Spicy Crab Cakes With Shrimp Recipes

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SPICY CRAB CAKES



Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
  • Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
  • Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

SPICY CRAB CAKES WITH SHRIMP



Spicy Crab Cakes with Shrimp image

Serve on top of a crisp green salad for a first course, in your favorite crusty roll,inside a toasted pita with a tangy tartar sauce for a light meal, straight up as an appetizer or just make a meal out of them.

Provided by Rita1652

Categories     One Dish Meal

Time 21m

Yield 40 delish patties

Number Of Ingredients 15

1 stalk celery, finely diced
1/4 cup red onion, finely diced
1/4 red pepper, finely diced
1 teaspoon fresh parsley, chopped
1/4 cup fresh horseradish
1/4 cup Dijon mustard
1 1/2 cups mayonnaise
1 fresh lime juice
1 teaspoon cayenne pepper
1 1/2 cups breadcrumbs
4 eggs, lightly beaten
1 teaspoon salt
1 lb cleaned shelled shrimp, chopped
3 lbs lump crabmeat
vegetable oil, to cover bottom of pan

Steps:

  • Mix all but crabmeat and oil together till combined.
  • Gentle toss in crabmeat.
  • Don`t overmix.
  • Make 40 patties.
  • Heat pan with oil and fry turning to golden brown on both sides.
  • Brown in batches adding oil as needed.
  • Serve with a Horseradish Mayo or tartar sauce.
  • Just a tip so they stay togerther while frying- You make the patties then refrigerate them for an hour before frying. You can also roll them in Panko flakes or bread crumbs before frying.

COMPANY SHRIMP-AND-CRAB CAKES



Company Shrimp-and-Crab Cakes image

The addition of shrimp gives crab cakes a new flavor. Using panko instead of flour makes the prep easier, plus the cakes stay together without tasting doughy. I love these crab cakes served with mango salsa! -Regina Reynolds, Struthers, Ohio

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 16

1 large egg, beaten
1/4 cup dry bread crumbs
1/4 cup mayonnaise
1 teaspoon dried parsley flakes
2 tablespoons finely chopped sweet red pepper
2 tablespoons finely chopped sweet yellow pepper
1/2 pound lump crabmeat, drained
1/2 pound peeled and deveined cooked shrimp, finely chopped
1/2 cup panko bread crumbs
1/4 cup olive oil
LEMONY DIPPING SAUCE:
1/2 cup Miracle Whip
1/4 cup sour cream
2 tablespoons minced fresh parsley
2 teaspoons grated lemon zest
2 teaspoons lemon juice

Steps:

  • In a large bowl, combine the first 6 ingredients. Fold in crab and shrimp. Shape into 12 patties; coat with panko bread crumbs., In a large skillet over medium heat, cook crab cakes in oil in batches until golden brown, 3-4 minutes on each side. , Meanwhile, in a small bowl, combine the sauce ingredients. Serve with crab cakes.

Nutrition Facts : Calories 355 calories, Fat 26g fat (5g saturated fat), Cholesterol 143mg cholesterol, Sodium 462mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 1g fiber), Protein 18g protein.

SHRIMP AND CRAB CAKES



Shrimp and Crab Cakes image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h45m

Yield 34 (2-inch) cakes

Number Of Ingredients 23

3/4 pound raw shrimp, peeled and deveined, tail removed *
2 egg whites
1/4 cup heavy cream
1 1/2 teaspoons kosher salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cumin seeds
1/2 cup 1/4-inch cubes peeled jicama
3 green onions, white parts only, finely chopped
2 tablespoons chopped fresh cilantro leaves
1 1/2 tablespoons rasped or finely grated ginger
3 minced kaffir lime leaves
3/4 pound crabmeat
3 cups panko bread crumbs**
Vegetable oil, for frying
Ginger-Lime Sauce, recipe follows
1 cup sugar
1 cup water
1 cup peeled, thinly sliced, fresh ginger
1 teaspoon kosher salt
1/3 cup cilantro leaves
3 tablespoons lime juice
1 fresh green Thai chile, seeded, roughly chopped***
2 tablespoons roughly chopped green onion, green part only

Steps:

