Crab Cakes
1/2 cup Onion, chopped
1/2 cup Celery, chopped
6 tbl Butter, unsalted
1 lb Jumbo lump crab meat, picked over
1/3 cup Progresso Italian seasoned bread crumbs
1/2 cup Mayonnaise
1/2 tsp Old Bay seasoning
1/2 tsp Worcestershire sauce
1 x few drops Tabasco
2 tbl Italian parsley, minced
In a skillet cook onion and celery in 4 tablespoons butter over moderately low heat, stirring, until tender and transfer to a bowl. Stir in crab and bread crumbs. In a small bowl whisk together mayonnaise, Old Bay seasoning, Worcestershire sauce, Tabasco, parsley, and salt and pepper to taste and stir into crab mixture until combined well.
Line a baking sheet with wax paper. Form crab mixture into 6 flattened rounds, each about 3 inches wide and 3/4 inches thick, and transfer to baking sheet. Chill crab cakes, covered with plastic wrap, at least 1 hour and up to 4.
In a heavy skillet heat 1 tablespoon butter over moderate heat until foam subsides and cook half of crab cakes until golden brown, about 2 to 3 minutes on each side. Cook remaining cakes in remaining tablespoon butter in same manner.
Serve crab cakes warm with lemon wedges.
Makes 6 cakes.
2006-10-22 02:21:42
·
answer #1
·
answered by Smurfetta 7
·
1⤊
0⤋
"Maryland-Style Crab Cakes" - 4 servings
1 lb. cooked crabmeat; picked over
1/2 cup dried bread crumbs
1/2 cup mayonnaise
1 tsp. dry mustard
1 tsp. Worcestershire
1/2 tsp. salt
1/4 tsp. white pepper
1 egg
2 tbsp. salad oil
Lemon wedges
1) In large bowl with fork, break crabmeat into fine shreds. Stir in crumbs, mayonnaise, mustard, Worcestershire, salt, pepper and egg. Shape mixture into 8 patties.
2) In 10" skillet over medium heat, in hot oil, fry 4 patties at a time until golden on both sides, turning once. Serve with lemon wedges.
2006-10-22 15:29:00
·
answer #2
·
answered by JubJub 6
·
0⤊
0⤋
Crab Cakes
Prep Time: 15 minutes
Cook Time: 10 minutes
1 teaspoon cayenne pepper
2 teaspoons white pepper
4 teaspoons kosher salt
2 teaspoons dry mustard
4 teaspoon Worcestershire sauce
4 teaspoons lemon juice
2 teaspoons seafood seasoning (recommended: Old Bay)
1 1/3 cups mayonnaise
2 cups soft, white bread crumbs
4 eggs
4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook's Note
2 tablespoons olive oil
4 lemon wedges, for serving
Tartar sauce, for serving, optional
Preheat the oven to 350 degrees F.
Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes.
Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, in batches if necessary, and cook until lightly browned, approximately 1 minute on each side. Transfer crab cakes to a sheet pan (or place skillet in oven if oven-safe) and finish cooking the crab cakes in the oven until heated through. Serve with lemon wedges and tartar sauce, if desired
2006-10-22 02:15:55
·
answer #3
·
answered by Irina C 6
·
0⤊
3⤋
Servings: 2 as main course or 4 as starter
Level of difficulty: Easy
Preparation Time: 20 minutes, plus chilling
Cooking Time: 20 minutes
Ingredients
225g crabmeat, mixed and prepared
150g waxy potatoes
1 tbsp capers, drained and chopped (or, if they're very small, left whole)
1 tbsp fresh lime juice
1 tsp grated lime zest
2 Spring onions, finely chopped (including the green parts)
2 pinches cayenne pepper
1 tbsp fresh coriander, or parsley, chopped
2 tbsp groundnut oil, for frying, approximate quantity
0.5 tsp salt and fresh ground black pepper
For the garnish
1 lime, quartered
2 sprigs fresh coriander, or flat leafed parsley
Method
1. First put the unpeeled potatoes in a saucepan with boiling water and salt, and simmer them for exactly 10 minutes.
2. Meanwhile measure out the rest of the ingredients, except the groundnut oil, into a mixing bowl and mix together thoroughly. When the potatoes are cooked, drain them and as soon as they are cool enough to handle, peel off the skins and grate the flesh on the coarse blade of the grater, pushing the potatoes all the way down the length of the grater so that the strips are as long as possible.
