Best Crab Mayonnaise Recipes

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CRAB CAKES WITH RED CHILI MAYONNAISE



Crab Cakes with Red Chili Mayonnaise image

Provided by Craig Common

Categories     Sauté     Oscars     Father's Day     Mayonnaise     Lemon     Crab     Bell Pepper     Jalapeño     Bon Appétit

Yield Makes 8

Number Of Ingredients 11

1 cup mayonnaise
4 teaspoons chili-garlic sauce
3 1/2 teaspoons fresh lemon juice
3 tablespoons olive oil
1/2 cup chopped red bell pepper
1/2 cup chopped celery
1/2 cup chopped red onion
2 tablespoons chopped seeded jalapeño chili
1 pound crabmeat, coarsely chopped
1 large egg, beaten to blend
5 cups fresh breadcrumbs made from crustless French bread

Steps:

  • 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 bell pepper, 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. 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.

SHRIMP AND CRAB CAKES WITH WASABI MAYONNAISE



Shrimp and Crab Cakes with Wasabi Mayonnaise image

Provided by Food Network Kitchen

Categories     main-dish

Time 1h

Number Of Ingredients 13

1 large egg
1 scallion, thinly sliced, white and green parts, separated
2 teaspoons finely grated freshly peeled ginger
1 tablespoon soy sauce
5 tablespoons low-fat or regular mayonnaise
1 lime
8 ounces jumbo lump crabmeat, drained and picked over for shells
8 ounces bay shrimp, deveined and finely chopped
4 tablespoons panko (Japanese breadcrumbs), plus up to 2 cups for breading
Freshly ground pepper
1 tablespoon wasabi powder
1/4 cup vegetable oil
Sprouts for serving, optional

Steps:

  • 1. Whisk the egg with the scallion whites, ginger, soy sauce and 3 tablespoons of the mayonnaise in a large bowl. Finley grate the zest and add it and the juice from 1/2 the lime to the mixture. (Cut the remaining 1/2 lime in wedges and reserve for serving.) Fold the crabmeat, shrimp, and 4 tablespoons of the panko into the mixture and season with pepper.
  • 2. Put some panko in a shallow bowl for breading. Divide the crab mixture evenly into 4 patties, about 3 inches in diameter. Coat each patty all over with the panko, transfer to a plate and refrigerate until set, about 30 minutes.
  • 3. Meanwhile, put the wasabi powder in a small bowl, stir in 2 tablespoons water and let stand for 5 minutes. Stir in 2 tablespoons mayonnaise. (This should be the consistency of heavy cream.) Set aside.
  • 4. Preheat the oven to 375 F.
  • 5. Heat the oil in a large oven-safe nonstick pan over medium-high heat. Add the crab cakes and cook until light brown and crisp, about 3 minutes per side. Transfer the skillet to the oven and bake the crab cakes until the internal temperature reaches 165 degrees F inside, 8 to 10 minutes.
  • 6. Drain on paper towels. Serve the crab cakes on a bed of sprouts if desired, top with the scallion greens, wasabi mayonnaise and lime wedges.
  • From Food Network Kitchen: This recipe has been updated and may differ from what was originally published or broadcast.

CRAB MAYONNAISE WITH MELBA TOAST & HERB SALAD



Crab mayonnaise with Melba toast & herb salad image

Follow our step-by-step guide to plating up this elegant bistro-style dish of homemade paté and fragrant leaf salad

Provided by Barney Desmazery

Categories     Dinner, Starter

Time 30m

Number Of Ingredients 13

1 egg yolk
1 tbsp Dijon mustard
200ml olive oil (not extra virgin)
zest and juice 1 lemon
300g freshly picked white crabmeat
2 thick slices white bread
large handful flat-leaf parsley leaves
large handful tarragon sprigs
large handful chervil
1 shallot , sliced into thin rings
1 tbsp small caper in brine, drained
1 tbsp extra-virgin olive oil , plus extra to serve
1 tsp red wine vinegar , plus extra to serve

Steps:

  • To make the crab mayonnaise, put the egg yolk and mustard in a medium bowl and whisk together. Add a drop of the oil and whisk until completely combined. Gradually add the oil, a drop at a time, then in a thin trickle, whisking continuously until you have a thick mayonnaise. Whisk in the lemon zest and juice, stir in the crabmeat and season to taste. This mix can be made a few hours ahead and kept in the fridge.
  • For the Melba toast, heat the grill to high. Place the bread on a baking sheet and toast on both sides until lightly browned. Cut the crusts off the toast, then carefully cut through the middle of each slice horizontally to give you 2 thin slices. Cut each of these into 4 triangles. Put the triangles, untoasted-side up, on the baking sheet and place back under the grill to brown - if they curl up slightly, all the better. The toast can be made a day ahead and kept in an airtight container.
  • Assemble the herb salad just before serving: put all the herbs in a bowl, add the shallot and capers, then dress with olive oil and vinegar. Toss everything together until well mixed and you're ready to serve. See our step-by-step guide to plating up..

