Best Crab Salsa Recipes

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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.

MINI CRAB CAKES WITH CHERRY TOMATO AND CORN SALSA



Mini Crab Cakes With Cherry Tomato and Corn Salsa image

I love crab cakes and these are very good especially with the salsa. I did not serve this in individual portions, but rather all on one platter as an appetizer, with the salsa on the side. The cook time includes the chilling time for the salsa.

Provided by pines506

Categories     Crab

Time 32m

Yield 18 crab cakes

Number Of Ingredients 22

1 lb lump crabmeat, picked over
1 tablespoon fresh lemon juice
1/2 cup plain breadcrumbs
1 large egg
1/4 cup mayonnaise, plus
1 tablespoon mayonnaise
2 scallions, trimmed and minced
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon dry mustard
salt, to taste
black pepper, to taste
2 tablespoons unsalted butter
2 tablespoons canola oil
6 cups salad greens
2 ears fresh corn, husked
2 cups cherry tomatoes, coarsely chopped
1/2 medium red onion, finely diced
2 scallions, trimmed and minced
1 1/2 tablespoons capers, drained
1 tablespoon balsamic vinegar
1 teaspoon group cumin
1 teaspoon hot sauce (to taste)

Steps:

  • Crab Cakes:.
  • Put crabmeat in medium bowl, sprinkle with lemon juice, and gently toss.
  • In large bowl, mix together bread crumbs, egg, mayonnaise, scallions, parsley, mustard, salt and pepper to taste.
  • Add crabmeat and mix together gently.
  • Shape into small patties, about 1 inch thick and 2 inches wide, and place on baking sheet.
  • Cover with plastic wrap and refrigerate for at least an hour.
  • Heat 1 tbsp each of butter and oil in large skillet over medium-high heat and cook half of the crab cakes until golden, 3-5 minutes per side.
  • Drain on paper towels.
  • Heat remaining butter and oil and repeat with the rest of the crab cakes.
  • To serve, divide salad greens among 6 plates. Top each plate with three crab cakes and spoon the salsa over them.
  • Cherry Tomato and Corn Salsa:.
  • Bring large pot of water to boil. Add corn, return to boil and cook for 5 minutes.
  • Lift corn from water and set aside to cool.
  • When cool enough to handle, scrape kernels off cobs with small, sharp knife and transfer to large bowl.
  • Add tomatoes, onion, scallions, capers, vinegar, cumin and hot sauce and toss gently.
  • Cover and refrigerate at least 2 hours before serving.
  • The salsa will keep in the refrigerator for up to three days.
  • Makes about 3 cups of salsa.

Nutrition Facts : Calories 106, Fat 5.3, SaturatedFat 1.3, Cholesterol 35.3, Sodium 188.3, Carbohydrate 7.6, Fiber 1.2, Sugar 1.7, Protein 7.5

CRAB CAKES WITH FRESH MANGO-PEACH SALSA



Crab Cakes with Fresh Mango-Peach Salsa image

This recipe for crab cakes with mango-peach salsa is easy to make. I like to taste the crab meat. Its sweet delicate flavor comes through with the panko crumbs.

Provided by Ms.Chae916

Time 1h

Yield 8

Number Of Ingredients 16

2 medium mangos
2 large peaches, peeled and pitted
2 medium Roma tomatoes, seeded and chopped
½ cup chopped red onion
1 medium jalapeno pepper, seeded and minced
⅓ cup roughly chopped fresh cilantro
1 ½ tablespoons honey
1 tablespoon balsamic vinegar
2 pounds lump crab, drained
3 stalks green onions, chopped
½ teaspoon kosher salt
½ teaspoon freshly ground black pepper
2 large eggs, beaten
3 tablespoons all-purpose flour
2 cups panko bread crumbs
¼ cup light olive oil

Steps:

  • Score mango flesh and cut into chunks. Cut peaches into chunks. Transfer both into a bowl with tomatoes, onion, jalapeno, cilantro, honey, and balsamic vinegar; stir carefully to combine, being careful not to bruise the fruit. Place in the refrigerator to chill while you prepare the crab cakes, or up to 3 days.
  • Inspect crabmeat and discard any shells. Transfer meat to a bowl. Add green onions, salt, and pepper; gently mix to combine with a wooden spoon or silicone spatula, making sure you don't break up the crabmeat.
  • Add eggs and flour; stir with a fork until combined. Shape mixture into eight 4- to 5-inch patties.
  • Place panko in a partially (not fully) sealed plastic bag. Roll over the crumbs with a rolling pin until crushed but not too fine; air will escape the bag through the opening. Transfer panko to a shallow bowl. Gently press crab cakes into the crumbs to coat on both sides, being careful not to break them.
  • Heat oil in a large skillet over medium heat until hot, but not burning or smoking. Cook 4 crab cakes at a time in the hot oil until golden brown, about 5 minutes per side. Remove to a paper towel-lined plate to drain excess oil, then repeat with remaining crab cakes.
  • Serve on top of or alongside chilled salsa.

