THAI-STYLE CRAB CAKES WITH SWEET CHILI SAUCE
This is the last crab cake recipe you'll ever need. Bright Thai flavors, sweet crab, a crispy crust and a sweet, spicy sauce all come together for crab cake nirvana.
Provided by Cathy Roma | What Should I Make For...
Categories Appetizer
Time 40m
Number Of Ingredients 26
Steps:
- Crab Cakes: Mix together the crab, scallions, mayo, lime juice, lime zest, fish sauce, cilantro, ginger and red pepper flakes.
- Using an ice cream scoop, lightly pack the crab mixture into the scoop and scoop out 10 mounds on to a wax paper-lined sheet tray. Freeze, 15-20 minutes, or until slightly firm.
- Remove from freezer and roll each ball first in flour, shaking off excess, dip in egg, then in panko and place back on the sheet tray, flattening slightly.
- Pour enough oil to cover the bottom of a large nonstick pan and heat over med/high heat until hot but not smoking.
- Cook the crab cakes in two batches (adding more oil if needed), about 3-4 mins per side, turning once. Remove to a paper towel-lined plate to drain. Serve with dipping sauce
- Sweet Chili Sauce: Heat oil in a small saucepan over medium heat until hot and add garlic.
- Cook garlic until golden, about 2 mins and then stir sugar, vinegar, chili paste, lime juice and fish sauce. Bring to a boil and cook until sugar is dissolved, about 3 mins.
- Stir corn starch and water together in a small bowl and whisk into chili sauce. Cook about 2 mins and remove from heat. Serve sauce hot or at room temperature.
- *Crab cakes can be held in a 250 degree oven to keep warm.
CRAB CAKES WITH SAFFRON VINAIGRETTE
The saffron vinaigrette gives these crab cakes a different twist.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 5
Number Of Ingredients 16
Steps:
- Heat oven to 375 degrees. Line a baking sheet with a Silpat (a French nonstick baking mat). In a medium bowl, combine crab, eggs, garlic, onion, red and green pepper, salt, thyme, rosemary, bread crumbs, Tabasco, and 3 tablespoons olive oil. Cover and chill for at least 10 minutes. Shape into 5 cakes, 2 inches thick. Set aside.
- In a heavy-bottomed saute pan, heat remaining 3 tablespoons olive oil over medium-high heat. Add crab cakes and saute until lightly browned, about 2 minutes per side. Remove from saute pan and place on prepared baking sheet. Transfer to oven and bake until heated through, about 7 minutes.
- Drizzle plates with saffron vinaigrette. Garnish plates with chives and diced tomato. Top with crab cakes.
DEVILED CRAB CAKES ON MIXED GREENS WITH GINGER-CITRUS VINAIGRETTE
Very Tasty!!
Provided by Joshua Mihaylo
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes Vinaigrette Dressing Recipes
Time 2h
Yield 8
Number Of Ingredients 24
Steps:
- Melt the butter in a skillet over medium heat. Stir in the onion, and cook until softened and translucent, about 5 minutes. Add the celery and bell pepper; continue cooking until the vegetables are tender, about 5 minutes. Stir in the mustard and cayenne pepper; cook 2 minutes. Scrape the mixture into a mixing bowl and refrigerate until cold.
- Stir the mayonnaise into the chilled vegetable mixture along with the soft bread crumbs, 1 tablespoon lemon zest, parsley, and beaten egg. Stir until combined, then gently fold in the crab meat. Season to taste with salt and pepper. Pour the dry bread crumbs into a shallow bowl. Form the crab mixture into 8 cakes, 1/2 inch thick. Press the crab cakes into the bread crumbs one at a time until coated on all sides. Gently shake off excess crumbs, and place the crab cakes onto a plate. Cover with plastic wrap and refrigerate 1 hour to overnight.
- Prepare the vinaigrette by whisking 3/4 cup vegetable oil with the zest of 1 lemon, lemon juice, ginger, jalapeno, sugar, and salt. Store in the refrigerator until ready to use.
- Heat the frying oil in a large skillet over medium-high heat. While the oil is heating, toss the mixed salad greens with the vinaigrette in a mixing bowl, and divide onto 8 serving plates. Arrange the sliced avocado over the salads, and set aside.
- Once the oil is shimmering with heat, fry the crab cakes until golden brown on each side, 2 to 3 minutes per side. Briefly drain on a paper towel-lined plate to rid the cakes of excess grease. Place a crab cake on top of each salad and serve immediately.
Nutrition Facts : Calories 578.7 calories, Carbohydrate 22.4 g, Cholesterol 81.3 mg, Fat 47.7 g, Fiber 6.1 g, Protein 18.3 g, SaturatedFat 9.3 g, Sodium 447.9 mg, Sugar 3.8 g
THAI STYLE CRAB CAKES
This is a formidable crab cake in a style that mimics tod mun, the Thai fish cake that, when made right, packs astonishing flavor. These cakes require shrimp purée as a binder; scallops will also work in place of the shrimp. Just stick a few in a small food processor and whiz for a few seconds, or chop and mash by hand.
