I am looking for a good Crab Cake recipe and cream of crab soup also any good ones out there I hope so?

Answer 1

Maryland Crab Cakes

Prep Time: 15 min
Total Time: 25 min
Makes: 4 servings, 2 crab cakes each


3 cans (6 oz. each) crabmeat, well drained, flaked
1/2 cup KRAFT Mayo Real Mayonnaise
15 RITZ Crackers, crushed (about 1/2 cup)
1 egg
1 Tbsp. GREY POUPON Dijon Mustard
1 Tbsp. lemon juice
1-1/2 tsp. Worcestershire sauce
1 tsp. chopped fresh parsley
1/2 tsp. dry mustard
1-1/2 tsp. butter or margarine



MIX all ingredients except butter until well blended.
SHAPE into 8 patties.
COOK patties in melted butter in large nonstick skillet 4 to 5 minutes on each side or until golden brown on both sides.


Great Substitute
Substitute 1 lb. fresh crabmeat, well picked over, for the canned crabmeat.

CREAM OF CRAB SOUP

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Soups Appetizers
Crab

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Crabmeat
1/4 teaspoon Celery salt
1 Chicken bouillion cube
1 cup Boiling water
Dash pepper
1/4 cup Chopped onion
1 quart Milk
1 cup Butter
Chopped parsley
3 tablespoons Flour

Dissolve boullion cube in water. Cook onion in butter until tender, blend in
flour and seasonings. Add milk and bouillion gradually; cook until thick,
stirring constantly. Add crabmeat, heat. Garnish with parsley.

Answer 2

New Orleans Crab-cakes
Recipe courtesy Nanci Easterling

Recipe Summary
Difficulty: Medium
Prep Time: 45 minutes
Cook Time: 15 minutes
Yield: 6 to 8 servings
User Rating:

1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal's)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying
Serving suggestion: Remoulade
In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft. Leave to cool.
Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse. Fold egg whites into mousse.
Check the crabmeat for pieces of shell and put in a large clean bowl.
Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands taking
care not to break up any of the crabmeat and overwork the mousse.
Gently work into little cakes and bread them with more bread crumbs. Set aside.
Heat the butter and oil in a large heavy-bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after the bottom side is browned.
Blonde Remoulade:
1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal's)
1 teaspoon lemon juice
Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then refrigerate.
*Cook's Note: It's best if you can make it the day before. Using a food processor will make your sauce watery.
Yield: 6 to 8 servings

Answer 3

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Answer 4

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