CRAB CAKES-CREOLE STYLE
In Louisiana, most dishes include plenty of fresh garlic, dry mustard, and cayenne pepper for Creole flavor. Heavy cream adds richness (because no Louisiana dish isn't rich). You need to start with a large dose of good quality lump crabmeat and keep the binder to a minimum. Saltines add more flavor than other binders and won't make the crab cakes pasty. This recipe was adapted from Cook's Country Magazine.
Provided by 2Bleu
Categories Crab
Time 55m
Yield 12 Crabcakes
Number Of Ingredients 16
Steps:
- Heat 2 teaspoons oil in medium skillet over medium heat. Add onion, bell pepper, celery, and garlic and cook until soft, about 5 minutes. Transfer to plate and refrigerate 5 minutes.
- Meanwhile, add remaining ingredients except for the crabmeat, other portion of saltines, and oil. Add the cooled vegetables then gently fold in crabmeat, being careful not to break up large pieces of crab.
- Divide into 12 portions and shape each into 1¼-inch-thick cake and about the shape of your palms. Transfer to plate, cover, and refrigerate until well chilled, at least 30 minutes or up to 1 day.
- Heat remaining oil in a large nonstick skillet over medium-high heat. Dredge crab cakes in remaining cracker crumbs and press to adhere crumbs to cakes (coat with crumbs at a time, and cook about 3 per batch in the oil). Gently and carefully place the cakes into the hot oil. Cook until well browned on both sides, about 5 minutes per side (turn cakes gently using two spatulas so as they won't break apart).
- Transfer to plate lined with paper towels to drain excess oil. Repeat with remaining cakes, adding more oil to the pan as necessary. Serve immediately with lemon wedges.
CREOLE CRABCAKES
Steps:
- Mix crabmeat, garlic, mayonnaise, herbs and seafood seasoning. Season with salt and pepper, to taste. Using the #3 circle pastry cutter, pack with 2 tablespoons of the crab mixture. Form into cakes and freeze until ready to fry. To fry, place the flour in a shallow dish or bowl. Place the eggs in a separate bowl and the panko in another bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Fry quickly in olive oil. To assemble, place disk of mashed potatoes on top of crab cakes and heat together in a preheated 400 degree F oven until the top is crisp. Finish with a dollop of remoulade and a sprig of thyme.
- Cook potatoes until soft and drain. While potatoes are cooking, combine the cream and butter in a small saucepan and warm over medium heat until the butter melts. Remove the corn from the cob and roast or saute corn in oil until tender and slightly browned. Season with salt and pepper. Rice or smash the potatoes, add cream mixture, sauteed corn and chipotle puree, to taste. Shape into small disks.
- Puree all ingredients in a blender.
- Combine all ingredients in food processor or blender until smooth. Transfer to squeeze bottle.
CREOLE CRAB AND CRAWFISH CAKES
Provided by Food Network
Time 1h2m
Yield 4 to 6 servings or 10 to 12 ca
Number Of Ingredients 26
Steps:
- In a large bowl, mix all the above ingredients except for the saltines and bread crumbs. Blend in the coarsely broken saltine crackers and bread. Let rest in refrigerator for 1 hour. Form 3-ounce balls or patties and brown both sides in a lightly oiled, heavy skillet.
- Combine all ingredients in a medium sized bowl. Cover and refrigerate for 1 hour to blend flavors. Served chilled.
- Yield: 1 3/4 cups of sauce
CRAB CAKES WITH CILANTRO-SOUR CREAM SAUCE
This crab cakes recipe can be used to make a hearty dinner or bite-sized hors d'oeuvres!
Provided by MMZEHER
Categories Crab Cakes
Time 1h
Yield 4
Number Of Ingredients 21
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.
Nutrition Facts : Calories 835.4 calories, Carbohydrate 48.8 g, Cholesterol 167.2 mg, Fat 63.1 g, Fiber 3.2 g, Protein 20 g, SaturatedFat 17.6 g, Sodium 1010.6 mg, Sugar 6 g
CREOLE CRAB CAKES
We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.
Provided by gailanng
Categories Crab
Time 35m
Yield 6 patties, 6 serving(s)
Number Of Ingredients 14
Steps:
- Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
- Coat with flour or breadcrumbs. Chill at least 1 hour.
- Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.
Nutrition Facts : Calories 317.1, Fat 21, SaturatedFat 11, Cholesterol 107.8, Sodium 980.6, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 17.5
CREOLE CRAB CAKES WITH KALE AND PARMESAN
Pretend like you're down in the Bayou with these Creole Crab Cakes with Kale and Parmesan. Why wait? Try these crab cakes with your dinner tonight!
Provided by My Food and Family
Categories Dairy
Time 35m
Yield 8 servings, 2 crab cakes each
Number Of Ingredients 9
Steps:
- Add hot water, lemon zest and lemon juice to stuffing mix in large bowl; stir just until moistened.
- Stir in all remaining ingredients except butter; shape into 16 patties, using about 1/4 cup crabmeat mixture for each.
- Melt 1 Tbsp. butter in large skillet on medium heat. Add 8 patties; cook 5 min. on each side or until heated through and golden brown on both sides. Repeat with remaining butter and patties.
Nutrition Facts : Calories 170, Fat 7 g, SaturatedFat 3.5 g, TransFat 0 g, Cholesterol 100 mg, Sodium 510 mg, Carbohydrate 18 g, Fiber 2 g, Sugar 1 g, Protein 10 g
CREOLE CRAB CAKES WITH CAYENNE CREAM
Steps:
- For the crab cakes 1. Heat the oil in a large saucepan or skillet over medium high heat. Cook the onion, pepper and celery until tender or about 5 minutes. Remove and allow to cool. 2. In a food processor add the egg, Creole mustard, Worcestershire sauce, Crystal's and 1 tablespoon of the Angel Dust. Pulse a few times to mix then while running the processor on low, slowly and in a tiny stream pour the oil in to make a semi thicken mayonnaise. 3. Now in a large bowl mix the veggie mixture, the mayonnaise you just made, Ritz crumbs and the remaining tablespoon of Angel Dust. Next, fold in the crab meat. 4. Heat the vegetable oil in a large skillet over medium high heat. Form the crab mixture into small patties and fry until browned on each side, about 4 - 6 minutes per side. Drain on paper towels. These are a little tricky to fry as sometimes they want to break apart so only turn them once and handle them gently. For the cayenne cream Heat the butter in a medium saucepan over medium to medium high heat. Add the shallot and cook for a couple of minutes to soften. Then add the garlic and cook for another 2 or 3 minutes. Always be careful to not brown garlic, you want it soft but never browned as it will impart a bitter taste to the dish. Add the hot sauce and raise the heat a bit and cook until the hot sauce is reduced by 1/2. Finally add the cream and bring to a boil. Lower to a simmer and cook until the mixture is reduced by 1/2. Serves 8 as appetizers and 4 as main entree
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