Crab Cakes

Discussion in 'Recipes' started by Bengal B, May 1, 2004.

  1. Bengal B

    Bengal B Founding Member

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    Rick's Ragin Cajun Crab Cakes

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    Ingredients:
    1 lb lump crab meat
    1 green onion; thinly sliced
    1 Tbs fresh parsley, finely chopped
    1 egg; beaten
    1 Tbs Worchester sauce
    1 Tbs Rick's Ragin' Cajun Seasoning
    1 dash Rick's Ragin' Tequilanero Hot Sauce (optional)
    4 Tbs mayonnaise
    1/2 cup fresh bread crumbs;
    canola oil or margarine for cooking

    Instructions:
    Pick over the crab meat and remove any shells. In a large bowl combine all the ingredients
    (except the crab meat) and mix well. Add the crab and fold the mixture gently, trying not
    to break the crab meat lumps. Form 1 inch thick by 3 inch patties with the crab mixture
    To grill: Brush a grilling basket with oil and carefully place the patties inside. Grill over medium
    heat for 2-3 minutes per side until lightly browned. Serve immediately.
    To pan fry: Place 3 Tbs canola oil or margarine in a large heavy skillet and heat
    over moderate heat. Saute patties on both sides until golden brown, being careful not to let them burn.
    Remove from pan and set aside on paper towels. Continue until all the crab
    mixture is used. Makes approximately 6 cakes. Serve with hot
    sauce, lemon wedges, tartar sauce or remoulade
     
  2. Bengal B

    Bengal B Founding Member

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    Tailgate Crab Cakes
    Recipe courtesy Sally Stockton

    Ingredients
    6 tablespoons olive oil
    1/2 cup chopped onions
    1/3 cup chopped green bell peppers
    1/2 teaspoon salt
    1/4 teaspoon white pepper
    Fresh ground black pepper
    1 cup green onions
    1 tablespoon minced garlic
    1 tablespoon Cajun choice seasoning
    3 eggs
    2 teaspoons Dijon mustard
    1 1/2 cups bread crumbs
    1 cup grated Parmesan cheese
    1 pound real or imitation crab meat
    2/3 cups flour
    Sauce for Crab cakes:
    1/2 cup seeded, chopped tomatoes
    2 teaspoons minced shallots
    2 teaspoons minced garlic
    3 tablespoons Dijon mustard
    1 teaspoon salt
    1/2 teaspoon white pepper
    1/2 cup chicken stock (can)
    1 large egg*
    1/2 cup olive oil
    Black pepper

    Directions
    Heat 1/2 of oil over high heat. Saute onions, bell peppers, salt, white
    pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions,
    garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture

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    [​IMG][​IMG]for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese.
    Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes.
    First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in
    bread crumbs and fry about 2 minutes on each side over medium heat.

    For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over
    high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes.
    Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve
    immediately.
     
  3. Bengal B

    Bengal B Founding Member

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    Maryland Style Crab Cakes

    Ingredients 4 slices bread, crusts removed 1 Tablespoon mayonnaise 1 Tablespoon Dijon mustard 1 Tablespoon Worcestershire sauce 1 Tablespoon parsley, chopped 1 egg, beaten 1/4 teaspoon Creole seasoning 1 teaspoon Old Bay seasoning 1 dash Tabasco pepper sauce 1 dash lemon juice 1 pound jumbo lump crabmeat Cut bread into small cubes and moisten with all ingredients except crabmeat. Fold crabmeat into mixture and shape into cakes. Flour, then saute in butter until both sides are golden brown.
     
  4. Bengal B

    Bengal B Founding Member

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    Cajun-Style Crab Cakes w/Creole Honey-Mustard Sauce

    Amount Measure Ingredient -- Preparation Method
    -------- ------------ --------------------------------
    6 slices white bread -- cursts removed
    2 eggs
    1/4 c heavy cream
    1 Tbsp fresh lemon juice
    1/2 tsp dry mustard
    1 tsp Cajun spice mix -- or see directions
    salt -- to taste
    1 tsp garlic -- minced
    1 lb crabmeat -- picked clean
    4 green onions -- minced
    4 slices smoked bacon -- cooked, crumbled
    2 c dried breadcrumbs -- for coating bowl
    vegetable oil -- for frying
    Creole Honey-Mustard Sauce:
    1 Tbsp vegetable oil
    1 Tbsp green peppercorns -- crushed
    1 Tbsp freshly ground black pepper
    1 shallot -- minced
    1/2 c dry white wine
    2 Tbsp Dijon mustard
    2 Tbsp whole-grain mustard
    6 Tbsp mayonnaise
    6 Tbsp sour cream
    1 Tbsp honey

    Crabcakes:
    Tear up the bread slices and grind in a blender or food processor. Add
    eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl
    and add all the remaining ingredients except the dried breadcrumbs, oil
    and sauce.

    Form into small cakes about 1-2 inches in diameter. Carefully coat them
    with the dried breadcrumbs.

    Heat a large skillet or saute pan with 1/2 inch of vegetable oil over
    medium heat and fry some of the cakes until golden brown on both sides.
    Place in a 200 F oven to keep warm. Repeat until all cakes are fried.

    Makes 24 cakes, serves 12 as an appetizer.

    Chef's Tip:
    Cajun spice mix (usually containing oregano, paprika, cayenne, pepper,
    onion powder, and salt) can be purchased a the supermarket or mixed at
    home to suit your preference.

    Creole Honey-Mustard Sauce:
    In a small non-reactive saucepan over medium heat, heat the oil and saute
    the peppercorns, pepper, and shallots for about 3 minutes or until the
    shallots are translucent. Add the white wine and simmer until the wine
    has almost completely evaporated. Let cool. Add the remaining
    ingredients and check the seasoning.

    Makes about 1 1/2c.

    Chef's Tip:
    This dipping sauce will keep up to one week when stored covered in the
    refrigerator.
     
  5. Bengal B

    Bengal B Founding Member

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    Crab Cakes

    This recipe is from Smokey Korn of Free Cajun Recipes



    Ingredients:

    • 2 Tbl. Butter
    • 2 Tbl. diced Onion
    • 1/2 cup Bread Crumbs
    • 2 beaten Eggs
    • 1/2 cup Milk
    • 2 cups cooked, Flaked Crab
    • 1/3 cup diced Celery
    • 1/2 tsp. Mustard
    • 1 tsp. Lemon Juice
    • 2 Tbl. chopped Parsley
    • 1/2 tsp. Salt
    • 1/2 tsp. Paprika
    • 2 Tbl. Olive Oil
    • 1 cup Flour
    1. Cooking Instructions
    2. Melt butter in saucepan and saute onion and bread crumbs over medium heat for 2 - 3 minutes.
    3. Combine with all ingredients except olive oil and flour; chill for at least 2 hours.
    4. Shape into 8 cakes, dust with the flour.
    5. Fry them in olive oil for about 8 minutes over medium heat until brown, turning once.
     

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