MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
CAESAR SALAD CAKE
Serve a big bowl of salad...for dessert.
Provided by Food Network Kitchen
Categories dessert
Time 3h
Yield 8 to 10 servings
Number Of Ingredients 8
Steps:
- Make the lettuce: Mix the vodka and confectioners' sugar in a pie dish. Add a few drops each of green and yellow food coloring and mix gently with a pastry brush. Do not fully mix; you want to have a few shades of green in the dish.
- Lay out the wafer paper on a piece of parchment lightly coated with cooking spray. Brush with the food coloring mixture to fully cover, painting darker shades of green in some spots. Let dry until crisp, at least 2 hours.
- Coat a 1 1/2-quart ovenproof bowl and 3 muffin cups with cooking spray. Prepare the cake mix as directed; fill the muffin cups with batter, then pour the rest into the bowl. Bake at 325 degrees F, 15 minutes for the cupcakes and 45 to 50 minutes for the bowl cake. Let cool.
- Make the croutons: Cut the cupcakes into 3/4-inch squares. Toast under the broiler until lightly browned; set aside.
- Remove the bowl cake and cut in half horizontally with a long serrated knife. Spread frosting on the bottom half and cover with the top half.
- Place the bowl cake in a salad bowl that's slightly larger than the cake. Frost the top of the cake. Reserve 1/2 cup frosting for the dressing.
- Tear the green-tinted wafer paper into small pieces and arrange on top of the cake; reserve a few pieces for the dressing.
- Shave the white chocolate into thin shards with a vegetable peeler. Sprinkle the white chocolate and cake croutons on top of the cake.
- Melt the reserved frosting in the microwave until pourable. Crumble some reserved green wafer paper into the frosting to look like herbs; stir, then pour into a salad dressing bottle.
MINI CRAB CAKES
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CAESAR SALAD WITH MINI CRAB CAKES
You'll be glad you tried this recipe, and your friends & guests will love you! Although it takes a little extra effort to make small crab cakes, they cook in nothing flat. They can be made ahead, and cooked ahead (then reheated), or cooked at the last minute. Perfect for a brunch, luncheon, appetizer, or light, romantic supper. For a bite-sized appetizer, place mini-crabcakes on a warm serving tray. Garnish tray with small sprigs of fresh parsley and basil. Place a very small dollop of Caesar Dressing on each crabcake, top with garnish of your choice, and serve while warm. If this salad is served as a first-course to a main entree, this will serve 10 people (3 crab cakes each). The seasoning for these crab cakes was inspired by recipe #68552, which I scaled down and modified.
Provided by BeachGirl
Categories One Dish Meal
Time 1h
Yield 30-32 2inch mini crabcakes, 6 serving(s)
Number Of Ingredients 21
Steps:
- SALAD: Toss together shredded romaine, purple onion, and julienned red bell pepper.
- Refrigerate until serving time.
- CRAB CAKES: In large bowl, mix salt, Old Bay Seasoning, cayenne pepper, 1/2 cup fresh breadcrumbs, dijon mustard, celery, bell pepper, onion, horseradish, mayonnaise, lemon juice, and egg.
- Mix well.
- Add crab meat and gently stir, leaving crab in as large a hunks as you can.
- If mixture appears too soft, add the remaining breadcrumbs, and gently stir.
- Mixture should still be somewhat soft but not runny.
- Place 1/4 cup cornmeal on large cookie sheet, scattering to form a thin coating over entire surface.
- Set aside.
- Place 1/4 cornmeal on salad-sized plate.
- With a tablespoon measure, scoop crab mixture and gently place on cornmeal.
- Shape into a 2-inch patty, pressing any stray crab mixture around edges to form a round patty.
- Gently turn crab cake over to get cornmeal on second side.
- Place crab cakes on large, cornmeal-coated cookie sheet.
- Repeat process until all crab cakes are made (about 30-32), adding more cornmeal to small plate, if needed.
- Cover crab cakes with plastic wrap and refrigerate, to chill- 30 minutes up to 24 hours.
- TO COOK CRAB CAKES: In large skillet, add canola oil to depth of 1/4-inch.
- Heat on medium-high heat until hot.
- Add crab cakes (do not crowd), and cook until browned, turn over and cook on second side until browned.
- Total cooking time should be about 4-5 minutes.
- Add more oil to pan, as needed.
- Repeat until all crab cakes are browned on both sides.
- PRESENTATION: On each plate, place 1/6 of shredded lettuce mixture.
- Top salad with 5 hot crab cakes, placing one in the center.
- Immediately sprinkle 2 tablespoons Parmesan cheese over warm crab cakes.
- Place 12 croutons around outer edge of lettuce.
- Drizzle Caesar Salad dressing in a spiral over crab cakes and salad.
- Garnish center crab cake with parsley or basil.
- TO SERVE CRAB CAKES LATER: Place cooled crab cakes in covered flat-bottomed dish, separating each layer with waxed paper.
- Cover and refrigerate up to 2 days.
- To reheat, place crab cakes in toaster over and toast just until hot.
