RECIPE FOR SAUCE FOR CRAB CAKES RECIPES

Name: Crab Cakes
Prep time: 30 min
Cook time: 20 min
Total time: 1 h 5 min
Yield: 26 mini crab cakes; 6 to 8 servings
Cuisine: american
Ingredients: 2 tablespoons unsalted butter; 2 tablespoons olive oil; 3/4 cup small diced red onion (1 small onion); 1 1/2 cups small diced celery (4 stalks); 1/2 cup small diced red bell pepper (1 small pepper); 1/2 cup small diced yellow bell pepper (1 small pepper); 1/4 cup minced fresh flat-leaf parsley; 1 tablespoon capers, drained; 1/4 teaspoon hot pepper sauce (recommended: Tabasco); 1/2 teaspoon Worcestershire sauce; 1 1/2 teaspoons crab boil seasoning (recommended: Old Bay); 1/2 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/2 pound lump crabmeat, drained and picked to remove shells; 1/2 cup plain dry bread crumbs; 1/2 cup good mayonnaise; 2 teaspoons Dijon mustard; 2 extra-large eggs, lightly beaten; For frying; 4 tablespoons unsalted butter; 1/4 cup olive oil

CRAB CAKES RECIPE | INA GARTEN | FOOD NETWORK

Crab Cakes Recipe | Ina Garten | Food Network image

Provided by Ina Garten

Categories appetizer

Total Time 1 hours 5 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 26 mini crab cakes; 6 to 8 servings

Number Of Ingredients 21

Ingredients

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE RECIPE | THE ...

Spicy Crab Cakes with Lemon Aioli Sauce Recipe | The ... image

Provided by Patrick and Gina Neely : Food Network

Categories appetizer

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Yield 4 to 5 servings

Number Of Ingredients 22

Ingredients

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
In a medium bowl, mix all the ingredients together.

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