Crab cakes

"lepe" <[email hidden]> wrote in
:"]news:[email hidden]:

Quoted message said:

I am looking for a good recipe for crab cakes as well as sauce to go with them.

Happy holidays.

There are tons of recipes for crab cakes on the net. The following is one we liked very much and was
published on Food Network.

Wayne

New Orleans Crab-cakes Recipe courtesy Nanci Easterling Show: Tyler's Ultimate Episode: Crab Cakes

1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
2/2 medium white onion, finely chopped 2 bunches of scallion, green part only, finely chopped 2
teaspoons dried basil 1 tablespoon fresh oregano leaves, chopped 2 teaspoons fresh thyme leaves
Salt Freshly ground black and white pepper
3/2 teaspoon dill weed
4/2 cup parsley leaves, finely chopped 3 cloves garlic, finely chopped 2 egg whites, beaten to
stiff peaks
5/2 cup smoked salmon 1 cup whipped cream
6/2 lemon, juiced Hot sauce (recommended: Crystal's) 1 pound jumbo lump crab 3 cups seasoned bread
crumbs 5 tablespoons corn or vegetable oil, for frying 2 tablespoons butter, for frying Serving
suggestion: Remoulade

In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil. Add
oregano, basil and thyme, salt and white pepper. Lastly add parsley and garlic and cook until soft.
Leave to cool. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife. Add
the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white
pepper. Add 1/2 of the lemon juice and blend gently with spoon. Add 1 tablespoon of the sauteed
vegetables and herbs to the mousse. Fold egg whites into mousse. Check the crabmeat for pieces of
shell and put in a large clean bowl. Season with a handful of bread crumbs, salt, pepper, hot sauce
and remaining lemon juice. Fold in mousse, taking care not to over mix it. Fold in the rest of the
vegetables and herbs and a handful of bread crumbs. Blend it together very carefully with your hands
taking care not to break up any of the crabmeat and overwork the mousse. Gently work into little
cakes and bread them with more bread crumbs. Set aside. Heat the butter and oil in a large heavy-
bottomed frying pan. Fry the crab cakes until golden brown on each side. Only turn them once after
the bottom side is browned.

Blonde Remoulade: 1 cup mayonnaise 1 tablespoon red bell pepper, finely chopped 3 tablespoons green
onion, finely chopped 1 garlic clove, finely chopped 1 1/2 tablespoons Creole mustard
7/2 teaspoon Creole seasoning 1 teaspoon capers, roughly chopped 3 tablespoons parsley leaves,
finely chopped 1 teaspoon hot sauce (recommended Crystal's) 1 teaspoon lemon juice

Chop all vegetable ingredients. Place in bowl and add remaining ingredients. Mix thoroughly then
refrigerate. *Cook's Note: It's best if you can make it the day before. Using a food processor will
make your sauce watery.

Yield: 6 to 8 servings

lepe <[email hidden]> typed:

Quoted message said:

I am looking for a good recipe for crab cakes as well as sauce to go with them.

Happy holidays.

Everything you need right here dizzypigbbq.comrecipesCrabcakes.htmlOpen ↗

On Sat, 13 Dec 2003 08:26:51 -0800, "lepe" <[email hidden]>

Quoted message said:

I am looking for a good recipe for crab cakes as well as sauce to go with them.

I made these at a cook-in this summer. They seemed to go over well.

They really don't need a sauce, but sambal oelek, salbal bajak or any asian sauce like sweet & sour
or plum would work. So would hot mustard or wasabi.

Gar

Spicy Crab Cakes from Williams-Sonoma

1/2 pound fresh lump crabmeat, picked over
2/4 cup mayonnaise 1 tablespoon Asian chili sauce, such as sambal oelek 1 teaspoon fresh lemon juice
1 teaspoon Asian sesame oil 1 egg, beaten
3/2 teaspoon salt 1 cup panko
4/4 cup canola oil 2 tablespoons toasted sesame seeds lemon wedges for garnish

5. In a bowl, combine crabmeat with mayonnaise, chili sauce, lemon juice, sesame oil, egg, salt and
1/4 cup panko. Stir to blend. Cover and refrigerate for 30 minutes.

6. Remove from refrigerator. Shape 1 heaping tablespoon mixture into patty about 1 1/2 inches in
diameter. It will be fragile. Repeat with remaining mixture.

7. Pour remaining 3/4 cup panko in shallow bowl. Carefully coat the cakes with panko.

8. Heat oil in non-stick (I used cast on the grill) over medium heat. Working in batches, fry
patties until golden, about 1 minutes per side. Using a slotted metal spatula, transfer to paper
towels to drain briefly. Serve at once, sprinkled with toasted sesame seeds and garnished with
lemon slices.

Can canned crab meat be used for making crab cakes?

Thanks, SPOONS

"lepe" <[email hidden]> wrote in message "]news:[email hidden]...

Quoted message said:

I am looking for a good recipe for crab cakes as well as sauce to go with them.

Happy holidays.

I use the recipe on the Old Bay seasoning can and it works well.

For a sauce, I make my own tartar sauce from bottled Jalapeno pepper slices. I put some of the
japapeno slices into the food processor until it resembles relish, then I add a small amount of the
japapeno bottle juice (maybe a tablespoon) to the mayo and horseradish mixture along with lemon
juice, pepper and Old Bay and processed jalapeno.

Michael O'Connor - Modern Renaissance Man

"The likelihood of one individual being correct increases in a direct proportion to the intensity
with which others try to prove him wrong" James Mason from the movie "Heaven Can Wait".

Here's one that's pretty good. Of course it can be halved.

Cakes:

2.5 LB Dungeness Crabmeat 1/8 cup Mayo 1 1/8 cup Oyseter Cracker Crumbs 1 tsp Old Bay Seasoning
3/8 cup Hickory Smoked Mustard* 1 Egg 3 Lemons, cut in half 3 TBL melted butter

* If you can't find Hickory Smoked Mustard then substitute a whole grain dark mustard.

Pre-heat oven to 425dF. Squeeze excess liquid from crab and place in mixing bowl. Toss with oyster
cracker crumbs and Old Bay Seasoning. In another bowl, mix mayo, mustard and egg. Then fold with
crab mixture until well blended. Be careful to avoid breaking the crab anymore than neccessary to
combine. Divide mixture into twelve 1 inch thick crab cakes.

Place cakes on buttered baking sheet and drizzle a few drops of butter over each cake. Place in pre-
heated oven and bake about 15-20 minutes until golden brown.

Sauce (I know, it sounds wierd but you should try it)

1 TBL Coleman's Dry Mustard 3/4 tsp Tabasco Sauce (or to taste) juice from 1 lime 1/3 TBL Dijon
Mustard 1 cup Mayo pinch white pepper 1 1/4 cup Sour Cream

Mix in bowl, dissolve dry mustard and lime juice. Mix with remaining ingredients until blended well.

--
Steve

Men are from Earth. Women are from Earth. Deal with it.

SPOONS said:

Can canned crab meat be used for making crab cakes?

Absolutely

Gar