  • Roughly chop the raw shrimp and place in a large bowl.
  • In a small bowl, whip the egg whites with a fork until frothy. Stir in the cream, salt, pepper, and cumin seeds. Combine with chopped shrimp. Mix well with the jicama, green onion, cilantro, ginger, and kaffir lime leaves.
  • Press any excess moisture out of the crab meat in a colander. Combine the crab with the shrimp mixture.
  • Pour the panko into a wide, shallow dish. Scoop out a heaping tablespoon of the shrimp and crab mixture and drop it into the panko. Using your hands, shape the shrimp and crab mixture into round cakes and evenly coat with the panko. Repeat with the remaining mixture and place the crab cakes on a parchment-lined baking sheet. Refrigerate for 30 minutes until firm.
  • Heat a deep fryer to 350 degrees F or heat 3/4-inch of vegetable oil in a skillet over medium heat, just until the surface of the oil begins to gently ripple. Fry the crab cakes, a few at a time, until crispy and golden, about 2 minutes per side. Remove from the hot oil with a slotted spoon or spider and place on absorbent paper to absorb any excess oil.
  • Serve with Ginger-Lime Dipping Sauce on the side.
  • Put sugar, water, ginger, and salt in a heavy-bottomed saucepan. Bring to a boil, then lower heat and reduce to a syrupy consistency (about 15 minutes). Strain through a fine sieve, discard ginger, reserve liquid, and let cool.
  • In a small food processor, pulse cilantro, lime juice, chile, and green onion (about 30 seconds). Add ginger syrup and pulse until combined.
  • Serve at room temperature.

CRAB CAKES WITH SPICY REMOULADE



Crab Cakes with Spicy Remoulade image

Provided by Tia Mowry

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 22

1 shallot, coarsely chopped
1 tablespoon capers
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon spicy brown mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
2 eggs
1 serrano chile, seeded and finely chopped
1 pound lump crabmeat, shredded
2 cups panko breadcrumbs
1 cup mayonnaise
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil

Steps:

  • For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
  • For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
  • Preheat the oven to 425 degrees F.
  • In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
  • Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
  • Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
  • Serve the crab cakes with remoulade sauce on the side.

SPICY CRAB CAKES



Spicy Crab Cakes image

This recipe came to us by way of Garrett Oliver, the brewmaster of Brooklyn Brewery. He believes beer and wine should always be served with food. And beer, he contends, is often the better choice. With these crab cakes, Mr. Oliver, an excellent cook who is widely-known for his successful beer-and-wine pairings, recommends an India pale ale. The bitterness of the hops plays nicely with the spiciness of the dish.

Provided by The New York Times

Categories     dinner, easy, quick, appetizer, main course

Time 30m

Yield 2 large or 4 small servings

Number Of Ingredients 14

1 medium red onion, peeled and sliced
Small handful of cilantro, with stems
1 jalapeño pepper, stemmed and seeded
1 red or yellow bell pepper, cored
1/2 pound lump crab meat
1 lightly beaten egg
1 tablespoon mayonnaise
1 heaping tablespoon grated fresh ginger
1 tablespoon curry powder
1 teaspoon cumin
Salt
Juice of 1 big lemon
1 1/2 cups bread crumbs, preferably Japanese panko
3 tablespoons vegetable or olive oil, or as needed

Steps:

  • Mince together the onion, cilantro, jalapeño and bell pepper. (If using a food processor, take care not to purée mixture.)
  • In a bowl, combine mixture with crab meat, egg, mayonnaise, ginger, curry powder, cumin and salt. Add lemon juice and mix until evenly blended. Add one cup of the bread crumbs, and mix again until well blended.
  • Form mixture into two evenly sized balls, squeezing firmly, then press into burger shapes; if any bits come off, mold them back on. Rub cakes on both sides with remaining bread crumbs.
  • Cover surface of a 10-inch skillet with oil; turn heat to medium-high and, a minute later, gently slide crab cakes into pan. Lower heat to medium, and cook until golden brown. Carefully flip them over and brown the other side; total cooking time will be about 10 minutes. Serve with an India pale ale.

