carol-whidbey-is
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Does someone have a good crab cake recipe please
- Thread starter carol-whidbey-is
- Start date
cynupstateny
Well-known member
I've always liked Gretchen's recipe. I like Ina Garten's, too but use more crab.
Crab cakes (Gretchen)
16 oz. lump crab
1/2C crushed Ritz crackers
1 egg, beaten
2-3 TBS finely chopped red bell pepper
1/4C+ mayo
dash of Worcestershire
black pepper
TBS finely chopped onion
Beat egg. Add all other ingredients except crab and mix well. Fold in crab gently so it isn't broken up. Heat butter in a saute pan. Drop by spoonfuls and flatten gently. Cook until golden on each side
Crab Cakes
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: 30 min Inactive Prep Time: 15 min Cook Time: 20 min Level:
Intermediate Serves:
26 mini crab cakes; 6 to 8 servings 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
Directions
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.
Crab cakes (Gretchen)
16 oz. lump crab
1/2C crushed Ritz crackers
1 egg, beaten
2-3 TBS finely chopped red bell pepper
1/4C+ mayo
dash of Worcestershire
black pepper
TBS finely chopped onion
Beat egg. Add all other ingredients except crab and mix well. Fold in crab gently so it isn't broken up. Heat butter in a saute pan. Drop by spoonfuls and flatten gently. Cook until golden on each side
Crab Cakes
1999, The Barefoot Contessa Cookbook, All Rights Reserved
Prep Time: 30 min Inactive Prep Time: 15 min Cook Time: 20 min Level:
Intermediate Serves:
26 mini crab cakes; 6 to 8 servings 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
Directions
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.
Here's a link to a chat we had recently on this subject. They all sound good!
http://eat.at/swap/forum1/114184_ISO_Favorite_Crab_Cake_Recipe?
http://eat.at/swap/forum1/114184_ISO_Favorite_Crab_Cake_Recipe?
REC: Crab Cakes with Herbed Mayonnaise
These are appetizer size but I have also made them using a 1/4 cup for entrees.
Crab Cakes with Herbed Mayonnaise
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Amount Measure Ingredient -- Preparation Method
Nonstick vegetable oil spray
1/2 cup green onions -- minced
1/2 cup celery -- finely chopped
1/4 cup mayonnaise
2 tablespoons fresh tarragon -- minced
1 tablespoon Old Bay Seafood seasoning
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons lemon peel -- grated
1 pound fresh crabmeat -- picked over, drained
4 cups fresh bread crumbs made from crustless French bread
2 large egg yolks -- beaten slightly
Herbed Mayonnaise
Spray 2 baking sheets with nonstick spray. Mix green onions and next 7 ingredients in large bowl; stir. Mix in crabmeat, then 1-1/2 cups breadcrumbs. Season with pepper. Stir in egg yolks. Place 2-1/2 cups breadcrumbs in shallow bowl. Using 1 tablespoon for each cake, shape crab mixture into 1-inch-diameter patties. Coat each patty with breadcrumbs; arrange on baking sheets. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
Preheat broiler. Working with 1 sheet at a time, broil crab cakes 4 to 5 inches from heat source until golden and cooked through, watching to prevent burning, about 4 minutes per side. Arrange on platter. Top each with dollop of mayonnaise; garnish with basil sprigs, if desired.
Source:
"Bon Appetit December 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 6g Fat (71.1% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2925 3339 0 0
* Exported from MasterCook *
Herbed Mayonnaise
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Miscellaneous Sauces
Amount Measure Ingredient -- Preparation Method1 cup mayonnaise
1/2 cup green onions -- chopped
1/4 cup fresh italian parsley -- minced
1/4 cup cornichons -- chopped
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh tarragon -- chopped
1/2 teaspoon hot pepper sauce
Mix all ingredients in small bowl. Season to taste with salt and pepper.
Source:
"Bon Appetit December 2002"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 9g Fat (93.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 149mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : Also great on roast beef sandwiches--and for making tuna salad.
Can be made 1 day ahead. Cover and Refrigerate.
These are appetizer size but I have also made them using a 1/4 cup for entrees.
Crab Cakes with Herbed Mayonnaise
Recipe By :
Serving Size : 40 Preparation Time :0:00
Categories : Appetizers Fish And Seafood
Amount Measure Ingredient -- Preparation Method
Nonstick vegetable oil spray
1/2 cup green onions -- minced
1/2 cup celery -- finely chopped
1/4 cup mayonnaise
2 tablespoons fresh tarragon -- minced
1 tablespoon Old Bay Seafood seasoning
1 tablespoon dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons lemon peel -- grated
1 pound fresh crabmeat -- picked over, drained
4 cups fresh bread crumbs made from crustless French bread
2 large egg yolks -- beaten slightly
Herbed Mayonnaise
Spray 2 baking sheets with nonstick spray. Mix green onions and next 7 ingredients in large bowl; stir. Mix in crabmeat, then 1-1/2 cups breadcrumbs. Season with pepper. Stir in egg yolks. Place 2-1/2 cups breadcrumbs in shallow bowl. Using 1 tablespoon for each cake, shape crab mixture into 1-inch-diameter patties. Coat each patty with breadcrumbs; arrange on baking sheets. Chill at least 1 hour. (Can be made 1 day ahead. Cover; keep chilled.)
