MAYONNAISE SAUCE FOR CRAB CAKES RECIPES

Name: Crab Cakes with Chesapeake Bay Mayo
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 16 appetizers.
Ingredients: 1/2 cup sour cream; 1/2 cup mayonnaise; 2 tablespoons sweet pickle relish; 1 tablespoon spicy brown mustard; 1/4 teaspoon seafood seasoning; CRAB CAKES:; 1 large egg, beaten; 1/4 cup grated Parmesan cheese; 1/4 cup seasoned bread crumbs; 1/4 cup mayonnaise; 2 tablespoons finely chopped onion; 1 tablespoon minced fresh parsley; 1 tablespoon spicy brown mustard; 1/2 teaspoon seafood seasoning; 1/8 teaspoon pepper; 3 cans (6 ounces each) lump crabmeat, drained; 1/4 cup canola oil

CRAB CAKES WITH CHESAPEAKE BAY MAYO RECIPE: HOW TO MAKE IT

Crab Cakes with Chesapeake Bay Mayo Recipe: How to Make It image

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

Ingredients

1/2 cup sour cream
1/2 cup mayonnaise
2 tablespoons sweet pickle relish
1 tablespoon spicy brown mustard
1/4 teaspoon seafood seasoning
CRAB CAKES:
1 large egg, beaten
1/4 cup grated Parmesan cheese
1/4 cup seasoned bread crumbs
1/4 cup mayonnaise
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1 tablespoon spicy brown mustard
1/2 teaspoon seafood seasoning
1/8 teaspoon pepper
3 cans (6 ounces each) lump crabmeat, drained
1/4 cup canola oil

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.

SMOKED PAPRIKA MAYONNAISE AND CRAB CAKES RECIPE – BLUE ...

Smoked Paprika Mayonnaise and Crab Cakes Recipe – Blue ... image

Serve this Smoked Paprika Mayonnaise with any type of baked or fried seafood or fish. Here, it is perfect with crab cakes.

Prep Time 30 minutes

Number Of Ingredients 14

Ingredients

Smoked Paprika Mayonnaise
1 cup Blue Plate® Mayonnaise
2 teaspoons smoked paprika
1 teaspoon lemon juice
Salt and freshly ground black pepper
Crab Cakes
1 egg
? cup Blue Plate® Mayonnaise
¼ cup chopped green onions (white and green parts)
1 tablespoon lemon juice
1 pound crabmeat (claw or lump), picked over
½ cup panko breadcrumbs, plus about 1 cup more for coating
Salt and freshly ground black pepper
Vegetable oil, such as canola, for frying

Steps:

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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