Nutrition Facts : Calories 305.7 calories, Carbohydrate 37.7 g, Cholesterol 109.1 mg, Fat 10.4 g, Fiber 1.7 g, Protein 24.2 g, SaturatedFat 1.7 g, Sodium 598.8 mg, Sugar 14.3 g

CRAB & AVOCADO SALAD WITH FRUIT SALSA



Crab & Avocado Salad with Fruit Salsa image

My crab salad with fruity-salsa flavorings is simple and appealing. Sliced avocados anchor and enrich this lively, colorful dish. If possible, select lump or backfin crab. The larger the crab chunks, the fewer shell fragments to pick out.

Provided by USA WEEKEND columnist Pam Anderson

Categories     Salad     Vegetable Salad Recipes     Avocado Salad Recipes

Yield 6

Number Of Ingredients 8

1 pound pasteurized crabmeat (preferably lump or back fin), picked over for stray shells
1 ½ cups mangoes, peaches or nectarines, diced
¼ medium red onion, cut into small dice
¼ medium red bell pepper, cored and cut into medium dice
1 tablespoon chopped fresh cilantro or parsley
2 tablespoons fresh lime juice
½ teaspoon Salt and pepper, to taste
3 ripe avocados

Steps:

  • Gently mix all ingredients except avocado in a medium bowl. (Can be covered and refrigerated several hours.)
  • When ready to serve, halve, pit, peel and slice avocado. Fan half an avocado on each plate and serve crab salad alongside.

Nutrition Facts : Calories 224.3 calories, Carbohydrate 19.9 g, Cholesterol 14.2 mg, Fat 15.1 g, Fiber 8 g, Protein 6.6 g, SaturatedFat 2.2 g, Sodium 273.3 mg, Sugar 9.8 g

CRAB SALAD WITH MANGO SALSA



Crab Salad with Mango Salsa image

Provided by Sandra Lee

Categories     appetizer

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 (4-ounce) tropical fruit cups, drained (about 1 cup)
1 tablespoon roughly chopped fresh cilantro leaves
1 scallion, finely chopped
1/2 lime, juiced
1 small jalapeno, ribs removed, seeded and minced
Salt and freshly ground black pepper
2 cups shredded lettuce
1 cup lump crabmeat
1/4 cup sour cream
Lime, sliced for garnish

Steps:

  • NOTES: You will need 4 parfait glasses or large wine glasses.
  • For the mango salsa: Combine the fruit cups and remaining salsa ingredients in a bowl and set aside.;
  • In each parfait glass, layer 1/2 cup shredded lettuce, 1/4 cup lump crabmeat, and 2 tablespoons sour cream. Repeat layering to use up all ingredients.
  • Serve with sliced limes on top.

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 SALSA CROSTINI



Crab salsa crostini image

Bite-sized canapés, ideal for a wedding or celebration

Provided by Good Food team

Categories     Canapes

Time 34m

Number Of Ingredients 8

250g pot fresh crab meat
85g cherry tomato , quartered
1 small red onion , finely chopped
zest and juice 1 lime
2 tbsp olive oil
bunch coriander , chopped
4 thin baguettes
splash of olive oil

Steps:

  • Mix together the crab meat, tomatoes and red onion. Keep in the fridge for up to 2 days. On the day, mix through the lime zest, juice and chopped coriander, then pile onto the crostini to serve.
  • For the crostini bases, cut each of the 4 baguettes into 20 slices, ½cm thick, discarding ends. Drizzle with olive oil and place under the grill. Cook for 2-3 mins until lightly golden, then turn over and cook for another 1-2 mins until golden and crisp all over. Do this in batches and store in a large, airtight container at room temperature for up to 3 days.

