Crab Cakes With Spicy Cream Recipes

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BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

CRAB CAKE RECIPE WITH CREAMY CRAB CAKE SAUCE



Crab Cake Recipe with Creamy Crab Cake Sauce image

My favorite crab cake recipe for tender crab cakes loaded with seasoned lump crab meat, drizzled with homemade creamy crab cake sauce, always a hit.

Provided by Mike Hultquist

Categories     Main Course

Time 35m

Number Of Ingredients 25

¾ cup bread crumbs or crushed saltine crackers
2 teaspoons Cajun seasoning (or more to taste)
1 tsp garlic powder
Salt and pepper to taste
1 egg (beaten)
2 tablespoon mayonnaise
1 tablespoon of your favorite hot sauce
1 tablespoon whole grain spicy mustard
1 teaspoon Worcestershire sauce
Juice of a lemon
1 stalk celery (chopped)
1 shallot (chopped)
1 serrano pepper (chopped)
1 tablespoon fresh chopped parsley
1 pound fresh lump crab meat
2 tablespoons butter
½ cup mayonnaise
1 tablespoon whole grain spicy mustard
1 tablespoon of your favorite hot sauce
1 teaspoon apple cider vinegar
¼ cup pickled jalapeno peppers
1 tablespoon diced celery
1 teaspoon Cajun seasoning
Juice from half a lemon
2 cloves garlic (minced)

Steps:

  • In a large bowl, combine the bread crumbs, Cajun seasoning, garlic powder, salt and pepper to make the crab cakes. Mix well.
  • In a separate bowl, combine the egg, mayonnaise, hot sauce, mustard, Worcestershire sauce, lemon juice, celery, shallot, serrano and parsley.
  • Pour the wet ingredients into the dry and mix with a fork. Add the crab meat and hand mix. Form them into 6 crab cakes and set them on a large plate.
  • Next, make the Cajun Cream Sauce by processing the mayonnaise, mustard, hot sauce, apple cider vinegar, pickled jalapenos, celery, Cajun seasoning, lemon juice and minced garlic in a food processor until smooth. Pour into a bowl and refrigerate until ready to use.
  • Heat a large pan to medium heat and add the butter. Add the crab cakes and cook them for 3 to 4 minutes per side, or until they are nicely browned on both sides. Serve with the Cajun Cream Sauce and lemon wedges.

Nutrition Facts : Calories 339 kcal, Carbohydrate 13 g, Protein 17 g, Fat 23 g, SaturatedFat 5 g, Cholesterol 78 mg, Sodium 1113 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

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.

CRAB CAKES



Crab cakes image

Provided by Andy Harris

Categories     Quick fixes     Jamie Magazine     Seafood     American     Starters     Potato

Time 25m

Yield 10

Number Of Ingredients 11

3 spring onions
½ a bunch of fresh flat-leaf parsley
1 large free-range egg
750 g cooked crabmeat, from sustainable sources
300 g mashed potatoes
1 teaspoon ground white pepper
1 teaspoon cayenne pepper
plain flour, for dusting
olive oil
watercress
tartare sauce

Steps:

  • Trim and finely chop the spring onions, and pick and finely chop the parsley. Beat the egg.
  • Combine the crabmeat, potatoes, spring onion, parsley, white pepper, cayenne and egg in a bowl with a little sea salt.
  • Refrigerate for 30 minutes, then shape into 6cm cakes.
  • Dust with flour and shallow-fry in oil over a medium heat for about 5 minutes each side or until golden-brown.
  • Serve with pinches of watercress and a dollop of tartare sauce.

Nutrition Facts : Calories 221 calories, Fat 14.1 g fat, SaturatedFat 2.7 g saturated fat, Protein 14.7 g protein, Carbohydrate 9.4 g carbohydrate, Sugar 1 g sugar, Sodium 1.3 g salt, Fiber 0.7 g fibre

CRAB CAKES WITH SPICY AVOCADO SAUCE



Crab Cakes with Spicy Avocado Sauce image

Categories     Food Processor     Shellfish     Bake     Low Fat     Crab     Avocado     Healthy     Chive     Jalapeño     Gourmet

Yield Makes 4 main-course servings

Number Of Ingredients 20

For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

Steps:

  • Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
  • Make sauce:
  • Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
  • Make crab cakes:
  • Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
  • Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
  • Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

