CRAB CAKES WITH LIME SAUCE
Reel in a breezy taste of the seashore with these delectable, crispy-coated crab cakes. The refreshing, lip-smacking lime sauce adds a delightful summery tang to this old-fashioned favorite. -Marjie Gaspar, Oxford, Pennsylvania
Provided by Taste of Home
Categories Appetizers Dinner
Time 25m
Yield 3 servings
Number Of Ingredients 10
Steps:
- In a large bowl, combine the crab, onion, mustard, dressing mix, 1 cup cracker crumbs, 1/2 cup mayonnaise and 1 tablespoon lime juice. Shape into six patties; coat with remaining cracker crumbs. , In a large skillet, heat oil over medium heat. Cook crab cakes for 3-4 minutes on each side or until lightly browned. , For lime sauce, in a small bowl, combine the sour cream, lime zest, and remaining mayonnaise and lime juice until blended. Serve with crab cakes.
Nutrition Facts : Calories 1039 calories, Fat 92g fat (15g saturated fat), Cholesterol 90mg cholesterol, Sodium 1207mg sodium, Carbohydrate 34g carbohydrate (5g sugars, Fiber 1g fiber), Protein 16g protein.
SPICY CRAB CAKES
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 24 spicy crab cakes
Number Of Ingredients 8
Steps:
- Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
- Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
- Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.
SPICY CRAB CAKES WITH KEY LIME MUSTARD SAUCE
Who doesn't like crab cakes? I found this on another site and the photo looked so amazing I just had to save this recipe. Cooking time is approximately 10 minutes..........the extra 60 minutes is for the refrigeration time required (prior to frying).
Provided by dojemi
Categories Crab
Time 1h25m
Yield 8 crab cakes
Number Of Ingredients 18
Steps:
- Pick over the crabmeat to remove any shell or cartilage, trying not to break up the chunks too much.
- In a large bowl, combine all of the ingredients except for the butter and olive oil. Moisten hands with a little water and shape the mixture into eight fat ball-like cakes. (They will flatten slightly during cooking.) Place them on a baking sheet lined with wax paper. Cover with plastic wrap and refrigerate for at least 1 hour.
- While crab cakes are in the fridge, prepare sauce. Combine all ingredients, mix well and chill.
- In a large skillet, heat the butter and oil over medium-high heat. Carefully lay the crab cakes into the butter and oil and fry until crusty and browned, about 3 to 4 minutes on each side.
- Serve with sauce.
- Serve hot, with Key Lime Mustard Sauce.
SOUTHERN-STYLE CRAB CAKES WITH COOL LIME SAUCE
Be the life of the party by serving our Southern-Style Crab Cakes with Cool Lime Sauce. These crisp crab cakes are made extra delicious with the deliciously tart crab cake sauce.
Provided by My Food and Family
Categories Home
Time 25m
Yield 9 servings
Number Of Ingredients 8
Steps:
- Mix half the lime juice, 1/2 cup mayo, dressing mix and mustard in medium bowl until blended. Add crabmeat, 1/2 cup cracker crumbs and onions; mix lightly.
- Shape into 18 (1/2-inch-thick) patties; coat with remaining cracker crumbs.
- Cook, in batches, in large nonstick skillet on medium heat 2 min. on each side or until heated through and golden brown on both sides. Meanwhile, mix sour cream, lime zest, and remaining mayo and lime juice until blended.
- Serve crab cakes with the lime sauce.
Nutrition Facts : Calories 290, Fat 25 g, SaturatedFat 4.5 g, TransFat 0 g, Cholesterol 50 mg, Sodium 770 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 99 g
SPICY CRAB CAKES WITH LEMON AIOLI SAUCE
Provided by Patrick and Gina Neely : Food Network
Categories appetizer
Time 55m
Yield 4 to 5 servings
Number Of Ingredients 22
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.
LOW CARB KEY WEST CRAB CAKES WITH MUSTARD SAUCE
Steps:
- In a large bowl, mix all ingredients, except oil and Mustard Sauce until blended. Heat oil in a large skillet over medium-high heat. With a tablespoon, carefully spoon poker-chip size mini-cakes into the pan. (The batter will be very loose since there are no bread crumbs, but once the egg in the mix starts to cook they will hold together fine.) Cook on 1 side until firm, about 2 minutes, and then flip and cook for about 1 more minute. Cook in batches as necessary. Serve hot with mustard sauce.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
SPICY JALAPENO CRAB CAKES
This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.
Provided by Gay Gilmore
Categories Crab
Time 30m
Yield 15 serving(s)
Number Of Ingredients 9
Steps:
- Butter or canola oil for frying cakes.
- Squeeze all excess liquid from crab.
- Mix rest of ingredients together, up to bread crumbs.
- Add to crab, mix gently.
- Add bread crumbs and mix.
- Add a bit more bread crumbs to form cakes of whatever size you like.
- Fry small cakes for a few minutes until brown on each side.
- Drain on paper towels.
- If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
- Flip cakes and bake another 5 minutes until center of cakes is hot.
- Crab cakes can be held in a warm oven for about an hour if needed.
Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1
SPICY CRAB CAKES
This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.
