Best Crab Cakes With Lemon Butter And Plum Tomato Salsa Recipes

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THE BEST CRAB CAKES



The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

GULF CRAB CAKES WITH LEMON BUTTER RECIPE



Gulf Crab Cakes with Lemon Butter Recipe image

For these plump Coastal Texas treats, make sure to handle the delicate mixture carefully; the chilling process helps the cakes hold their shape during cooking.

Provided by Jessica Dupuy

Time 1h55m

Number Of Ingredients 16

1/2 cup finely diced red bell pepper
1/2 cup finely diced green bell pepper
1/2 cup finely diced yellow onion
2 tablespoons minced garlic
8 tablespoons extra virgin olive oil, divided
2 tablespoons Creole or Dijon mustard
2 tablespoons Worcestershire sauce
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground red pepper
3/4 cup fine, dry breadcrumbs
2 large eggs, lightly beaten
1 1/2 pounds fresh lump crabmeat, picked and drained
1/2 cup minced green onions
3 tablespoons butter
Lemon Butter

Steps:

  • Sauté bell peppers, yellow onion, and garlic in 2 Tbsp. hot oil over medium-high heat 8 to 10 minutes or until tender. Stir in mustard and next 4 ingredients. Add breadcrumbs, and sauté 1 minute. Transfer mixture to a large bowl. Cool 15 minutes.
  • Fold eggs into breadcrumb mixture until blended. Gently stir in crabmeat and green onions. Shape into 12 (3-inch) crab cakes (about 1/3 cup each). Cover and chill 30 to 40 minutes.

CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA



Crab Cakes With Lemon Butter and Plum Tomato Salsa image

Straight forward, savory first course with elegant results. Easy and tasty. Works well as a first course served with Vevue Clicquot Champagne. From Bon Appetit January 2004.

Provided by College Girl

Categories     Crab

Time 35m

Yield 16 crab cakes, 8 serving(s)

Number Of Ingredients 24

2 cups tomatoes (plum tomatoes)
1/2 cup onion, chopped
1/4 cup cilantro, chopped
1 tablespoon lime juice, fresh
1 garlic clove, finely chopped
2 tablespoons olive oil
1/2 cup red bell pepper, chopped
1/2 cup green bell pepper, chopped
1/2 onion, chopped
3 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
1 pinch cayenne pepper
1 cup breadcrumbs, fresh made from fresh French bread
1 1/2 lbs crabmeat, fresh and picked over
1/2 cup green onion, chopped
2 large eggs, beaten to blend
1/4 cup white wine, dry
3 tablespoons lemon juice, fresh
2 tablespoons shallots, minced
1 bay leaf
1 cup butter, chilled, unsalted, cut into 1-inch pieces (2 sticks)
2 tablespoons heavy cream
3 tablespoons unsalted butter
3 tablespoons olive oil

Steps:

  • For Salsa:.
  • Mix all ingredients in bowl. Season with salt and pepper.
  • (Can be made 6 hours ahead. Cover and chill.).
  • For Crab Cakes: Heat oil in heavy large skillet over medium-high heat.
  • Add bell peppers, onion, and garlic; saute until tender about 3 minutes.
  • Mix Worcestershire sauce , cayenne, and then breadcrumbs.
  • Saute 2 minutes.
  • Remove skillet from heat. Mix in crabmeat and green onions.
  • Season with salt and pepper; mix in eggs.
  • Using about 1/3 cup for each, shape mixture into 16 3/4" crab cakes.
  • Arrange on baking sheet.
  • Lemon Butter: Mix first 4 ingredients in medium skillet.
  • Boil over medium heat until reduced to glaze, about 2 minutes.
  • Discard bay leaf.
  • Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling).
  • Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.).
  • Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skilets over medium heat.
  • Add half of crab cakes to each skillet.
  • Saute until cooked through and golden, about 5 minutes per side.
  • Rewarm lemon butter over low heat, whisking often (do not boil). Divide among 8 plates. Arrange 2 crab ccakes on each plate. Top with salsa.

