Curried Carrot Hummus Crab Cakes Recipes

CURRIED CRAB CAKES

Steps:

• Combine first 5 ingredients in a small bowl, stir well.
• Heat a large nonstick frypan coated with cooking spray over medium high heat.
• Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
• Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
• Spoon mixture into a large bowl, cool.
• Wipe frypan clean with a paper towel.
• Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
• Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
• Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
• Melt 2 teaspoons butter in pan over medium heat.
• Add 8 patties and cook 2 minutes on each side or until browned.
• Remove the crab cakes from pan, and keep warm.
• Repeat procedure with remaining butter and patties.
• Garnish with parsley sprigs.

CURRIED CARROT-HUMMUS CRAB CAKES

Steps:

• Puree first 4 ingredients together to smooth consistency.
• Add in half of the asparagus and half the scallions and pulse.
• Put mixture into a medium mixing bowl.
• Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
• The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
• Shake on oregano liberally on both sides and black pepper, to taste.
• **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
• OR bake at 375*F for 20 minutes, flipping once halfway through.
• Enjoy as is or as a sandwich.

NEW ENGLAND CRAB CAKES

Steps:

• In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
• A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
• In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
• Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes.

FLORIDA CRAB CAKES

Steps:

• Combine first 9 ingredients in bowl.
• Season with salt and pepper.
• Mix in egg.
• For mixture into 8 equal patties, using scant ¼ cup for each.
• (can be made ahead, covered and refrigerated).
• Melt butter in large nonstick skillet over medium heat.
• Fry cakes in batches until golden-brown, about 2 minutes per side.
• Transfer cakes to paper towels; drain.
• Arrange 2 cakes on each of 4 plates.
• Top with Avocado 'Butter' and serve with toast points.

JUMBO LUMP CRAB CAKES WITH CARROT BUTTER SAUCE

Steps:

• Put the crab in a mixing bowl and set aside. Combine the butter and shallot in a small pot over medium heat. Once the butter has melted, add the Old Bay, 1 teaspoon salt, 1/2 teaspoon pepper, the mustard, and cayenne. Stir to combine. Remove from the heat and whisk in the cream. Pour the butter mixture over the crab. Add the scallions. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. The mixture will look almost runny; don't worry, it will firm up in the fridge. Cover with plastic wrap and chill in the refrigerator for at least 1 hour; overnight is even better.
• When ready to cook, use your hands to form the mixture into 6 crab cakes that are 1 1/2 inches thick. They should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while setting up your breading station. This allows the flavors to blend and the crab cakes to set.
• To create a breading station, put the flour in a pie plate and season with salt and pepper. Crack the egg into a shallow bowl, add 1 tablespoon water, and beat with a fork until frothy. Put the bread crumbs in another shallow bowl.
• Put a large skillet over medium heat, add a couple tablespoons of the oil, and swirl the pan around to coat the bottom. Working with 3 crab cakes at a time (keep the remaining cakes in the fridge), lightly dredge both sides of the cakes in the seasoned flour, dip into the beaten egg, and then coat completely with bread crumbs. Gently lay the cakes in the hot oil and brown for 3 to 4 minutes on each side (turning only once or they will break up). Drain on paper towels. Add the remaining 2 tablespoons oil, and repeat with the remaining 3 crab cakes.
• To serve, pool 1/4 cup of the carrot butter sauce on each of 6 plates, set a crab cake in the center, and, if you like, put a pile of sprouts on top.
• Carrot Butter Sauce
• Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
• Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
• Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.

CREOLE CRAB CAKES

Steps:

• Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
• Coat with flour or breadcrumbs. Chill at least 1 hour.
• Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.

DOWN EAST CRAB CAKES

Steps:

• Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
• Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
• Divide into 8 patties.
• Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
• ***Patties can be made ahead of time and frozen- they freeze very well.