Nutrition Facts : @context http, Calories 587, UnsaturatedFat 24 grams, Carbohydrate 49 grams, Fat 31 grams, Fiber 6 grams, Protein 30 grams, SaturatedFat 5 grams, Sodium 932 milligrams, Sugar 5 grams, TransFat 0 grams

SPICY SHRIMP CRAB CAKES



Spicy Shrimp Crab Cakes image

This is an original recipe. If you prefer a crispier or healthier crab cake you may bake them. Otherwise, you may pan fry. I choose to bake, but keep in mind that baking them will take a little longer.

Provided by 808chic

Categories     Crab

Time 30m

Yield 9-10 crabcakes

Number Of Ingredients 9

1 lb real lump crabmeat (no imitation)
1/4 cup fresh parsley (dried may work just as well)
1 egg
2 tablespoons mayonnaise
1/4 lb fresh shrimp, peeled & deveined (41-50 count)
1 -2 tablespoon melted butter
Old Bay Seasoning
paprika
cayenne pepper

Steps:

  • Chop each shrimp into three parts.
  • Season with paprika& cayenne pepper.
  • In a mixing bowl, combine mayo, parsley, egg, melted butter& seasoning.
  • Season with the old bay& paprika.
  • Depending on your spice tolerance you may choose to also season with cayenne pepper.
  • Fold in crab meat be careful not to beak apart all of the lumps.
  • Mix well until crab meat has absorbed all of the wet ingredients.
  • Add the diced shrimp and knead in as if you were kneading bread dough.
  • Use cooking spray to grease a cookie sheet.
  • Form 9-10 crab cakes and lightly dust them with flour (optional).
  • Place on cookie sheet& bake at 350 degrees until golden brown& crispy.
  • If pan frying please omit the flour.
  • Serve with salad& fresh baked french bread.

Nutrition Facts : Calories 101.6, Fat 3.8, SaturatedFat 1.3, Cholesterol 85.2, Sodium 250, Carbohydrate 1.5, Fiber 0.1, Sugar 0.3, Protein 14.6

SHRIMP CAKES WITH SPICY AIOLI SAUCE



Shrimp Cakes with Spicy Aioli Sauce image

I made these for our staff Christmas party last year; they were such a hit that I was flooded with requests for the recipe the next day. Throughout the year, whenever I needed favors done at school, people gladly helped as long as I promised to bring them shrimp cakes! This year's Christmas party is coming up, and I'm already being asked if I am bringing the shrimp cakes-I guess I am! -Linda Zilar, Kennewick, Washington

Provided by Taste of Home

Categories     Appetizers

Time 1h30m

Yield about 2 dozen.

Number Of Ingredients 17

2/3 cup reduced-fat mayonnaise
2 garlic cloves, crushed
1 tablespoon lemon juice
1 teaspoon Dijon mustard
1/4 to 1/2 teaspoon cayenne pepper
SHRIMP CAKES:
3 large eggs, lightly beaten
1/2 cup reduced-fat mayonnaise
1/3 cup chopped green onions
1/3 cup chopped sweet red pepper
2 teaspoons garlic paste
1 teaspoon Dijon mustard
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2-1/2 cups panko bread crumbs, divided
2 pounds uncooked shrimp (26-30 per pound), peeled, deveined and coarsely chopped
1/4 cup thinly sliced / chopped green onions, optional

Steps:

  • To make aioli sauce, combine first 5 ingredients. Refrigerate, covered, until serving., For shrimp cakes, combine the next 8 ingredients; add 1/2 cup bread crumbs. Stir in shrimp. Form by 1/4 cupfuls into fifteen 2-inch thick patties. Arrange in a single layer, cover and chill 2 hours. , Preheat oven to 400° Place remaining bread crumbs in a shallow bowl. Gently coat patties on both sides. Place on 2 baking sheets lightly sprayed with cooking spray. Lightly spray tops of cakes. , Bake for 15 minutes or until lightly browned. Keep warm. Serve with spicy aioli sauce. Garnish with thinly sliced green onions if desired.

Nutrition Facts : Calories 106 calories, Fat 5g fat (1g saturated fat), Cholesterol 73mg cholesterol, Sodium 218mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.

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