Nutrition Facts : Calories 506.4, Fat 39.8, SaturatedFat 20, Cholesterol 166.2, Sodium 1005, Carbohydrate 16.8, Fiber 2, Sugar 4, Protein 20.3

MINI CRAB CAKES WITH MANGO SALSA



Mini Crab Cakes with Mango Salsa image

Provided by Food Network

Categories     appetizer

Time 50m

Yield 6 servings

Number Of Ingredients 19

1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning, such as Old Bay
2 scallions, finely chopped
1 large egg
1/2 lemon, finely zested
Kosher salt
4 slices white sandwich bread, crusts removed, cut or torn into small pieces
1 pound jumbo lump crab meat, picked through for shells
3 tablespoons unsalted butter
1 tablespoon chopped fresh cilantro
1/4 teaspoon sugar
1/2 English cucumber, cut into 1/4-inch dice
1/2 lemon, juiced
1/2 large mango, peeled and cut into 1/4-inch dice
1/4 jalapeno, preferably red, seeded and minced
Kosher salt
1/4 cup mayonnaise
2 tablespoons Dijon mustard

Steps:

  • For the crab cakes: Whisk together the mayonnaise, Worcestershire, seafood seasoning, scallions, egg, lemon zest and 1/2 teaspoon salt in a large bowl. Add the bread and toss to coat.
  • Add the crab and combine the mixture well with your hands. Form 18 small crab cakes, about 2 inches wide and 1/2-inch thick, making sure to pack the cakes tightly with your hands.
  • Heat the butter in a large nonstick skillet over medium heat until the foam subsides. Working in batches, add the crab cakes and cook, turning once, until golden brown on both sides and heated through, about 3 minutes per side.
  • For the mango salsa: Combine the cilantro, sugar, cucumber, lemon juice, mango and jalapeno in a medium bowl and season with salt.
  • For the creamy Dijon: Combine the mayonnaise and Dijon in a small bowl and mix well.
  • Serve the hot crab cakes topped with a dollop of the creamy Dijon and a little of the salsa.

CRAB CAKES WITH REMOULADE SAUCE



Crab Cakes with Remoulade Sauce image

The best crab cakes are freshly made and cooked in your skillet just until crunchy on the outside. The remoulade sauce is inspired by New Orleans cooking, and you can adjust the spice levels with more or less horseradish and Louisiana-style hot sauce. Crisp French fries make a great side, but you can go lighter with marinated green bean salad.

Provided by Ball Park Buns

Categories     Trusted Brands: Recipes and Tips     Ball Park Buns

Time 40m

Yield 6

Number Of Ingredients 24

8 Ball Park® Hamburger Buns
1 tablespoon butter, melted, or more as needed
¾ cup mayonnaise
3 tablespoons chopped green onion
1 tablespoon grainy mustard
1 tablespoon chopped fresh flat-leaf parsley
2 teaspoons ketchup
2 teaspoons white wine vinegar
1 teaspoon prepared horseradish
1 teaspoon garlic granules
2 dashes hot pepper sauce (such as Tabasco®), or to taste
salt and pepper to taste
¼ cup mayonnaise
1 large egg, beaten
1 ½ teaspoons minced red onion
½ tablespoon minced Italian parsley
2 (6 ounce) cans crabmeat, drained, picked clean
2 cups fine bread or cracker crumbs, divided
3 teaspoons seafood seasoning (such as Old Bay®)
½ teaspoon sea salt
2 tablespoons ground black pepper
1 pinch cayenne pepper
2 tablespoons vegetable oil
Trimmings to include lettuce, tomato and onion, as desired, plus lemon wedges

Steps:

  • To make sauce, combine all ingredients in a medium bowl and whisk well. Cover and hold in refrigerator.
  • To make crab cakes, combine mayonnaise, egg, red onion and parsley in a large bowl, stirring well with a fork.
  • Add crab, 1 cup bread crumbs, seafood seasoning, salt, pepper, paprika and cayenne. Stir until combined; the mixture will be fairly loose and wet.
  • Shape mixture into 8 patties of equal size. Coat each patty in remaining bread crumbs to make a crust.
  • In a large skillet, heat oil over medium heat and cook patties for about 8 minutes, turning just once about halfway through cooking, just until uniformly golden brown.
  • Meanwhile, brush hamburger buns with melted butter and toast at 400 degrees F just until they begin to brown at edges.
  • To serve, place patty on each bun, top with remoulade sauce and desired trimmings. Serve with extra sauce and lemon wedges on the table.

