SPICY CRAB CAKES
2 lg. eggs
1/2 lb. fresh lump crabmeat
1 c. ricotta cheese
1 c. (4 oz.) shredded Monterey Jack
cheese with jalapenos
3 tbsp. snipped chives
3/4 c. fine seasoned dry bread crumbs
1/4 c. salad oil
1 (7 oz.) jar roasted red peppers,
drained
1/3 c. mayonnaise
In medium bowl, whisk eggs until blended. Stir in crab, cheeses, chives and 1/4 cup bread crumbs. Form heaping tablespoonfuls of crab mixture into 1/4 inch thick cakes; on sheet of waxed paper, coat cakes with remaining bread crumbs. Preheat oven to 325 degrees. Line baking sheet with paper towels. In large skillet, heat oil over medium-high heat. In hot oil, fry crab cakes, a few at a time, until golden on both sides, about 3 minutes in all. As cakes cook, remove from pan, drain on prepared baking sheet and keep warm in oven. In food processor, process red peppers with mayonnaise until smooth. Serve with crab cakes. 12 servings.
Crab Cakes
2 eggs
3 teaspoons Worcestershire sauce
2 teaspoons lemon juice
2 teaspoons Old Bay® seasoning
2 1/2 teaspoons dried parsley flakes
2 heaping tablespoons mayonnaise
1/2 teaspoon dry mustard
2 pounds jumbo lump crabmeat, picked over
4 slices white bread, crumbled
Vegetable oil, for frying
Soda crackers for serving
Tartar Sauce
• In a medium-size bowl, thoroughly combine the eggs, Worcestershire sauce, lemon juice Old Bay® seasoning, parsley, mayonnaise and mustards.
• Place the crabmeat in a large bowl gently fold in the breadcrumbs and the egg mixture so as not to break up the lumps.
• Shape into 12 slightly flattened balls and chill for at least 1 hour.
To fry the crab cakes:
• Pour oil into the skillet to a depth of about 1 1/2 inches.
• Heat the oil to 370° and fry the crab cakes, a couple at a time, until golden brown, 4 to 5 minutes per side.
• Remove with a slotted spatula to paper towels to drain.
To broil:
• Place crab cakes under a preheated broiler, turning to cook evenly, until nicely browned, 4 to 5 minutes per side.
Serve with soda crackers and tartar sauce.
Serves 4
Baby Crab Cakes
2/3 cup fine dry bread crumbs
1 teaspoon dry mustard
1 teaspoon Old Bay Seafood seasoning
1/4 teaspoon pepper
Dash of Cayenne
1/3 cup chopped green onion
1 large beaten egg
1/3 cup mayonnaise
1 tablespoon Worcestershire sauce
1 pound lump crabmeat
2 tablespoons butter
2 tablespoons cooking oil
• Combine bread crumbs, mustard, seafood seasoning, pepper, and green onion in a medium bowl.
• Add egg, mayonnaise, and Worcestershire sauce.
• Mix well.
• Fold in crabmeat.
• Using moistened hands, shape into 1-1/2-inch patties.
• Place 1 tablespoon butter and 1 tablespoon oil in a large skillet; heat over medium heat. Add half the patties and cook for 8 minutes or until golden, turning once.
• Transfer crab cakes to an ovenproof serving platter or cookie sheet.
• Keep warm in a 300 degree F oven while cooking remaining patties.
• Repeat with remaining patties, butter, and oil.
Serve warm.
Yield: 30.
Crab Cakes
1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
¼ cup chopped red bell pepper
3/4 cup chopped celery
1/4 cup chopped red onion
¼ cup chopped green pepper
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs
• Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl.
• Cover and refrigerate chili mayonnaise.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add peppers, celery, onion, and jalapeño; sauté 3 minutes.
• Transfer to large bowl.
• Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs.
• Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each.
• Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat each one.
• Place on baking sheet.
• Cover and refrigerate at least 1 hour and up to 8 hours.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium heat.
• Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side.
• Transfer to plates.
• Serve, passing remaining chili mayonnaise separately.
Serves 8
Fried Crab Cakes
1 lb Crabmeat
1 Egg yolk
1 1/2 ts Salt
-Pepper to taste 1 t Dry mustard
2 ts Worcestershire sauce
1 tb Mayonnaise
1 tb Chopped parsley
1/2 ts Paprika
1 tb Melted butter
-Bread crumbs (1/2 to 1 -cup) 1/4 c Butter or oil
1 Lemon, cut into wedges for garnish
combine all ingredients except oil and lemon; mix gently. Shape into 6 cakes. Heat butter or oil. Fry cakes over medium high heat until browned on both sides.