Gulf Coast Crab Cakes Recipes

GULF COAST CRAB CAKES WITH COUNTRY REMOULADE

Gulf Coast Crab Cakes with Country Remoulade image

Provided by Virginia Willis

Time 50m

Yield 24 bite-size crab cakes

Number Of Ingredients 21

Ingredients

1 pound lump crabmeat, picked over for cartilage
1/3 cup panko breadcrumbs
2 tablespoons mayonnaise
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon Creole seasoning, or to taste
Dash of hot sauce
1 large egg, lightly beaten
Zest of 1 lemon
Coarse salt and freshly ground black pepper
1/4 cup canola oil, plus more if needed
Country Remoulade, recipe follows, for serving
Chopped chives, for garnish
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon freshly squeezed lemon juice
1 tablespoon whole-grain Dijon mustard
1/2 teaspoon hot sauce, or to taste
2 to 3 green onions, white and pale green parts only, finely chopped
1 stalk celery, very finely chopped
1 clove garlic, finely chopped
Coarse salt and freshly ground black pepper

Steps:

In a bowl, combine the crab, breadcrumbs, mayonnaise, Worcestershire sauce, Creole seasoning, hot sauce, egg, lemon zest and some salt and pepper. (The mixture will be slightly wet.) Form into cakes using 2 tablespoons or a small ice cream scoop. Place the cakes on a rimmed baking sheet and refrigerate to chill and set, about 30 minutes.
Line a baking sheet with paper towels and set near the cooktop. Heat the canola oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, without crowding, into the oil. Cook until the crab cakes are golden brown, about 2 minutes per side. Remove from the skillet, and transfer to the prepared plate to drain.
Serve warm with a dollop of Country Remoulade and garnished with chives.
In a bowl, combine the mayonnaise, chives, lemon juice, mustard, hot sauce, green onions, celery and garlic. Season with salt and pepper.
Cover and refrigerate for 1 hour to blend the flavors. Taste and adjust for seasoning with salt and pepper. Store in an airtight container in the refrigerator for up to 3 days. Serve chilled.

GULF COAST CRAB CAKES

Gulf Coast Crab Cakes image

I looked through all the crab cake recipes and was horrified that all of them seemed to have mayo in them. This is a recipe passed down through my family through word of mouth for a long time. The measurings are guesses since we never wrote em down, we just observe and cook till they taste good. Hope yall like em!

Provided by Jessica K

Categories Crab

Time 1h

Yield 10-12 serving(s)

Number Of Ingredients 12

Ingredients

2 tablespoons oil
1 lb lump backfin crab meat
1 red bell peppers (you could use green if you like em) or 1 orange bell pepper, chopped, use 1/2 of one or until it looks like enough (you could use green if you like em)
1/4 onion, chopped
4 -5 garlic cloves, minced
1 lemon, juice of
salt
pepper
Old Bay Seasoning
1 egg
1 cup breadcrumbs
1/4 cup butter

Steps:

Heat oil in skillet and start to saute crab meat, onion, garlic, bell pepper.
Add lemon.
Add salt/pepper/ and old bay to taste.
Cook about 5-6 min or unitl white and opaque and looks done and cooked through.
If unsure cook another 2 minutes.
Dump into large bowl and let cool for about 10 minute After cooled crack egg onto it, dont have to beat it, and mix it and bread crumbs into crab mixture.
It should be wet feeling and able to shape into a patty.
you should not be able to see very much bread crumbs, but if you think you don't have enough put 1/4 cup more into it.
Shape into patties, to help hold shape put on cookie sheet and freeze for about 20-30 minute Believe me this works wonders, also helps for stuffed shrimp too, if you wanna pull out some shrimp and stuff em just butterfly em, put on the cookie sheet and freeze, then batter em and fry em after freezing.
Melt butter. put enough oil in skillet to help cover bottom of pan (oil is so butter won't burn).
Take out patties from freezer and start frying em up.
I'm sorry if measurements aren't precise but these are soo easy you really can guess and not mess up on em that badly!
have fun!

Nutrition Facts : Calories 161.5, Fat 8.9, SaturatedFat 3.7, Cholesterol 68.8, Sodium 252.6, Carbohydrate 9.6, Fiber 0.8, Sugar 1.4, Protein 10.6

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