Nutrition Facts : Calories 629 calories, Fat 59 grams fat, SaturatedFat 9 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 1 grams sugar, Fiber 1 grams fiber, Protein 17 grams protein, Sodium 1.6 milligram of sodium

SAM'S COCONUT CRAB CAKES WITH COCONUT BASIL MAYONNAISE



Sam's Coconut Crab Cakes with Coconut Basil Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 4 servings

Number Of Ingredients 22

2 tablespoons canola oil
1/2 medium onion, finely diced
1 stalk celery, finely diced
1 pound lump crabmeat
1/2 cup unsweetened shredded coconut
2/3 cup mayonnaise
1 teaspoon Dijon mustard
2 tablespoons chives, finely minced
2 tablespoons parsley, chopped
5 cups panko bread crumbs
Salt and pepper
1/2 cup all-purpose flour
3 large eggs, beaten
Diced tomatoes, for garnish
Chives, for garnish
Coconut Basil Mayonnaise, recipe follows
1 cup mayonnaise
1/3 cup unsweetened shredded coconut
1 tablespoon lime juice
1 tablespoon basil leaves, chopped
1 teaspoon chili garlic paste
Salt and pepper

Steps:

  • Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside.
  • In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. Add salt and pepper, to taste. Form into 2-inch diameter cakes.
  • Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking off excess. Heat oil, and saute the crab cakes until golden brown. Drain on paper towels. Arrange on a platter and garnish with tomatoes and chives. Serve with coconut basil mayonnaise.
  • Combine all ingredients in a mixing bowl, and whisk until smooth. May be prepared a day ahead, covered and refrigerated. Bring to room temperature before serving.

LITTLE CRAB CAKES WITH WASABI MAYONNAISE



Little Crab Cakes With Wasabi Mayonnaise image

This recipe originally came out of Redbook magazine, tweaked just slightly. Makes a great bite-size appetizer.

Provided by jaynine

Categories     Crab

Time 40m

Yield 30 serving(s)

Number Of Ingredients 13

1/2 cup mayonnaise
2 teaspoons wasabi powder (or paste)
1/2 teaspoon grated lemon zest
1 tablespoon lemon juice
1 lb backfin lump crabmeat
1 1/4 cups fine fresh breadcrumbs (from 3 slices white bread)
1 large egg, slightly beaten
2 tablespoons snipped fresh chives
2 tablespoons mayonnaise
1 tablespoon Dijon mustard
2 teaspoons Old Bay Seasoning
1 teaspoon lemon zest
3 tablespoons canola oil

Steps:

  • Heat oven to 400. Line a baking sheet with parchment paper or spray with non-stick cooking spray.
  • Mix together the 4 ingredients for the Wasabi Mayonnaise and set aside.
  • Combine crabmeat and breadcrumbs in a medium bowl.
  • In a small bowl, whisk egg, chives, 2 tbsp mayonnaise, mustard, Old Bay seasoning, and lemon zest until blended; add to crab mixture and stir.
  • Scoop mounds of crab mixture (about 1 1/2 tbsp) into small round cakes, about 1 1/2 inches wide.
  • Heat oil in large skillet over medium heat. Cook cakes 1 minute per side, or until lightly browned (working in batches).
  • Transfer cakes to a paper towel to blot up excess oil, then transfer to prepared baking sheet. Bake at 400 for 10 minutes, or until golden brown.
  • Top each crab cake with a small dollop of Wasabi Mayonnaise.

MINIATURE CRAB CAKES WITH MUSTARD MAYONNAISE



Miniature Crab Cakes with Mustard Mayonnaise image

For a particularly light and crunchy coating we used panko (coarse Japanese bread crumbs) on these crab cakes rather than regular bread crumbs. Panko is increasingly available in this country, not only in Asian markets but also in seafood shops.