Nutrition Facts : Calories 707.3 calories, Carbohydrate 62.7 g, Cholesterol 99.9 mg, Fat 41.2 g, Fiber 4.3 g, Protein 25.1 g, SaturatedFat 7.1 g, Sodium 1440.5 mg, Sugar 3.5 g

CRAB CAKES WITH TOMATO SALSA



Crab Cakes with tomato Salsa image

From Secret Ingredients.

Provided by Lynnda Cloutier

Categories     Seafood

Number Of Ingredients 15

1 pound fresh crab meat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tbsp. chopped fresh basil
2 tbsp. fresh lemon juice
2 tbsp. mayonnaise
1 tbsp. dijon mustard
1/2 tsp. hot pepper sauce
dash worcestershire sauce
salt and pepper to taste
3 1/4 cups bread crumbs from french bread with crusts trimmed
1 egg, lightly beaten
2 tbsp. butter
2 tbsp. vegetable oil
tomato salsa

Steps:

  • 1. Mix the crab meat, bell pepper, green onions, basil, lemon juice, mayonnaise, Dijon mustard, hot pepper sauce and Worcestershire in bowl. Mix well. Season with salt and pepper.
  • 2. Add 1/4 cup of the bread crumbs and egg and mix well. Shape into eight 2 1/2 inch diameter patties, using a scant 1/2 cup of the crab mixture for each pattie.
  • 3. Put remaining 3 cups bread crumbs in shallow dish. Dredge crab cakes in bread crumbs, pressing to coat.
  • 4. Heat 1 Tbsp. of butter with 1 Tbsp. of oil in a skillet over medium heat until butter melts. Add 4 crab cake and cook for 4 minutes per side or until golden brown, turning once. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 4 crab cakes. Serve with tomato salsa. Serves 4

CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA



CRAB CAKES WITH LEMON BUTTER AND PLUM TOMATO SALSA image

Categories     Pepper     Shellfish     Tomato     Lemon

Yield 16

Number Of Ingredients 27

SALSA
2 cups diced plum tomatoes
1/2 cup chopped onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice
1 garlic clove, finely chopped
CRAB CAKES
2 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1/2 cup chopped onion
3 garlic cloves, finely chopped
1 teaspoon Worcestershire sauce
Large pinch of cayenne pepper
1 cup fresh breadcrumbs made from crustless French bread
1 1/2 pounds fresh crabmeat, picked over
1/2 cup chopped green onions
2 large eggs, beaten to blend
LEMON BUTTER
1/4 cup dry white wine
3 tablespoons fresh lemon juice
2 tablespoons minced shallot
1 small bay leaf
1 cup (2 sticks) chilled unsalted butter, cut into 1-inch pieces
2 tablespoons heavy whipping cream
3 tablespoons unsalted butter
3 tablespoons olive oil

Steps:

  • FOR SALSA: Mix all ingredients in bowl. Season with salt and pepper. (Can be made 6 hours ahead. Cover and chill.) FOR CRAB CAKES: Heat oil in heavy large skillet over medium-high heat. Add bell peppers, onion, and garlic; saute until tender, about 3 minutes. Mix in Worcestershire sauce, cayenne, and then breadcrumbs. Saute 2 minutes. Remove skillet from heat. Mix in crabmeat and green onions. Season with salt and pepper; mix in eggs. Using about 1/3 cup for each, shape mixture into sixteen 3/4-inch-thick crab cakes. Arrange on baking sheet. (Can be made 2 hours ahead. Cover; chill.) FOR LEMON BUTTER: Mix first 4 ingredients in medium skillet. Boil over medium heat until reduced to glaze, about 2 minutes. Discard bay leaf. Add 1 cup butter, 1 piece at a time, whisking until melted before adding next piece (occasionally remove from heat to prevent boiling). Whisk in cream; season with salt and pepper. (Can be made 2 hours ahead. Let stand at room temperature.) Melt 1 1/2 tablespoons butter with 1 1/2 tablespoons olive oil in each of 2 heavy large skillets over medium heat. Add half of crab cakes to each skillet. Saute until cooked through and golden, about 5 minutes per side. Rewarm lemon butter over low heat, whisking often (do not boil). Divide among 8 plates. Arrange 2 crab cakes on each plate. Top with salsa.

