Creolecrabcakes Recipes

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.

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.

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.

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.

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.

Steps:

• In a large bowl, combine the first 10 ingredients. Place scallops in a food processor; cover and pulse until just pureed. Fold into egg mixture., In a shallow bowl, combine the bread crumbs, parsley and pepper. Drop 2 tablespoons scallop mixture into crumb mixture. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. Cover and refrigerate for at least 30 minutes. , Meanwhile, in a small bowl, whisk the mayonnaise, mustard, lemon juice, apple juice and seasonings. Cover and refrigerate until serving., Heat a large cast-iron or other heavy skillet over medium heat. Cook patties in oil in batches until golden brown, 2-3 minutes on each side. Drain on paper towels. Serve with aioli. If desired, top with additional fennel fronds.

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!