauce=-
- In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.
CRAB CAKES WITH WHOLE GRAIN MUSTARD REMOULADE
I had crab cakes at a local restaurant here (Shucks Oyster Bar) and tried desperately to get their recipe. After several email, phone, and in person attempts, I decided to try and recreate these fabulous cakes. With luck, I was able to perfect the cakes as well as the Remoulade. The pictures posted are before and after sautéing the cakes in olive oil. The after pictures were smaller cakes as I decided to make these as an appetizer for this Thanksgiving. I made them, cooled in the fridge, froze in freezer, then food savered them to have throughout the holidays.
Provided by Chippie1
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- For Crab Cakes:.
- Mix all ingredients, except flour and oil in a large bowl.
- Shape into patties and dust with flour.
- NOTE: Can be frozen at this point.
- Heat oil in a large skillet over medium heat.
- When oil is hot, carefully place crab cakes, in batches, and fry until browned.
- About 4- 5 minutes.
- Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
- Serve with Whole Grain Mustard Remoulade or favorite sauce.
- --------------------------------.
- For Whole Grain Mustard Remoulade:.
- Combine all ingredients and serve with cakes.
- --------------------------------.
- If cakes were frozen, heat in 350°F oven until desired warmness is achieved (approx 15 minutes).
Nutrition Facts : Calories 697.8, Fat 54.7, SaturatedFat 8, Cholesterol 119.6, Sodium 1630.6, Carbohydrate 28.6, Fiber 2, Sugar 7, Protein 25.2
MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt 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, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
STONE CRAB AND WHOLE GRAIN MUSTARD REMOULADE
Steps:
- Combine mayonnaise, ancho powder, mustard, and lemon juice. Serve as a dip for crab claws.
CRAB CAKES WITH SPICY REMOULADE
This old favorite is transformed in texture and flavor by the addition of scallops and shrimp. The crabcakes are served with Recipe #373032. From a September 1988 issue of Bon Appetit magazine in a "Cooking Class" feature. Chilling time for crabcake mixture is not included in prep time. This will serve 10 as an appetizer or first course or about 5 as an entree.
Provided by Leslie in Texas
Categories Crab
Time 37m
Yield 10 crabcakes
Number Of Ingredients 14
Steps:
- Puree scallops and shrimp in processor for 2 minutes,stopping once to scrape down sides of bowl.
- Blend in cream,yolk,mustard,snipped chives and cayenne; transfer to bowl and fold in crabmeat.
- Season with salt and pepper to taste, cover and refrigerate until well chilled, at least 1 hour.
- Using floured hands, divide crab mixture into 10 portions.
- Pat each into 1/2-inch-thick round; sprinkle both sides with paprika.
- Heat thin layer of oil in large skillet over medium heat.
- Add crab cakes and cook until golden brown and firm,about 3 minutes per side; do not overcook.
- Spoon remoulade onto plates, top with crab cakes , garnish with tomatoes and chives and serve.
Nutrition Facts : Calories 76.7, Fat 3.1, SaturatedFat 1.6, Cholesterol 61.3, Sodium 245.9, Carbohydrate 0.9, Protein 10.6
MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE
Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.
Provided by Jen Stimmel Opperman
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
- Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
- Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
- Serve immediately with remoulade.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g
SUN-DRIED TOMATO REMOULADE
Make and share this Sun-Dried Tomato Remoulade recipe from Food.com.
Provided by Kirstin in the Couv
Categories Spreads
Time 30m
Yield 25 serving(s)
Number Of Ingredients 12
Steps:
- mince all vegetables in food processor or by hand, place into a large bowl and mix in other ingredients with a thin wire whip til well mixed (you can use whole ground or brown mustard as a sub for the creole).
Nutrition Facts : Calories 111.1, Fat 8.7, SaturatedFat 1.2, Cholesterol 6.1, Sodium 344, Carbohydrate 8.5, Fiber 1.2, Sugar 2.4, Protein 1.2
CRAB CAKES WITH JALAPENO REMOULADE
"When the taste changes with every bite and the last bite is as good as the first, that's Cajun." -Paul Prudhomme The most important thing to remember when making crab cakes is to not overwork the mixture. The cakes should be loose, just barely holding together. Chilling them before they are cooked helps firm up them and hold together without too much binder (bread crumbs). From Real Cajun by Donald Link and Paula Disbrowe (Clarkson Potter, 2009)
Provided by gailanng
Categories Crab
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 27
Steps:
- To Make Jalapeno Remoulade: (Note: Makes about 1 ¼ cups. For the best results, make this spicy condiment a few hours in advance and then cover and refrigerate, so the flavors have time to develop.).
- Whisk together all the ingredients in a mixing bowl; cover and refrigerate until needed.
- To Make Crab Cakes: Place the crab meat in a large mixing bowl and carefully pick through for shells; set aside.
- Melt the butter in a medium skillet over medium heat. Add the onion, poblano, garlic, salt, chile powder, black pepper, and cayenne and cook, stirring, until the vegetables are softened but not brown, 3 to 4 minutes. Transfer the vegetable mixture to a mixing bowl and set aside to cool for about 15 minutes.
- Add the crab, the egg, mayonnaise, mustard, hot sauce, scallion, parsley, lemon juice, and 1/4 cup of the bread crumbs to the vegetable mixture. Using your hands, gently combine the ingredients.
- Using a 1-cup measuring cup, form the mixture into cakes, packing gently; they should look like hockey pucks, about 2 inches thick with straight sides. Cover the cakes and chill for 20 to 30 minutes, or overnight.
- When you are ready to cook the crab cakes, place the remaining 1/2 cup bread crumbs in a pie tin. Dredge both sides of each cake in the crumbs, shaking off the excess. Heat 2 tablespoons of vegetable oil in a large skillet over medium-high heat. When the oil is hot but not smoking, fry the crab cakes for 4 to 5 minutes on each side, until golden brown. Do not overcrowd the pan-fry in batches if necessary, adding more oil if needed. Serve immediately, with Jalapeño Remoulade.
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