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
Crab Cakes Recipe | Fish & Seafood | Chef Zee Cooks
Homemade Crab Cakes are fairly simple to make. The trick is to use fresh ingredients and and lump crabmeat! Using a good quality crabmeat will give you restaurant quality crab cakes that are delicious and not filled with filler like breadcrumbs. Give this simple yet tasty crab cake recipe a try and you won't regret it!
Ingredients:
1 lbs Lump Crabmeat
¼ cup Panko Breadcrumbs
1 Celery Stick
1 Shallot
1 Scallion
¼ cup Mayo
1 tsp Dijon Mustard
1 tbs Chopped Cilantro
2 Sprigs Fresh Thyme
¼ tsp Cayenne Pepper
3 Garlic Cloves
1 tbs Unsalted Butter *as needed
½ Sour Orange
1 Large Egg
Salt to Taste
Pepper to Taste
0:00 Start
0:56 Homemade Crab Cakes Recipe & Ingredients
1:06 Preparing Crab Cake Filling
4:15 Forming Crab Cakes
5:11 Cooking Crab Cakes
6:47 Crab Cake Cooking Tips
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Homemade Crab Cakes
Welcome and come watch me whip up my very first batch of homemade crab cakes. I hope you enjoy!
Recipe:
1lb fresh lump crab meat
2/3 cup of Saltine crackers (crumbled) to use as filler
1 large egg
1teaspoon of mustard
1teaspoon of OldBay Seasoning or more (if you desire a spicier taste)
1 teaspoon of fresh squeezed lemon juice
1 lemon chopped into slices
1/2 teaspoon of paprika
1/8 teaspoon of salt
1/8 teaspoon of pepper
1 teaspoon of onion powder
1 teaspoon of garlic powder
1 teaspoon of minced garlic
1/3 chopped green, red, yellow bell peppers
1 tablespoon fresh cilantro
1 tablespoon of fresh chopped parsley
2 teaspoons of worcestershire sauce
1/4 cup of mayonnaise
(optional) 2 tablespoons of melted butter
1.Whisk all ingredients , EXCEPT the crab meat, melted butter, sliced lemon, and cilantro in a big bowl.
2 Once all above ingredients are mixed together, gently place the crab meat on top followed by the cracker crumb. Proceed with GENTLY folding the meat, and crumbs within the mixture. DO NOT vigorously stir. The goal is to keep the patties tight. Continue to fold & pat/press until all ingredients are meshed well together.
3. Preheat oven to 450F. Line a pan with foil and base the foil with a light coat of olive oil/non stick spray. A baking sheet is an option too,
4. Gently shape/mold your patties into your desired thickness. Proceed with placing them evenly apart in 6 mounds. (Optional for extra flavor..brush each mound with melted butter).
5. Bake for 12/14 minutes or until lightly browned around the edges. Drizzle each with fresh lemon juice. Garnish with cilantro, paprika, and lemon slices.
If you made your cakes/thicker...they may need additional time to bake.
ENJOY ENJOY ENJOY! =-)
In the Kitchen with Delaware Sea Grant: 2014 Coast Day Crab Cake Cook-off winning recipe
Learn how to make the winning crab cake recipe from the 2014 Coast Day Crab Cake Cook-off through the capable hands of our seafood specialist, Doris Hicks!
Full recipe:
Top-Notch Crab Cake by Sarah Titus from Salisbury, Md.
Ingredients:
2 pounds jumbo lump blue crab meat
2 cup finely ground saltine crackers
2 egg yolks
1 tablespoon Dijon mustard
2 tablespoons salad dressing
1 stick unsalted butter (melted)
3 teaspoons hot sauce
4 scallions (minced)
5 tablespoons chopped cilantro
2-3 tablespoons dry sherry (more if desired)
2-3 teaspoon Old Bay Seasoning
Lemon wedges for garnish
Using a rubber spatula, in a large bowl, gently combine crab meat, ½ cup crushed saltine crackers, egg yolks, mustard, salad dressing, 3 tablespoons melted butter, hot sauce, scallions, cilantro, dry sherry and Old Bay seasoning. Gently divide mixture into 10 equal portions and shape into tight, mounded cakes. Press each crab cake in cracker crumbs and transfer, crumb side down, cover and refrigerate for an hour. Grease a baking sheet with butter and transfer crab cakes to prepared baking sheet, crumb side down. Press thumb on top of each crab cake to make a slight indentation and drizzle with melted butter. Sprinkle a small amount of Old Bay seasoning on top of each crab cake and broil on medium until crab cakes are golden brown. About 12-15 minutes. Garnish with lemon wedges.
Learn more about Delaware Coast Day at: decoastday.com
Learn more about Delaware Sea Grant at: deseagrant.org
Music: Beachfront Celebration
Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0
How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
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
Jumbo lump #Crab Cakes with Hatch Chili Aioli. A #date night idea or recipe
Crab cakes
1 1/2 pounds lump crab meat
2 large egg
1/4 cup mayonnaise
2 tsp lemon juice
2 tsp Dijon mustard
1 shallot
1/2 bunch of cilantro
1/2 bunch green onions
1/2 tsp Worcestershire sauce
3/4 cup breadcrumbs
4 TBS unsalted butter
Lemon slice for garnish
Seasoning crab cakes
2 tsp old bay
1/2 tsp black pepper
1/4 tsp sea salt
Hatch Chili Aioli
1 cup mayonnaise
1/2 cup hatch chili
2 TBS lime juice
Seasoning aioli
1 tsp garlic powder
1 tsp onion powder
1 tsp cumin
1/4 tsp cayenne
A succulent crab cake paired with a creamy hatch chili aioli.
#datenight
#crab
#hatchchili
#seafood #crabcakes #foodie #crab #crablegs #food #finedining