Crab Cakes With Jalapeno Remoulade Recipes

CRAB CAKES WITH LEMON REMOULADE

Crab Cakes With Lemon Remoulade image

I found this recipe in my Southern Living Magazine -- it's listed as one of their best recipes from the past 40 years.

Provided by Bobbie

Categories Crab

Time 50m

Yield 4 serving(s)

Number Of Ingredients 24

Ingredients

3 tablespoons butter, divided
1 large red bell pepper, finely chopped
1/2 medium onion, finely chopped
1 cup saltine crumbs (finely crushed)
1/2 cup mayonnaise
1 large egg, lightly beaten
2 teaspoons Old Bay Seasoning
2 teaspoons Worcestershire sauce
3/4 teaspoon dry mustard
1/4 teaspoon hot sauce
1 lb fresh lump crabmeat, drained and picked
1 tablespoon vegetable oil
mixed baby greens
lemon wedge
parsley sprig
olive oil, to toss with the mixed greens
salt and pepper, to toss with the mixed greens (if using)
2 cups mayonnaise
1/4 cup creole mustard
2 garlic cloves, pressed
2 tablespoons chopped fresh parsley
1 tablespoon fresh lemon juice
2 teaspoons paprika
3/4 teaspoon ground red pepper

Steps:

Melt 2 T. butter in a large non-stick skillet over medium heat; add bell pepper and onion, and sauté 10 minutes or until tender. Remove from heat; stir in cracker crumbs and next 6 ingredients. Gently stir in crabmeat. Shape mixture into 8 patties; cover and chill at least 1 hour or up to 24 hours.
Melt 1/2 T. butter with 1/2 T. oil in large skillet over medium high heat. Cook 4 crab cakes 4 to 5 minutes on each side or until golden. Drain on paper towels. Repeat procedure with remaining 1/2 T. butter, 1/2 T. oil, and crab cakes. Serve with Lemon Remoulade; garnish if desired.
Serving suggestion: Serve crab cakes on top of some mix greens that have been tossed with some olive oil, salt and pepper before adding the other garnish.
Tip: Handle the crabmeat as little as possible in order to keep the succulent lumps intact.
Lemon Remoulade:.
Whisk together all ingredients until blended. Cover and chill 30 minutes or up to 3 days.
The sauce can also be used as a dip for boiled shrimp or steamed asparagus; add a little milk to make a tangy salad dressing.
(The prep and cook time does not include the time needed to refrigerate).

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE

Maryland-Style Crab Cakes with Horsey Remoulade image

Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.

Provided by Jen Stimmel Opperman

Time 1h15m

Yield 4

Number Of Ingredients 17

Ingredients

1 pound lump crabmeat, picked over for pieces of shell
½ cup mayonnaise (such as Hellmann's®)
3 stalks green onion, minced
1 large egg
1 medium lemon, juiced
1 small jalapeno pepper, seeded and finely chopped
2 ½ tablespoons panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon Dijon mustard
⅔ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons horseradish sauce
2 tablespoons ketchup
1 cup panko bread crumbs, or as needed
¼ cup grapeseed oil for frying, or as needed

Steps:

Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
Serve immediately with remoulade.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g

SPICY JALAPENO CRAB CAKES

Spicy Jalapeno Crab Cakes image

This was one of my favorite appetizers served at our wedding. Our caterer served them bite-sized so they can be passed, but I would love to make them larger for an entree.

Provided by Gay Gilmore

Categories Crab

Time 30m

Yield 15 serving(s)

Number Of Ingredients 9

Ingredients

1 lb dungeness crabmeat
1 large shallot, finely chopped
1 large jalapeno pepper, finely chopped
3 tablespoons cilantro, chopped
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 teaspoon Old Bay Seasoning
2 -3 slices white bread, made into crumbs in the food processor

Steps:

Butter or canola oil for frying cakes.
Squeeze all excess liquid from crab.
Mix rest of ingredients together, up to bread crumbs.
Add to crab, mix gently.
Add bread crumbs and mix.
Add a bit more bread crumbs to form cakes of whatever size you like.
Fry small cakes for a few minutes until brown on each side.
Drain on paper towels.
If you are making entrée size crab cakes, preheat oven to 450, fry on each side and put in oven for 5 minutes.
Flip cakes and bake another 5 minutes until center of cakes is hot.
Crab cakes can be held in a warm oven for about an hour if needed.

Nutrition Facts : Calories 72.2, Fat 3.4, SaturatedFat 0.6, Cholesterol 34, Sodium 183.7, Carbohydrate 4.2, Fiber 0.1, Sugar 0.7, Protein 6.1

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CRAB CAKES WITH REMOULADE RECIPE | MYRECIPES

Combine breadcrumbs, onions, crabmeat, and pimiento in a medium bowl. Combine mustard, juice, salt, and egg, stirring with a whisk. Add egg mixture to crab mixture, tossing gently to combine. Divide crab mixture into 4 equal …
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