MAYO SAUCE FOR CRAB CAKES RECIPES
CRAB CAKES WITH CHESAPEAKE BAY MAYO RECIPE: HOW TO MAKE IT
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.—Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, FatContent 14g fat (3g saturated fat), CholesterolContent 51mg cholesterol, SodiumContent 287mg sodium, CarbohydrateContent 2g carbohydrate (1g sugars, FiberContent 0 fiber), ProteinContent 8g protein.
CRAB CAKES WITH RED CHILI MAYONNAISE RECIPE | EPICURIOUS
These crab cakes get an extra kick from the chili-garlic sauce, available in the Asian foods section of most supermarkets.
Provided by Craig Common
Yield Makes 8
Number Of Ingredients 11
Steps:
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
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- Make Smoked Paprika Mayonnaise In a small bowl, stir mayonnaise, paprika, lemon juice, salt and pepper. Taste and adjust seasoning if needed. Make Crab Cakes Preheat oven to 200 degrees. Line a baking sheet with several layers of paper towels. WHISK egg in a large bowl. Whisk in mayonnaise, green onions and lemon juice. Gently fold in crab with a spatula, along with breadcrumbs. Season to taste with salt and generous amounts of pepper. MIX lightly with your hands until mixture holds its shape when squeezed together. MAKE each crab cake using a ¼ cup measuring cup, pressing the crab tightly together and forming cakes with your hands. Make 12. PLACE additional panko on a plate and dredge cakes in them to coat completely. Refrigerate. HEAT about ½ inch oil over medium-high heat in a 12-inch skillet. Cook crab cakes in batches, turning once to cook 4 to 5 minutes per side, until lightly golden brown and crisp. REMOVE crab cakes to prepared baking sheet, and keep warm in oven while cooking remaining batches. SERVE hot with the Spicy Paprika Mayonnaise.
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CRAB CAKES WITH DUKE'S REMOULADE SAUCE – DUKE'S MAYO
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Total Time P0D
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- Combine all remoulade sauce ingredients and serve.
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CRAB CAKES WITH HORSERADISH CREAM RECIPE - QUICK FROM ...
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- In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.
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Crab cakes are always in the appetizers sections of fancy seafood restaurants. So a lot of people are intimidated to make them at home. DON'T BE. They're so easy—literally anyone can do it. Here's everything you need to know.
From delish.com
Reviews 4.8
Total Time 30 minutes
Category low sugar, nut-free, 30-minute meals, appetizers, dinner, seafood
Cuisine American
From delish.com
Reviews 4.8
Total Time 30 minutes
Category low sugar, nut-free, 30-minute meals, appetizers, dinner, seafood
Cuisine American
- In a small bowl, whisk together mayo, egg, Dijon mustard, Worcestershire, and hot sauce, and season with salt and pepper. In a medium bowl, stir together crabmeat, panko, and parsley. Fold in mayo mixture, then form into 8 patties. In a large skillet over medium-high heat, coat pan with oil and heat until shimmering. Add crab cakes and cook, in batches, until golden and crispy, 3 to 5 minutes per side. Serve with lemon and tartar sauce.
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