Categories     Shellfish     Appetizer     Bake     Fall     Gourmet     Sugar Conscious     Kidney Friendly     Pescatarian     Peanut Free     Tree Nut Free     Soy Free

Yield Makes about 42 miniature crab cakes

Number Of Ingredients 16

For crab mixture:
1/2 cup minced red bell pepper (about 1 small)
1 teaspoon vegetable oil
1/3 cup mayonnaise
1 large egg yolk
1 1/2 tablespoons stone-ground mustard
1 to 2 teaspoons fresh lemon juice
3/4 teaspoon dried tarragon, crumbled
1 pound jumbo lump crab meat, picked over
1 1/2 cupspanko* (Japanese flaked bread crumbs)
For mustard mayonnaise
1/4 cup mayonnaise
2 1/2 teaspoons stone-ground mustard
1/4 teaspoon fresh lemon juice, or to taste
1/2 stick (1/4 cup) unsalted butter, melted
*available at Japanese markets, some specialty foods and seafood shops

Steps:

  • Make crab mixture:
  • In a small non-stick skillet sauté bell pepper in oil over moderately high heat, stirring, 2 minutes, or until softened and golden. In a bowl whisk together mayonnaise, yolk, mustard, lemon juice, tarragon, and bell pepper and stir in crab and salt and pepper to taste gently but thoroughly. Chill crab mixture, covered, at least 1 hour and up to 1 day.
  • Preheat oven to 350°F.
  • In a large shallow baking pan spread lt;I>panko in even layer. Toast panko, stirring occasionally, until golden, about 10 minutes, and cool.(Panko may be toasted 1 week ahead and kept in an airtight container at room temperature.)
  • Form rounded teaspoons of crab mixture into slightly flattened 1-inch rounds and gently coat with panko, transferring to a shallow baking pan. Chill crab cakes, loosely covered with wax paper, at least 2 hours and up to 4.
  • Make mustard mayonnaise:
  • In a small bowl whisk together mayonnaise, mustard, and lemon juice. (Mayonnaise may be made 3 days ahead and chilled, covered.)
  • Preheat oven to 450°F.
  • Drizzle a scant 1/4 teaspoon butter on each crab cake and bake in middle of oven until crisp and cooked through, about 15 minutes.
  • Serve crab cakes with mustard mayonnaise.

PACIFIC CRAB CAKES BLT SANDWICHES WITH HORSERADISH MAYONNAISE



Pacific Crab Cakes BLT Sandwiches With Horseradish Mayonnaise image

I just love crab cakes, and I love BLTs. What could be better than combining them? Dungeness crab is native to the West coast, specifically from the Aleutian Islands in Alaska to Santa Cruz, California. I got this recipe from the About.com Gourmet Food blog.

Provided by Stephanie Z.

Categories     Lunch/Snacks

Time 30m

Yield 6 serving(s)

Number Of Ingredients 27

5 -6 slices white bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons fresh lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Tabasco sauce
2 tablespoons Dijon mustard
1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped dried thyme
1/2 teaspoon celery seed
1/4 teaspoon fresh ground black pepper
5 tablespoons olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 lb dungeness crabmeat, picked over and drained
1 cup mayonnaise
2 tablespoons prepared horseradish
2 tablespoons fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon fresh ground black pepper
kosher salt
12 slices thick-cut Canadian bacon (a little more than 1 pound)
2 tablespoons olive oil (or more if needed)
12 slices sandwich bread
6 lettuce leaves

Steps:

  • To prepare the crab cakes, tear up the bread and pulse in a food processor to make fine, soft crumbs (you should have about 5 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
  • In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, celery seeds and black pepper.
  • Pulse to combine. With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise. Transfer the mayonnaise to a bowl.
  • In a large bowl, combine the onion and bell peppers with the remaining 1/4 cup parsley. Add the mayonnaise and crabmeat and mix lightly.
  • Using a rubber spatula, fold in 1 cup of the bread crumb mixture. Do not overwork the mixture or the crab cakes may get gummy.
  • Gently form 6 cakes and flatten them into patties about 1/2 inch thick. Dredge the patties lightly in the remaining bread crumb mixture.
  • Cover the crab cakes with plastic wrap and refrigerate for at least an hour. Or you can freeze them!
  • **To prepare the horseradish mayonnaise, combine all the ingredients in a small bowl and mix well. Taste and adjust the seasoning with salt as necessary. Cover and refrigerate.
  • Preheat oven to 400°F Put the bacon on a baking sheet, place it in the oven, and cook until crisp, 8 to 10 minutes. Remove the bacon from the pan and drain on paper towels.
  • Place 2 large, nonstick skillets over medium heat and add about 1 tablespoon of the olive oil to each pan. Add 3 crab cakes to each pan and slowly fry them for 4 to 5 minutes on each side, until they are golden brown and heated through.
  • Preheat the broiler. Place the bread on a baking sheet and toast under the broiler, turning until light golden brown on both sides.
  • Lightly spread each slice of bread with the horseradish mayo. Place 1 side of toast, mayo side up, on each plate. Top each with 1 crab cake, 2 pieces of bacon, a tomato slice, and lettuce leaves. Place a second slice of toast on top, mayo side down.