CRAB CAKES WITH CILANTRO SALSA



Crab Cakes with Cilantro Salsa image

You can do it! Make restaurant-menu crab cakes in just three easy steps.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 40m

Yield 16

Number Of Ingredients 21

1 can (15 oz) Progresso™ black beans, drained, rinsed
1 can (11 oz) whole kernel sweet corn, drained
1 large tomato, chopped (1 cup)
2 tablespoons lime juice
1 tablespoon olive or vegetable oil
1/2 cup chopped fresh cilantro
1/4 cup chopped red onion
2 teaspoons ground cumin
1 teaspoon sugar
1/4 teaspoon salt
3 cans (6 oz each) crabmeat, drained
1/2 cup finely chopped green bell pepper
1/2 cup Progresso™ Italian style bread crumbs
1/4 cup chopped cilantro
1 medium green onion, sliced
1/4 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
2 tablespoons mayonnaise or salad dressing
1 egg, beaten
2 tablespoons vegetable oil
2/3 cup Progresso™ Italian style dry bread crumbs

Steps:

  • Stir together Cilantro Salsa ingredients; cover and refrigerate.
  • Stir together Crab Cakes ingredients--except 2 tablespoons vegetable oil and 2/3 cup bread crumbs. Shape mixture into 16 cakes, about 2 inches in diameter.
  • In 12-inch skillet, heat oil over medium heat. Coat crab cakes with 2/3 cup bread crumbs. Cook in oil 3 to 4 minutes on each side, turning once, until golden brown. Drain on paper towels. Serve with salsa.

Nutrition Facts : Calories 150, Carbohydrate 16 g, Cholesterol 40 mg, Fat 1, Fiber 2 g, Protein 10 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 330 mg, Sugar 2 g, TransFat 0 g

CRISPY CRAB CAKES WITH MANGO SALSA



Crispy Crab Cakes With Mango Salsa image

These succulent crab cakes are gently flavored with Dijon mustard, green onions and Worcestershire sauce. Serve with spicy fresh mango sauce for an amazing hors d'oeuvres.

Provided by Chef mariajane

Categories     Crab

Time 35m

Yield 24 crabcakes

Number Of Ingredients 18

1 cup breadcrumbs
1/2 cup mayonnaise
1 egg, lightly beaten
1 tablespoon Dijon mustard
2 green onions, finely chopped
1/2 teaspoon Worcestershire sauce
1/2 teaspoon seafood seasoning
1 lb fresh crabmeat, picked over to remove cartiledge
salt and pepper
crisco canola oil (for frying)
2 cups mangoes, chopped
2 jalapeno peppers, seeded, and finely chopped
1 cup red pepper, finely chopped
2/3 cup green onion, finely chopped
1/4 cup fresh cilantro, chopped
2 tablespoons lime juice
4 teaspoons crisco canola oil
salt and pepper

Steps:

  • Combine 1/2 cup breadcrumbs with nexxt 6 ingredients.
  • Gently mix in crabmeat; form into 24 cakes.
  • Coat the crabcakes in the remaining 1/2 cup breadcrumbsd.
  • Heat 1/2 inch oil in large, deep skillet to 350°F.
  • Carefully add crabcakes in batches and cook, turning once until golden brown.
  • Place on paper towels to drain.
  • Serve immediately.
  • MANGO SALAD:.
  • Combine all ingredients; gently mix together, and serve with crabcakes.

Nutrition Facts : Calories 75.8, Fat 3.1, SaturatedFat 0.5, Cholesterol 21.2, Sodium 135.7, Carbohydrate 7.8, Fiber 0.7, Sugar 3.1, Protein 4.5

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 AVOCADO SALSA



Mini Crab Cakes With Avocado Salsa image

From the book "The Essential Fingerfood Cookbook" these sound especially tasty. Posted for safekeeping. NOTE: Prep time does NOT include 30 minute chill time.

Provided by kitty.rock

Categories     Lunch/Snacks

Time 40m

Yield 20 crab cakes, 20 serving(s)

Number Of Ingredients 15

2 eggs
11 ounces canned crabmeat, drained
2 spring onions, finely chopped (see note)
1 tablespoon reduced-fat mayonnaise
2 teaspoons sweet chili sauce
1 1/4 cups fresh white breadcrumbs
canola oil, for shallow frying
2 ripe roma tomatoes, chopped
1 small red onion, fine dice
1 large avocado, fine dice
3 tablespoons fresh lime juice
2 tablespoons fresh chervil, leaves minced (can substitute parsley or tarragon )
1 teaspoon caster sugar (granulated sugar)
kosher sea salt, to taste
fresh ground black pepper, to taste

Steps:

