Jumbo Lump Crabcakes With Sweet Corn And Jalapeño Recipes

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MARYLAND JUMBO LUMP CRAB CAKES



Maryland Jumbo Lump Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 30m

Yield 6 to 8 cakes

Number Of Ingredients 8

1 egg yolk
1 1/2 teaspoons salt
1/2 teaspoon pepper
1 teaspoon dry mustard
2 teaspoons Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon chopped fresh parsley
1 pound Maryland jumbo lump crab meat

Steps:

  • Preheat the broiler.
  • In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

CRAB CAKES



Crab Cakes image

Provided by Jonathan Reynolds

Categories     dinner, appetizer, main course

Time 1h35m

Yield Serves 12 as a first course or 6 as a main course

Number Of Ingredients 11

1 pound crabmeat, preferably jumbo lump
1 1/2 cups sweet corn kernels, fresh or frozen and thawed
1 red bell pepper, finely chopped
1 jalapeño pepper, seeded and finely chopped
1 bunch scallions, finely sliced
1/2 cup dry bread crumbs
1 tablespoon curry powder
1 teaspoon salt
5 large eggs
1 cup panko (Japanese bread crumbs)
Canola or corn oil for frying

Steps:

  • Pick over the crabmeat, discarding any pieces of shell or cartilage. In a large bowl, stir together the crabmeat, corn, bell pepper, jalapeño, scallion, dry bread crumbs, curry powder and salt. In a small bowl, whisk together 3 of the eggs and add them to the crabmeat. Mix well.
  • Form the crab mixture into 12 cakes, each about 1/2 cup, pressing the cakes together very firmly. Beat the remaining 2 eggs together in a shallow bowl. Place the panko in another shallow bowl. Dip cakes in egg, dredge in panko and transfer to a sheet pan lined with parchment paper. Refrigerate, uncovered, for 1 hour.
  • Heat 1/2 inch oil in each of two sauté pans over high heat. When the oil is very hot but not smoking, add the cakes and cook until well browned, about 5 minutes per side. Drain briefly on paper towels and serve.

Nutrition Facts : @context http, Calories 270, UnsaturatedFat 16 grams, Carbohydrate 13 grams, Fat 19 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 2 grams, Sodium 286 milligrams, Sugar 2 grams, TransFat 0 grams

JUMBO LUMP CRABCAKES



Jumbo Lump Crabcakes image

25

Categories     Cake     Rice     Seafood     Salad     Main Dish     Eggs     Fish     Tabasco     Crab     Japanese     Shellfish     Turnip     Cucumber

Time 1h

Yield 6

Number Of Ingredients 24

soy oil
onions
sweet bell peppers
egg yolks
lime juice
dijon mustard
red hot pepper sauce
fish sauce
crab meat
chives
bread crumbs
eggs
soy oil
onions
sweet bell peppers
egg yolks
lime juice
dijon mustard
red hot pepper sauce
fish sauce
crab meat
chives
bread crumbs
eggs

Steps:

  • Pre-heat the oven to 350℉ (180℃). In a sauce pan over medium heat, place the oil, onions and peppers, and simmer until the vegetables are tender, about 7 minutes. Combine the 3 egg yolks, lime juice, mustard, Tabasco, fish sauce in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the saucepan to the heat for 30 seconds, whisking constantly to insure that sauce is fully incorporated. Set the saucepan down over a bowl of ice and whisk to cook quickly. Refrigerate the sauce covered, until it is well-chilled. With the machine running, add the oil in a slow stream until the sauce is emulsified. Taste. Add more oil if necessary. Reserve. Make the crab cakes: Pick over crab meat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce base to the crab and gently combine. Add enough of the bread crumbs to bind the crab mixture. Check to see that the mixture is moist (the bread crumbs will absorb moisture as the crab mix sits) and add more sauce or bread crumbs as needed. Add the white pepper and taste for seasoning. Form the crab into little cakes, about 2 inches in diameter. In a separate bowl, beat the eggs. One at a time, coat each crab cake with egg. Then coat with Japanese bread crumbs. Heat ¼ of vegetable oil in a large sauté pan over medium heat. SautJing in batches, brown the crab cakes on both sides and reserve on a platter. Place in a pre-heated 350℉ (180℃) oven for 2 to 3 minutes to heat through, and serve.