Nutrition Facts : Calories 667.4, Fat 37, SaturatedFat 6.3, Cholesterol 118.2, Sodium 1907.5, Carbohydrate 51.7, Fiber 3.2, Sugar 7.5, Protein 32.3

CRAB CAKES WITH DILL MAYONNAISE



Crab cakes with dill mayonnaise image

Little fish favourites, perfect for dipping at parties or as a smart starter

Provided by James Martin

Categories     Dinner, Lunch, Main course, Supper

Time 45m

Number Of Ingredients 11

250g potatoes , diced
300g white crabmeat
1 tbsp capers , drained and finely chopped
2 spring onions , finely chopped
zest and juice 1 lemon , plus extra wedges to serve
small bunch dill , finely chopped
4 tbsp good-quality mayonnaise
2 tbsp plain flour
1 egg , lightly beaten
85g dried breadcrumbs
sunflower oil , for shallow frying

Steps:

  • Boil the potatoes in a large pan of salted water for about 15 mins, drain, then return to the pan and leave to steam dry for about 5 mins. Mash, then leave to cool.
  • In a large bowl mix the crabmeat, capers, spring onions, lemon zest and half the juice with half the dill. Stir in the mashed potato with some seasoning, then shape into 12 neat round patties. Transfer these to a plate and put in the fridge for 20 mins to firm up.
  • To make the dill mayonnaise, mix the mayo with the remaining lemon juice and dill. Put this in the fridge for later.
  • Put the flour, egg and breadcrumbs on 3 separate plates. Dust the crab cakes all over with the flour, then dip into the egg and finally coat with breadcrumbs.
  • Add enough sunflower oil to a shallow frying pan to come about 1cm up the side. Heat the oil, then carefully slide the crab cakes in; you might have to do this in batches. Cook for about 3 mins on each side until they are crisp and golden. Drain on kitchen paper. At this point you can pop the crab cakes into the oven to keep warm - or serve right away with dill mayonnaise and extra lemon wedges.

Nutrition Facts : Calories 448 calories, Fat 27 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 21 grams protein, Sodium 1.65 milligram of sodium

CHADWICK'S CRAB CAKES WITH SLAW AND WASABI MAYONNAISE



Chadwick's Crab Cakes with Slaw and Wasabi Mayonnaise image

Provided by Food Network

Categories     appetizer

Time 35m

Yield Twelve 2-ounce cakes

Number Of Ingredients 21

2 heaping tablespoons mayonnaise
1 teaspoon Dijon mustard
1 pound jumbo lump crab meat
1 teaspoon sauteed fresh ginger
1 medium zucchini, skin only, finely diced
1 red bell pepper, finely diced
1 medium yellow squash, skin only, finely diced
1 teaspoon chopped chives
1 cup coarse Japanese bread crumbs, plus 1 cup
Salt and pepper
Asian Slaw, recipe follows
Wasabi Mayonnaise, recipe follows
1 head Napa cabbage, julienned
1 large carrot, shredded
1/2 cup rice wine vinegar
1 tablespoon sesame oil
1/4 cup sugar
Salt and pepper
4 ounces wasabi paste
8 ounces mayonnaise
Heavy cream

Steps:

  • Gently fold in 1 cup of the bread crumbs. Form into 2-ounce cakes. Coat the cakes with remaining 1 cup bread crumbs. Saute until golden brown on both sides. Place some Asian Slaw on a plate. Top with the crab cakes and Wasabi Mayonnaise.
  • In a large bowl, combine the cabbage and carrots. In a separate bowl, mix the remaining ingredients together. Pour the vinegar mixture over the cabbage and carrots and mix well. Marinate, refrigerated, for 6 hours.
  • Combine the wasabi paste and mayonnaise and mix well. Adjust consistency with heavy cream, the consistency should be that of a thick sauce.

