trophywife
Crew Member
as the tile says... watcha got?
need a good crab cake recipe
- Thread starter trophywife
- Start date
trophywife
Crew Member
searched and got a few ,, lookin for somethin different...hmmm
scott craven
Well-Known Member
This one looks good...
[h=2]Crab Cakes with Roasted Pepper Mayonnaise[/h] Dec 24, 2012
Crispy on the outside and tender and moist on the inside, these lightly spiced crab cakes make a tasty appetizer for a dinner party. Serve 2 per person. Depending on budget, use fresh, frozen or canned crab meat.
INGREDIENTS
2 cups crab meat, drained well and patted dry
3 tbsp. mayonnaise
1 tbsp. grainy mustard
2 tbsp. parsley
2 tbsp. chives
2 tsp. lemon zest
1 tsp. hot sauce, or to taste
1 tsp. Worcestershire sauce
Sea salt and freshly cracked black pepper, to taste
1 to 2 eggs, beaten
3/4 cup to 1 cup fresh bread crumbs
Panko bread crumbs, as needed, for breading the cakes
1/4 cup peanut oil, for pan frying
Roasted Red Pepper Mayonnaise
3 to 4 jarred roasted red peppers, drained
1 garlic clove
1 cup mayonnaise
1 tsp. smoked paprika
Salt and freshly pepper, to taste
1 tbsp. finely chopped chives, for garnishing (optional)
Micro greens, for garnishing (optional)
Red pepper slices, for garnishing (optional)
PREPARATION
Crab Cakes
Add crab meat, mayonnaise, mustard, parsley, chives, lemon zest, hot sauce, Worchestershire sauce, salt and pepper, 1 egg and 3/4 cups bread crumbs. Mix gently. If needed, add remaining egg and bread crumbs to bind the crab cakes.
Form crab mixture into 6 patties and dredge each in panko crumbs.
Heat oil in large fry non-stick fry pan over medium heat. When oil is hot, add patties in batches. Pan fry until just heated through and golden brown on each side, about 3 to 5 minutes per side. Serve crab cakes with Roasted Pepper Mayonnaise. Garnish with chives, micro greens and slices of red pepper, if desired.
Roasted Red Pepper Mayonnaise
Add roasted red peppers, garlic, mayonnaise, smoked paprika, and salt and pepper to a food processor. Blend until smooth.
Yield: 6 servings.
[h=2]Crab Cakes with Roasted Pepper Mayonnaise[/h] Dec 24, 2012
Crispy on the outside and tender and moist on the inside, these lightly spiced crab cakes make a tasty appetizer for a dinner party. Serve 2 per person. Depending on budget, use fresh, frozen or canned crab meat.
INGREDIENTS
2 cups crab meat, drained well and patted dry
3 tbsp. mayonnaise
1 tbsp. grainy mustard
2 tbsp. parsley
2 tbsp. chives
2 tsp. lemon zest
1 tsp. hot sauce, or to taste
1 tsp. Worcestershire sauce
Sea salt and freshly cracked black pepper, to taste
1 to 2 eggs, beaten
3/4 cup to 1 cup fresh bread crumbs
Panko bread crumbs, as needed, for breading the cakes
1/4 cup peanut oil, for pan frying
Roasted Red Pepper Mayonnaise
3 to 4 jarred roasted red peppers, drained
1 garlic clove
1 cup mayonnaise
1 tsp. smoked paprika
Salt and freshly pepper, to taste
1 tbsp. finely chopped chives, for garnishing (optional)
Micro greens, for garnishing (optional)
Red pepper slices, for garnishing (optional)
PREPARATION
Crab Cakes
Add crab meat, mayonnaise, mustard, parsley, chives, lemon zest, hot sauce, Worchestershire sauce, salt and pepper, 1 egg and 3/4 cups bread crumbs. Mix gently. If needed, add remaining egg and bread crumbs to bind the crab cakes.
Form crab mixture into 6 patties and dredge each in panko crumbs.
Heat oil in large fry non-stick fry pan over medium heat. When oil is hot, add patties in batches. Pan fry until just heated through and golden brown on each side, about 3 to 5 minutes per side. Serve crab cakes with Roasted Pepper Mayonnaise. Garnish with chives, micro greens and slices of red pepper, if desired.
Roasted Red Pepper Mayonnaise
Add roasted red peppers, garlic, mayonnaise, smoked paprika, and salt and pepper to a food processor. Blend until smooth.
Yield: 6 servings.
trophywife
Crew Member
thanks craven!!! cleanin crabbies right meow!!!
fish stalker
Active Member
craving something with horseradish today for some reason, came across this recipe, might be worth a try
Serves*8
• 2 large eggs
• 4 tablespoons mayonaisse
• 4 teaspoons drained horseradish
• 2 tablespoons Dijon mustard
• salt and fresh ground pepper
• 2 teaspoons Old Bay (generous)
• 4 teaspoons Worcestershire Sauce
• a dash (or 4) of Tabasco
• 2 pounds lump or backfin crabmeat (well-picked for shell)
• 1/2 cup crushed Saltine crackers
• 4 tablespoons vegetable oil
• 4 tablespoons butter
1. In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco.
2. Toss mixture gently with crab and saltines.
3. Form the mixture into ¾ inch patties.
4. Refrigerate for an hour, if possible.
5. Heat oil and butter until foam subsides.
6. Saute cakes 6-8 minutes a side, until golden. Drain on paper towel.
7. Enjoy!
Serves*8
• 2 large eggs
• 4 tablespoons mayonaisse
• 4 teaspoons drained horseradish
• 2 tablespoons Dijon mustard
• salt and fresh ground pepper
• 2 teaspoons Old Bay (generous)
• 4 teaspoons Worcestershire Sauce
• a dash (or 4) of Tabasco
• 2 pounds lump or backfin crabmeat (well-picked for shell)
• 1/2 cup crushed Saltine crackers
• 4 tablespoons vegetable oil
• 4 tablespoons butter
1. In a large bowl combine egg, mayo, horseradish, mustard, salt & pepper, Old Bay, Worcestershire sauce and Tabasco.
2. Toss mixture gently with crab and saltines.
3. Form the mixture into ¾ inch patties.
4. Refrigerate for an hour, if possible.
5. Heat oil and butter until foam subsides.
6. Saute cakes 6-8 minutes a side, until golden. Drain on paper towel.
7. Enjoy!
I made alot of fish cakes this past winter from black crappie fillets, and I used a crab cake recipe very similar to the one that Craven posted. I found that it was nice to add about a quarter of a very finely chopped onion, and an equal ammount of green pepper. The other thing was to go easy on the bread crumbs and only use as much as absolutely necessary to make a very sloppy patty after it has sat in the fridge for a while. Paprika and a little cayenne pepper to add some colour and a touch of heat were nice.
