Crab Cakes With Thai Vinaigrette Recipes

CRAB CAKES WITH SPICY THAI SAUCE

Steps:

• For cakes: Mix first 8 ingredients in large bowl.
• Mix in enough breadcrumbs to form stiff mixture.
• Shape mixture into sixteen ¼-inch-thick patties.
• (Can be prepared ahead. Cover and refrigerate.).
• For sauce: Combine rice vinegar, sugar, lime juice, water, red pepper, garlic and sesame seeds in small bowl; stir until sugar dissolves.
• Mix in cucumber.
• Let stand 30 minutes at room temperature to allow flavours to blend.
• Preheat oven to 250°F Melt 1 tblsp butter in large skillet over medium heat.
• Working in batches, add crab cakes and cook until golden, about 4 minutes per side, adding more butter to skillet as necessary.
• Transfer to paper towels to drain.
• Transfer to baking sheet; keep warm in oven.
• Divide crab cakes among 8 plates.
• Spoon sauce around cakes.

PERFECT CRAB CAKES (CHESAPEAKE BAY STYLE) WITH LEMON VINAIGRETTE

Steps:

• Mix all ingredients except for mayo and bread crumbs in bowl. Make sure crab is coated with seasonings.
• Fold mayo and bread crumbs into mixture gently.
• Form into crab cakes and refrigerate for at least 2 hours or until firm.
• Melt butter over medium heat until just beginning to brown. Add crab cakes, taking care not to crowd them in the pan. Make in batches or use more than one skillet if need be.
• Saute crab cakes 4-5 minutes a side. Serve immediately or, if cooking in batches, keep in warm oven (150 or 200) until ready to serve.
• To make vinaigrette, whisk all ingredients together. Will keep in refrigerator for a week so it's easy to make ahead.
• Toss vinaigrette with mixed baby greens and serve crab cakes over top. Drizzle extra vinaigrette over crab cakes.

CRAB CAKES AND BABY GREENS WITH LEMON VINAIGRETTE

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.

CRAB CAKES WITH AN ASIAN VINAIGRETTE

Steps:

• For vinaigrette whisk all ingredients together.
• For the Crab Cakes---------------.
• In a medium pan melt butter over medium heat.
• Add red and green pepper and saute for about 4 minutes.
• In a large bowl combine crab, peppers, sprouts.
• cilantro, radicchio and carrots.
• Add 1/2 cup of the dry breadcrumbs, the fresh breadcrumbs and enough ginger mayo to get the ingredients to just stick together.
• Add salt and pepper to taste.
• Form the crab into 8 patties and lightly coat with the remaining breadcrumbs.
• In a large fry pan heat the oil over medium heat.
• Once oil is hot, saute the crab cakes until golden-around 4 to 5 minutes per side.
• To serbe whisk the vinaigrette again and drizzle on 4 or 8 plates-place one or two cakes on each plate.