THE ULTIMATE CRAB CAKES WITH REMOULADE
Provided by Tyler Florence
Categories appetizer
Time 1h5m
Yield 6 to 8 servings
Number Of Ingredients 24
Steps:
- Put potatoes in a large pot and cover with cold water. Add salt and bring to the boil, uncovered. Simmer for about 20 minutes until there is no resistance when a fork is inserted.
- Drain the potatoes and make sure they are dry. Mash them in a large bowl until all there are no lumps.
- While the potatoes are cooking, heat the milk, garlic, thyme, bay leaves, peppercorns and 1 tablespoon of butter in a large saucepan over a medium heat. Do not let it boil. Using a sieve, strain the milk and herbs into the potatoes and mix thoroughly. Add the chopped chives and season with salt and pepper.
- Check crabmeat for pieces of shell. Cover with cling-film and leave in the refrigerator until ready to use. Remove and fold carefully into the potatoes. Using your hands shape the mixture into medium sized patties, taking care to flatten out the centers and smooth out the top.
- Roll them in bread crumbs and shake off excess.
- Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each side, turning carefully with a spatula. Remove from pan and serve on a large flat dish with Remoulade.
- Garnish with slices of lemon and serve with a green salad.
- Mix all the ingredients together in a bowl. Refrigerate for 30 minutes before serving.
- Yield: 6 servings
MRS. DUVALL'S CRAB CAKES
Steps:
- In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
CRAB CAKES AND 5-INGREDIENT REMOULADE
Provided by Ree Drummond : Food Network
Categories appetizer
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- In a medium bowl, beat the egg. Add the mayonnaise, parsley, seafood seasoning, Dijon mustard and lemon zest, then mix well to combine. Add the crabmeat and panko and mix gently but thoroughly to combine. Form 8 crab cakes by pressing them into shape with a 1/3-cup measure. Place on a buttered baking sheet.
- Place an oven rack 8 inches from the broiler element. Heat the broiler to a high setting. Brush the tops of the crab cakes with the melted butter. Broil until golden on top and heated through, 4 to 5 minutes. Serve immediately with the lemon wedges and Remoulade.
- Add the mayonnaise, capers, garlic salt, pepper and lemon juice to a bowl and whisk.
ROBERT DUVALL'S CRABCAKE RECIPE
Provided by Food Network
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees. Mix all ingredients gently, without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.;
MRS. DUVALL'S PAN-FRIED CRAB CAKES
This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.
Provided by xtine
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.
Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5
MRS. DUVAL'S CRABCAKES WITH CREOLE REMOULADE
I was told this is Robert Duval's mom's crab cake recipe so I can't take any credit. It's absolutely delicious paired with a spicy remoulade and is a family favorite.
Provided by stephanie tate
Categories Seafood
Time 35m
Number Of Ingredients 19
Steps:
- 1. Combine mayo, onion, eggs, worcestershire, mustard, salt and cayenne. Fold in crab and 1/4 cup cracker crumbs.
- 2. shape cakes to one inch thick. you should get approximately 16 cakes. coat with remaining cracker crumbs and place on waxed lined baking sheet.
- 3. in a large heavy bottomed skillet melt 1 tbsp. butter with 2 tbsp. oil over medium high heat. when the butter foam subsides add crab cakes and cook until golden and crisp. this is about 2 to 3 minutes on each side. Drain on paper towels and keep warm in a 250 degree oven.
- 4. for additional cakes add butter and oil as needed and repeat.
- 5. preparing the remoulade - combine all ingredients and refrigerate for at least 30 minutes prior to serving.
More about "mrs duvals crabcakes with creole remoulade recipes"
MRS. DUVALL'S CRAB CAKE RECIPE - MY HAPPY CRAZY LIFE
Web Sep 1, 2016 Crack two eggs into a separate bowl. Add mayonnaise, then whisk to blend. Whisk in Worcestershire sauce, dry mustard, salt and Teacher’s secret ingredient: Old …
From myhappycrazylife.com
Estimated Reading Time 3 mins
From myhappycrazylife.com
Estimated Reading Time 3 mins
See details
PAN FRIED CRAB CAKES WITH CREOLE REMOULADE
Web Aug 1, 2017 Add diced vegetables and egg, tossing gently until evenly mixed. Add bread crumbs and salt, again gently mixing until the mixture ‘comes together’. Test for proper consistency by taking a couple of …
From goodtaste.tv
From goodtaste.tv
See details
CRISPY CREOLE CRAB CAKES - THE FRANGLOSAXON COOKS
Web May 31, 2015 New Orleans style crispy Creole Crab Cakes fried in butter and paired with homemade caper and pickle infused remoulade sauce for dipping.
