Louisiana Crab Meat Toppers Recipes

CRAB CAKES WITH GRILLED CORN RELISH

Crab Cakes with Grilled Corn Relish image

Provided by Robert Irvine : Food Network

Time 1h10m

Yield about 35 to 40 cakes

Number Of Ingredients 17

Ingredients

2 eggs, whisked
2 teaspoons seafood seasoning
1 1/2 cups mayonnaise
1 1/2 cups panko breadcrumbs
2 teaspoons hot sauce
Salt and freshly ground black pepper
3 pounds lump crab
2 ears fresh corn, husked (peeled, and silky threads removed)
2 Roma tomatoes
1/2 sweet onion
2 tablespoons minced fresh parsley
2 cloves garlic, finely chopped
1 1/2 teaspoons seafood seasoning
2 teaspoons red wine vinegar
3 tablespoons mayonnaise
2 1/2 cups all-purpose flour
1 to 2 sticks unsalted butter, for cooking

Steps:

For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
Heat a large saute pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt.
Cook the rest of the cakes in batches, adding more butter as needed. You can wipe out the pan between batches if there are overcooked bits.
Top each cake with corn relish and serve.

LOUISIANA CRAB MEAT TOPPERS

Louisiana Crab Meat Toppers image

Number Of Ingredients 12

Ingredients

1 pound jumbo lump crabmeat
3/4 cup mayonnaise
2 tablespoons lemon juice
2 tablespoons finely chopped red bell peppers
2 tablespoons finely chopped fresh chives, divided
1 tablespoon prepared horseradish
1 tablespoon brown mustard
1 tablespoon chopped capers
1/8 teaspoon salt
1/8 teaspoon pepper
2 dashes hot pepper sauce
1 package Keebler® Town House® Toppers garlic herb cracker

Steps:

1. Remove and discard any cartilage or shell from crab meat. Cover and refrigerate until ready to use.2. In medium bowl stir together mayonnaise, lemon juice, bell pepper, 1 tablespoon of the chives, horseradish, mustard, capers, salt, pepper and pepper sauce. Fold in crab meat.3. Spoon crab mixture onto crackers. Sprinkle with remaining chives.

Nutrition Facts : Nutritional Facts Serves

LOBSTER TOPPING

Lobster Topping image

This is a "topping" of sorts that I make on lobster. It is equally as good on any seafood. Spread this topping as thickly as you want over raw lobster tail halves. Bake at 350 degrees F (175 degrees C) for 45 minutes, or until the lobster is cooked through and the topping is light brown and bubbly.

Provided by Ginna C

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 5m

Yield 6

Number Of Ingredients 3

Ingredients

1 cup mayonnaise
1 cup butter
1 cup grated Parmesan cheese

Steps:

In a small mixing bowl, combine mayonnaise, butter and cheese; mix until well blended.

Nutrition Facts : Calories 592 calories, Carbohydrate 1.7 g, Cholesterol 107 mg, Fat 63.6 g, Protein 5.8 g, SaturatedFat 26.1 g, Sodium 630.1 mg, Sugar 0.5 g

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