Herbes De Provence Crab Cakes Recipes

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HERBS DE PROVENCE



Herbs de Provence image

This is my version of Herbs de Provence after looking at many different recipes. This goes great in salads, fish, chicken, beef and pork. The fragrance is amazing!

Provided by Mariposa

Categories     World Cuisine Recipes     European     French

Time 5m

Yield 100

Number Of Ingredients 11

2 tablespoons dried rosemary
1 tablespoon fennel seed
2 tablespoons dried savory
2 tablespoons dried thyme
2 tablespoons dried basil
2 tablespoons dried marjoram
2 tablespoons dried lavender flowers
2 tablespoons dried Italian parsley
1 tablespoon dried oregano
1 tablespoon dried tarragon
1 teaspoon bay powder

Steps:

  • Grind rosemary and fennel seed in a spice grinder; transfer to a mixing bowl. Stir savory, thyme, basil, marjoram, lavender, parsley, oregano, tarragon, and bay powder with the rosemary and fennel. Store in an air-tight container between uses.

Nutrition Facts : Calories 1.7 calories, Carbohydrate 0.3 g, Fiber 0.2 g, Protein 0.1 g, Sodium 0.4 mg

HERBES DE PROVENCE CRAB CAKES



Herbes De Provence Crab Cakes image

Make and share this Herbes De Provence Crab Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 large egg yolks
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons herbes de provence, plus
1 teaspoon herbes de provence (crushed in a mortar or pestle)
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet
2 tablespoons dried fresh breadcrumbs
1 cup all-purpose flour
4 tablespoons unsalted butter

Steps:

  • Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
  • With the machine running, gradually add the oil until the mixture emulsifies.
  • Transfer mixture to a bowl; add in the crabmeat and stir to combine.
  • Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
  • Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
  • Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
  • In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
  • Dredge patties on both sides with the flour mixture, patting off excess flour.
  • Heat 2 large nonstick skillets over medium heat.
  • Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
  • Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
  • The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
  • Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.

Nutrition Facts : Calories 594.9, Fat 42.2, SaturatedFat 12, Cholesterol 183, Sodium 1170.5, Carbohydrate 27.2, Fiber 1.3, Sugar 0.6, Protein 26.2

SOUTHWEST CRAB CAKES



Southwest Crab Cakes image

Make and share this Southwest Crab Cakes recipe from Food.com.

Provided by Ms. DMAC

Categories     Crab

Time 25m

Yield 6 serving(s)

Number Of Ingredients 12

2 (6 ounce) cans drained and squeezed dry white crabmeat
1 large egg, beaten
2 tablespoons mayonnaise (French's Gourmayo Smoked Chipotle)
1 tablespoon chopped fresh cilantro
2 teaspoons Worcestershire sauce
1 teaspoon fresh lime juice
vegetable oil
1/4 teaspoon ground cumin
1/4 teaspoon ground red pepper
1/2 garlic powder
1/3 cup diced red onion
1/2 cup unseasoned breadcrumbs

Steps:

  • In medium bowl, combine all ingredients except crabmeat and oil; blend well.
  • Gently fold in crabmeat; avoid breaking lumps of crabmeat.
  • Using a 1/3 measuring cup, divide mixture into 6 portions. Shape cakes into 2 1/2 x 1/2-inch cakes.
  • Add enough oil to cover the bottom of a large skillet (about ? cup). Heat oil over medium-high heat until hot.
  • Gently add the crab cakes; fry each side until deep golden brown (about 4 to 5 minutes per side).
  • Drain on paper towels.
  • Serve immediately.

Nutrition Facts : Calories 120.3, Fat 3.3, SaturatedFat 0.7, Cholesterol 60.3, Sodium 605.2, Carbohydrate 9.1, Fiber 0.6, Sugar 1.5, Protein 12.8

CRAB CAKES



Crab Cakes image

My husband and I love crab cakes. Try this Recipe from-Better Home and Gardens-Holiday Appetizers. Love It!

Provided by Rhonda O

Categories     Crab

Time 35m

Yield 12 serving(s)

Number Of Ingredients 13

6 ounces cooked crabmeat, cut into bite-size pieces or 1 (6 ounce) can crabmeat, drained, flaked, and cartilage removed
1 beaten egg
1/2 cup finely crushed potato chips
2 tablespoons shredded coconut, toasted
2 tablespoons finely chopped green onions
2 tablespoons mayonnaise or 2 tablespoons salad dressing
1 tablespoon snipped parsley
1/2 teaspoon ground coriander
2 tablespoons cooking oil
1/4 cup mayonnaise or 1/4 cup salad dressing
1 tablespoon snipped fresh cilantro
1 tablespoon milk
1 teaspoon finely shredded lemon peel

Steps:

  • Combine egg, 1/4 cup of the crushed potato chips, coconut, green onion, mayonnaise or salad dressing, parsley, and coriander in mixing bowl.
  • Stir in crabmeat; mix well.
  • Shape into 12 patties 1/2 inch.
  • Coat patties with remaining crushed potato chips.
  • Heat oil in large skillet.
  • Add crab patties.
  • Cook 2 to 3 minutes on each side until golden.
  • Serve immediately with Herb Sauce.
  • Herb Sauce- Combine all ingredients in a small bowl.
  • Cover and refrigerate 1 hour to allow flavors to mellow.

Nutrition Facts : Calories 89.4, Fat 6.2, SaturatedFat 1.1, Cholesterol 21.6, Sodium 171.6, Carbohydrate 4.9, Fiber 0.5, Sugar 0.5, Protein 3.8

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