How To make Crab Cakes with Cilantro Butter
CRAB CAKES:
1/2 c Olive oil
1/2 Red pepper,finely diced
1/2 Green pepper, finely diced
1 lb Best-quality lump crab meat
2 lg Eggs, beaten
1 1/2 c Coarse ground homemade
-bread crumbs Salt, freshly ground pepper CILANtrO BUTTER SAUCE:
1 c Dry white wine
1 Shallot, minced
1 c Whipping cream
8 oz Unsalted butter, softened
1/2 c Chopped fresh cilantro
GARNISH:
Chopped tomato Cilantro sprigs
1. Heat 1/4 cup of the oil in a large skillet; cook red and green peppers
in the oil until tender, 3 to 4 minutes. Remove from skillet with a slotted spoon. Cool. 2. Mix crab meat, eggs, cooked peppers and 2 tablespoons of the bread
crumbs in a large bowl. Season with salt and pepper. Using wet hands, shape crab mixture into 8 equal-size cakes. Place on a wax paper-lined plate and chill up to several hours. 3. Heat oven to 375 degrees. Coat crab cakes in bread crumbs on all sides.
Heat remaining 1/4 cup oil in a large, ovenproof skillet. Add crab cakes in a single layer. Cook until nicely browned on bottom, about 2 minutes. Carefully turn cakes over and then place in oven. Bake until golden on all sides, 10 to 12 minutes. 4. Meanwhile, for sauce, boil wine with shallot in a medium non-reactive
saucepan until reduced to 1/3 cup. Stir in cream and boil until reduced by about half. Working over very low heat, whisk in the butter, 1 tablespoon at a time, until sauce is light and thick. Do not allow sauce to boil at any time or it will separate. Strain sauce through a fine wire mesh strainer into a warm bowl. Stir in cilantro, salt and pepper. Keep warm by covering tightly with plastic wrap and then placing bowl in a pan of warm water. 5. To serve, pour a few tablespoons of the sauce onto a warm serving plate.
Top with a crab cake. Garnish with chopped tomato and cilantro sprig. Serve immediately. Posted By japlady@nwu.edu (Rebecca Radnor) On rec.food.recipes or rec.food.cooking
How To make Crab Cakes with Cilantro Butter's Videos
How to Make a Delicious Crab Cake | Chef Jean-Pierre
Hello There Friends, Today I'm going to show you a delicious dish you can make when you don't mind spending a little money! Crab Cakes! Super Delicious and Super EASY to make. If you don't want to spend the money on Crab it is the same technique and I have made a video in the past called Seafood Cake. Let me know what you think down in the comments below!
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DUNGENESS CRAB CAKES
Scott Leysath prepares Dungeness crab cakes, starting with live crabs. Joining him on the show are Susie Jimenez, Stacy Lyn Harris, Tommy the Fishmonger, Brad Fenson and Buddy T.
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Crab Cakes | Byron Talbott
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KITCHEN EQUIPMENT:
Ring molds/cutter:
All Clad Sauté Pan:
OXO Good Grips Container:
Mini Carafe:
INGREDIENTS:
Mayonnaise:
1 egg yolk
2 tbsp white wine vinegar
1 cup of canola oil
pinch of salt
-Add 1 tsp smoked paprika, 1 tsp cayenne pepper, and 1 tsp lime juice to 1/2 cup of mayo for the spicy aioli sauce.
Crab mix:
1 cup lump blue crab
4 cups dried bread crumbs (2 for the mix and 2 for breading)
1 tbsp chopped tarragon
1 tbsp chopped cilantro
2 tbsp micned red onion
1 tbsp minced red jalapeño
2 tbsp mayonaise
2 tsp fresh lime juice
1 whole egg
salt and pepper to taste
Garnish:
Onion sprouts or arugula sprouts
shaved radish
shaved red onion
olive oil & salt
Amazing Jerk Crab Cakes Recipe
Order my jerk marinade here
Ingredients
1 tub crab meat
2 egg yolks
1/2 tbsp spicy girl
2 full healthy tbsp jerk marinade
1/4 cup Panko
Juice of 1 lemon
1/4 cup Mayo
Salt to taste- 1/2 tsp salt to start
Butter as needed to brush
Sauce
1/2 cup mango
2 tbsp jerk marinade
2 tsp honey
2 tbsp butter
Salt and pepper to taste
#crab #crabcakes #seafood
Learn How to Make the Best Crab Cakes with Master Chef Rudi Sodamin - Recipe Included
Make delicious crab cakes at home with Rudi Sodamin! Watch as Holland America Line Master Chef and Culinary Council Chairman Rudi Sodamin demonstrates how to make mouth-watering crab cakes. See recipe below:
HOLLAND AMERICA LINE CRAB CAKES RECIPE FROM CHEF RUDI SODAMIN (Serves 4)
Ingredients:
• 2 large eggs, beaten
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon Kosher salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon cilantro
• 1 tablespoon finely chopped bell pepper
• 1 teaspoon finely chopped hot chili pepper (optional)
• 1-pound lump crab meat* (see note below)
• 1/2 cup panko bread crumbs (panko bread crumbs add an airy crispiness, but regular bread crumbs will also work)
• Canola oil, for cooking
Instructions:
1. In a medium bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire, and Old Bay seasoning. Season with a dash of salt and pepper. Add finely chopped celery, parsley, cilantro, bell pepper, and chili pepper.
2. In a separate medium bowl, stir together crab meat, panko crumbs, and parsley. Fold in mayo mixture, then form into 4-6 patties.
3. In a large skillet over medium-high heat, coat sauté pan with oil and heat until shimmering. Add crab cakes and cook in batches, until golden and crispy, 3 to 5 minutes per side.
4. Serve with arugula leaves, sauce, or lemon wedges.
* What is the best crab meat to use in this recipe? Jumbo crab meat if available. This meat comes from two large muscles in the crab and is known for its bright white color and superior taste. It's also made up of bigger chunks, instead of shredded smaller bits. If you can't find jumbo use lump crab meat. It's usually a blend of broken jumbo pieces. Whichever crab meat you choose, don't forget to sort through the crab meat to ensure there aren’t any pieces of shell. You can also use less expensive canned crab meat – canned jumbo or lump crab meat.
Tip: Shaped patties hold up well in fridge for 1 to 2 days when covered well, then cook right before serving.
Print or save the crab cakes recipe here:
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#RudiSodamin #CrabCakes #CrabCakesRecipe #CulinaryCouncil #CruiseShipFood #Chef
Lump crab cake, Roasted Poblano/Avocado Sauce, Smoked Red Pepper Purée, Avocado Rosette
Lump crab cake, Roasted Poblano/Avocado Sauce, Smoked Red Pepper Purée, Avocado Rosette, Micro Cilantro