MINIATURE CRAB CAKES WITH TOMATO GINGER JAM



Miniature Crab Cakes with Tomato Ginger Jam image

Categories     Ginger     Tomato     Appetizer     Bake     Cocktail Party     Crab     Spring     Gourmet

Yield Makes about 36 hors d'oeuvres

Number Of Ingredients 12

1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
3/4 teaspoon Old Bay Seasoning
1 1/2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/8 teaspoon black pepper
1/8 teaspoon Tabasco
1 lb jumbo lump crabmeat, picked over
4 cups cornflakes
Accompaniment: tomato ginger jam
Garnish: thinly sliced fresh cilantro

Steps:

  • Whisk together mayonnaise, egg, mustard, Old Bay, lemon juice, salt, pepper, and Tabasco, then gently stir in crabmeat. Chill, covered, 2 hours.
  • Pulse cornflakes in a food processor until coarsely ground and put in a shallow dish. Form 1 heaping teaspoon crab mixture into a 1 1/2-inch-diameter cake (mixture will be very moist), then gently dredge in cornflakes. Make more crab cakes in same manner, transferring to buttered baking sheets. Chill, covered, at least 1 hour.
  • Preheat oven to 400°F.
  • Bake crab cakes in batches in middle of oven until crisp and golden, 8 to 10 minutes. Transfer with a spatula to a platter and top each with about 1/2 tablespoon tomato ginger jam.

CRAB CAKES WITH TOMATO SALSA



Crab Cakes with Tomato Salsa image

Categories     Cocktail Party     New Year's Eve     Basil     Crab     Bell Pepper     Pan-Fry     Bon Appétit

Yield Makes 8

Number Of Ingredients 14

1 pound fresh crabmeat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tablespoons chopped fresh basil
2 tablespoons fresh lemon juice
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
1/2 teaspoon hot pepper sauce
Dash of Worcestershire sauce
3 1/4 cups fresh breadcrumbs from crustless French bread
1 large egg
2 tablespoons (1/4 stick) butter
2 tablespoons vegetable oil
Tomato salsa

Steps:

  • Mix first 9 ingredients in large bowl. Season with salt and pepper. Mix in 1/4 cup breadcrumbs and egg. Shape crab mixture into eight 2 1/2-inch-diameter patties, using scant 1/2 cup mixture for each. (Can be made 6 hours ahead. Cover; chill.)
  • Place 3 cups breadcrumbs in shallow dish. Coat crab cakes in breadcrumbs, pressing to adhere. Melt 1 tablespoon butter with 1 tablespoon oil in heavy large skillet over medium heat. Add 4 crab cakes and cook until golden brown, about 4 minutes per side. Repeat with remaining butter, oil and crab cakes. Divide among 4 plates. Serve with salsa.

CRAB CAKES WITH TOMATO SALSA



Crab Cakes with tomato Salsa image

From Apron STrings

Provided by Lynnda Cloutier

Categories     Seafood Appetizers

Number Of Ingredients 15

1 pound fresh crab meat
1/2 cup chopped red bell pepper
1/2 cup chopped green onions
3 tbsp. chopped fresh basil
2 tbsp. fresh lemon juice
2 t. mayonnaise
1 t. dijon mustard
1/2 tsp. hot pepper sauce
dash worcestershire sauce
salt and pepper to taste
3 1/4 cups bread crumbs from french bread with crusts trimmed
1 egg, lightly beaten
2 tbsp. butter
2 tbsp. vegetable oil
tomato salsa

Steps:

  • 1. Mix the crab meat, bell pepper, green onions, basil, lemon juice, mayonnaise, Dijon mustard, hot pepper sauce and Worcestershire in bowl. Mix well. Season with salt and pepper. Add 1/4 cup of the bread crumbs and egg and mix well. Shape into eight 2 1/ inch diameter patties, using a scant 1/2 cup of the crab mixture for each pattie. Put remaining 3 cups bread crumbs in shallow dish. Dredge crab cakes in bread crumbs, pressing to coat. Heat 1 Tbsp. of butter with 1 Tbsp. of oil in a skillet over medium heat until butter melts. Add 4 crab cake and cook for 4 minutes per side or until golden brown, turning once. Repeat with remaining 1 Tbsp. butter, 1 Tbsp. oil, and 4 crab cakes. Serve with tomato salsa. Serves 4 Secret Ingredients

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