PALACE CAFE CRABMEAT CHEESECAKE
Steps:
- Preparing the Pecan Crust:
- Preheat oven to 350 degrees F.
- Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
- Preparing the Filling:
- Preheat oven to 300 degrees F.
- In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
- Preparing the Meuniere Sauce and Garnish:
- Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
- Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
- To serve:
- Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.
"CHEESECAKE FACTORY" CRAB CAKES
Be careful not to stir the crab too much into the other ingredients. Best to fold the mixture gently with a spatula to combine everything. You want the big chunks of tasty crab to stay together as big chunks of tasty crab. Freshly cooked blue crab is the best choice for this recipe; however a good quality canned crab is an acceptable substitute.
Provided by - Momma Loon
Categories Crab
Time 10m
Yield 6 crabcakes
Number Of Ingredients 11
Steps:
- Measure all the ingredients for the crab cakes-- except the panko and vegetable oil-- into a large bowl.
- Use a spatula to carefully fold the ingredients together.
- Be sure not to over stir the mixture or those tasty lumps of crab will fall apart.
- The best crab cakes have nice big chunks of crab in'em.
- Use your hands or a spoon to fill six cups of a clean muffin tin with equal amounts of the crab mixture.
- Press down a bit on each crab cake so that the top is flat.
- Don't press too hard or the crab cakes will be hard to get out.
- Cover the muffin tin with plastic wrap and pop it in the fridge for a couple hours.
- This step will help the cakes stay together when they're browned in the oil.
- After the crab cakes have chilled through, heat up about 1/4-inch of vegetable oil in large skillet over medium/low heat.
- Fill a shallow bowl with the panko breadcrumbs.
- Carefully turn the crab cakes out onto a plate.
- Gently roll each crab cake around in the panko breadcrumbs.
- Each crab cake should be wearing a light coating of panko.
- Test the oil by dropping a pinch of panko into the pan.
- It should sizzle.
- Sauté the crab cakes in the hot oil for 1 1/2 to 3 minutes on each side or until the cakes are golden brown.
- Drain crab cakes on paper towels or a rack very briefly, then serve them up hot with the remoulade sauce alongside in a little dish.
- Makes 6 small crab cakes.
- Serve with remoulade sauce.
Nutrition Facts : Calories 99.4, Fat 3, SaturatedFat 0.5, Cholesterol 47.6, Sodium 245.9, Carbohydrate 7.6, Fiber 0.5, Sugar 1, Protein 10.1
CLASSIC CRAB CAKES
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
CREAMY CRAB CHEESECAKE
A savory appetizer cheesecake such as this one, dotted with tender crabmeat, is sure to grab the attention and tempt the taste buds of party guests. It's an elegant spread that you make ahead, so there's no last-minute fuss.
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 20-24 appetizer servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine cracker crumbs and butter. Press onto the bottom of the greased 9-in. springform pan. Place pan on baking sheet. Bake at 350° for 10 minutes. Place pan on a wire rack. Reduce heat to 325°. , In a large bowl, beat cream cheese and 1/4 cup sour cream until smooth. Add eggs; beat on low just until combined. Add onion, lemon juice, seafood seasoning, hot pepper sauce and pepper; beat just until blended. Fold in crab. Pour over crust. Return pan to baking sheet. , Bake for 35-40 minutes or until center is almost set. Cool pan on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen. Cool 1 hour longer. Spread remaining sour cream over top. Refrigerate overnight. , Remove sides of pan. Let cheesecake stand at room temperature for 30 minutes before serving. Sprinkle with seafood seasoning if desired. Refrigerate leftovers.
Nutrition Facts : Calories 114 calories, Fat 9g fat (5g saturated fat), Cholesterol 61mg cholesterol, Sodium 133mg sodium, Carbohydrate 4g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAB CAKES WITH REMOULADE SAUCE
Make and share this Crab Cakes With Remoulade Sauce recipe from Food.com.
Provided by Mebriella
Categories Crab
Time 1h25m
Yield 7 crab cakes, 7 serving(s)
Number Of Ingredients 21
Steps:
- Crab Cakes:.
- Combine mayo, green onions, red bell pepper, green bell pepper, egg, parsley, Old Bay Seasoning, bread crumbs, and mustard. Mix together all the ingredients.
- Carefully fold in the crab. Do not over stir.
- Place in refrigerator for about an hour.
- Heat oil in skillet on medium high heat.
- Roll about 2 tablespoons of crab mixture into a ball and flatten.
- Fill a shallow bowl with the Panko breadcrumbs. Cover each crab cake with the Panko. (optional).
- Saute the crab cakes for about 1 1/2 - 3 minutes per side.
- Drain crab cakes on paper towel.
- Remoulade Sauce:.
- Mix all the ingredients, except salt and pepper.
- Add salt and pepper later according to taste.
- Put the sauce in a bowl, cover, and refrigerate for about 1 hour.
- Serve cold with crab cakes.
More about "cheesecake factory crab cakes recipes"
HOW TO MAKE CHEESECAKE FACTORY'S CRISPY CRAB WONTONS AT HOME
From tasteofhome.com
Author Emily HannemannPublished Nov 2, 2020Estimated Reading Time 3 mins
COPYCAT CHEESECAKE FACTORY MINI CRAB CAKES RECIPE
From youtube.com
BEST CRAB CAKES RECIPE
From browneyedbaker.com
THE CHEESECAKE FACTORY JUST SHARED A TON OF ITS BEST RECIPES
From tasteofhome.com
CHEESECAKE FACTORY MINI CRABCAKES - RECIPES - FAXO
From faxo.com
CHEESECAKE FACTORY CRAB CAKES RECIPE BY TODD WILBUR
From topsecretrecipes.com
5/5 (1)Total Time 1 hr 20 minsCategory AppetizerCalories 980 per serving
THE CHEESECAKE FACTORY
From thecheesecakefactory.com
HOW TO MAKE CHEESECAKE FACTORY MINI CRAB CAKES RECIPE
From insanelydelish.com
CHEESECAKE FACTORY COPYCAT RECIPES
From topsecretrecipes.com
"CHEESECAKE FACTORY" CRAB CAKES - LUNCHLEE
From lunchlee.com
THE CHEESECAKE FACTORY SHARED A TON OF ITS RECIPES ONLINE
From delish.com
CHEESECAKE FACTORY CRAB CAKES – RECIPEFUEL | RECIPES, MEAL PLANS, …
From recipefuel.com
CHEESECAKE FACTORY MINI CRAB CAKES - RECIPE CIRCUS
From recipecircus.com
THE CHEESECAKE FACTORY MINI CRABCAKES - BRENDA GANTT …
From brendaganttrecipes.com
CHEESECAKE FACTORY MINI CRAB CAKES RECIPE
From thefoodxp.com
HOW TO MAKE CHEESECAKE FACTORY MINI CRAB CAKES AT HOME
From cookingfanatic.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