Amazing Crab Rice Cakes Recipes

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AMAZING CRAB RICE CAKES



Amazing Crab Rice Cakes image

I found this recipe in a magazine. I haven't tried it yet, but it sounds delicious. Let me know what you think.

Provided by Tisy Adams

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 6

1 cup chicken broth
1 cup MINUTE White Rice (uncooked)
2 eggs
2 (6 ounce) cans crabmeat, drained,flaked
1/4 cup grated 100 percent parmesan cheese
1/4 cup butter or 1/4 cup margarine

Steps:

  • Bring broth to a boil in small saucepan.
  • Stir in rice; cover.
  • Remove from heat; let stand 5 minutes.
  • Fluff with fork.
  • Beat eggs lightly in medium bowl.
  • Add rice, crabmeat and cheese; mix well.
  • Divide and shape mixture into 8 patties.
  • Let stand 5 minutes.
  • Melt butter in large skillet on medium heat.
  • Add patties; cook 5 minutes on each side or until golden brown on both sides and heated through.

THE BEST CRAB CAKES



The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

WILD RICE CRAB CAKES



Wild Rice Crab Cakes image

This recipe originated from Cooking Light. It is easy and delicious, one of my friends even features this on her Personal Chef menu!

Provided by Cyn2938

Categories     Crab

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 14

1 1/2 cups water
1/2 cup wild rice, uncooked
1 lb crabmeat (imitation works fine)
3/4 cup dry breadcrumbs
1/2 cup red bell pepper, finely chopped
1/4 cup minced shallot
1/4 cup light mayonnaise
2 tablespoons Dijon mustard
1 1/2 tablespoons lemon juice
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper
1/8 teaspoon black pepper
2 egg whites, lightly beaten

Steps:

  • Bring water to a boil in medium saucepan.
  • Add wild rice; cover, reduce heat and simmer 1 hour or until tender.
  • Combine cooked rice with remaining ingredients in a medium bowl.
  • Divide the mixture into 8 equal portions, shaping into a 1 inch thick patty.
  • Heat several teaspoons olive oil in a large nonstick skillet over medium heat.
  • Add patties (they may not all fit) and cook 4 minutes on each side, or until golden.

BROWN RICE CRAB CAKES



Brown Rice Crab Cakes image

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h55m

Yield 36 servings

Number Of Ingredients 20

1 pound jumbo lump crabmeat, picked over for shell fragments
3/4 cup cooked brown rice, cooled
1/2 cup mayonnaise
1/2 cup chopped scallions
1 tablespoon Dijon mustard
1 tablespoon chopped fresh tarragon
1/2 teaspoon seafood seasoning
1 large egg, beaten
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
1 1/4 to 1 1/2 cups panko breadcrumbs
1 cup canola oil, for frying
4 tablespoons (1/2 stick) unsalted butter, for frying
1/2 cup mayonnaise
1 tablespoon chopped fresh tarragon
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh dill
1 lemon, zested and juiced
Kosher salt
1 lemon, cut into wedges, for serving

Steps:

  • For the crab cakes: In a large bowl, combine the crabmeat, rice, mayonnaise, scallions, Dijon, tarragon, seafood seasoning, egg and lemon zest and juice. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
  • Using a small ice-cream scoop or tablespoon measure, scoop out the mixture by heaping tablespoons, then form each into a small cake and place the cakes on a sheet stray. Refrigerate for 1 hour to firm them up.
  • Heat the canola oil and butter in a large nonstick skillet and preheat the oven to 200 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in the breadcrumbs. Working in two batches, fry the crab cakes until golden on both sides and heated through, 2 to 3 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt.
  • For the aioli: Combine the mayonnaise, tarragon, basil, dill, lemon zest and juice. Season with salt.
  • For serving: Serve the crab cakes alongside the aioli or place a dollop of aioli on each. Serve with lemon wedges.

BROWN RICE CRAB CAKES



Brown Rice Crab Cakes image

Leftover brown rice helps stretch a pound of crab into eight good-size crab cakes. I get the best results with cooked rice that has first been spread on a plate and chilled in the refrigerator, which dries it out a bit. Depending on your preference, serve with Perfect Herb Mayonnaise or Ultimate Cocktail Sauce on the side.