Nutrition Facts :

JUMBO LUMP CRABCAKES WITH SWEET CORN AND JALAPEñO



Jumbo Lump Crabcakes with Sweet Corn and Jalapeño image

Provided by Ti Martin

Categories     Mustard     Onion     Appetizer     Fry     Mardi Gras     Mayonnaise     Crab     Corn     Bell Pepper     Fall     Jalapeño     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 4 (entrée) or 8 (appetizer) servings

Number Of Ingredients 21

Crabcakes:
1 pound jumbo lump crabmeat, picked over for bits of shell and cartilage (other crabmeat can be substituted)
1 small red onion, in small dice
1/2 large red bell pepper, in small dice
2/3 cup mayonnaise (homemade will be better), with Tabasco and freshly ground black pepper added to taste
1/3 cup Creole mustard or other coarse mustard
2 teaspoons capers, drained and coarsely chopped
1/2 medium hard-cooked egg, diced small
1 teaspoon prepared horseradish
Kosher salt and freshly ground pepper to taste
1 teaspoon Creole Seafood Seasoning or any Creole seasoning mix, or to taste
2 tablespoons butter
Corn accompaniment:
2 tablespoons butter
3 cups freshly shucked corn kernels, about 6 ears
2 jalapeño peppers, seeds and membranes removed, in 1/8-inch dice
Kosher salt and freshly ground pepper to taste
1 tablespoon minced fresh thyme
For serving:
1 green onion, finely sliced
Fresh thyme springs (optional garnish)

Steps:

  • Place the crabmeat in a bowl, breaking it up as little as possible. In a separate bowl, combine the onion, bell pepper, mayonnaise, mustard, capers, egg, horseradish, salt, pepper, and seafood seasoning. Mix well, add the crabmeat, and fold together, again, taking care not to break up the crabmeat.
  • Shape the crabcakes. If you wish, you can roughly shape them by hand before placing the mixture in metal rings or round cookie cutters, each about 2 1/2 inches in diameter. Or you can place the rings on a flat surface, put 2 1/2 to 3 ounces of the mixture in each ring, and press lightly on each cake.
  • Preheat a nonstick pan or a seasoned cast-iron skillet over medium heat. Add 1 tablespoon of the butter, but don't let it smoke. Using your finger and a small spatula, guide about four of the rings into the skillet. Cook the crabcakes for 1 1/2 minutes, or until golden brown. Turn them over, using the spatula, and cook again for 1 1/2 minutes or until golden brown. Using the spatula, move the cakes to a sheet pan, and remove the rings. Repeat until the entire mixture is used. About halfway through, discard the butter and use a second tablespoonful.
  • To make the corn accompaniment: Place a sauté pan over medium heat, and add 1/2 tablespoon of butter. Be careful not to let the butter burn. Place the corn and jalapeño in the pan, and stir constantly, seasoning with salt and pepper. When the corn is hot (1 1/2 to 2 minutes), stir in the remaining 1 1/2 tablespoons of butter and add the minced thyme. Cook until all the butter has melted. Season to taste.
  • Serve one crabcake for an appetizer portion, two for an entrée. Spoon some of the corn mixture over the top of each cake, sprinkle with green onions, and garnish, if desired, with thyme springs.

JUMBO LUMP CRAB CAKES



Jumbo Lump Crab Cakes image

Provided by Food Network

Time 38m

Number Of Ingredients 14

1 cup soy oil
1/2 cup onions, small dice
3/4 cup peppers (red, green and yellow), small dice
3 egg yolks
1/4 cup fresh lime juice
1/4 cup Dijon mustard
1/2 tablespoon hot pepper sauce
1 tablespoon Vietnamese fish sauce
1 tablespoon freshly ground white pepper
1 1/4 pounds jumbo lump crabmeat from Maine
1 1/2 tablespoons each of dill, chives and parsley, cleaned, stems removed and roughly chopped
1/4 loaf of fresh bread, crust removed, processed into crumbs
1 cup Panko (Japanese) bread crumbs
Vegetable oil for sauteing

Steps:

  • In a saucepan over medium heat, place the oil, onions, and peppers, and simmer until tender, about 7 minutes. Combine the egg yolks, lime juice, mustard, hot pepper sauce, fish sauce, and white pepper in a large bowl. Remove the oil and vegetables from the heat. Slowly pour into the yolk mixture, whisking constantly. Begin by pouring with small splashes, incorporating the oil completely before adding more. The heat of the oil will cook the yolks as you go, and you should end up with a hollandaise-like sauce when all the oil has been blended. Return the bowl to the heat for 30 seconds, whisking constantly to insure that the sauce is fully incorporated. Set the sauce down over a bowl of ice and whisk to cool quickly. Refrigerate the sauce, covered, until well chilled.
  • Pick over crabmeat to remove any shell pieces. Add the herbs and gently toss, taking care not to break up the crab. Add two or three heaping tablespoons of the chilled sauce to the crab and gently combine. Add enough of the fresh breadcrumbs to bind the crab mixture. Check to see that the mixture is moist (the breadcrumbs will absorb moisture as the crab mixture sits) and add more sauce or breadcrumbs as needed and taste for seasoning. Spread Japanese breadcrumbs on a work surface and place ring mold on top. Pat the crab into the mold and top with more Japanese breadcrumbs. Tap down to secure crumbs. Remove crab cakes from the mold and set aside. Repeat until all crab is used.
  • Heat some of the vegetable oil in a large saute pan over medium heat. Sauteing in batches, brown the crab cakes on both sides, about 2 minutes per side. Reserve on an ovenproof platter. Place platter in a pre-heated 350-degree oven until heated through, about 5 minutes, and serve.

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