CRAB CAKES WITH CILANTRO MAYONNAISE



Crab Cakes With Cilantro Mayonnaise image

This recipe is on the box of Kellogg's Corn Flake Crumbs. The mayonnaise is much better if made the day before making crab cakes. The crab cakes are moist and crisp.

Provided by PaulaG

Categories     Crab

Time 35m

Yield 6 serving(s)

Number Of Ingredients 15

1/2 cup mayonnaise (I use fat free salad dressing.)
1/2 cup chopped cilantro
1/2 lemon, juice of
6 -8 drops red hot pepper sauce
2 cups corn flake crumbs
1 lb crabmeat
1/4 cup diced green pepper
2 tablespoons cilantro, chopped
3 tablespoons mayonnaise or 3 tablespoons fat-free salad dressing
3 teaspoons Dijon mustard
1 teaspoon red hot pepper sauce
1 egg (I use egg substitute.)
salt
pepper
3 tablespoons olive oil, divided

Steps:

  • Mix the ingredients for the mayonnaise and set aside.
  • If making day before, refrigerate until ready to use.
  • Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
  • Divide the mixture into 12 equal portions and form into cakes.
  • Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
  • Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
  • Add additional oil as needed to keep the crab cakes from sticking.
  • Serve topped with the cilantro mayonnaise.

CRAB AND NOODLE CAKES WITH CILANTRO-LIME MAYONNAISE



Crab and Noodle Cakes with Cilantro-Lime Mayonnaise image

Divine crab cakes that are so easy to prepare! Good if you are looking for something simple that is just a little different.

Provided by JUNEBUFF

Categories     Appetizers and Snacks     Seafood     Crab

Time 35m

Yield 6

Number Of Ingredients 14

8 ounces crabmeat
4 ounces uncooked linguine pasta
2 eggs, beaten
3 green onions, finely chopped
¼ cup fine dry bread crumbs
2 tablespoons chopped fresh cilantro
2 teaspoons olive oil
⅛ teaspoon salt
⅛ teaspoon freshly ground black pepper
2 tablespoons vegetable oil
¼ cup mayonnaise
1 tablespoon finely chopped cilantro
½ teaspoon finely grated lime zest
1 tablespoon fresh lime juice

Steps:

  • Bring a large pot of lightly salted water to a boil. Place pasta in boiling water and cook for 8 to 10 minutes or until al dente. Drain, and cut into 1 inch pieces.
  • In a mixing bowl, combine crab, noodles, eggs, green onion, bread crumbs, cilantro, olive oil and salt and pepper. Mix thoroughly.
  • On wax paper, divide mixture into 6 equal piles; form each pile into a patty. Make sure noodles are incorporated and are not sticking out.
  • In a medium skillet, heat vegetable oil and cook patties over medium heat for 3 minutes on each side until golden. Drain on paper towels. Serve with cilantro-lime mayonnaise.
  • For the cilantro-lime mayonnaise, mix mayonnaise, 1 tablespoon cilantro, lime zest and lime juice in a small mixing bowl. Mix thoroughly. Chill until ready to serve.

Nutrition Facts : Calories 273.1 calories, Carbohydrate 18.5 g, Cholesterol 93.9 mg, Fat 16.2 g, Fiber 1.1 g, Protein 13.8 g, SaturatedFat 2.7 g, Sodium 300.8 mg, Sugar 1.4 g

CRAB CAKES WITH AVOCADO WASABI MAYONNAISE



Crab Cakes With Avocado Wasabi Mayonnaise image

A wonderful seafood dish. You will like the avocado and Wasabi combination. Wasabi is Japanese root similar to horseradish and in the mustard family. It usually can be found in most supermarkets.

Provided by Miss Annie

Categories     Crab

Time 55m

Yield 8-10 Crab Cakes

Number Of Ingredients 15

1 lb lump crabmeat
3 tablespoons mayonnaise
1 teaspoon Worcestershire sauce
2 tablespoons fresh parsley
1 egg yolk
1 teaspoon lemon juice
1 tablespoon Dijon mustard
3 tablespoons fresh breadcrumbs
3 tablespoons wasabi powder
1 avocado, peeled,seeded and pureed
3 tablespoons apple cider vinegar
1 teaspoon cajun seasoning
1 pinch salt
1 pinch sugar
1 pinch black pepper

Steps:

  • For Crab Cakes: Pick through crabmeat gently to remove cartilage.
  • In mixing bowl gently combine all ingredients and portion in to 2 ounce cakes (about 8-10).
  • Dredge in flour and saute half of the cakes at a time in butter, over medium heat, until golden brown on each side.
  • Drain on paper towels.
  • For Avocado Wasabi Mayonnaise: Combine all ingredients and chill well.

