Smokey Joes Crab Cakes Recipes

CORN CAKES WITH CRAB AND SMOKY AVOCADO YOGURT

Steps:

• For the avocado yogurt: Put the avocados, yogurt, cilantro, chipotle puree, lime juice and some salt and pepper in a blender. Blend until smooth. Cover and refrigerate for at least 30 minutes and up to 4 hours to let the flavors meld.
• For the corn cakes: Combine the milk, butter and honey in a small saucepan. Bring to a simmer over low heat and cook until butter has melted. Remove from the heat and let cool for 5 minutes.
• Meanwhile, whisk together the corn flour, baking powder, salt and cayenne in a large bowl.
• Whisk the egg yolks in a bowl until smooth. Add the cooled milk mixture and mix until smooth, then stir in the corn. Stir the wet mixture into the dry mixture until a batter just comes together. In a clean, dry bowl, beat the 3 egg whites until stiff (they should hold their shape), then fold them completely into the corn mixture.
• Heat some butter in a cast-iron skillet over medium heat until almost smoking. Working in batches, make the cakes with 2 tablespoons of batter each, leaving a few inches of space between them as they spread quite a bit. Cook until browned on the bottom and starting to bubble around the edges, about 2 minutes. Flip the corn cakes with a spatula and cook until lightly browned on the reverse side, about 1 minute. Remove to a baking rack to drain.
• To assemble: Top each corn cake with a dollop of avocado yogurt, a few pieces of crab and some microgreens.

SMOKEY JOE'S CRAB CAKES

Steps:

• TO MAKE THE CRAB CAKES: In a colander drain the crabmeat (if frozen, allow to defrost) and pat dry with paper towels. In a medium bowl flake the crabmeat with a fork and discard any shell or cartilage. Add the remaining crab cake ingredients and mix gently but thoroughly. Shape into eight small cakes about 3 inches in diameter and 3/4 inch thick. Place the cakes on a plate, cover with plastic wrap, and refrigerate for 30 minutes to 2 hours so they hold together on the grill.TO MAKE THE DRESSING: In a medium bowl whisk together the salad dressing ingredients, including salt and pepper to taste. Just before serving, toss the salad greens with the dressing and arrange on four plates.Lightly brush or spray both sides of the crab cakes with vegetable oil. Grill over Direct High heat until the bread crumbs are toasted, 6 to 8 minutes, carefully turning with a wide spatula once halfway through grilling time. Place two warm crab cakes on each plate and serve with a lemon wedge.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

JOE'S CRAB SHACK - CRAB CAKES RECIPE - (4.1/5)

Steps:

• Mix mayonnaise, egg yolks, lemon juice, Worcestershire, mustard, pepper, salt, blackening seasoning, red pepper flakes, parsley, breadcrumbs. Gently add crabmeat. Make into 4-ounce patties. Fry in 1 inch of oil until golden brown.

JOE'S CRAB CAKES

Steps:

• Line cookie sheet with wax pepper. Place 1 c. breadcrumbs in shallow dish. Combine remaining 1/4 c. breadcrumbs with remaining crab cake ingredients except oil in large bowl until just blended. Shape mixture evenly into 8 patties. Coat each crab cake with crumbs, cover both sides. Transfer to prepared cookie sheet. Cover and refrigerate 2 hours. Heat 2 T. oil in large non-stick skillet over medium heat. Cook crab cakes in batches until golden brown. (Add oil if needed.) 4-5 minutes per side.

CRAB CAKES FROM JOE'S CRAB SHACK

Steps:

• Mix all ingredients together.
• Make into 4 oz. patties
• Coat with flour and fry in 1 inch of oil until golden brown.

CRAB CAKES BALTIMORE-STYLE

Steps:

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.