MARYLAND JUMBO LUMP CRAB CAKES
Steps:
- Preheat the broiler.
- In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.
LUMP CRAB CAKES WITH COCKTAIL REMOULADE SAUCE
Provided by Valerie Bertinelli
Categories main-dish
Time 1h50m
Yield 4 servings
Number Of Ingredients 24
Steps:
- Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, green onions, lemon zest, Worcestershire, seafood seasoning, hot sauce, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly.
- For the mixture into eight 3-inch-wide crab cakes. Refrigerate for about 30 minutes to set slightly.
- Melt 3 tablespoons of the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, about 4 minutes per side. Transfer to a large plate and cover loosely with foil.
- Melt the remaining 2 tablespoons butter in a large pot over medium heat. Add the garlic and cook, stirring, until fragrant, about 2 minutes. Add the spinach, in batches if necessary, and cook, tossing, until just wilted. Season with salt and pepper.
- Divide the spinach among four plates and top with the crab cakes. Serve with Cocktail Remoulade and lemon wedges.
- Mix together the mayonnaise, ketchup, horseradish, parsley, mustard, vinegar, capers, green onion and some salt and pepper in a bowl. Cover and refrigerate at least 1 hour. The remoulade keeps, refrigerated, for up to 3 days.
JUMBO LUMP CRAB CAKE SANDWICH
Steps:
- Combine mayonnaise, egg, Dijon mustard and hot chili sauce in a large bowl and using a whisk, mix well. Add green onions, dill, parsley, bread crumbs, diced red pepper, lemon zest and lemon juice and salt and pepper. Mix all ingredients well.
- Gently fold in crabmeat and mix gently trying not to break up the crabmeat. Carefully divide mixture into 6 patties and dust with flour. Place patties into saucepan with peanut oil. Saute on medium heat for 4 to 6 minutes and carefully turn and cook for 4 to 6 minutes on the other side.
- Top each crab cake with a piece of crispy pancetta and serve on a focaccia roll with Roasted Tomato Remoulade Sauce.
- Whisk all ingredients together and refrigerate or serve immediately.
- Preheat oven to 200 degrees F.
- Take fresh Roma tomatoes and cut in half lengthwise. Place tomatoes cut side up on sheet tray. Drizzle olive oil, and sprinkle with salt and pepper. Place in oven for 8 hours or overnight.
JUMBO LUMP CRAB CAKES
Provided by Food Network
Time 38m
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled.
- Pick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used.
- Heat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve.
JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO
Provided by Ti Martin
Categories Mustard Onion Appetizer Fry Mardi Gras Mayonnaise Crab Corn Bell Pepper Fall Jalapeño Sugar Conscious Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free
Yield Makes 4 (entrée) or 8 (appetizer) servings
Number Of Ingredients 21
Steps:
- Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
- Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
- Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
- To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
- Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.
JUMBO LUMP CRAB CAKES
I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.
Provided by The Big Cheese
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Lightly brush 9x13" pan with olive oil.
- Pick through crab meat, removing any cartilage and place in a medium bowl.
- In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
- Handling lightly, pat into four large cakes.
- Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.
Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3
VIRGINIA JUMBO LUMP CRAB CAKES
A friend of mine sent me a lovely thank-you note on stationery that featured recipes. This was one of said recipes.
Provided by Virgaux78
Categories Crab
Time 30m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Pour oil into a large skillet set on medium heat.
- Combine remaining ingredients in a medium bowl.
- Shape into patties.
- Fry patties in hot oil for 3 minutes on each side.
- Drain on paper towels.
- Serve.
Nutrition Facts : Calories 501.2, Fat 26.1, SaturatedFat 4.2, Cholesterol 287.6, Sodium 1133.7, Carbohydrate 18.4, Fiber 1.3, Sugar 3, Protein 46.5
ALAN NOWELL AND PAULA DEEN JUMBO LUMP CRAB CAKES SANDWICHES
I saw these on the Food Network today and instantly looked for the recipe!! Couldn't find it here, so I'm posting it! Courtesy of Alan Nowell as seen on Paula's Best Dishes.
Provided by chungry1
Categories Lunch/Snacks
Time 27m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 15
Steps:
- Whisk together the first four ingredients in a large bowl.
- Add the rest of the ingredients through black pepper and mix well.
- Gently fold in crab meat.
- Divide into 6 patties and coat with flour.
- Saute in the peanut oil over medium heat for 4-6 minutes per side.
- Serve on a bun with remoulade sauce.
Nutrition Facts : Calories 405, Fat 32.6, SaturatedFat 5.4, Cholesterol 41.2, Sodium 504.1, Carbohydrate 25.2, Fiber 1.2, Sugar 3.8, Protein 4
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