Lemondillcrabcakesauce Recipes

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 10-cup nonstick bundt pan generously with cooking spray.
• Sift the flour, baking powder and salt into a medium bowl and stir to combine.
• Cream the butter, granulated sugar and lemon zest in a stand mixer fitted with the paddle attachment on medium-high speed until lightened, about 2 minutes. Add the eggs one a time, making sure each is fully combined before adding the next and stopping to scrape down the sides of the bowl once. Turn the speed to low and add half of the flour mixture; mix until combined. Add the milk and vanilla and mix until combined, then scrape down the sides of the bowl. Add the remaining flour mixture and mix until combined, then turn the speed up to medium and mix until the batter is smooth, a few seconds.
• Spread the batter into the prepared pan and bake until a tester inserted in the center of a side comes out clean, about 40 minutes. Cool on a rack for 10 minutes, then unmold onto the rack and let cool completely.
• For the glaze: Combine the cream cheese and confectioners' sugar in a stand mixer fitted with the paddle attachment. Beat on low speed until smooth. Add 2 tablespoons lemon juice and mix until smooth and pourable but not runny; add the remaining tablespoon of lemon juice if needed. Pour the glaze evenly over the cake and let drip down the sides.

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• Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

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• Crush capers in a small bowl with the back of a spoon.
• Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
• Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Steps:

• Boil wine, shallot and lemon juice in medium saucepan over high heat until reduced to 1/4 cup, about 6 minutes. Reduce heat to low; add butter, 1 piece at a time, whisking until melted before adding more. Remove pan from heat. Stir in dill. Season to taste with salt and pepper.

Steps:

• Combine ingredients and microwave for 1 minute or until melted.
• Stir and drizzle or dip.

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• To make the sauce, combine all of the ingredients in a bowl and stir well. Refrigerate until chilled.
• The sauce will thicken as it chills.
• To prepare the crab cakes, melt 1 tablespoon of butter in a heavy skillet over medium heat.
• Saute the onion, bell pepper, and garlic until the pepper is limp, approximately 3 minutes.
• Add the cream, mustard, 1 egg, parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well.
• Gently fold in the crabmeat.
• Form the mixture into 8 patties, about 1/2-inch thick.
• In a mixing bowl, combine the remaining 1/2 cup of bread crumbs with the Parmesan.
• Pat this topping onto both sides of the patties.
• Refrigerate until firm, about 2 hours.
• Using a skillet, combine the oil and remaining 2 tablespoons of butter.
• Saute the crab cakes in the hot oil-butter mixture for approximately 3 minutes on each side or until golden brown.
• These crab cakes can also be baked for 7 to 10 minutes in a 400 degree F oven.
• To serve, spoon a dollop of the lemon dill sauce along side each crab cake.
• **Cook time doesn't include refrigeration of the crab cakes for approximately 2 hours to let them firm up.

Steps:

• 1. To make the lemon cake, preheat the oven to 350 degrees F. Butter the bottom and sides of two 9-inch round cake pans. Dust the pans with flour and tap out the excess.
• 2. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. Stir together the dry ingredients with a whisk. Set aside.
• 3. In an electric stand mixer, using the paddle attachment or beaters, beat the butter on medium speed for about 30 seconds, or until creamy. Gradually add the sugar, increase the speed to medium-high, and continue to beat until the mixture is light, about 3 minutes. Scrape down the sides of the bowl.
• 4. Add the whole eggs and egg yolks, one at a time, beating well after each addition. Beat in the vanilla and lemon zest. Reduce the speed to low and gradually beat in he lemon juice (the batter will appear curdled at this point smooth out after you add the dry ingredients). Beat in the dry ingredients in 3 additions alternately with milk in 2 additions. Scrape down the sides of the bowl and beat for another 10 seconds. Scrape the batter into the prepared pans.
• 5. Bake the cakes for 20 to 25 minutes, or until a toothpick inserted into the center of each cake comes out clean. Cool the cakes in the pans on wire racks for 20 minutes. Invert the cakes onto the rakcs and cool completely.
• 6. To make the lemon filling, in a medium nonreactive saucepan, whisk together the yolks and sugar until combined. Whisk in the lemon juice, butter, and salt. Cook over medium-low heat, stirring constantly with a wooden spoon, for 5 to 6 minutes, or until the mixture turns opaque, thickens, and coats the back of the spoon. Do not let the filling boil, or it will curdle. Pour the mixture through a fine mesh sieve into a medium bowl. Stir in the lemon zest and allow the filling to cool.
• 7.Cover with plastic wrap, pressing directly onto the surface, and refrigerate for 1 hour, or until chilled.
• 8. In a clean bowl of the electric mixer, using the whisk attachment or beaters, beat the heavy cream on high speed until soft peaks form. Remove the lemon filling from the refrigerator and whisk until smooth. Using a rubber spatula, gently fold the whipped cream into the filling. Cover the bowl and refrigerate the filling until ready to assemble the cake.
• 9. To make the lemon frosting, in the large bowl of the electric mixer, using the paddle attachment or beaters, beat the butter on medium speed until creamy, about 30 seconds. Gradually beat in the confectioners' sugar on low speed. Add the cream, lemon juice, vanilla, and lemon zest. Increase the speed to medium-high, and beat for about 3 minutes, or until the frosting is light and fluffy.
• 10. To assemble the cake, place 1 cake layer on a serving plate. Pile the lemon filling onto the center using a small offset metal spatula, and spread it into an even layer, leaving a 1-inch border around the edge of the cake layer. Top with the second cake layer. Frost the top and sides of the cake with the lemon frosting. (If some of the filling oozes out from the middle, just blend it with the frosting around the sides of the cake.) Serve the cake immediately, or refrigerate and bring to room temperature before serving.