CRACKED CRAB, CHILI MAYONNAISE AND SHRIMP CHIPS



Cracked Crab, Chili Mayonnaise and Shrimp Chips image

My grandfather grew up on the bayous of Louisiana, and seafood platters were frequent at our pre-Thanksgiving table. The night before Thanksgiving, when all the family gathered, we would have shrimp creole. The next day, the 'pre-game' play was a bowl of the leftover shrimp creole and cracked crab. I have incorporated this tradition into my own Thanksgiving feast day; it is a nice light starter, preparing one for the onslaught of heavy foods to come.

Provided by Food Network

Time 30m

Yield 6 servings

Number Of Ingredients 10

2 large egg yolks, at room temperature
2 tablespoons fresh lemon juice (from about 1/2 a lemon)
2 dashes hot sauce (preferably Tabasco)
1 cup extra-virgin olive oil
Kosher salt
2 to 3 cups canola, corn or grapeseed oil, for frying
2 packages shrimp chips (banh phong tom)
1 1/2 pounds picked Dungeness crabmeat, divided
Celery sticks, for serving
Orange slices, for serving

Steps:

  • For the mayonnaise: In a large bowl, add egg yolks, lemon juice and hot sauce. Whisk to combine. Slowly begin adding the oil while whisking constantly, making sure oil is fully incorporating and stopping frequently until each little bit is emulsified into the egg yolk mixture. If it becomes too thick, a little drizzle of water can be added as necessary until all of the oil has been incorporated. When all of the oil has been whisked in, and the mayonnaise is creamy and luscious, season to taste with salt. Set aside.
  • For the shrimp chips: Heat 2 inches of oil in a 6-quart saucepan. Clip in a deep-fry thermometer and heat the oil to 375 degrees F. Fry the shrimp chips until puffy, about 1 minute. Remove and drain on paper towels. Set aside.
  • For the crab and assembly: Place 3/4 of the crab in a mixing bowl and toss with 3 or 4 tablespoons of the homemade mayonnaise. Serve dressed crab alongside the remaining undressed crab with a bowl of the mayonnaise and a pile of shrimp chips on the side. Garnish with celery sticks and orange slices.

CRAB CAKES WITH GARLIC MAYONNAISE



Crab Cakes with Garlic Mayonnaise image

Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!

Provided by CountryLady

Categories     Crab

Time 25m

Yield 36 crab cakes

Number Of Ingredients 20

1/4 cup mayonnaise
1 egg yolk
1 tablespoon Dijon mustard
2 teaspoons lemon juice
1/2 teaspoon Worcestershire sauce
3 tablespoons chopped coriander
1/4 cup chopped green onion
1/4 cup chopped roasted red pepper
1 lb crabmeat (defrosted & drained - if frozen)
salt & freshly ground black pepper
1/2 teaspoon hot sauce
1/2 cup cornmeal
1/2 cup flour
3 tablespoons melted butter
1/2 cup mayonnaise
1 teaspoon finely chopped garlic
1 tablespoon lemon juice
1/2 teaspoon hot sauce
2 tablespoons chopped coriander
salt & freshly ground black pepper

Steps:

  • CRAB CAKES: Combine first 8 ingredients in a bowl.
  • Flake crab meat& stir into mixture.
  • Season to taste& add hot pepper sauce.
  • Combine corn meal& flour on a plate.
  • Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
  • Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
  • GARLIC MAYO: Whisk all ingredients in a bowl.
  • Serve with crab cakes.

Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8

CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE



Classic Crab Cakes with Chile Garlic Mayonnaise image

Provided by Kelsey Nixon

Time 1h32m

Yield serves 4

Number Of Ingredients 13

1 large bottle mayonnaise
1 bottle chili-garlic sauce
1 can/bottle lemon juice
3 red bell peppers
1 bottle olive oil
3 red onions
3 bunches of celery
3 pounds crabmeat, coarsely chopped
6 large eggs
2 large containers breadcrumbs
1 cup mayonnaise
4 teaspoons chili-garlic sauce
1 1/2 teaspoons fresh lemon juice

Steps:

  • Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
  • Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 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. 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.