  • Beat the eggs lightly in a bowl.
  • Add the crab meat, spring onion, mayonnaise, sweet chili sauce and breadcrumbs and stir well.
  • Season, then cover and refrigerate for 30 minutes.
  • To make the avocado salsa, combine all the ingredients in a bowl, season with kosher sea salt and fresh ground black pepper, and toss gently to combine.
  • Using wet hands, form the crab mixture into 20 small flat cakes.
  • Heat about 1 1/4 inches oil in a large heavy-based pan and cook the crab cakes over medium heat for about 3 minutes each side, or until golden brown on both sides.
  • Drain well on paper towels or brown paper, and serve immediately, with avocado salsa to spoon onto the top.
  • NOTE: In America, what we term as the Spring onion has a slightly more and defined bulb and is typically larger than the slender and more delicate green onion (scallion). The flavor has more bite and is somewhat hotter.
  • IN ADVANCE: the crab mixture can be made a day ahead, then covered and refrigerated. Prepare the salsa close to serving time.

Nutrition Facts : Calories 54.2, Fat 2.7, SaturatedFat 0.5, Cholesterol 34, Sodium 90.9, Carbohydrate 3.7, Fiber 1.1, Sugar 0.8, Protein 4.1

SHRIMP AND CRAB WITH COCKTAIL SALSA



Shrimp and Crab with Cocktail Salsa image

Categories     Pepper     Appetizer     No-Cook     Low Carb     Crab     Shrimp     Party     Bon Appétit

Yield Makes 30 servings

Number Of Ingredients 7

2 cups purchased medium salsa
2 cups bottled chili sauce
2 tablespoons prepared white horseradish
1 tablespoon (or more) chopped canned chipotle chilies*
4 pounds cooked peeled deveined large shrimp
4 pounds snow crab claws
Chopped fresh cilantro

Steps:

  • Mix first 3 ingredients in medium bowl. Mix in 1 tablespoon chilies. Taste, adding more chilies if spicier flavor is desired. (Can be made 2 days ahead. Cover; chill.)
  • Fill large bowls with ice. Arrange shrimp and crab atop ice. Sprinkle cilantro over salsa. Serve shellfish with salsa.
  • *Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

GREEN ONION CRAB CAKES WITH PINEAPPLE SALSA



Green Onion Crab Cakes With Pineapple Salsa image

Make and share this Green Onion Crab Cakes With Pineapple Salsa recipe from Food.com.

Provided by Dancer

Categories     Sauces

Time 21m

Yield 4 serving(s)

Number Of Ingredients 15

1/2 lb fresh crabmeat or 2 (6 ounce) cans crabmeat, drained
1/2 cup fresh breadcrumb
1 egg, beaten
2 green onions, chopped
2 tablespoons fat-free mayonnaise
1 tablespoon chopped fresh parsley
1/2 teaspoon Worcestershire sauce
1 dash hot pepper sauce
black pepper, to taste
2 cups diced pineapple
1/2 cup chopped green onion
1/4 cup chopped fresh cilantro
1 tablespoon fresh lemon juice
1/8 teaspoon cayenne pepper
salt and pepper, to taste

Steps:

  • In medium bowl, gently stir together all ingredients except black pepper.
  • Season to taste with black pepper.
  • Cover and chill 15 minutes.
  • Form crab mixture into 8 equal-sized patties.
  • Coat large nonstick skillet with vegetable cooking spray and set over medium-high heat.
  • Saute crab cakes, turning once, until golden on both side, about 3 minutes per side.
  • Serve with pineapple salsa.
  • For salsa; Combine first five ingredients in medium bowl; toss to blend.
  • Season with salt and pepper.

SOUTHWESTERN CRAB SALAD SALSA DIP



Southwestern Crab Salad Salsa Dip image

Make and share this Southwestern Crab Salad Salsa Dip recipe from Food.com.

Provided by chef FIFI

Categories     Sauces

Time 15m

Yield 10 serving(s)

Number Of Ingredients 7

1 large avocado
1 package imitation crabmeat
1 green onion
2 sprigs cilantro
2 tomatoes
lime juice
salt

Steps:

  • Dice tomatoes,onions and cilantro.
  • Combine into bowl.
  • Cut avocado into squares, add to bowl.
  • Add crab,lime juice and salt to taste.
  • Serve with tortilla chips.

