Louisiana Crab Meat Toppers Recipes
LOUISIANA CRAB CAKES
Coat fresh crabmeat patties with cracker crumbs and brown them in oil to make these Louisiana Crab Cakes. Serve them with a tangy mustard sauce for a superb seafood entrée. Louisiana Crab Cakes bring the Big Easy home.
Provided by My Food and Family
Categories Recipes
Time 1h45m
Yield 5 servings
Number Of Ingredients 9
Steps:
- Mix crabmeat, peppers, onions, eggs, pepper sauce and 1/2 cup cracker crumbs. Refrigerate 1 hour or until firm. Meanwhile, refrigerate combined dressing and mustard.
- Shape crab mixture into 10 (1-inch-thick) patties; coat with remaining crumbs.
- Heat oil in large skillet on medium heat. Add crab cakes, in batches; cook 3 to 5 min. on each side or until golden brown on both sides. Drain on paper towels. Serve with mustard mixture.
Nutrition Facts : Calories 400, Fat 28 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 150 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 20 g
LOUISIANA CRAB MEAT TOPPERS
Number Of Ingredients 12
Steps:
- 1. Remove and discard any cartilage or shell from crab meat. Cover and refrigerate until ready to use.2. In medium bowl stir together mayonnaise, lemon juice, bell pepper, 1 tablespoon of the chives, horseradish, mustard, capers, salt, pepper and pepper sauce. Fold in crab meat.3. Spoon crab mixture onto crackers. Sprinkle with remaining chives.
Nutrition Facts : Nutritional Facts Serves
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