Steps:

• Mix all.
• I am genorous with the salt and pepper.
• Can serve immediately, or chill to let the flavors go through the sauce.

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• Combine all of the ingredients in a bowl and stir well. Refrigerate until chilled. The sauce will thicken as it chills.

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• In a saucepan, combine the shallots, garlic, wine, and lemon. Bring the liquid up to a boil. Stir in the dill and cook for 3 minutes. Whisk in the mustard and cream, continue to cook for 2 minutes. Whisk in the butter a cube at a time, until all the butter is incorporated. Season with salt and pepper. Place the grilled vegetables on the platter. Lay the cakes directly on top of the vegetables. Drizzle the sauce over the cakes. Garnish with the sizzled leeks and Essence.
• Combine all ingredients thoroughly and store in an airtight jar or container.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.
• about 2/3 cup

Steps:

• To make the cake, begin with a serrated knife and level the bigger end of the cake. This will be the bottom. Slice off top inch of cake. Carefully set aside (do not break). Scoop out a trench in the cake for the filling. Set aside.
• In a bowl, combine lemon curd and 1 cup of whipped topping. Stir gently to combine, being careful not to over-stir. Fill center of cake with filling and cover with the reserved top of the cake.
• To make the icing, place all icing ingredients in a bowl and stir to combine. Make sure that all lumps are dissolved. Drizzle icing over cake until completely covered in icing. Let set before serving.
• Cook's Notes:
• Pound cake ring can be decorated with a beautiful nosegay of roses or other edible flowers placed in the center hole. Alternatively, you can buy frozen pound cake loaf and layer lemon cream mixture between slices. Top with more lemon cream and garnish with fresh berries.

Steps:

• In a large bowl, mix together all ingredients, except for the flour and peanut oil. Shape into patties and dust with flour.
• Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes. Serve warm with preferred sauce.

Steps:

• Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
• Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
• Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
• Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
• Lemon Remoulade:.
• Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
• The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
• (The prep and cook time does not include the time needed to refrigerate).

Steps:

• Prepare cake batter according to package directions, adding lemon zest and extract. Bake according to package directions. After baking, immediately invert pan and cool completely. For the sauce, combine the pie filling, milk, lemon juice and extract in a bowl; beat until smooth. Fold in whipped topping. Serve with cake. Store sauce in the refrigerator.

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• Heat cream in a saucepan over high. Add salt, pepper, zest, and juice. Cook until thickened. Finish with chopped parsley.

Steps:

• To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
• To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
• Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
• Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
• In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
• Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
• To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Steps:

• Place egg whites in a large bowl; let stand at room temperature 30 minutes., Preheat oven to 325°. In a small bowl, mix flour and 3/4 cup sugar until blended., Add seeds from vanilla bean (or extract if using), cream of tartar and salt to egg whites. Beat on medium speed until soft peaks form. Gradually add remaining 3/4 cup sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until soft glossy peaks form. Gradually fold in flour mixture, about 1/2 cup at a time., Gently transfer batter to an ungreased 10-in. tube pan. Cut through batter with a knife to remove air pockets. Bake on lowest oven rack 45-55 minutes or until top springs back when lightly touched. Immediately invert pan; cool completely in pan, about 1-1/2 hours. , Run a knife around sides and center tube of pan. Remove cake to a serving plate. Using a serrated knife, cut a 1-in. slice off top of cake. Hollow out remaining cake, leaving a 1-in.-thick shell (save removed cake for another use)., For filling, in a small bowl, beat cream until it begins to thicken. Add mascarpone cheese and confectioners' sugar; beat until soft peaks form. Fold in 1/4 cup of the lemon curd., Line bottom of tunnel with strawberries. Spoon mascarpone mixture over berries; top with remaining lemon curd. Replace cake top; refrigerate, covered, at least 4 hours or overnight. , For glaze, in a small bowl, mix confectioners' sugar, lemon zest and enough juice to reach desired consistency. Unwrap cake; spread glaze over top, allowing some to drip down sides. Refrigerate until serving.

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• Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
• Serve.

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• In a small bowl, whisk together ingredients until blended.

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• 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.