CRAB CAKES WITH MANGO SALSA
Enjoy our crab cakes with a real Caribbean flair!
Categories lunch
Time 50m
Yield 4 servings
Number Of Ingredients 18
Steps:
- In a medium bowl, add salsa ingredients; gently mix to combine. Cover and refrigerate.
- In a large mesh strainer, gently rinse crabmeat with cold water, drain well and gently pick over to remove shell bits; set aside.
- In a large bowl, whisk Lobster Base and lime juice until base is dissolved. Add cilantro, egg, mayonnaise, horseradish sauce, coriander, salt and pepper; stir to combine.
- Add 1 cup bread crumbs and crabmeat; gently fold until combined. Form into 8 patties (about 3 inches in diameter) and place on a parchment lined baking sheet.
- Place 1 cup bread crumbs on a large plate. Gently coat each patty in bread crumbs before pan frying.
- In a large skillet, heat 2 tablespoons oil over medium-high heat. Cook half of the crab cakes, until done, about 3-4 minutes per side, turning once. Repeat with remaining oil and crab cakes.
- Plate two crab cakes per serving. Serve with chilled salsa.
MINI CRAB CAKES WITH MUSTARD CREME FRAICHE
Provided by Valerie Bertinelli
Categories main-dish
Time 50m
Yield 15 mini crab cakes
Number Of Ingredients 16
Steps:
- For the mustard creme fraiche: Mix together the creme fraiche, whole-grain mustard, Dijon and seafood seasoning in a small bowl and refrigerate until ready to serve.
- For the mini crab cakes: Pulse the bread in a food processor to make coarse breadcrumbs; transfer to a large bowl. Add the crab, mayonnaise, lemon zest, Worcestershire, seafood seasoning, cayenne, scallions, 1/4 teaspoon salt and a few grinds of pepper. Mix gently to combine. Add the egg and mix gently but thoroughly. Roll the mixture into about 15 golf ball-sized rounds, then arrange them on a foil-lined baking sheet and flatten them slightly. Refrigerate at least 30 minutes to set.
- Melt the butter in a large nonstick skillet over medium heat. Cook the crab cakes, in batches if necessary, turning once, until golden brown on both sides and heated through, 3 to 4 minutes per side.
- Arrange the crab cakes on a serving platter and serve with the mustard creme fraiche dolloped on top or in a small bowl on the side. Sprinkle with the chives and serve with lemon wedges.
CRAB CAKES WITH FRESH MANGO-PEACH SALSA
This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.
Provided by Ms.Chae916
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
- Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
- Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
- Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
- Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
- Serve on top of or alongside chilled salsa.
Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g
CRISPY CRAB CAKES WITH MANGO SALSA
These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.
Provided by Chef mariajane
Categories Crab
Time 35m
Yield 24 crabcakes
Number Of Ingredients 18
Steps:
- Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
- Gently mix in crabmeat; form into 24 cakes.
- Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
- Heat 1/2 inch oil in large, deep skillet to 350°F.
- Carefully add crabcakes in batches and cook, turning once until golden brown.
- Place on paper towels to drain.
- Serve immediately.
- MANGO SALAD:.
- Combine all ingredients; gently mix together, and serve with crabcakes.
Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5
CRANBERRY-SAGE MINI CRAB CAKES
Serve these miniature crab cakes as a holiday appetizer or at brunch. Rubbed sage and orange zest season the crab cake mixture and dried cranberries add festive color.
Provided by Food Network
Categories appetizer
Time 47m
Yield Makes 12 (2-crab cake) appetizer servings
Number Of Ingredients 12
Steps:
- 1. Mix mayonnaise, cranberries, sage, orange peel, pepper and salt in small bowl. Set aside. Melt 1 tablespoon of the butter in small skillet on medium heat. Add celery and onion; cook and stir 5 minutes or until tender. Cool slightly.
- 2. Gently mix crabmeat and corn bread in large bowl. Add egg, and cranberry and celery mixtures; toss to coat well. Shape into 24 small crab cakes. Refrigerate 15 minutes.
- 3. Melt 1 tablespoon of the remaining butter in large skillet on medium heat. Add crab cakes several at a time; cook about 6 minutes or until golden brown, turning once. Keep warm while frying remaining crab cakes. Add remaining 2 tablespoons butter as needed.
CRAB SALAD WITH MANGO SALSA
Steps:
- NOTES: You will need 4 parfait glasses or large wine glasses.
- For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
- In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
- Serve with sliced limes on top.
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