DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE
Very Tasty!!
Provided by Joshua Mihaylo
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 24
Steps:
- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
- Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
- Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
- Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
- Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.
Nutrition Facts : Calories 578.7 calories, Carbohydrate 22.4 g, Cholesterol 81.3 mg, Fat 47.7 g, Fiber 6.1 g, Protein 18.3 g, SaturatedFat 9.3 g, Sodium 447.9 mg, Sugar 3.8 g
THE BEST CRAB CAKES
When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.
Provided by Food Network Kitchen
Categories appetizer
Time 1h10m
Yield 8 crab cakes
Number Of Ingredients 15
Steps:
- Preheat the oven to 400 degrees F.
- For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
- Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
- Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
- Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
- Serve the crab cakes with the tartar sauce and lemon wedges.
THE COACH HOUSE'S DEVILED-CRAB CAKES
In 1983, Craig Claiborne wrote of his lifelong passion for crab cakes. "I have found that the dish has almost as many versions as clam chowder and fried chicken," Mr. Claiborne said. These deviled-crab cakes are from the Coach House, at 110 Waverly Place in Greenwich Village, a space now occupied by Babbo. The crab cakes are made with fresh lump crab meat, and the recipe yields a spicy cake that is "admirably moist in the center and crisp on the exterior."
Provided by Craig Claiborne
Categories appetizer
Time 1h50m
Yield 10 servings as first course, 5 as main course
Number Of Ingredients 19
Steps:
- Pick over crab meat, removing all shell and cartilage. Leave in largest pieces possible. If pasteurized meat is used, drain all liquid that has accumulated. Put crab meat in mixing bowl.
- Heat 2 tablespoons of butter in saucepan and add onion and celery. Cook, stirring often, until wilted. Let cool. Add onion mixture to crab. Add 2 1/2 tablesooons of bread crumbs, chopped parsley, salt and pepper. Blend egg yolk with mustard and cream and add it. Add Worcestershire sauce, mayonnaise, Tabasco sauce and lemon juice.
- Blend mixture gently, taking care to avoid breaking up crab lumps. Refrigerate for at least 30 minutes or until quite cold. If mixture is not cold, it will not shape properly.
- Put flour in flat-rimmed dish. Put lightly beaten egg with milk in another dish and remaining bread crumbs in a third.
- Shape mixture into 10 balls of equal size, pressing to make mixture adhere. Dip balls in flour, then in egg mixture and then in crumbs. Crab mixture is extremely delicate and must be handled with care to prevent its falling apart. As crab cakes are made, pat to flatten with great care, using spatula and fingers. Transfer carefully to dish and return to refrigerator for at least 30 minutes.
- Heat remaining 3 tablespoons butter in skillet and cook crab cakes, handling cautiously, about 5 minutes on a side until nicely browned and piping hot. Serve, if desired, with green sauce on side.
Nutrition Facts : @context http, Calories 283, UnsaturatedFat 6 grams, Carbohydrate 29 grams, Fat 12 grams, Fiber 2 grams, Protein 14 grams, SaturatedFat 6 grams, Sodium 488 milligrams, Sugar 3 grams, TransFat 0 grams
DEVILED CRAB
Dip your spoon into this super-rich comfort food, and you might think you're in heaven. Generous portions of crab are mixed with cream and eggs and flavored with chives, onions and more. Mmm ...
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- In a large skillet, saute onion in butter until tender. Stir in flour and salt until blended. Gradually stir in cream until smooth. , Bring to a boil; cook and stir for 2 minutes or until thickened and bubbly. Remove from the heat., Stir a small amount of hot mixture into egg yolks. Return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir in the crab, mustard, Worcestershire sauce and chives., Spoon into six greased 6-oz. ramekins or custard cups. Place on a baking sheet. Combine bread crumbs and melted butter; sprinkle over tops. Bake at 375° for 20-25 minutes or until topping is golden brown.
Nutrition Facts : Calories 292 calories, Fat 16g fat (10g saturated fat), Cholesterol 194mg cholesterol, Sodium 697mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 1g fiber), Protein 22g protein.
CRAB CAKES WITH REMOULADE SAUCE
Provided by Katie Lee Biegel
Categories appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 22
Steps:
- Heat the olive oil in a medium skillet over medium heat. Saute the onions until translucent and tender, 3 to 4 minutes. Add the seafood seasoning and garlic and saute 1 minute longer. Let cool completely.
- In a large bowl, combine the crab meat, mayonnaise, parsley, mustard, salt, pepper, bread, egg, lemon zest and sauteed onions. Scoop the crab mixture using a 1/3-cup measure and form cakes (they may be slightly loose; see Cook's Note). Transfer to a baking sheet and refrigerate for 30 minutes.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Cook the crab cakes in batches, adding more oil if needed, until golden brown, about 3 minutes per side. Serve atop salad greens with a drizzle of Remoulade Sauce.
- Whisk together the mayonnaise, ketchup, capers, relish, mustard and lemon juice in a medium bowl until well combined. Season with salt and pepper.
LOUISIANA DEVILED CRAB CAKES
Categories Pepper Shellfish Quick & Easy Halloween Mardi Gras Lunch Crab Spring Pan-Fry Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes 2 (light main course) servings
Number Of Ingredients 15
Steps:
- Cook onion, bell pepper, and celery in 1 tablespoon butter in a 10-inch nonstick skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs. Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter). Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
DEVILED CRAB CAKES
Make and share this Deviled Crab Cakes recipe from Food.com.