SPICED CRAB CAKES WITH TAMARIND MAYONNAISE



Spiced Crab Cakes with Tamarind Mayonnaise image

The peppery tamarind mayonnaise complements the crab cakes wonderfully and a lightly dressed salad helps to make it a lovely lunch.

Provided by Food Network

Time 42m

Yield 4 servings

Number Of Ingredients 21

4 tablespoons vegetable oil
1 small onion, finely chopped
1 Thumb-size piece fresh ginger, peeled, and finely chopped
2 small cloves garlic, finely chopped
2 teaspoons ground coriander
1/4 to 1/2 teaspoon red chile powder
1 teaspoon garam masala
Kosher salt
2 tablespoon fresh lemon juice
1 ounce fresh cilantro leaves and stalks, chopped
14-ounces prepared crab meat
1 large free-range egg
2 1/2 tablespoons mayonnaise
9 to 10 pieces of thick bread, made into crumbs in a food processor
3 ounces prepared mayonnaise
2 ounces or 1/4 cup milk
1 tablespoon tamarind paste,* or to taste
1/4 teaspoon freshly ground black pepper
Kosher salt
Handful fresh cilantro leaves and stalks, chopped
Lightly dressed fresh salad leaves, to serve

Steps:

  • Preheat the oven to 325 degrees F.
  • Heat 2 tablespoons of the oil in a nonstick pan and fry the onion for about 4 minutes, or until the onions are soft. Add the ginger and garlic, and cook for another 40 seconds. Stir in the coriander, red chile powder, garam masala, and salt, to taste, and cook for another 20 seconds then take the pan off the heat. Place the mixture into a large bowl.
  • Add the lemon juice, fresh cilantro, crab, egg, and mayonnaise to the onion mixture in the bowl. Stir the ingredients well and add the bread crumbs. Divide the mixture into 8 equal portions and form each into a circular shape.
  • Heat 1 tablespoon of oil in a nonstick pan and cook the crab cakes in batches over a low, moderate heat for about 2 minutes on each side, or until the crab cakes are golden brown, adding more oil as needed.
  • Place the cooked crab cakes on a baking sheet and place them into the oven to stay warm while you cook the others.
  • For the tamarind mayonnaise: Place the mayonnaise, milk, tamarind paste, black pepper, salt, to taste, and cilantro into a bowl and whisk together. Adjust the seasonings, to taste.
  • To serve the crab cakes, take the warm crab cakes out of the oven, and put them on a plate and serve with a spoonful of the tamarind mayonnaise. Place the fresh lightly dressed salad leaves on the side.

CRAB-MEAT SALAD WITH TARRAGON MAYONNAISE



Crab-Meat Salad With Tarragon Mayonnaise image

Provided by Moira Hodgson

Categories     quick, salads and dressings

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 egg yolk
1 tablespoon Dijon mustard
2 to 3 tablespoons lemon or lime juice
1/2 to 3/4 cup safflower oil
About 1/4 cup extra-virgin olive oil
2 tablespoons minced tarragon
Coarse salt and freshly ground white pepper to taste
1 pound fresh crab meat
1 head bib lettuce, washed and spin-dried
1 ripe avocado, peeled and sliced
1 pint baby tomatoes, halved

Steps:

  • Whisk the egg yolk in a bowl until thick and sticky. Whisk in the mustard and lemon juice. A few drops at a time, add the safflower and olive oils (you may increase the amount as the emulsion forms).
  • When you have a thick mayonnaise add the tarragon and season with salt and pepper to taste. Toss the crab meat into this mixture and refrigerate until ready to serve.
  • Arrange the lettuce leaves on individual plates and spoon some of the crab meat in the middle. Decorate with avocado slices, baby tomatoes and tarragon leaves.