Nutrition Facts : Calories 43.6, Fat 3.6, SaturatedFat 0.5, Sodium 3.4, Carbohydrate 3.1, Fiber 2, Sugar 0.8, Protein 0.7

CRAB HOECAKES WITH BLUEBERRY-CORN SALSA



Crab Hoecakes with Blueberry-Corn Salsa image

Hoecakes, or griddled cornbreads, are a staple in chef Howard's home and serve as the wholesome canvas for zesty crab salad and blueberry-corn salsa. The extra salsa is delicious as a chip dip or condiment for grilled meats.

Provided by Vivian Howard

Categories     appetizer

Time 1h

Yield 6 servings

Number Of Ingredients 27

4 ears fresh corn, husked, about 2 cups
2 cups fresh blueberries, may substitute frozen blueberries; defrost completely before use
1/2 medium red onion
3 tablespoons lemon juice
1 medium tomato
1 bunch cilantro
4 sprigs fresh mint or basil, about 2 tablespoons chopped
kosher salt
2 tablespoons extra-virgin olive oil
2 tablespoons minced chives
1/3 cup mayonnaise
2 teaspoons Dijon mustard
1/2 teaspoon hot sauce
2 teaspoons ground coriander
Zest and juice from 1 lemon, about 2 tablespoons juice
2 tablespoons extra-virgin olive oil
1 clove garlic
kosher salt
1 pound fresh or pasteurized lump crabmeat
1/2 yellow onion
1/2 cup buttermilk
1 cup yellow cornmeal
1/2 tablespoon kosher salt
1/2 tablespoon granulated sugar
1/4 cup Water, plus more as needed
1 tablespoon all-purpose flour (optional), plus more as needed
1/4 cup vegetable oil, divided, plus more as needed

Steps:

  • Corn: Invert a small bowl into a large bowl. Place the larger round end of corn upright on the inverted bowl. Run a knife down the cob cutting the corn kernels so they fall into the large bowl (this method will keep the corn contained in the bowl while easily cutting away every kernel). Run the knife down the cut cob to release the corn milk into the bowl. Repeat with remaining corn, then remove the small bowl.
  • Salsa: To the corn add the blueberries. Finely dice the onion and add to the bowl along with lemon juice. Core the tomato then using a serrated knife dice about the same size as the corn and blueberries. Add to the bowl with as much juice as possible. Finely chop cilantro stems (save leaves for another recipe) and add to the salsa. Removes mint leaves (discard stems), finely slice and add to the salsa along with two big pinches of salt. Stir and let rest 15 minutes and up to 1 day. Makes about 4 cups.
  • Crab: In a large bowl add chives, mayonnaise, mustard, hot sauce, coriander, lemon zest and juice. Trim and peel garlic then using a microplane grate the garlic into the crab. Add a pinch of salt and olive oil and whisk to combine. Pick through the crab for shells then gently fold into the dressing. Let rest in the refrigerator 15 minutes.
  • Hoecakes: Cut the onion into several pieces and add to the blender along with buttermilk. Puree until smooth. Set aside. In a bowl stir together cornmeal, salt, and sugar. Stir in buttermilk onion mixture. Add enough water so it's the consistency of slightly loose pancake batter, starting with ¼ cup and adding a tablespoon at a time if necessary (Chef Howard says all cornmeal is different so adjust with water to get the proper consistency). If the consistency is correct but water pooling in the batter, add flour to further bind the batter. Stir and set aside.
  • Preheat a skillet to medium heat, 1 minute. Add vegetable oil and swirl the pan so the oil evenly covers the bottom. Spoon 2 tablespoons of batter onto the edge of the pan to form 1 hoecake. If the batter sizzles a little, the pan is ready. Continue to drop the batter making 2 more hoecakes making sure they're evenly spread out and not touching. Lower the heat slightly and cook for about 3 minutes. When the edges are brown and the tops dry, flip and cook an additional 3 minutes adding more oil if necessary. When golden brown with a lacy edge remove to a paper towel-lined plate to drain. Repeat with remaining oil and batter.
  • Assembly: Stir olive oil into salsa. Set aside. Place hoecakes on a serving platter. Place several tablespoons of crab on the bottom of each hoecake. Top with several tablespoons salsa. Serve.

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.

