Herbes De Provence Crab Cakes Recipes

Steps:

• In a bowl, toss together the 1/3 cup bread crumbs, green bell pepper, red bell pepper, green onions, and parsley. Mix in the egg white, mayonnaise, lemon juice, Worcestershire sauce, and Dijon mustard. Season with Old Bay seasoning, dry mustard, and onion powder. Fold crabmeat into the mixture. Form into 6 large cakes. Coat in the remaining 1/2 cup bread crumbs.
• Heat the oil in a large, heavy skillet. Fry the cakes 5 minutes on each side, or until evenly brown. Drain on paper towels.

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

Steps:

• Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
• With the machine running, gradually add the oil until the mixture emulsifies.
• Transfer mixture to a bowl; add in the crabmeat and stir to combine.
• Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
• Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
• Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
• In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
• Dredge patties on both sides with the flour mixture, patting off excess flour.
• Heat 2 large nonstick skillets over medium heat.
• Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
• Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
• The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
• Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.

Steps:

• Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Steps:

• the Crab Cakes Melt the butter in a skillet and sauté the scallions and parsley over medium high heat for 3 minutes, stirring often. Reduce heat to low and add remaining ingredients except the crab and eggs. Cook 3 minutes longer, stirring gently to keep mixture light. Remove from heat and let cool until lukewarm. Gently fold in the crab and beaten egg, then the beaten egg whites. Lightly shape the mixture into six cakes. Heat a skillet or griddle over medium-high heat and melt the butter. Sauté the crab cakes for 5 minutes on each side. Serve hot with sauce. the Sauce Mix all ingredients together.

Steps:

• Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
• Make sauce:
• Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
• Make crab cakes:
• Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
• Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
• Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.