The Cheapest and Easiest Crab Cakes Ever | But Cheaper
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Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky crab cakes with a creamy French remoulade.
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Ingredients you'll need:
Crab -
1.5 lbs dungeness crab
1 lb pre-picked crab
Cakes -
1/2 cup (110 grams) mayonnaise
1 Tbsp (15 grams) mustard (dijon)
1 Tbsp (15 grams) worcestershire sauce
2 Tbsp (10 grams) hot sauce
Zest of 1 lemon
1 tsp (5 grams) sea salt
black pepper
1 large egg
3/4 cup (45 grams) panko bread crumbs (or crushed saltine crackers)
1/4 cup (60 milliliters) oil (canola or peanut)
French Remoulade -
1 egg yolk
2 Tbsp (10 grams) dijon mustard
Juice of 1 lemon
salt
pepper
3/4 cup (180 milliliters) neutral-tasting oil
3 1/2 Tbsp (35 grams) chopped pickles
1 finely chopped shallot
2 cloves of garlic, crushed
2 anchovies filet
1/2 bunch of finely chopped chives
Creamy Crab Croquettes
(Makes 15-20 Croquettes)
Filling:
1 Small Onion
8 Table Spoons (1 Stick) of Unsalted Butter
3 1/2 Oz All Purpose Flour
1 Pint of Milk or Heavy Cream
10oz Crabmeat or Imitation Crabmeat
Salt & Pepper, adjust to personal preference
45 minutes in freezer to cool down/thicken
All Purpose Flour
2 Eggs
Panko Bread Crumbs
Corn or Vegetable Oil, heat to 400 degrees Fahrenheit
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Southern Crab Beignets | Crab Balls
Southern Style Crab Beignets:
1 lb Crab Meat
2 large Eggs
1 cup Mayonnaise
2 tbsp Dijon or Creole Mustard
2 tsp fresh Lemon Juice
1/4 cup Green Onions
1/4 cup finely diced Red Onion
1 1/2 tsp Kosher Salt
1/2 tsp Black Pepper
Pinch Cayenne Pepper
1 cup Panko Bread Crumbs
Canola oil for frying
Cajun Remoulade Sauce:
1 1/2 cups Mayonnaise
1/3 cup Dijon or Creole Mustard
1 clove Garlic , minced
1 Tbsp Horseradish
1 Tbsp Paprika
2 tsp Creole Kick
1 1/2 tsp Lemon Juice
1 tsp Worcestershire Sauce
1 tsp Hot Sauce
1 – 2 tsp minced fresh Parsley
Pinch Cayenne Pepper
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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We know one thing is certain — Guy Fieri's food is as fun, fearless and fundamental as his larger-than-life personality. We hope you're hungry, because this Guy's imagination knows no limits. Open wide for Guy's Big Bite!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
EASY Crab Croquettes Recipe | Crab Appetizer | Goa Croquettes Recipe
EASY Crab Croquettes Recipe | Crab Appetizer | Goa Croquettes Recipe
Today I'm sharing my easy crab Croquettes recipe. It's full of flavour, it's super quick to make and they are so delicious.
I hope you all can make it soon and enjoy :)
#lookandcookitchen #crabrecipe #appetizer
#goacroquettesrecipes, #goafood, #goacroquettes, #goarecipe, #goarecipes,#goa, #goacrabrecipe, #goafoodrecipes,
Crab Cream Croquette | Japanese Fried Croquette with Creamy Crab Filling
CREAMY CRAB CROQUETTE (8 Pieces)
150gr crab stick
2 tbsp butter (45gr)
2 tbsp plain flour
Half an onion
400ml whole milk
Garlic powder, Black pepper, salt (To taste)