Provided by CookinNEatinGal
Categories Crab
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Melt butter in a med-sized saucepan.
- Sauté celery, onion, and green pepper, until tender.
- Add mustard and Worcestershire sauce.
- Move mixture to a lg. mixing bowl, and add parsley, crabmeat, and 2 well-beaten eggs. Mix well with hands.
- Fold in diced hard-boiled eggs and 1 cup breadcrumbs.
- Mold with medium ice cream scoop into crab cakes.
- Sprinkle with remaining breadcrumbs.
- Broil to cook 30 minutes.
- •To prepare these deep-fried:
- Beat 2 eggs with 1/2 cup milk.
- Roll each crab cake in this mixture, then roll in dish of 1 cup of breadcrumbs.
- Deep fry at 375°F, until golden brown.
LOUISIANA DEVILED CRAB CAKES
From a magazine that says this about the recipe: "These crab cakes are flavored with the "holy trinity" of Cajun cooking: onion, green bell pepper, and celery. Serve them with a hepling of coleslaw or a green salad." This makes a nice light main course, lunch or appetizer.
Provided by Oolala
Categories Crab
Time 40m
Yield 2 serving(s)
Number Of Ingredients 14
Steps:
- Cook onion, bell pepper, and celery in 1 tablespoons butter in a 10" skillet over moderately low heat, stirring occasionally, until vegetables are softened, about 8 minutes.
- Whisk together egg, sour cream, mustard, Worcestershire sauce, cayenne, and salt in a large bowl, then stir in scallion, cooked vegetables, and 1/4 cup saltine crumbs.
- Gently stir in crabmeat, then form into 4 cakes (2 1/2 to 3 inches in diameter).
- Dredge cakes in remaining saltine crumbs.
- Heat oil and remaining 2 tablespoons butter in cleaned skillet over moderate heat until foam subsides, then cook crab cakes, turning once, until golden brown, 8 minutes total.
Nutrition Facts : Calories 505.2, Fat 31.4, SaturatedFat 14, Cholesterol 228, Sodium 909.3, Carbohydrate 23.3, Fiber 1.8, Sugar 2.7, Protein 31.7
DEVILED CRABS
Deviled crabs are a quintessential Gullah dish similar to crab cakes. I like to serve them in cleaned crab shells for a pretty presentation. Ask your local fishmonger for the crab shells-they may sell them. Or, you can bake the deviled crab in small ovenproof dishes, too.
Provided by Kardea Brown
Categories appetizer
Time 1h10m
Yield 12 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 375 degrees F.
- Pulse the onion, celery and red bell pepper in a food processor until minced. Melt the butter in a large skillet over medium-high heat. Add the minced vegetables and cook until softened, about 5 minutes. Set aside and let cool.
- Combine the mayonnaise, mustard, sherry, seafood seasoning, mace and eggs in a large bowl. Stir in the cooled vegetables. Fold in the crabmeat and cracker crumbs. Spoon about 1/2 to 3/4 cup of the crab mixture into each crab shell and brush with melted butter. Place the crab shells on a large rimmed baking sheet. Bake until golden brown, 20 to 25 minutes.
BAKED DEVILED CRAB CAKES
Make and share this Baked Deviled Crab Cakes recipe from Food.com.
Provided by Mercy
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Coat a large baking sheet with nonstick cooking spray.
- Heat the oil in a large skillet over high heat.
- Add the green pepper, onion, and celery, and sauté until tender.
- In a medium bowl, combine with the remaining ingredients; mix well, then form into 16 patties and place on the baking sheet.
- Bake for 18 to 20 minutes, or until golden.
- Serve warm.
More about "the coach houses deviled crab cakes recipes"
LOVE & BEST DISHES: MICHELLE’S CRAB CAKES & PAULA’S …
From youtube.com
Author Paula DeenViews 287.2K
DEVILED CRAB RECIPE - HOW TO MAKE DEVILED CRAB | HANK …
From honest-food.net
DEVILED CRAB - THE BEACH HOUSE KITCHEN
From thebeachhousekitchen.com
DEVILED CRAB CAKES WITH HOMEMADE REMOULADE
From practicallykidding.com
5/5 (2)Category Main CourseCuisine SeafoodTotal Time 35 mins
- Combine parsley, shallot, eggs, mayonnaise, dijon mustard, old bay and hot sauce in a large bowl and mix well.
DEVILED CRAB CAKES RECIPE | SIDECHEF
From sidechef.com
5/5 (1)Total Time 35 minsCuisine GlobalCalories 81 per serving
BEST DEVILED CRAB CAKES WITH MUSTARD DRESSING RECIPES
From foodnetwork.ca
DEVILED CRAB RECIPE - THE SPRUCE EATS
From thespruceeats.com
PILAR VALDES' CRAB CAKES WITH DEVILED AIOLI | THE DREW …
From thedrewbarrymoreshow.com
BEST SHE-CRAB SOUP RECIPE - HOW TO MAKE SHE-CRAB SOUP - DELISH
From delish.com
COACH HOUSE DESIGNS QUILT PATTERNS – COACH HOUSE DESIGNS US
From coachhousedesigns.com
DEVILED CRAB CAKE RECIPE & SPICES - THE SPICE HOUSE
From thespicehouse.com
COACH HOUSE PUB
From coachhousepub.com
THE COACH HOUSE MENU AND PRICES - MENU WITH PRICE
From menuwithprice.com
You'll also love