Dad Gs Crab Cakes Recipes

Steps:

• Melt margarine in a skillet over medium heat. Cook and stir onion and green bell pepper in margarine until tender, about 5 minutes. Stir mustard, Worcestershire sauce, seafood seasoning, salt, hot pepper sauce, black pepper, and cayenne pepper into the onion mixture. Sprinkle flour over the mixture; stir to integrate. Pour cream over the mixture; bring to a boil, stirring constantly and cook for 1 minute. Fold crab meat into the mixture.
• Spoon some of the liquid from the skillet into the bowl with the beaten egg yolks to temper the egg; stir. Pour the egg mixture into the skillet and stir. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Transfer crab mixture to a bowl; refrigerate until chilled completely, about 1 hour.
• Mix bread crumbs, melted butter, and paprika in a shallow bowl.
• Divide the crab mixture into 4 portions; form into patties. Gently press the patties into the bread crumb mixture to coat.
• Pour enough corn oil into a flat-bottomed pan to be 1-inch deep; heat to 350 degrees F (175 degrees C).
• Cook patties in hot oil until golden brown, 2 to 3 minutes per side.

Steps:

• Place crab meat, bread, cayenne and herbs into bowl and combine.
• In another bowl, whisk together the mayo, mustard, egg and additional yolk.
• Season with pepper to taste.
• Slowly pour dressing into the crab meat mixture, using a fork to gently lift and fluff the texture.
• Use only enough liquid to cause the mixture to just cling together; don't overwork.
• Form into cake about 3 inches in diameter and 3/4 inch high.
• Lay onto plate, cover, and refrigerate for at least one hour, until firmed up.
• To get superfine cracker crumbs and breadcrumbs, whir everything up in a food processor.
• Before cooking, dip cakes into cracker crumbs to coat.
• This prevents the crab meat edges from getting tough and chewy when sauteeing.
• Heat butter in frying pan until foamy.
• Add crab cakes, and let saute until browned on the bottom.
• Turn them just once, and brown the other side.
• Keep warm until all cakes have been sauteed.
• Arrange on platter with wedges of lemon.
• Please note that I served these on top of a bed of MEAN CHEF's Texas Caviar from the Cowgirl Hall of Fame Restaurant (#27742).
• the flavors melded together perfectly, although you may want to make sure to not go overboard on the jalapenos, so as not to overwhelm the crabcake.

Steps:

• Melt margarine in a skillet over medium heat. Cook and stir onion and green bell pepper in margarine until tender, about 5 minutes. Stir mustard, Worcestershire sauce, seafood seasoning, salt, hot pepper sauce, black pepper, and cayenne pepper into the onion mixture. Sprinkle flour over the mixture; stir to integrate. Pour cream over the mixture; bring to a boil, stirring constantly and cook for 1 minute. Fold crab meat into the mixture.
• Spoon some of the liquid from the skillet into the bowl with the beaten egg yolks to temper the egg; stir. Pour the egg mixture into the skillet and stir. Cook, stirring constantly, until the mixture thickens, about 5 minutes.
• Transfer crab mixture to a bowl; refrigerate until chilled completely, about 1 hour.
• Mix bread crumbs, melted butter, and paprika in a shallow bowl.
• Divide the crab mixture into 4 portions; form into patties. Gently press the patties into the bread crumb mixture to coat.
• Pour enough corn oil into a flat-bottomed pan to be 1-inch deep; heat to 350 degrees F (175 degrees C).
• Cook patties in hot oil until golden brown, 2 to 3 minutes per side.

Steps:

• In a large bowl, Hand pick Crabmeat and discard any shell particles.
• Add Salt and Pepper (You can alter to taste but for best results don't.
• alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
• mixture into crabmeat. Add baking powder, and parsley. On a plate,
• place your crushed saltines and scoop a medium sized crab cake from.
• your mixture in your hands. Coat with cracker again just enough to cover.
• your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
• gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
• Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.