Mrs Duvals Crabcakes With Creole Remoulade Recipes

MRS. DUVALL'S CRAB CAKES

Provided by Food Network

Categories main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

Mrs. Duvall's Crab Cakes image

Steps:

In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

Ingredients

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges

MRS. DUVALL'S PAN-FRIED CRAB CAKES

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

Provided by xtine

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

Mrs. Duvall's Pan-Fried Crab Cakes image

Steps:

In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5

Ingredients

1/4 cup mayonnaise
1/4 cup minced onion
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over
1 cup finely crushed soda cracker
2 tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedge, for serving

SOUTHERN CRAB CAKES WITH REMOULADE DIPPING SAUCE

From a cookbook titled Diabetic Cooking that I received in the 2011 cookbook swap. The only change I would make personally is to use wholemeal/wholegrain bread.

Provided by ImPat

Categories Crab

Time 30m

Yield 8 crab cakes, 8 serving(s)

Number Of Ingredients 9

Southern Crab Cakes With Remoulade Dipping Sauce image

Steps:

Preheat oven to 200°F.
combine crabmeat, 3/4 cup bread crumbs and green onions in a medium bowl and then add 1/4 cup mayonnaise, egg white, 1 tablespoon mustard and 1/2 teaspoon pepper sauce, mix well.
Using 1/4 cup of mixture per cake, shape 8 1/2 inch thick cakes and then roll crab cakes lightly in remaining 3/4 cup bread crumbs.
Heat a large nonstick skillet over medium heat until hot; add 1 teaspoon oil and add 4 crab cakes, dook for 4 to 5 minutes per side or until golden brown and transfer to a serving platter, keep warm in oven and repeat with remaining teaspoon oil and crab cakes.
To prepare dipping sauce, combine remaining 1/4 cup mayonnaise, 1 tablespoon mustard and 1/4 teaspoon hot pepper sauce in small bowl, mix well.
serve crab cakes warm with lemon wedges and dipping sauce.

Nutrition Facts : Calories 88.2, Fat 2.4, SaturatedFat 0.4, Cholesterol 28.5, Sodium 358.6, Carbohydrate 7.1, Fiber 0.7, Sugar 1.6, Protein 9.2

Ingredients

10 ounces lump crabmeat (fresh)
1 1/2 cups white breadcrumbs (or sourdough divided)
1/4 cup green onion (chopped)
1/2 cup fat-free mayonnaise (or reduced-fat, divided)
1 egg white (lightly beaten)
2 tablespoons grainy mustard (coarse grain or spicy brown, divided)
3/4 teaspoon hot pepper sauce (divided)
2 teaspoons olive oil (divided)
lemon wedge (to serve)

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