JALAPEñO CRAB CAKES WITH SLAW AND SALSA



Jalapeño Crab Cakes with Slaw and Salsa image

Provided by Jill Silverman Hough

Categories     Bake     Quick & Easy     High Fiber     Dinner     Crab     Cabbage     Jalapeño     Bon Appétit     Pescatarian

Yield Makes 4 servings

Number Of Ingredients 10

1 pound fresh crabmeat, picked over, patted dry
1 1/3 cups panko (Japanese breadcrumbs)*
2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
1 1/2 teaspoons coarse kosher salt
4 large eggs, beaten to blend
1/4 cup canola oil or other vegetable oil
4 cups (about 6 ounces) coleslaw mix
2/3 cup purchased salsa
1/3 cup sour cream
Lime wedges

Steps:

  • Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet.
  • Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side.
  • Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.
  • Available in the Asian foods section of some supermarkets and at Asian markets.

JALAPEÑO CRAB CAKES WITH SLAW AND SALSA



JALAPEÑO CRAB CAKES WITH SLAW AND SALSA image

Categories     Shellfish

Yield 4 servings

Number Of Ingredients 10

1 pound fresh crabmeat, picked over, patted dry
1 1/3 cups panko (Japanese breadcrumbs)*
2 tablespoons chopped seeded jalapeño chiles (1 to 2 large)
1 1/2 teaspoons coarse kosher salt
4 large eggs, beaten to blend
1/4 cup canola oil or other vegetable oil
4 cups (about 6 ounces) coleslaw mix
2/3 cup purchased salsa
1/3 cup sour cream
Lime wedges

Steps:

  • Line rimmed baking sheet with waxed paper. Combine first 4 ingredients in large bowl. Stir in eggs. Using moist hands, shape mixture into 8 cakes, each about 3/4 inch thick. Arrange cakes on prepared sheet. Heat 2 tablespoons oil in each of 2 medium skillets over medium heat. Add 4 cakes to each. Cook until golden brown and cooked through, about 4 minutes per side. Mound slaw mix on 4 plates. Top each serving with 2 cakes. Serve with salsa, sour cream, and lime wedges.

SALSA CRAB DIP



salsa crab dip image

this looked quick and easy,not to mention yummy!. i saw it on the keebler site and plan to make it for the holidays.

Provided by kimbearly

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 4

1 package cream cheese
1/4 cup salsa
1 can crab, drained
cilantro

Steps:

  • cream together all ingriedients til smooth.
  • chill for 4 hours.
  • serve with crackers.

Nutrition Facts : Calories 202.2, Fat 19.8, SaturatedFat 12.5, Cholesterol 62.4, Sodium 265, Carbohydrate 2.5, Fiber 0.3, Sugar 0.6, Protein 4.5

CRAB AND GOAT CHEESE POBLANOS WITH MANGO SALSA



Crab and Goat Cheese Poblanos With Mango Salsa image

Make and share this Crab and Goat Cheese Poblanos With Mango Salsa recipe from Food.com.

Provided by DailyInspiration

Categories     Lunch/Snacks

Time 1h10m

Yield 8 serving(s)

Number Of Ingredients 15

8 poblano chiles
2 egg whites
1 (8 ounce) package mozzarella cheese, shredded
1 (4 ounce) package goat cheese
2 garlic cloves, minced
1 teaspoon ground cumin
1/2-1 teaspoon fresh ground black pepper
1/4-1/2 teaspoon dried red pepper flakes
1 (6 ounce) can lump crabmeat, rinsed and drained
1 cup frozen whole kernel corn, thawed
1/3 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
cooking spray
mango salsa
fresh cilantro (to garnish)

Steps:

  • Broil chile peppers on an aluminum foil-lined baking sheet 5 inches from heat for 5 minutes on each side or until peppers look blistered.
  • Place peppers in a large zip-top plastic bag; seal and let stand 10 minutes to loosen skins. Peel peppers. Carefully cut peppers open lengthwise on one side, keeping stems intact; discard seeds. Set peppers aside.
  • Process egg whites in a food processor until foamy. Add mozzarella cheese and next 5 ingredients, processing until blended.
  • Place cheese mixture in a large bowl. Stir in crabmeat and next 3 ingredients.
  • Spoon crabmeat mixture evenly into peppers, pinching cut edges together to seal. Arrange stuffed peppers, seam side down, in a 13 x 9 inch baking dish coated with cooking spray.
  • Bake, covered at 375 degrees F. for 25-30 minutes or until thoroughly heated. Top with Mango Salsa, and garnish with cilantro if desired.

Nutrition Facts : Calories 221.9, Fat 11.3, SaturatedFat 6.8, Cholesterol 49.8, Sodium 350.6, Carbohydrate 14.7, Fiber 1.8, Sugar 3.1, Protein 17.3

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