CRAB CAKES WITH SPICY REMOULADE
Provided by Tia Mowry
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 22
Steps:
- For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
- For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
- Preheat the oven to 425 degrees F.
- In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
- Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
- Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
- Serve the crab cakes with remoulade sauce on the side.
CRAB PHYLLO CUPS
I always like a little extra chili sauce on top of these easy snacks. If you're out of crab, try them with water-packed tuna. -Johnna Johnson, Scottsdale, Arizona
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 2-1/2 dozen.
Number Of Ingredients 5
Steps:
- In a small bowl, mix cream cheese and seafood seasoning; gently stir in crab. Spoon 2 teaspoons crab mixture into each tart shell; top with chili sauce.
Nutrition Facts : Calories 34 calories, Fat 2g fat (0 saturated fat), Cholesterol 5mg cholesterol, Sodium 103mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 1g protein.
FESTIVE PHYLLO CRAB CUPS
Harried holiday cooks will appreciate a 15-minute recipe that features refreshing crab salad in crunchy cups.
Provided by By Betty Crocker Kitchens
Categories Appetizer
Time 15m
Yield 30
Number Of Ingredients 14
Steps:
- In medium bowl, stir together all ingredients except phyllo shells, additional dill weed and lemon slices until well mixed. Cover; refrigerate until ready to serve.
- Spoon about 1 rounded tablespoon crab mixture into each phyllo shell. Garnish each with dill weed sprig and lemon slices. Serve immediately.
Nutrition Facts : Calories 45, Carbohydrate 2 g, Cholesterol 10 mg, Fiber 0 g, Protein 2 g, SaturatedFat 0 g, ServingSize 1 Appetizer, Sodium 75 mg, Sugar 0 g, TransFat 0 g
PHYLLO CRAB CUPS
These cute appetizers taste scrumptious in their phyllo tart shells-horseradish and paprika add a nice kick.
Provided by Taste of Home
Categories Appetizers
Time 35m
Yield 2-1/2 dozen.
Number Of Ingredients 6
Steps:
- In a small bowl, beat cream cheese and horseradish until smooth. Stir in crab and onion. Spoon 2-3 teaspoonfuls into each tart shell; sprinkle with paprika. , Place on a baking sheet. Bake at 350° for 16-18 minutes or until tops begin to brown.
Nutrition Facts : Calories 45 calories, Fat 3g fat (2g saturated fat), Cholesterol 10mg cholesterol, Sodium 55mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 1g protein.
More about "showsthe chewrecipescrab cake phyllo cups with spicy remoulade daphne oz"
CRAB CAKES WITH SPICY RéMOULADE RECIPE | MYRECIPES
From myrecipes.com
5/5 (40)Calories 292 per servingServings 4
CRAB CAKES WITH SPICY REMOULADE RECIPE | MYRECIPES
From myrecipes.com
5/5 (18)Calories 320 per serving
CHEESY CRAB STUFFED PHYLLO CUPS - AQUA STAR
From aquastar.com
SHRIMP AND CRAB CAKES WITH SPICY CITRUS REMOULADE …
From oprah.com
SPICY CRAB CAKES - HEALTHYISH FOODS
From healthyishfoods.com
THE CHEW: MICHAEL SYMON'S CRAB CAKES RECIPE
From foodus.com
CRAB PHYLLO CUPS - CAROLINE'S COOKING
From carolinescooking.com
CRAB JALAPEñO PHYLLO DOUGH TARTLETS - THE BUTTERED GNOCCHI
From thebutteredgnocchi.com
CAPE BRETON SNOW CRAB CAKES IN 20 MINUTES - BACON IS MAGIC
From baconismagic.ca
SAXELBY CHEESECAKE RECIPE WITH FRESH CHèVRE AND ROASTED …
From saveur.com
THIS TIKTOK-FAMOUS PHYLLO CAKE IS WORTH THE HYPE
From bonappetit.com
10 BEST CRAB APPETIZER PHYLLO DOUGH RECIPES | YUMMLY
From yummly.com
CHEESECAKE PHYLLO CUPS - PROFUSION CURRY
From profusioncurry.com
JUMBO LUMP CRAB CAKES - PHILLIPS FOODS, INC.
From phillipsfoods.com
CRISPY SPANAKOPITA | RICARDO
From ricardocuisine.com
RECIPE DETAILS | PUBLIX SUPER MARKETS
From publix.com
DISH SCRUBBIES - ETSY CANADA
From etsy.com
CRAB CAKE WRAPPED IN PHYLLO - ATHENS FOODS
From athensfoods.com
You'll also love