CRAB CAKES WITH HERB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
- Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
- Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.
CRAB CAKES WITH DIJONNAISE AND FRISEE, FENNEL AND RADISH SALAD
Steps:
- Preheat the oven to 400 degrees F.
- To a large bowl, add 1/3 cup mayonnaise, 1 tablespoon shallots and the cilantro, parsley, tarragon, cayenne, fennel pollen, seafood seasoning and kosher salt to taste. Mix to combine. Add the crabmeat and breadcrumbs and gently fold together until the crab meat is completely incorporated with the dressing. Form the crab cakes into four equal-sized patties using a 1/2-cup measuring cup as a mold. Set aside to rest for 10 minutes. Dust the outside of each crab cake with a little flour and brush off any excess.
- Preheat a large nonstick skillet over medium-high heat with canola oil. Reduce the heat to medium. Place each crab cake into the pan and cook until browned, 2 to 3 minutes. Flip, then cook on the other side until browned, another 2 minutes. Transfer the crab cakes to a sheet tray lined with a rack and place in the oven for 5 minutes.
- To make the Dijonnaise, add the remaining 1/2 cup mayonnaise, 2 tablespoons Dijon mustard, remaining 1 tablespoon shallots, cornichons and juice of half the lemon to a medium bowl. Whisk together to combine. Season to taste with kosher salt.
- To make the salad, add the juice of the remaining half of the lemon, remaining 1/2 teaspoon Dijon mustard with the extra-virgin olive oil into a medium bowl. Whisk to combine until emulsified. Season to taste with kosher salt. Set aside. Fill a large bowl with ice water, add the fennel and radishes and allow to sit for 10 minutes. Transfer to a paper towel to drain. Add the fennel and radishes into a bowl with the frisee, jalapeños and chives. Mix to combine, then dress with the vinaigrette.
- To serve, spoon some of the Dijonnaise onto each plate. Place a crab cake in the middle of the plate and garnish with the fennel, frisee and radish salad.
CRAB CAKES SALAD
Steps:
- For the salad: Cook the beans in a pot of boiling salted water until tender, about 3 minutes. Drain and plunge into a bowl of ice water. Drain again and transfer to a large salad bowl. Meanwhile, in a large saute pan over medium-high heat, heat the olive oil. Add the shallots, chile and garlic; cook, stirring, for about 1 minute. Add the corn and red and yellow bell peppers; cook, stirring occasionally, until the corn turns bright yellow. Remove from heat and stir in the lemon juice, chives and season with salt and pepper. Add the corn mixture to the beans and toss together well. Set aside. Boil a large pot of salted water. Fill a large bowl half full with ice water. Blanch the green beans in the boiling water just until tender, 1 to 2 minutes. Remove with a slotted spoon and plunge into the ice water. Transfer to a large bowl. Add the corn to the boiling water and blanch until tender, about 3 minutes. Drain and let cool enough to cut the kernels off the cobs.
- For the crab cakes: In a large bowl, whisk together the mayonnaise, mustard, hot sauce, Worcestershire sauce, egg yolks and lemon juice. Stir in the green onions, chives and parsley. Season the mixture well with salt and pepper. Fold in the crabmeat until coated thoroughly. Sprinkle the breadcrumbs over the mixture and gently mix together. Do not overwork the mixture. Carefully shape into 4 to 6 crab cakes. Heat the oil in a large nonstick skillet over medium heat. When the oil is hot, add the crab cakes and cook until golden brown on the bottom, 3 to 4 minutes. Carefully flip the crab cakes and cook the other side until golden brown. Toss the mixed greens with the bean salad and adjust the seasonings. Serve the crab cakes with the salad.
FRIED CRAB CAKES
This is a recipe I came up with after trying so many crab cake recipes. I think it is fantastic, and the sauce complements the fried crab cakes. Enjoy! I'm sure you will make this recipe again and again.
Provided by Nancy Gibson
Categories Crab Cakes
Time 35m
Yield 2
Number Of Ingredients 13
Steps:
- Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
- Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
- While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
- Serve crab cakes with sauce on the side.
Nutrition Facts : Calories 868.9 calories, Carbohydrate 28 g, Cholesterol 205.4 mg, Fat 73.7 g, Fiber 1.3 g, Protein 32.9 g, SaturatedFat 21.2 g, Sodium 1652.8 mg, Sugar 1.2 g
EASY FRIED CRAB CAKES
A really easy and very tasty crab cake recipe I put together with my 5-year-old son.