Nutrition Facts : @context http, Calories 632, UnsaturatedFat 49 grams, Carbohydrate 10 grams, Fat 57 grams, Fiber 5 grams, Protein 23 grams, SaturatedFat 6 grams, Sodium 800 milligrams, Sugar 3 grams, TransFat 0 grams

CRAB STUFFED POBLANOS WITH JAMAICAN MAYONNAISE



Crab Stuffed Poblanos with Jamaican Mayonnaise image

Provided by Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon hot sauce
1 tablespoon Jamaican relish
1 tablespoon sugar
1/4 teaspoon ground ginger
Pinch red pepper flakes
3/4 cup mayonnaise
4 poblano peppers
4 cups canola oil
1 pound fresh crab meat
1 cup mayonnaise
1/2 cup shredded Cheddar
3 tablespoons diced red onion
1 tablespoon hot sauce
Seafood seasoning, as needed (recommended: Old Bay)
Freshly ground black pepper
Panko

Steps:

  • For the mayo: Mix the hot sauce, relish, sugar, ginger and red pepper flakes in large bowl until the sugar dissolves. Once dissolved, add the mayonnaise.
  • For the poblanos: Halve the poblanos lengthwise. Core and remove the seeds, keeping the stems in place for presentation. Heat the oil in a deep-fryer to 350 degrees F. Fry the peppers in the hot oil for 2 minutes. Remove from the oil, drain and cool to remove the skin.
  • Mix the crab meat, mayonnaise, Cheddar, onions, hot sauce in a large mixing bowl. Season with the seafood seasoning and black pepper. Divide the crab mixture evenly and fill the poblanos. Place on a baking sheet and sprinkle with panko. Broil until golden brown, 3 to 5 minutes.
  • To serve, place small amount of Jamaican mayo on top of the peppers.

CRAB CAKES WITH HERBED MAYONNAISE



Crab Cakes With Herbed Mayonnaise image

These are the best crab cakes I have ever had! You have to use the freshest crabmeat. Everyone raves about these crab cakes The lemon juice and zest give these cakes a fresh, light taste.. I hope you enjoy them. The Herbed Mayonnaise is recipe#

Provided by susie cooks

Categories     Crab

Time 38m

Yield 40 cakes, 12-16 serving(s)

Number Of Ingredients 13

nonstick vegetable cooking spray
1/2 cup minced green onion
1/2 cup finely chopped celery
1/4 cup mayonnaise
2 tablespoons minced fresh tarragon
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice
2 teaspoons grated lemon peel
1 lb fresh crabmeat, picked over for shells
4 cups fresh breadcrumbs made from crustless French bread
2 large egg yolks, beaten to blend
basil sprig (to garnish)

Steps:

  • Spray 2 baking sheets with nonstick spray.
  • Mix green onions, celery mayo, tarragon, Old Bay, Dijon, lemon juice and peel.
  • Add in crabmeat, then 1 1/2 cups breadcrumbs.
  • Stir in egg yolks.
  • Place 2 1/2 cups breadcrumbs in a shallow bowl.
  • Using 1 tablespoon for each cake, shape crab mixture into 1-inch diameter patties. Coat each patty with breadcrumbs: arrange on baking sheet.
  • Chill at least one hour. (Can be made 1 day ahead. Cover, keep chilled.).
  • Preheat broiler. Working with one sheet at a time, broil crabcakes 4 to 5 inches from heat source until golden brown and cooked through (watch carefully to prevent burning), about 4 minutes per side.
  • Arrange on a platter. Top each cake with a dollop of herbed mayonnaise. Garnish with basil sprigs if desired.

LITTLE CRAB CAKES WITH WASABI MAYONNAISE



LITTLE CRAB CAKES WITH WASABI MAYONNAISE image

Categories     Shellfish     Appetizer     Bake

Yield 30 crabcakes

Number Of Ingredients 9

1 lb backfin lump crabmet, picked over for cartilage
1 1/4 c breadcrumbs
1 lg egg, lightly beaten
2 tbl chives
2 tbl mayonnaise
1 tbl dijon mustard
2 tsp Old Bay Seasoning
1 tsp lemon zest
3 tbl canola oil

Steps:

  • Heat oven to 400 degrees. Line a baking sheet with parchment paper. Combine crabment & breadcrumbs in med. bowl. In a small bowl, whisk egg, chives, mayonnaise, mustard, seasoning and lemon zest until blended; add to crab mixture. Using ice cream scoop, shape crab mix into small round cakes, about 1 1/2 " wide Heat oil in lg skillet over med. heat. Working in batches cook cakes 1 min. per side or ti lightly browned. Transfer to baking sheet & bake 10 min. or til golden brown. Wasabi Mayonnaise: mix 1/2 tsp grated lemon zest, 1 tbl lemon juice, 1/2 c mayo & 2 tbl wasabi from tube.

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