From franglosaxon.com
From franglosaxon.com
See details
LUMP CRAB CAKES WITH REMOULADE SAUCE - BIG …
Web Sep 13, 2022 In a medium bowl, whisk together mayo, egg, creole seasoning, mustard, and Worcestershire sauce. When the vegetables are cooled, add them and the fresh parsley to the mixture. Add the cracker …
From bigdeliciouslife.com
From bigdeliciouslife.com
See details
CRABCAKES WITH RéMOULADE RECIPE | JAMES BEARD FOUNDATION
Web Crabcakes: 1 pound jumbo lump crabmeat, picked over (about 2 cups) ½ red bell pepper, finely diced (about ½ cup) ¼ cup finely diced onion; ¼ cup minced fresh parsley; 4 …
From jamesbeard.org
From jamesbeard.org
See details
LOUISIANA-STYLE CRAB CAKES AND CREOLE REMOULADE …
Web Form the Cakes. In a mixing bowl, combine panko, crab, white portions of green onions, chipotle aioli, and a pinch of salt and pepper. Set aside, 5 minutes. After 5 minutes, stir crab-panko mixture until it becomes slightly …
From homechef.com
From homechef.com
See details
CRAB CAKES WITH REMOULADE SAUCE - COOKED BY JULIE
Web Ingredients You’ll Need You only need 13 ingredients to make these crab cakes with remoulade sauce! For The Crabcakes: Lump Crab Meat – For best results, you’ll need to use lump crab meat or jumbo crab meat to …
From cookedbyjulie.com
From cookedbyjulie.com
See details
CRABCAKES WITH REMOULADE SAUCE RECIPE - COOKING CHANNEL
Web Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, mayonnaise, Creole mustard, and hot sauce. Fold the cooled sauteed …
From cookingchanneltv.com
From cookingchanneltv.com
See details
MRS DUVALS CRABCAKES WITH CREOLE REMOULADE RECIPES RECIPE
Web Free Mrs Duvals Crabcakes With Creole Remoulade Recipes with ingredients, step by step and other related foods
From alicerecipes.com
From alicerecipes.com
See details
EMERIL LAGASSE’S DELMONICO CRABCAKES WITH CREOLE REMOULADE SAUCE
Web 1 large egg 2 tablespoons milk 1½ cups panko (Japanese breadcrumbs) ½ cup vegetable oil Creole Remoulade Sauce 1 cup mayonnaise, preferably homemade 4 tablespoons …
From livewithkellyandmark.com
From livewithkellyandmark.com
See details
CRAB CAKES WITH REMOULADE SAUCE - THIS HOME KITCHEN
Web May 11, 2023 Step 2: Make the Crab Cakes. In a large bowl, whisk together the mayo, egg, mustard, old bay, celery, green onion, dill, salt, and pepper. Add the crab meat and …
From thishomekitchen.com
From thishomekitchen.com
See details
ROBERT DUVALL'S MOTHER'S CRAB CAKES RECIPE
Web A 5-star recipe for Robert Duvall's Mother's Crab Cakes made with crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, salt, onion, dry
From cdkitchen.com
From cdkitchen.com
See details
CLASSIC CRAB CAKE WITH CREOLE REMOULADE SAUCE
Web Nov 17, 2016 For the Creole Remoulade Sauce; 3 cups Mayonnaise; 3/4 cup Creole Mustard (this is essential) 1/2 cup Ketchup; 1 cup Green Onion/Scallion, rough chop (about two bunches) 1/4 cup Parsley, rough …
From newportintl.com
From newportintl.com
See details
CRAB CAKES WITH REMOULADE - CULINARY HILL
Web Feb 4, 2022 In a small skillet over medium-high heat, melt butter. Add red and green bell peppers and sauté until tender, about 5 minutes. In a medium bowl, whisk together mayonnaise, egg, and mustard. Fold in …
From culinaryhill.com
From culinaryhill.com
See details
CRAB CAKES WITH SPICY CREOLE MUSTARD AIOLI - COOP CAN …
Web Mar 14, 2018 If it’s called a cake, then it’s getting baked! On 450, in a thin baking tin. No flipping, easy, breezy, beautiful crab cakes. Done. The spicy, Creole Mustard Aioli sealed it for me. I didn’t want to do a typical …
From coopcancook.com
From coopcancook.com
See details
BEST MRS DUVALS CRABCAKES WITH CREOLE REMOULADE RECIPES
Web Coat a large non-stick skillet with a 1/4-inch of oil and heat over a medium heat until it begins to smoke slightly. Pan-fry the crab cakes until brown, about 5 minutes on each …
From alicerecipes.com
From alicerecipes.com
See details
CRAB CAKES WITH CREOLE MUSTARD SAUCE RECIPE | CDKITCHEN.COM
Web For Creole Mustard Sauce: Combine mayonnaise, the jalapeno, red bell pepper, Dijon mustard, and chives in a medium bowl. Heat oil over medium heat in 12-inch skillet. …
From cdkitchen.com
From cdkitchen.com
See details
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love