Pretzel Crusted Crab Cakes Recipes

Steps:

• For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
• Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
• For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
• Preheat the oven to 350 degrees F.
• For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
• In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
• For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
• Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

Steps:

• Heat 3 tablespoons butter in a skillet over medium-high heat. Saute onion in the hot butter until soft, 5 to 7 minutes. Set aside.
• Mix crushed pretzels, garlic powder, paprika, and pepper together in a bowl. Add crabmeat and egg, followed by onion. Mix together and form into small, palm-size patties.
• Melt remaining butter in a pan over medium-high heat. Cook the patties until golden brown, about 4 minutes per side. Serve.

Steps:

• 1. In a bowl, whisk the mayonnaise with the egg, mustard, Old Bay, paprika and scallions. Fold in the crabmeat and 1/2 cup of the pretzels. Refrigerate the crab mixture for 1 hour, until the pretzels are moist.
• 2. Preheat the oven to 400°. Form the crab mixture into eight 2 1/2-inch patties. Coat the crab cakes with the remaining 1/4 cup of ground pretzels. In an ovenproof nonstick skillet, melt the butter in the oil. Add the crab cakes and cook over moderately high heat until browned on the bottom, about 3 minutes. Turn the crab cakes and transfer the skillet to the oven. Bake the crab cakes for about 5 minutes, until they are browned all over, then serve.
• Make Ahead The crabmeat mixture can be refrigerated overnight. Serve With Mayonnaise whisked with roasted garlic and mustard.
• Suggested Pairing
• A crisp, apple-and-pear-scented Pinot Blanc.

Steps:

• 1. In bowl, whisk mayo with egg, mustard, Old Bay, paprika, and scallions. Fold in crabmeat and 1/2 cup of pretzels. Refrigerate mixture for 1 hour, until pretzels are moist. 2. Preheat oven to 400. Form crab mixture into 8 2 1/2 inch patties. Coat crab cakes with remaining 1/4 cup ground pretzels. In an ovenproof nonstick skillet, melt butter in the oil. Add crabcakes and cook over moderately high heat until browned on bottom, about 3 minutes. Turn crab cakes and transfer skillet to the oven. Bake for about 5 minutes, until browned all over, then serve.