Provided by Mark Bittman
Categories dinner, appetizer, main course
Time 45m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Purée shrimp in a food processor (smaller is better) until you have a smooth paste, or chop and mash by hand. Add fish sauce. In a bowl, mix the shrimp purée, crab meat, egg, scallion, cilantro, chili, ginger and salt and pepper; add just enough bread crumbs to stiffen mixture a bit. Refrigerate mixture until you are ready to cook; it will be easier to shape into cakes if you refrigerate it for 30 minutes or more.
- Season flour with salt and pepper. Film bottom of a large skillet with oil and place over medium-high heat. Shape crab meat mixture into cakes 1 inch thick and as wide as you want. Dredge each in flour, and cook, adjusting heat as necessary and turning once (very gently), until golden brown on both sides, about 5 minutes a side. Serve with lime wedges.
Nutrition Facts : @context http, Calories 198, UnsaturatedFat 1 gram, Carbohydrate 17 grams, Fat 2 grams, Fiber 1 gram, Protein 26 grams, SaturatedFat 1 gram, Sodium 856 milligrams, Sugar 1 gram, TransFat 0 grams
ASIAN-STYLE CRAB CAKES WITH WASABI CAPER SAUCE
Steps:
- Make wasabi caper sauce:
- Stir together all sauce ingredients and chill, covered, until ready to use.
- Make crab cakes:
- Wash leek well in a bowl of cold water, agitating leek, then lift out and drain.
- Whisk together whole egg, yolk, mayonnaise, and mustard in a large bowl, then stir in bell pepper, leek, ginger, and 3/4 cup panko. Stir in crabmeat and chill, covered, 1 hour. Divide mixture into 8 mounds and form into 8 (1-inch-thick) patties. Spread remaining 3/4 cup panko in a shallow dish, then carefully coat patties, 1 at a time, in panko.
- Heat 3/4 inch oil in a 10-inch heavy skillet over moderately high heat until it registers 350°F on thermometer. (Adjust heat as necessary; see cooks' note, below.) Fry crab cakes in 2 batches, turning over once, until golden brown, 4 to 6 minutes per batch. Transfer to several layers of paper towels to drain. Return oil to 350°F between batches. Serve crab cakes with sauce.
- *Available at Asian markets and Uwajimaya (800-889-1928).
CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE
Categories Leafy Green Shellfish New Year's Eve Lunch Crab Chill Pan-Fry Bon Appétit
Yield Serves 10 as first-course
Number Of Ingredients 12
Steps:
- Line baking sheet with waxed paper. Place 1/2 cup breadcrumbs in shallow dish. Mix crabmeat, mayonnaise, 3 tablespoons chives, Worcestershire sauce, mustard, hot pepper sauce and remaining 1/4 cup breadcrumbs in medium bowl to blend. Season with salt and pepper. Mix in egg. Using 2 tablespoons for each, form crab mixture into twenty 1 1/2-inch-diameter cakes. Coat crab cakes with breadcrumbs in dish, pressing breadcrumbs to adhere. Transfer crab cakes to prepared baking sheet. Cover and refrigerate at least 1 hour and up to 6 hours.
- Heat oil in heavy large skillet over medium heat. Working in batches, add crab cakes to skillet and cook until golden brown and heated through, about 2 minutes per side. Transfer crab cakes to paper towel-lined plate.
- Place mixed greens in large bowl. Toss with enough Lemon Vinaigrette to coat. Divide greens among 10 plates. Place 2 crab cakes alongside greens on each plate. Drizzle 1 teaspoon vinaigrette over each crab cake. Sprinkle with additional chives and serve.
ASIAN CRAB CAKES
Mini crab cakes encrusted with sesame seeds get a kick from wasabi and soy sauce. The toppings of wasabi, mayonnaise, cucumber, and pickled ginger add creaminess, crispness, and tang, as well as color.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes about 24
Number Of Ingredients 16
Steps:
- Flake crabmeat with a fork in a medium bowl; stir in 1/4 cup mayonnaise, scallions, soy sauce, 1/2 teaspoon wasabi, and zest. Stir in 2 tablespoons breadcrumbs. Cover with plastic wrap; refrigerate 1 hour.
- Meanwhile, stir together remaining 3 tablespoons mayonnaise and 1 1/2 teaspoons wasabi in a small bowl. Using a vegetable peeler, make 3/4-by-2-inch ribbons from cucumber (you'll need about 24 ribbons, or 1 for each cake). Fold each ribbon into thirds.
- In a medium bowl, whisk together flour, salt, and pepper. In a small bowl, beat eggs with the water. In a shallow bowl, stir together sesame seeds and remaining 1/2 cup breadcrumbs.
- Form 1 scant tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a 3/4-inch-thick disk about 1 1/4 inches in diameter. Repeat with remaining crab mixture. Dip cakes in egg mixture, then dredge in breadcrumb mixture.
- Heat oil in a large skillet over medium until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 1 1/2 minutes. Using a slotted spatula, transfer to paper-towel-lined plates to drain. Repeat with the remaining cakes, adding more oil if needed.
- To serve, dot each crab cake with wasabi mayonnaise, and top with a cucumber ribbon and a piece of ginger.
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