CRAB CAKES WITH POACHED EGGS AND HORSERADISH SAUCE
Steps:
- For the crab cakes: In a large bowl, mix together all of the ingredients except for the canola oil. Shape into 4 equal patties.
- Heat the oil in a large skillet over medium heat until hot. Carefully add the crab cakes and fry until browned, 4 to 5 minutes. Carefully flip and fry on the other side until golden brown, about 4 minutes. Remove to a plate and keep warm.
- For the fennel: Thinly slice the fennel on a Japanese mandoline. Transfer to a medium bowl; add the lemon juice and olive oil and toss well to combine. Set aside.
- For the poached eggs: Bring a large saucepan of salted water to a boil and add the vinegar. Reduce the heat to a gentle simmer. While swirling the water with a slotted spoon, slowly add the 4 eggs and poach until the whites are solid and the yolks remains runny, 4 to 5 minutes. Carefully remove the eggs with the slotted spoon and drain on a paper towel-lined plate.
- For the horseradish sauce: Combine all of the ingredients in a small bowl and stir well. Set aside.
- Top each crab cake with some of the marinated fennel and 1 poached egg. Dollop with the horseradish sauce and serve right away.
CHIVE CRAB CAKES
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
CRAB SANDWICHES WITH HORSERADISH SAUCE
Here's a quick and zesty way to make tender crab cakes. Top your sandwich with avocado or pickles, or skip the bun and serve it on a bed of lettuce instead. -Margaret Lowenberg, Kingman, Arizona
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the first five ingredients. Fold in crabmeat; let stand for 5 minutes. Shape mixture by 1/2 cupfuls into 1/2-in.-thick patties. Place on a greased baking sheet. Bake at 425° for 4-5 minutes on each side or until golden brown., Meanwhile, in a small bowl, combine the sour cream, horseradish and lemon juice. Serve patties on buns with lettuce, tomato and sauce.
Nutrition Facts : Calories 404 calories, Fat 10g fat (4g saturated fat), Cholesterol 102mg cholesterol, Sodium 1046mg sodium, Carbohydrate 44g carbohydrate (7g sugars, Fiber 2g fiber), Protein 32g protein.
CRAB CAKES WITH REMOULADE SAUCE
The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.
Provided by Ball Park Buns
Categories Trusted Brands: Recipes and Tips Ball Park Buns
Time 40m
Yield 6
Number Of Ingredients 24
Steps:
- To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
- To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
- Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
- Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
- In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
- Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
- To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.
Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g
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CRAB CAKES WITH HORSERADISH CREAM - FOOD & WINE
From foodandwine.com
4/5
- In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
- In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper. Shape the crab mixture into eight patties. Coat the patties with the remaining 3/4 cup bread crumbs and pat off the excess.
- In a large nonstick frying pan, heat the oil over moderate heat. Working in batches if necessary, fry the cakes until golden brown and crisp, about 2 minutes. Turn and fry until golden brown on the other side, about 2 minutes longer. Drain on paper towels. Serve with the horseradish cream.
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- In a small bowl, whisk together the sour cream, 1/4 cup of the mayonnaise, and the horseradish.
- In a large bowl, combine the crabmeat, the remaining 1/4 cup mayonnaise, 1/4 cup of the bread crumbs, the scallions, parsley, cayenne, salt, and pepper.
CRAB CAKES WITH DIJON-HORSERADISH AIOLI – ERICA'S RECIPES
From ericasrecipes.com
Reviews 19Servings 4Cuisine SeafoodCategory Appetizer, Main Course
- In a bowl, combine all the ingredients up to and including the egg. Toss together lightly with a fork so that the crab doesn't completely break apart. Using your hands, form the crab mixture into 8 patties.
- Heat a large, nonstick over medium-high heat. Add the butter and olive oil, and wait for the butter to stop frothing. Using your hands, take a palmful of the crab mixture and form into a patty. Gently lay 4 formed crab cakes into the oil and cook until browned on one side. Gently flip over each crab cake and brown the other side. Remove to a plate. Cook the remaining 4 crab cakes. Serve with Dijon-Horseradish Aioli and fresh squeezed lemon. Yield: 8 crab cakes; 4 servings.
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