Provided by The New York Times
Categories dinner, easy, quick, appetizer, main course
Time 30m
Yield 2 large or 4 small servings
Number Of Ingredients 14
Steps:
- Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
- In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
- Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
- Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams
CRAB CAKES WITH MUSTARD AIOLI
This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.
Provided by Crab Cake Guy
Categories Crab
Time 25m
Yield 6 mini crab cakes
Number Of Ingredients 13
Steps:
- Instructions:.
- Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
- Form into small balls and then flatten a bit.
- In a high sided sauce pan, heat oil to 325°F.
- Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
- Serve on a platter, with toothpicks and the mustard aioli.
Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3
SPICED CRAB CAKES WITH LEMON & LIME AïOLI
Simple fishcakes made from delicate shellfish and Asian spices - coriander, sesame and chilli add a kick. Serve with a citrus mayonnaise
Provided by Good Food team
Categories Starter
Time 30m
Number Of Ingredients 12
Steps:
- Combine the crab, spring onions, chilli and coriander in a large bowl. Heat a small frying pan and toast the sesame seeds. While they're still hot, use a pestle and mortar to roughly grind, then tip into the bowl with the crab. Add the breadcrumbs, egg yolk and seasoning, and mix lightly. Shape into 6 patties and chill for at least 30 mins.
- For the aïoli, mix the mayonnaise, zests and a squeeze of lemon juice. Heat 0.5cm depth oil in a non-stick frying pan. Dust the crab cakes with a little flour and fry gently for 3 mins on each side until crisp and golden. Drain on kitchen paper. Serve the crab cakes with the zesty mayonnaise, wedges of lime and a few coriander leaves scattered over the top.
Nutrition Facts : Calories 504 calories, Fat 40 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 16 grams protein, Sodium 1.4 milligram of sodium
CRAB CAKES WITH KEY LIME AIOLI RECIPE - (5/5)
Provided by Texaschef11
Number Of Ingredients 26
Steps:
- Mix all ingredients for key lime aioli first, it must sit in the refigerator for at least 2 hours. Warm olive oil in a saute pan. Add 1/2 cup finely diced green pepper, 1 small finely diced small yellow onion, 1 tsp minced garlic. Saute until tender (about 5 minutes). Transfer above to non-metalic bowl and stir in 1/3 cup mayo, 1 lightly beaten egg, 2 tbsp key lime juice, 1 tsp Jamaican jerk seasoning, and 1 tsp dry mustard. Mix in 1 lb cooked lump crab, 1 tsp sea salt, 1 tsp fresh ground pepper, and 1 cup bread crumbs. Shape into 2 inch diameter cakes. Spread some bread crumbs on a plate and roll cakes in crumbs to coat. Transfer to a baking sheet and refrigerate for 30 to 45 minutes. Fry cakes in about 1/4 cup olive oil in a large fry pan. Transfer to paper towels. Serve with key lime aioli and slices of fresh lemon.
DELICIOUS SOUTHERN CRAB CAKES WITH COOL LIME SAUCE
Make and share this Delicious Southern Crab Cakes With Cool Lime Sauce recipe from Food.com.
Provided by hollyberry117
Categories Crab
Time 30m
Yield 4 Crab Cakes, 2 serving(s)
Number Of Ingredients 8
Steps:
- LIME SAUCE:.
- Combine, in small bowl, remaining 1/4-cup mayonnaise, 1/2-tablespoon mustard, juice from a lime quarter and sour cream. Chill until ready to serve.
- CRAB CAKES:.
- Chop onions into 1/4-inch pieces. Place in large bowl.
- Cut lime in quarters and squeeze juice of one quarter over onions.
- Add 1/4-cup mayonnaise, dressing mix, and 1/2- tablespoon mustard. Mix until well blended.
- Crush seven crackers while adding to mayonnaise mixture. Add crabmeat and mix well.
- Shape into four 1/4-inch thick patties.
- Preheat large saute pan on medium-high 2-3 minutes.
- Crush remaining 6 crackers onto a plate. Lightly coat patties with crackers, then place in saute pan.
- Cook 12-15 minutes turning as needed to brown and heat thoroughly.
- Serve crab cakes with lime sauce and enjoy!
Nutrition Facts : Calories 919.5, Fat 52.3, SaturatedFat 11.4, Cholesterol 75.3, Sodium 2374.6, Carbohydrate 84.7, Fiber 4.2, Sugar 13.7, Protein 29.7
EASY FRIED CRAB CAKES WITH MUSTARD SAUCE
Very easy to prepare. These fried crab cakes make a good summer meal with coleslaw, fresh corn-on-the-cob, and fresh pineapple pieces for dessert. Delicious with mustard sauce or cocktail sauce.
Provided by LouHoo in VA
Categories Crab Cakes
Time 1h
Yield 2
Number Of Ingredients 18
Steps:
- Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
- Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
- Shape crabmeat mixture into 5 to 6 small patties.
- Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
- Serve patties with mustard sauce.
Nutrition Facts : Calories 667.6 calories, Carbohydrate 29.6 g, Cholesterol 210.6 mg, Fat 48.6 g, Fiber 2 g, Protein 29 g, SaturatedFat 9 g, Sodium 1433.7 mg
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