Provided by Geoffrey Zakarian

Categories     appetizer

Time 1h45m

Yield 8 servings

Number Of Ingredients 31

1 pound jumbo lump crabmeat, picked over for shells
1/2 cup mayonnaise
3/4 cup cooled cooked brown rice
1/2 cup chopped scallions (white and green parts)
1 large egg, beaten
Finely grated zest and juice of 1 lemon (about 3 tablespoons juice)
1 tablespoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
1 1/4 cups fine dry breadcrumbs, plus more as needed
Canola oil, for frying
1 lemon, cut into wedges, for serving
Perfect Herb Mayonnaise, for serving, recipe follows
Ultimate Cocktail Sauce, for serving, recipe follows
1/2 teaspoon gelatin
1 large organic egg plus 1 large organic egg yolk
1 teaspoon dry mustard
1 teaspoon sugar
1 small garlic clove, minced
1/4 cup chopped mixed soft herbs, such as any combination of Italian parsley, basil, chives, tarragon, and chervil
1 1/2 to 1 3/4 cups extra-virgin olive oil
Juice of 1/2 lemon (about 1 1/2 tablespoons)
1 tablespoon white wine vinegar
Kosher salt and freshly ground black pepper
1/2 cup ketchup
1/4 cup hot chile sauce, such as Sriracha
1 tablespoon prepared horseradish, drained
1 tablespoon grated fresh horseradish, or to taste
Juice of 1/2 lemon (about 1 1/2 tablespoons)
2 teaspoons finely minced red onion
1/2 teaspoon Worcestershire sauce
Kosher salt and freshly ground black pepper

Steps:

  • In a large bowl, combine the crab, mayonnaise, rice, scallions, egg, lemon zest and juice, and tarragon. Stir to combine. Season with salt and pepper. Sprinkle with 1/4 cup of the breadcrumbs and stir them in. You should be able to make a crab cake that just holds together but is still a bit wet. If the mixture is too wet to hold together (and it might be, depending on how wet the crab and cooked rice are), stir in up to 1/4 cup more breadcrumbs.
  • Form the mixture into eight 1-inch-thick cakes and put on a plate or platter. Refrigerate for 1 hour to firm them up.
  • When ready to cook the crab cakes, heat 1/2 inch oil in a large nonstick skillet and preheat the oven to 250 degrees F. Spread about 1 cup breadcrumbs on a plate and lightly dredge the crab cakes in breadcrumbs. Fry the crab cakes in 2 batches until golden on both sides and heated through, 3 to 4 minutes per side. Drain the first batch on paper towels and keep them warm in the oven while you cook the second batch. Season the crab cakes with salt and serve with lemon wedges.
  • In a small bowl, sprinkle the gelatin over 2 tablespoons of cool water and let sit until absorbed, about 5 minutes. Put the bowl in a pan of hot water and stir to melt the gelatin.
  • In a blender or food processor, combine the gelatin mixture, the egg and egg yolk, mustard, sugar, garlic, and herbs and process until smooth. With the machine running, add the oil in a slow steady stream (just drips at first, adding more rapidly once the mayonnaise begins to thicken) to make a very thick mayonnaise. Stop and add the lemon juice and vinegar once the mixture begins to thicken and then add the remaining oil, stopping just before it has thickened to your liking. It will thicken a bit more once it is chilled.
  • Scrape into a small bowl, season with salt and pepper, and cover the surface with plastic wrap. Chill until ready to use. The mayonnaise will keep 3 or 4 days in the refrigerator, though the garlic flavor will intensify over time.
  • In a medium bowl, whisk together the ketchup, chile sauce, the prepared horseradish, the fresh horseradish, lemon juice, onion, and Worcestershire. Season with salt and pepper.
  • Refrigerate until will chilled. The cocktail sauce will keep up to 3 days, tightly covered, in the refrigerator. It may separate, so give it a quick stir again before serving.

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