3. Now carefully combine the grated potato with the crab mixture, trying not to break up the pieces of potato. Have a flat tray or baking sheet handy, then take rough tablespoons of the mixture and form them into eight little cakes, squeezing and pressing them evenly together – don't worry about any ragged edges: this is precisely what gives the crab cakes their charm when cooked.
4. When the cakes are made, cover them with clingfilm and leave in the fridge for at least 2 hours to chill and become firm. To cook, heat 11/2 tablespoons of oil in a frying pan, making sure it is very hot, then gently slide in the crab cakes using a spatula. Cook them for 3 minutes on each side, turning the heat down to medium. Don't turn them over until the 3 minutes are up or they will not be firm enough. Remove them to a plate lined with kitchen paper, then transfer them to a warmed serving plate and garnish with lime quarters and coriander or flat leafed parsley. Serve with Pickled Limes or with Toasted Sweetcorn Salsa.
OR
Servings: 3-4
Level of difficulty: Easy
Preparation Time: 40 minutes, plus chilling time
Cooking Time: 20 minutes
Ingredients
2 thin slices fresh white bread
1 small bunch Coriander, finely chopped
4 cm ginger root, finely grated
3 Spring onions, finely chopped
1 tbsp Thai chilli paste
1 tbsp low-fat mayonnaise
2 tsp sake, or dry sherry
600g fresh white crab meat
3 large egg whites, lightly beaten
1 tbsp Sesame Oil
For the coriander and coconut chutney
1 tsp cumin seeds
1 large bunch coriander leaves
1 Jalapeño pepper, or serrano chilli, seeds removed
1/2 tsp palm sugar, or castor sugar
150ml coconut milk
1 lime, juice only
1/2 tsp white wine vinegar
3 tbsp shredded coconut
Method
1. Put the bread into a food processor and blitz into breadcrumbs. Set aside.
2. Tip the coriander, ginger , onions, chilli paste and mayonnaise into a food processor and process to a thick paste. Add the mixture to the breadcrumbs and mix well.
3. Stir in the crabmeat and egg whites.
4. Shape the mixture into 15-18 small patties, each about 3-5cm in diameter. Place on a baking sheet lined with waxed paper and refrigerate for at least 30 minutes, or up to 4 hours.
5. Heat the oil in a non-stick frying pan and cook the crab cakes in batches, for about 3 minutes each side. Drain on kitchen paper and keep warm.
6. Meanwhile, make the chutney. Place the cumin seeds in a small saucepan and toast over a low heat until fragrant. Grind using a mortar and pestle.
7. Place the cumin seeds, coriander, chilli and palm sugar into a food processor and pulse until chopped to a medium fine consistency.
8. Add the coconut milk, lime juice and vinegar and process to a puree.
9. Spoon into a bowl and add the shredded coconut. Serve with the crab cakes.
2006-10-26 01:47:12
·
answer #4
·
answered by fw 3
·
0⤊
0⤋
Take 1lb of crab meat rinsed & shells picked out. Mix with 1 egg, garlic flavored bread crumbs, 1tbsp mayo, chives & a few dashes of hot sauce. Form into patties & cook in cast iron skillet til done. Drain on brown paper bag & serve with chipolte coctail sauce......
2006-10-22 02:48:22
·
answer #5
·
answered by sandypaws 6
·
1⤊
0⤋
me obsessed wit crab cakes i bet there will be tons of recipies opening up if you search it on google or somethin though or in recipe books in book stores
2006-10-22 02:36:09
·
answer #6
·
answered by ..::pimpin azn grl::.. 3
·
0⤊
0⤋
go to Allrecipes.com or Foodnetwork.com, both have good crab cake recipes.....
2006-10-22 02:16:20
·
answer #7
·
answered by Anonymous
·
0⤊
0⤋
use crab
2006-10-22 02:16:39
·
answer #8
·
answered by brioduinn 3
·
0⤊
0⤋
I don't, but please invite me once you have made them, i will test them for you:)
2006-10-22 02:22:59
·
answer #9
·
answered by Duisend-poot 7
·
0⤊
0⤋
try recipes.com
2006-10-22 02:21:26
·
answer #10
·
answered by stormy 6
·
0⤊
0⤋