Provided by John Houghton
Categories Crab Cakes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
- Put bread crumbs on a plate. Coat patties with bread crumbs.
- Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.
Nutrition Facts : Calories 312.3 calories, Carbohydrate 18 g, Cholesterol 153.6 mg, Fat 11.4 g, Fiber 1.5 g, Protein 31 g, SaturatedFat 1.2 g, Sodium 1215.5 mg, Sugar 1.1 g
EASY FRIED CRAB CAKES WITH MUSTARD SAUCE
Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.
Provided by LouHoo in VA
Categories Crab Cakes
Time 1h
Yield 2
Number Of Ingredients 18
Steps:
- Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
- Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
- Shape crabmeat mixture into 5 to 6 small patties.
- Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
- Serve patties with mustard sauce.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg
CRAB FRITTERS WITH HERB SALAD AND MEYER LEMON AïOLI
Categories Citrus Herb Shellfish Appetizer Fry Bon Appétit Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4
Number Of Ingredients 20
Steps:
- For aioli:
- Place mayonnaise in small bowl. Whisk in lemon juice, lemon peel, mustard, and vinegar. Gradually whisk in oil. Season to taste with salt and pepper. (Can be made 1 day ahead. Cover; chill. Bring to room temperature before serving.)
- For fritters and salad:
- Whisk egg yolks and crème fraîche in small bowl to blend. Combine crabmeat, chives, shallot, and chopped parsley in medium bowl. Gently mix in mushrooms and yolk mixture. (Can be made 2 hours ahead. Cover crab mixture and chill.)
- Beat egg whites in medium bowl until stiff but not dry; fold into crab mixture. Melt butter in heavy large skillet over medium heat. For each fritter, drop 1/4 of crab mixture (about 1/2 cup) into skillet, spacing mounds apart. Sprinkle each with salt and pepper and flatten slightly. Cook fritters until bottoms are brown, about 3 minutes. Turn fritters over. Cook until bottoms are brown and fritters are cooked through, about 3 minutes longer. Meanwhile, whisk oil and lemon juice in medium bowl to blend. Season with salt and pepper. Mix in herbs.
- Transfer fritters to plates. Top each fritter with dollop of aioli. Place herb salad alongside and serve.
HERBED STEAK FRIES
Seasoned to perfection, these Herbed Steak Fries from our Test Kitchen make a quick and tasty side dish for casual suppers. A great way to dress up frozen fries in a hurry!
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the first six ingredients; toss to coat. Arrange steak fries in a single layer in a greased 15x10x1-in. baking pan. , Bake at 450° for 15-20 minutes or until lightly browned. Sprinkle with cheese.
Nutrition Facts : Calories 190 calories, Fat 9g fat (3g saturated fat), Cholesterol 8mg cholesterol, Sodium 337mg sodium, Carbohydrate 21g carbohydrate (0 sugars, Fiber 2g fiber), Protein 5g protein.
FORD FRY'S CRAB CAKES WITH HERB SALAD
Steps:
- 1. Make the mayonnaise: In a food processor, combine the egg yolks, salt, mustard, lemon juice and vinegar. Pulse a few times to incorporate. With the food processor running, slowly drizzle in the oil until the mixture begins to emulsify. Cover and chill until ready to use. 2. Make the crab cakes: In a stand mixer fitted with the paddle attachment, whip the butter, ¼ cup of the mayonnaise, lemongrass, shallots and lemon zest until incorporated. 3. Place the crab in a mixing bowl and gently fold in the butter mixture and ¼ cup of the panko. Season with salt. 4. Divide the crab mixture into 6 equal portions, and using your hands, gently form into patties. Place the crab cakes in the refrigerator for 15 minutes to chill and firm up slightly. 5. Meanwhile, in food processor, pulse the remaining ¼ cup panko until finely ground. Place the panko in a shallow baking dish. Coat the crab cakes on all sides with the panko. 6. In a large skillet over medium heat, add enough oil to coat the bottom of the pan. 7. Brown both sides of the cakes, flipping once, until golden brown and cooked through, 6 to 8 minutes. 8. Meanwhile, make the herb salad: In a mixing bowl, toss the herbs with the lime juice and oil, then season with salt. 9. Serve the crab cakes with a spoonful of the Vietnamese mayonnaise and top with the herb salad.
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