Pearl Oyster Bar Crab Cakes With Sweet Corn Ragout Recipes

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DORSEY'S FISH & OYSTER HOUSE CRAB CAKES



Dorsey's Fish & Oyster House Crab Cakes image

This recipe makes traditional crab cakes. Enjoy!

Provided by Dorsey Marshall, Jr.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 15m

Yield 8

Number Of Ingredients 9

1 ½ teaspoons Old Bay Seasoning™
2 tablespoons biscuit baking mix
1 tablespoon dried parsley
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 egg, beaten
¼ teaspoon Worcestershire sauce
1 pound crabmeat
2 quarts vegetable oil for frying

Steps:

  • Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  • Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 1.7 g, Cholesterol 75.1 mg, Fat 26.5 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 367.7 mg, Sugar 0.2 g

SWEET CORN CRAB CAKES



Sweet Corn Crab Cakes image

These quick and easy melt in your mouth crab cakes are even better with sweet corn kernels. Dip them in this fabulous remoulade and they are sure to please even the fussiest of eaters!

Provided by 2koolkidz

Categories     Crab

Time 1h10m

Yield 10-12 cakes

Number Of Ingredients 15

1 lb lump crabmeat
1/2 cup seasoned bread crumbs
2 eggs
1/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
1 tablespoon parsley
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard, of choice
1/2 cup frozen corn kernels
1/2 teaspoon pepper
1 cup mayonnaise
1/4 cup Dijon mustard
1/2 lemon, juice of
1 tablespoon parsley
1/2 teaspoon garlic powder

Steps:

  • Cakes:.
  • Add all ingredients together in a medium bowl until well combined.
  • Refridgerate for 1 hour so the mixture will hold "cake" shape.
  • Using ice cream scoop, shape mixture in to "cake" or patty shape and dust with light coating of bread crumbs. This will give it a crunchy outer crust.
  • Saute in pan with al ittle olive oil until golden brown and heated through, approximately 5 minutes each side.
  • Remoulade:.
  • Mix all ingredients together in a small bowl and plate with crab cakes.

Nutrition Facts : Calories 218.8, Fat 12, SaturatedFat 1.9, Cholesterol 84.4, Sodium 620.6, Carbohydrate 15.2, Fiber 0.8, Sugar 3, Protein 13.1

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