Tag Archives: crab

Crab Cakes with Spicy Remoulade

Oh crab cakes…how I both love and hate thee.  As I mentioned last week when I posted this shrimp recipe, it took me a while to eat crab.  I wanted to like crab cakes but each time I tried them, I couldn’t get past the fishiness.  Well, now I’m completely hooked and eat them pretty often so I officially love them.  What I hate about them is making them at home.  Does anyone else struggle with crab cakes like me?  It never fails, but my crab cakes always fall apart, no matter if I follow the recipe to a tee.  Argh!  Some of these Crab Cakes with Spicy Remoulade fell apart but they were awesome regardless.

Crab meat is made tasty with bell pepper, scallions, egg, panko, and mayonnaise before being cooked in a little bit of oil until golden and crispy.  A creamy remoulade of mayo is spiced up with cayenne pepper which is not only fantastic with these crab cakes, but also with anything else you want to add a little zing to.  Even though I expressed quite a few expletives as I made these crab cakes and vowed never to try to make them at home again, it all subsided once I took my first bite.  These crab cakes are light and full of flavor, thanks mostly to the scallions, and the spicy sauce is a perfect little addition. I’d love to make these again but I guess next time I’ll do some yoga, drink some tea, or meditate a bit before attempting to flip crab cakes again.

If you like this, also check out Crab Cakes with Spicy Mustard Sauce.

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To prepare crab cakes, drain crabmeat on several layers of paper towels. Combine crabmeat, bell pepper, and the next 4 ingredients (through egg), tossing gently. Stir in 1/4 cup panko. Place remaining 3/4 cup panko in a shallow dish.

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Divide crab mixture into 8 equal portions. Shape 4 portions into 3/4-inch-thick patties; dredge in panko.

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Heat a large nonstick skillet over medium-high heat. Add 1 tablespoon oil. Add dredged patties; cook 3 minutes on each side or until golden. Remove from pan. Repeat procedure with the remaining crab mixture, panko, and oil.

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To prepare rémoulade, combine 1/4 cup mayonnaise and remaining ingredients; serve with crab cakes.

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Additions:  None

Omissions:

  • Capers
  • Tarragon

Substitutions:

  • Light mayonnaise

Overall Rating:  Love It

Source:  Cooking Light magazine

Cajun Hot Crab Dip

You know when you want to make a dish for a get-together and you don’t really have much time to get something made?  That’s when I turn to dips.  Whether you want a cold dip or a hot dip, they generally take the same amount of time to make (since cold dips need time in the fridge for the flavors to meld).  What’s especially great about dips is all the ingredients can usually be mixed together in one bowl and while it’s either chilling or baking, you can take care of whatever else needs to be done before the event.  This Cajun Hot Crab Dip is a warm, comforting dip which is perfect for any shindig.

Crab, shallots, garlic, hot sauce, Cajun seasoning and water are blended before being added to more crab, mayonnaise, cream cheese and lemon.  A crunchy topping of panko and chives (which I added later so it isn’t in the pics) gives this low-calorie dip a crunchy final coating.  Before buying Cajun seasoning, take a look online for homemade recipes because you might have everything you already need without adding another spice bottle in your cabinet.  Try this dip on baguette slices or with pita or pretzel chips.  One of my friends said this dip tastes like a crab cake so if you like crab cakes, you’ll probably like this.

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The ingredients:

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Heat a small saucepan over medium heat and coat pan with cooking spray.  Add shallots and garlic to pan; cook for 2 minutes, stirring frequently.

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Place 1 cup crab in a food processor.  Add the shallot mixture, 1/4 cup water, pepper sauce, and Cajun seasoning to crab; process until smooth.

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Spoon mixture into a large bowl, and stir in remaining crab, mayonnaise, cream cheese, red pepper, salt and pepper.

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Transfer the mixture to a 1-quart glass or ceramic casserole dish coated lightly with cooking spray.  Combine panko and chives in a small bowl; sprinkle over crab mixture.  Coat panko mixture with cooking spray. Bake at in a preheated 450°F oven for 30 minutes or until browned and bubbly.  Let stand 5 minutes before serving as this dip will be very hot.

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Additions:  None

Omissions:  None

Substitutions:

  • Light mayonnaise

Overall Rating:  Like It

Source:  Cooking Light Magazine

Crab Cakes with Spicy Mustard Sauce

I’ve never been a shell-fish person but once I started eating meat again after being a vegetarian, I kept trying crab cakes thinking I would learn to like them.  But I always found them too fishy.  Then three summers ago, I attended War By The Shore, an annual boiled-crab-versus-steamed-crab battle held by two friends (one from Mississippi, one from Maryland – see more details about the battle here) where a side crab cake battle took place.  Plates of crab cakes ended up on every table at every corner and I tried cake after cake.  After that fun-filled day three Junes ago, I officially became a crab cake person and now it’s something that I order often when I’m at a restaurant.  I’ve been tucking away different crab cake recipe and tossed away any fear I had of making my own in order to make these Crab Cakes with Spicy Mustard Sauce.

Crab meat is tossed with panko, red pepper, scallions, a little mayonnaise and eggs and shaped into patties before being dredged in a light layer of additional panko.  They are then fried in a pan with the teeniest bit of oil until golden brown and warmed through.  The sauce is both light and spicy and provides a nice creamy element to these crab cakes.  I used whole-wheat panko which worked out fine but I think regular would have turned out better.  I also think using two whole eggs instead of one egg and one egg white might have made the crab meat stay together better.  The pan gets really hot so I suggest keeping the heat closer to medium than medium-high.  Only about 2 or 3 of my finished crab cakes looked presentable because the rest either fell apart or I nearly burned them.  And I was so concerned about making sure my smoke alarm didn’t go off from all of the smoke from the pan that I didn’t get a picture of the cakes cooking.  Oh well, you get the gist.  Regardless, I ate every single one of these cakes for lunch and dinner over a couple of days.  I loved them.  They are light on the filler, just the way you want crab cakes to be.  I’m so glad I’m a crab cake fan now…but I’ve got a long way to go before I start handling crab legs!!

The ingredients:

Combine red pepper, mayonnaise, salt, pepper, scallions and eggs in a large bowl.

Add 1/3 cup panko and crab; toss gently.

Divide crab mixture into 8 equal portions; shape each into a 3/4-inch-thick patty. Place remaining panko in a shallow dish. Gently dredge patties in panko.  Heat a large skillet over medium-high heat.  Add half of the oil to the pan and add 4 crab cakes to pan.  Cook 4 minutes on each side. Remove from pan; keep warm. Repeat procedure with remaining oil and crab cakes.

Combine mayonnaise, sour cream, parsley, Dijon, white wine vinegar and cayenne pepper in a small bowl.

Serve sauce with crab cakes.

Additions:  None

Omissions:  None

Substitutions:

  • Whole-wheat panko
  • Light mayonnaise

Overall Rating:  Love It

Source:  Cooking Light Magazine

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