Blue Crab Cake Panini Recipes

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BLUE CRAB CAKE PANINI



Blue Crab Cake Panini image

Provided by Food Network

Categories     main-dish

Time 1h

Yield 8 servings

Number Of Ingredients 22

3 tablespoons vegetable oil
1/3 cup minced celery
1/3 cup minced green onion, plus 1/4 cup
1/2 cup cracker crumbs
1 egg
2 tablespoons minced parsley
1 1/2 teaspoons seafood seasoning
1/2 teaspoon salt
1 pound lump Maryland blue crabmeat
8 semi-hard round buns
8 tablespoons extra-virgin olive oil
Onion Relish, recipe follows
Basil Sauce, recipe follows
2 small garlic cloves
1/2 cup fresh basil leaves, washed
3 tablespoons olive oil
2 tablespoons freshly grated Parmesan
3/4 cup mayonnaise
Salt and freshly ground black pepper
1/2 cup red onion, chopped
1/2 tablespoon red wine vinegar
1/2 teaspoon chopped fresh oregano

Steps:

  • Heat the oil in a saute pan over medium high heat. Saute celery and 1/3 cup green onions until soft. Set aside.
  • Preheat the broiler.
  • In a large bowl, mix the cracker crumbs, 1/4 cup green onions, egg, parsley, seafood seasoning, and salt. Add the sauteed onion and celery, and the crabmeat and gently mix.
  • Form the crab mixture into 8 cakes using either a round mold or your hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes for about 4 minutes. Gently turn them over, careful not to break them, and broil the other side. At the end of 8 minutes, they should be nicely browned.
  • Heat stovetop grill on medium high heat. Alternately, you can make this recipe on an outdoor grill. "Crown" the buns by cutting off the rounded tops with a bread knife. This will leave you with 8 buns with flat tops. Cut in half lengthwise, if not already split. Brush the outsides with olive oil.
  • On the inside of the top half of each bun, spread about 1 tablespoon of the basil sauce and 1/2 tablespoon of the onion relish. You can vary the amounts to your taste. Place a crab cake on the bottom half of the bun and cover with the top half of the bun.
  • Grill each sandwich for 1 to 2 minutes per side. While you grill, press down on the sandwich with a metal spatula. This will flatten the sandwich, and make pretty grill marks on the bun. The sandwich is done when it is lightly browned on each side. Cut the sandwiches into halves or quarters and serve.
  • Mix all ingredients in a food processor and set aside.
  • Toss the ingredients together in a small bowl and set aside.

JUMBO LUMP BLUE CRAB CAKES



Jumbo Lump Blue Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 1h5m

Yield 8 servings

Number Of Ingredients 18

2 pounds jumbo lump blue crabmeat
1/2 cup mayonnaise or homemade aioli
4 teaspoons seafood seasoning (recommended: Old Bay)
6 scallions, finely chopped, about 3/4 of the green part
3 tablespoons chopped fresh basil leaves
2 large eggs
Salt and pepper
3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind)
Canola-olive oil blend
Cocktail Sauce, recipe follows, for serving
Flavored aioli, for serving, optional
1 quart ketchup
2 tablespoons horseradish
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon chili powder
Pinch cayenne
2 tablespoons fresh lemon juice

Steps:

  • Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
  • Refrigerate the cakes for at least 30 minutes.
  • Preheat the oven to 400 degrees F.
  • Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
  • Serve with a red Cocktail Sauce and/or a flavored aioli.
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

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