- Or place in single layer on cookie sheet and bake in preheated 425 degree oven until hot- about 3-4 minutes.
- Do not let them dry out!
- Serve.
Nutrition Facts : Calories 449.1, Fat 25.4, SaturatedFat 7.2, Cholesterol 118.4, Sodium 1196.4, Carbohydrate 24.6, Fiber 2.9, Sugar 4.2, Protein 31
CRAB CAKES WITH HERB SALAD
Provided by Food Network Kitchen
Time 45m
Yield 6 servings
Number Of Ingredients 29
Steps:
- Make the crab cakes: Place half of the cracker crumbs in a large bowl. Drizzle in the egg, then stir in the mayonnaise, Worcestershire sauce, lemon juice, parsley, celery leaves, celery seeds, mustard powder, chili powder, 1/2 teaspoon salt, and pepper to taste. Gently fold in the crabmeat. Form into six 3-inch-wide patties (about 1/2 cup crab mixture each). Spread the remaining cracker crumbs on a plate; press the crab cakes in the crumbs on both sides and around the edges. Transfer to a baking sheet. Cover and refrigerate until firm, 2 to 6 hours.
- Make the sauce: Mix the mayonnaise, lemon juice, pickles, Worcestershire sauce, hot sauce and scallions in a small bowl. Season with salt and pepper. Cover and refrigerate until ready to serve.
- Position a rack in the upper third of the oven and preheat to 450 degrees F. Brush the crab cakes with the 6 tablespoons melted butter and bake until golden, 15 to 20 minutes.
- Meanwhile, make the salad: Gently toss the lettuce, endive, tomatoes, celery, scallions, chervil and parsley in a large bowl; drizzle with the olive oil, season with salt and pepper and toss again. Serve with the crab cakes and sauce.
CRAB CAKES AND CAESAR SALAD
Steps:
- Crab Cakes:
- Preheat oven to 350 degrees F.
- Crush the garlic in a large bowl. Add 1 tablespoon of the olive oil and the anchovies into the bowl and mash until a paste forms. Add the mustard, Worcestershire sauce, the remaining 1/2 cup olive oil, vinegar, and lemon juice. Mix well and add the cheese. Sprinkle in the salt and pepper. Add the romaine lettuce and toss lightly. Break the coddled egg into the bowl and toss thoroughly to mix the ingredients well. Add the croutons and toss again. Chill until ready to serve.
- To make the crab cakes, finely chop the spring onion and chives. Mix with the hand, add picked crab meat, season, and add the mayonnaise, lemon juice, and Worcestershire sauce. Scale out 4-ounce portions of the crab mixture and mould into a patty form and coat in fresh white bread crumbs. Refrigerate crab cakes for at least 2 hours to set.
- Using a large pan, fry the crab cakes in a little olive oil until golden brown and then place in the oven or under grill for 5 minutes.
- To plate, dress crab cakes on a bed of chopped tomatoes, chives, and black olives. Combine the mustard with the fish cream sauce and surround the plate. Finish with a layer of Caesar salad and top with slices of the cooked lobster and focaccia croutons.
- Preheat the oven to 200 degrees F.
- Place the thinly sliced focaccia on a baking sheet. Drizzle each piece with olive oil, sprinkle salt and pepper, and place the oven for 1 hour to dry out. Crumble and set aside until ready to use.
- In a saucepan, saute the shallots in the butter until aroma is apparent. Add the fish stock and allow to reduce by half. Add the heavy cream and allow to reduce until thick enough to coat the back of a spoon, about 10 to 15 minutes.
More about "caesar salad with mini crab cakes recipes"
CAESAR SALAD | RECIPETIN EATS
From recipetineats.com
EASY MINI CRAB CAKES RECIPE - SWEET CS DESIGNS
From sweetcsdesigns.com
MINI CRAB CAKES RECIPE | BON APPéTIT
From bonappetit.com
MINI BAKED CRAB CAKES + SRIRACHA SAUCE | BEST CRAB CAKE RECIPE
From joyfulhealthyeats.com
MUFFIN-TIN CRAB CAKES RECIPE | EATINGWELL
From eatingwell.com
CRAB CAKES AND CAESAR SALAD – RECIPES NETWORK
From recipenet.org
BEST CAESAR SALAD RECIPE - HOW TO MAKE CAESAR SALAD - DELISH
From delish.com
MINI CRAB CAKES RECIPE - SLOW THE COOK DOWN
From slowthecookdown.com
MARYLAND CRAB CAKES - BELLY FULL
From bellyfull.net
WHAT TO SERVE WITH CRAB CAKES (25 BEST SIDES) - GYPSYPLATE
From gypsyplate.com
CAESAR SALAD WITH CRAB MEAT RECIPE | THE CRAB PLACE
From crabplace.com
SEAFOOD | CHEFDEHOME.COM
From chefdehome.com
PERFECT PERFECT CAESAR SALAD – A COUPLE COOKS
From acouplecooks.com
CHICKEN CAESAR SALAD - I HEART NAPTIME
From iheartnaptime.net
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love