Preheat broiler. Working with 1 sheet at a time, broil crab cakes 4 to 5 inches from heat source until golden and cooked through, watching to prevent burning, about 4 minutes per side. Arrange on platter. Top each with dollop of mayonnaise; garnish with basil sprigs, if desired.
Source:
"Bon Appetit December 2002"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 78 Calories; 6g Fat (71.1% calories from fat); 3g Protein; 3g Carbohydrate; trace Dietary Fiber; 22mg Cholesterol; 151mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 2925 3339 0 0
* Exported from MasterCook *
Herbed Mayonnaise
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Miscellaneous Sauces
Amount Measure Ingredient -- Preparation Method1 cup mayonnaise
1/2 cup green onions -- chopped
1/4 cup fresh italian parsley -- minced
1/4 cup cornichons -- chopped
2 tablespoons fresh lemon juice
1 1/2 tablespoons fresh tarragon -- chopped
1/2 teaspoon hot pepper sauce
Mix all ingredients in small bowl. Season to taste with salt and pepper.
Source:
"Bon Appetit December 2002"
Yield:
"1 1/2 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 85 Calories; 9g Fat (93.2% calories from fat); trace Protein; 1g Carbohydrate; trace Dietary Fiber; 4mg Cholesterol; 149mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat; 0 Other Carbohydrates.
NOTES : Also great on roast beef sandwiches--and for making tuna salad.
Can be made 1 day ahead. Cover and Refrigerate.
REC: West Indian Curried Crab Cakes with Papaya & Mango Salsa
This combination was quite wonderful!
West Indian Curried Crab Cakes with Papaya & Mango Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
Crab Cakes
3 eggs
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Madras curry powder (I used Penzey's Maharajah Curry Powder)
4 scallions -- chopped
1/4 cup parsley -- chopped
1/4 cup red bell pepper -- diced
1/4 cup yellow bell pepper -- diced
1/4 cup red onion -- diced
1 pound jumbo lump crabmeat
1 cup panko bread crumbs
salt and pepper -- to taste
Mango & Papaya Salsa
Beat eggs, mayonnaise, mustard, Worcestershire, and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes.
Add scallions, parsley, red onion, red and yellow peppers and toss with curry mixture. Add crab, panko, salt and pepper to taste. Toss ingredients together gently.
Form crab mixture into 3oz servings. Sear off in hot skillet with butter until golden brown on each side. Bake in 400-degree oven for 8-10 minutes.
Serve with mango papaya salsa.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
- - - - - - - - - - - - - - - - - - -
Mango & Papaya Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 teaspoon chives -- chopped
3 scallions -- chopped
1 teaspoon Scotch Bonnet sauce -- to taste (I used Melinda's Original Habanero Pepper Sauce)
1 cup papayas -- chopped
1 cup mangos -- chopped
2 tablespoons cilantro -- chopped
3 limes -- juiced
1/4 cup sugar (adjust amount to sweetness of papaya)
Place all ingredients in a bowl and mix well.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=118267
This combination was quite wonderful!
West Indian Curried Crab Cakes with Papaya & Mango Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories : Seafood
Amount Measure Ingredient -- Preparation Method
Crab Cakes
3 eggs
1/2 cup mayonnaise
1 tablespoon whole grain mustard
1 tablespoon Worcestershire sauce
2 tablespoons Madras curry powder (I used Penzey's Maharajah Curry Powder)
4 scallions -- chopped
1/4 cup parsley -- chopped
1/4 cup red bell pepper -- diced
1/4 cup yellow bell pepper -- diced
1/4 cup red onion -- diced
1 pound jumbo lump crabmeat
1 cup panko bread crumbs
salt and pepper -- to taste
Mango & Papaya Salsa
Beat eggs, mayonnaise, mustard, Worcestershire, and curry powder in a large bowl. Set aside and let the curry bloom for 15 minutes.
Add scallions, parsley, red onion, red and yellow peppers and toss with curry mixture. Add crab, panko, salt and pepper to taste. Toss ingredients together gently.
Form crab mixture into 3oz servings. Sear off in hot skillet with butter until golden brown on each side. Bake in 400-degree oven for 8-10 minutes.
Serve with mango papaya salsa.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"
- - - - - - - - - - - - - - - - - - -
Mango & Papaya Salsa
Recipe By :Chef Cindy Hutson from Ortanique on the Mile
Serving Size : 8 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method1 teaspoon chives -- chopped
3 scallions -- chopped
1 teaspoon Scotch Bonnet sauce -- to taste (I used Melinda's Original Habanero Pepper Sauce)
1 cup papayas -- chopped
1 cup mangos -- chopped
2 tablespoons cilantro -- chopped
3 limes -- juiced
1/4 cup sugar (adjust amount to sweetness of papaya)
Place all ingredients in a bowl and mix well.
Source:
"Colony Stone Crab, Seafood & Wine Festival 17th Annual"http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=118267