CRAB CAKES WITH SPICY CREAM



Crab Cakes with Spicy Cream image

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Provided by BigOven Cooks

Categories     Main Dish

Time 30m

Yield 6

Number Of Ingredients 10

Olive oil Cooking Spray
1 pound Crab claw meat picked over
1/4 cup Cilantro finely chopped
1 large Egg beaten to mix
1 cup Panko divided
1 tablespoon Mayonnaise
1/2 teaspoon Sea salt
1/2 cup Sour cream
1 teaspoon Sriracha plus more to taste
2 tablespoons Mayonnaise

Steps:

  • Preheat oven to 425?. Spray a baking sheet with cooking spray. In a large mixing bowl, combine crab, chopped cilantro, egg, 1/2 cup panko, 1 tbsp. mayonnaise and salt. Put remaining 1/2 cup panko on a plate. Form crab cake using about 1 1/2 tbsp. crab mixture, then gently roll it in panko and place on prepared baking sheet. Repeat with remaining crab mixture. Mist tops of crab cakes with cooking spray to coat lightly. Bake crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. Make spicy cream: In a small bowl, stir yogurt with remaining 2 tbsp. mayonnaise and Sriracha. To serve, top each crab cake with about 1/2 tsp. spicy cream and additional cilantro or herbs of your choice.

Nutrition Facts : Calories 296 calories, Fat 11.7557258507916 g, Carbohydrate 26.3318016793509 g, Cholesterol 100.196591438073 mg, Fiber 1.83548753549903 g, Protein 20.4070327331906 g, SaturatedFat 2.89770661530775 g, ServingSize 1 1 Serving (145g), Sodium 1077.77412818831 mg, Sugar 24.4963141438519 g, TransFat 0.943193170875097 g

CRAB CAKES WITH SPICY CREAM



Crab Cakes with Spicy Cream image

Provided by Ellie Krieger

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 17

Canola oil cooking spray
2 teaspoons canola oil
2 scallions, thinly sliced, green and white parts
1 medium green bell pepper, finely diced
1 jalapeno pepper, finely diced
1 tablespoon finely grated fresh ginger root
2 cloves of garlic
1 pound of crab claw meat, picked over
1 teaspoon finely grated lime zest
2 tablespoons fresh lime juice
1/4 cup finely chopped fresh cilantro leaves, plus 18 whole cilantro leaves
1 large egg, beaten to mix
1 cup of Panko breadcrumbs, or regular unseasoned breadcrumbs
3 tablespoons canola mayonnaise
1/2 teaspoon salt
1/3 cup nonfat, plain Greek-style thickened yogurt
1 teaspoon hot chili-garlic sauce, such as Sriracha, plus more to taste

Steps:

  • Preheat the oven to 425 degrees. Spray a baking sheet with canola oil cooking spray.
  • Heat the oil in a nonstick skillet over a medium-high heat. Add the scallion, green pepper, and jalapeno and cook until the peppers soften slightly, about 3 minutes. Add the ginger and garlic and cook for one minute more. Set aside to cool slightly.
  • In a large mixing bowl combine the pepper-scallion mixture with the crab, lime zest, lime juice, cilantro, egg, 1/2 cup of the Panko, 1 tablespoon of the mayonnaise, and the salt.
  • Put the remaining 1/2 cup Panko on a plate. Form the crab mixture into 8 crab cakes and gently roll each in the Panko and place on the prepared baking sheet. Spray the tops of the crab cakes with the canola oil cooking spray to coat lightly.
  • Bake the crab cakes until they are golden brown on the bottom, about 10 minutes. Gently turn them over and cook for 10 minutes on the other side. In the meantime, in a small bowl stir together the yogurt with the remaining 2 tablespoons mayonnaise and the chili-garlic sauce.
  • To serve, top each crab cake with about 1/2 teaspoon of the spicy cream and one cilantro leaf.
  • Excellent source of: Copper, Phosphorus, Protein, Selenium, Vitamin B6, Vitamin B12, Vitamin C, Vitamin K, Zinc
  • Good source of: Calcium, Folate, Magnesium, Manganese, Niacin, Potassium, Vitamin B6

Nutrition Facts : Calories 300, Fat 14 grams, SaturatedFat 1 grams, Cholesterol 170 milligrams, Sodium 770 milligrams, Carbohydrate 14 grams, Fiber 2 grams, Protein 29 grams

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