Herbes De Provence Crab Cakes Recipes

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HERBES DE PROVENCE BY JAQUES PEPIN



Herbes De Provence by Jaques Pepin image

For quite some time I have been looking for a good Herbes de Provence recipe and this is it! Herbes de Provence is used in southern France. I like to use it in anything where I would normally use thyme, like chicken and dumplings.

Provided by Andtototoo

Categories     European

Time 5m

Yield 1/4 cup

Number Of Ingredients 8

1 tablespoon thyme
1 tablespoon savory
1 tablespoon marjoram
1 tablespoon oregano
1/2 tablespoon sage (optional)
1/2 tablespoon rosemary (optional)
1/2 tablespoon lavender flowers (optional)
1/2 tablespoon fennel seed (optional)

Steps:

  • In a small bowl put the thyme, savory, marjoram,and oregano. Add any of the optional herbs that you wish to add. Mix well.
  • Store in a small glass container with a lid.

Nutrition Facts : Calories 79.3, Fat 1.7, SaturatedFat 0.7, Sodium 10.7, Carbohydrate 19.5, Fiber 12.8, Sugar 0.4, Protein 2.6

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.

HERBES DE PROVENCE CRAB CAKES



Herbes De Provence Crab Cakes image

Make and share this Herbes De Provence Crab Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 large egg yolks
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons herbes de provence, plus
1 teaspoon herbes de provence (crushed in a mortar or pestle)
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet
2 tablespoons dried fresh breadcrumbs
1 cup all-purpose flour
4 tablespoons unsalted butter

Steps:

  • Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
  • With the machine running, gradually add the oil until the mixture emulsifies.
  • Transfer mixture to a bowl; add in the crabmeat and stir to combine.
  • Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
  • Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
  • Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
  • In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
  • Dredge patties on both sides with the flour mixture, patting off excess flour.
  • Heat 2 large nonstick skillets over medium heat.
  • Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
  • Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
  • The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
  • Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.

Nutrition Facts : Calories 594.9, Fat 42.2, SaturatedFat 12, Cholesterol 183, Sodium 1170.5, Carbohydrate 27.2, Fiber 1.3, Sugar 0.6, Protein 26.2

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