LEMON SAUCE FOR CRAB CAKES RECIPES

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CRUSTY CRAB CAKES WITH LEMON-BUTTER SAUCE - RECIPES ...



Crusty Crab Cakes with Lemon-Butter Sauce - Recipes ... image

The simple elegance of this restaurant-style appetizer makes it an ideal first course for a formal dinner party.

Provided by PAMPEREDCHEF.COM

Yield 4 crab cakes servings of 1 crab cake null servings of 1 tbsp sauce

Number Of Ingredients 14

8 ounces king or snow crabmeat, shelled and torn into pieces (about 1 pound crab legs in shells)
3 slices French bread, coarsely chopped (3/4 cup fresh bread crumbs), divided
2 tablespoons mayonnaise
2 teaspoons snipped fresh parsley
1 teaspoon Dijon mustard
1/2 teaspoon finely grated lemon zest
1/4 teaspoon coarsely ground black pepper
2 tablespoons vegetable oil
1/4 cup dry white wine such as Chardonnay
2 tablespoons lemon juice
1 shallot, finely chopped
2 tablespoons heavy whipping cream
1/8 teaspoon salt
2 tablespoons butter, cut into small pieces

Steps:

  • For crab cakes, combine crabmeat, 1/4 cup of the bread crumbs, mayonnaise, parsley, mustard, lemon zest and black pepper in Classic Batter Bowl; mix gently. Divide mixture into four equal patties. Coat patties with remaining 1/2 cup bread crumbs. Heat oil in (10-in.) Sauté Pan over medium heat until hot; add crab cakes. Cook 4-6 minutes or until both sides are deep golden brown and crisp, turning once. Remove from pan; drain on paper towels.Meanwhile, for lemon-butter sauce, combine wine, lemon juice and shallot in (8-in.) Sauté Pan. Simmer over medium-high heat 1-2 minutes or until most of the liquid is evaporated. Add cream and salt; bring to a boil and remove from heat. Add butter pieces one at a time, whisking after each addition using Silicone Sauce Whisk until butter is completely incorporated. Spoon sauce onto plates; top with crab cakes.

CRAB CAKES WITH LEMON GARLIC AIOLI SAUCE RECIPE - FOOD.COM



Crab Cakes With Lemon Garlic Aioli Sauce Recipe - Food.com image

My friend Kirsten shared this recipe for me when I needed a no-fail crab cake recipe for a holiday party. This was fantastic

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 4 serving(s)

Number Of Ingredients 18

1 (8 ounce) can premium white lump crabmeat, drained
2 tablespoons mayonnaise
1 small egg
1/4 cup finely chopped green onion
1/4 cup finely chopped green pepper
1/2 cup fresh white breadcrumbs (add dash of salt and pepper)
1 tablespoon Old Bay Seasoning
1 tablespoon chopped fresh parsley
1 garlic clove, mashed into a paste
1/2 lemon, juice of, fresh lemon of a
flour
2 -4 tablespoons olive oil
1 tablespoon butter
1/4 cup mayonnaise
2 small garlic cloves, mashed to a paste with salt
1/2 lemon, juice of
1 dash black pepper
1 teaspoon Old Bay Seasoning

Steps:

  • Mix first 10 ingredients together, being careful to not overmix or break up the crab chunks.
  • Dust a sheet pan or piece of tinfoil with flour. Carefully form little patties with the mixture and drop them onto the sheet pan or foil to dust with flour. Don't overhandle as the mixture will be very soft and wet. If the mixture is too wet, add more crumbs, or some flour.
  • Meanwhile, melt butter into 2 tbs of the olive oil and heat a sauté pan to medium-high. Carefully drop cakes into pan with a spatula. Cook on one side until brown and crisp.
  • Turn carefully, cook on the other side until brown and crisp and the inside of the cakes are cooked, about 2-3 minutes per side.
  • Serve hot, topped with aioli and a few sliced green onions for garnish.
  • For the sauce:.
  • Mash garlic into a fine paste with the side of a knife on a cutting board, using salt as an abrasive. Mix all ingredients together. Serve with the crab cakes.

Nutrition Facts : Calories 268.4, FatContent 18.8, SaturatedFatContent 4.3, CholesterolContent 91.8, SodiumContent 430.5, CarbohydrateContent 10.7, FiberContent 0.7, SugarContent 2.3, ProteinContent 14.8

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