Spicy Cheesy Crab Cakes With Roasted Red Pepper Sauce Recipes

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SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE



Crab Cakes With Roasted Red Pepper Sauce image

Make and share this Crab Cakes With Roasted Red Pepper Sauce recipe from Food.com.

Provided by Chocolatl

Categories     Lunch/Snacks

Time 2h25m

Yield 12 serving(s)

Number Of Ingredients 23

1 (7 ounce) jar roasted red peppers, drained and chopped
1 cup mayonnaise
1/2 teaspoon Dijon mustard
2 tablespoons flat leaf parsley, minced
2 tablespoons minced shallots
1/2 teaspoon fresh lemon juice
salt
pepper
8 ounces lump crabmeat, picked over
1 egg
2 tablespoons mayonnaise
1/4 cup onion, finely chopped
1/2 granny smith apple, finely chopped
1 tablespoon flat leaf parsley, minced
1 teaspoon fresh tarragon
1 dash hot sauce
1/4 teaspoon cayenne
1 dash Worcestershire sauce
salt
pepper
1 tablespoon fresh lemon juice
1 -2 cup seasoned bread crumbs
1 cup canola oil

Steps:

  • Combine sauce ingredients in a food processor.
  • Process until smooth, 1-2 minutes.
  • Cover and refrigerate.
  • Combine crabmeat, egg, mayonnaise, onion, apple, parsley, tarragon, hot sauce, cayenne, Worcestershire sauce, salt, pepper and lemon juice in a large bowl.
  • Stir until well-blended.
  • Shape into 12 patties.
  • Dredge in breadcrumbs.
  • Place on a baking sheet, cover with plastic wrap, and refrigerate for 2 hours.
  • Heat oil in a large skillet over medium heat.
  • Cook patties until golden brown, 3-5 minutes on each side.
  • Serve the sauce separately.

Nutrition Facts : Calories 322.4, Fat 26.8, SaturatedFat 2.7, Cholesterol 35.7, Sodium 640, Carbohydrate 14.9, Fiber 1, Sugar 3, Protein 6.7

ROASTED RED PEPPER SAUCE FOR CRAB CAKES



Roasted Red Pepper Sauce for Crab Cakes image

Also good on grilled fish and grilled chicken. Different from those posted here already and easy, made with ingredients you probably keep on hand: jar roasted red peppers, garlic cloves, olive oil, lemon juice, red pepper sauce, mayo and salt and pepper. You can use low fat mayo to cut calories. For about 10 crab cakes, using 1 lb. crab, you may want to make half the recipe. We had a lot left over.

Provided by Oolala

Categories     Sauces

Time 2m

Yield 2 cups, 6 serving(s)

Number Of Ingredients 8

1 (7 ounce) jar roasted red peppers, drained
2 -3 garlic cloves
2 tablespoons olive oil
1 tablespoon lemon juice
1 dash red pepper sauce
1 cup mayonnaise
salt, to taste
pepper, to taste

Steps:

  • Combine all ingredients, except for the mayonnaise, salt and pepper, in a the bowl of a food processor and blend until smooth.
  • Add mayonnaise and process until combined.
  • Season with salt and pepper to taste.
  • Refrigerate until ready to use.

Nutrition Facts : Calories 200.5, Fat 17.7, SaturatedFat 2.6, Cholesterol 10.2, Sodium 732.9, Carbohydrate 11.2, Fiber 0.4, Sugar 2.6, Protein 0.7

CRAB CAKES WITH SPICY REMOULADE



Crab Cakes with Spicy Remoulade image

Provided by Tia Mowry

Categories     main-dish

Time 1h15m

Yield 6 to 8 servings

Number Of Ingredients 22

1 shallot, coarsely chopped
1 tablespoon capers
1 cup mayonnaise
1 tablespoon chopped fresh chives
1 tablespoon spicy brown mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/2 teaspoon black pepper
6 tablespoons unsalted butter
1 medium yellow onion, finely chopped
1 red bell pepper, finely chopped
3 cloves garlic, minced
2 eggs
1 serrano chile, seeded and finely chopped
1 pound lump crabmeat, shredded
2 cups panko breadcrumbs
1 cup mayonnaise
1/4 cup finely chopped fresh chives
1/4 cup finely chopped fresh parsley
2 teaspoons kosher salt
1/2 teaspoon black pepper
4 tablespoons olive oil

Steps:

  • For the remoulade: Pulse the shallots and capers in a food processor until finely chopped. Add the mayonnaise, chives, mustard, smoked paprika, salt and pepper; pulse until well combined. Taste for salt and pepper and adjust. (The remoulade will keep, refrigerated, for 4 days. It is best made a day ahead.)
  • For the crab cakes: Melt 2 tablespoons of the butter in a saute pan over medium heat. Add the onions and peppers and saute until soft, 7 to 8 minutes. Add the garlic and cook until fragrant, 30 seconds. Let cool to room temperature.
  • Preheat the oven to 425 degrees F.
  • In a large mixing bowl, combine the eggs, chiles, crabmeat, 1 cup of the panko, mayonnaise, chives, parsley, salt, pepper and the cooled vegetables. Gently mix until well blended. Pack the crab mixture into a 1/4 cup measuring cup, then gently tap out into your hand and form into a patty. Place the patty on a baking sheet and repeat with the rest of the crab mixture. Spread the remaining 1 cup panko on a large plate. Dredge the crab cakes in panko on all sides.
  • Melt another 2 tablespoons of the butter in a large nonstick saute pan over medium-high heat. Add 2 tablespoons of the olive oil. When hot, add the crab cakes in batches, flattening them a bit with the back of a spatula. Cook until golden brown, 1 to 2 minutes per side. Between batches, add another tablespoon of butter and olive oil to the pan.
  • Place the browned crab cakes on a baking sheet and transfer to the oven for 8 to 10 minutes, until sizzling and heated through.
  • Serve the crab cakes with remoulade sauce on the side.

CRAB CAKES WITH ROASTED RED PEPPER SAUCE



Crab Cakes with Roasted Red Pepper Sauce image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

1 cup cracker meal
1 egg, beaten
1/2 cup milk
12 ounces lump crab meat, picked over to remove any shell fragments
1 rounded teaspoon crab boil seasoning
1 tablespoon baking powder
A handful flat leaf parsley, chopped
1 lemon, zested, plus 1 lemon, cut into wedges, for garnish
1 rib celery from the heart of the stalk, finely chopped
Several drops Worcestershire sauce
Several drops hot pepper sauce
2 tablespoons mayonnaise or ranch dressing
Vegetable or canola oil, for frying
1 (8-ounce) jar roasted red peppers, drained, or 1 large freshly prepared roasted red pepper
1 cup mayonnaise or reduced fat mayonnaise
1/2 cup prepared chili sauce

Steps:

  • Place cracker meal in a bowl and make a well in the center of the meal. Beat egg with milk and pour into well. Moisten cracker meal and combine liquid with meal using the tines of a fork. Add crab meat, crab boil seasoning, baking powder, parsley, lemon zest, celery, Worcestershire, hot pepper sauce, and mayonnaise to the bowl. Mix all ingredients well and form into 8 (3-inch) patties. Add 1/2-inch vegetable or canola oil to a skillet and heat to medium high temperature. Fry cakes 3 minutes on each side and drain on paper towel lined plate. Cook 4 cakes at a time, so that oil temp does not drop too low.
  • For red pepper sauce, combine drained red peppers in a food processor bowl with mayonnaise and chili sauce. Pulse/grind the ingredients into a smooth sauce. Transfer sauce to a small serving dish.
  • Serve crab cakes with sauce and lemon wedges.

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