Best Cristas Cornmeal Crusted Crab Cakes Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

CORNMEAL-CRUSTED SOFT-SHELLED CRABS WITH CILANTRO-LIME TARTAR SAUCE



Cornmeal-Crusted Soft-Shelled Crabs with Cilantro-Lime Tartar Sauce image

Categories     Milk/Cream     Shellfish     Fry     Cornmeal     Crab     Spring     Gourmet

Yield Makes 4 (main-course) servings

Number Of Ingredients 9

2 cups well-shaken buttermilk
2 large eggs
1 tablespoon kosher salt
1 teaspoon black pepper
8 live soft-shelled crabs (preferably 4 to 5 inches wide), cleaned
About 2 qt vegetable oil
1 cup self-rising cake flour
1 cup yellow cornmeal
Accompaniment: cilantro-lime tartar sauce

Steps:

  • Whisk together buttermilk, eggs, salt, and pepper and pour into a 3-quart shallow dish. Add crabs and soak, covered and chilled, 1 hour.
  • Heat enough oil to measure 2 inches deep in a wide 4-quart heavy pot (about 4 inches deep) to 375°F.
  • Whisk together flour and cornmeal and transfer to a large sealable plastic bag. Lift 1 crab out of buttermilk, letting excess drip off, and shake in bag to coat with flour. Knock off excess flour and transfer to a tray. Repeat with remaining crabs, arranging them in 1 layer as coated.
  • Deep-fry crabs, 2 at a time, turning over halfway through frying (watch out for popping), until golden brown, 3 to 5 minutes. Return oil to 375°F between batches. Drain crabs on paper towels and serve with tartar sauce.

CHESAPEAKE BAY CLASSIC CRAB CAKES



Chesapeake Bay Classic Crab Cakes image

Provided by Food Network

Categories     side-dish

Time 1h40m

Yield 4 servings

Number Of Ingredients 22

1 large egg yolk
1 tablespoon seafood seasoning (recommended: Old Bay Seasoning)
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut or canola oil
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon minced scallions, both white and green parts
1 pound lump blue crabmeat, drained and picked clean of shell
4 cups fresh bread crumbs
1/4 cup chopped parsley leaves
About 4 tablespoons unsalted butter
Red Cocktail Sauce or Green Cocktail Sauce, recipes follow
4 lemon wedges
1 cup ketchup or chili sauce (recommended: Heinz)
1 tablespoon plus 2 teaspoons prepared horseradish
2 dashes hot sauce (recommended: Tabasco)
1 lemon, juiced
1 teaspoon Worcestershire sauce
Combine all the ingredients in a small bowl.

Steps:

  • Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
  • Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
  • When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
  • Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
  • 8 ounces tomatillos, husked and cut into quarters
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon sugar
  • 2 teaspoons green hot sauce (recommended: Tabasco)
  • 1 teaspoon chopped garlic
  • 1 teaspoon mustard seeds, toasted
  • 1 teaspoon peeled and grated fresh horseradish
  • Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

CRAB CAKES



Crab Cakes image

Yield Makes about 12 crab cakes, serving 6

Number Of Ingredients 15

1/2 stick (1/4 cup) unsalted butter, melted and cooled
4 large eggs, beaten lightly
6 tablespoons sour cream
1/4 cup minced fresh parsley leaves (preferably flat-leafed)
2 tablespoons fresh lemon juice
1 teaspoon Worcestershire sauce
1 teaspoon paprika
1/2 teaspoon salt, or to taste
1/4 teaspoon cayenne, or to taste
2 pounds lump crab meat, picked over
2 cups fine fresh bread crumbs
1/3 cup cornmeal
1/2 cup vegetable oil
Tarragon Tartar Sauce as an accompaniment
lemon wedges as an accompaniment

Steps:

  • In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour or overnight.
  • In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with the tarragon tartar sauce and the lemon wedges.

CORNMEAL CRAB CAKES



Cornmeal Crab Cakes image

Make and share this Cornmeal Crab Cakes recipe from Food.com.

Provided by Chef Hawgwild

Categories     Crab

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 10

1 lb crabmeat (imitation is fine)
1 1/2 cups cornmeal
4 eggs
1/2 cup mayonnaise
2 tablespoons vegetable oil
1 teaspoon cayenne pepper
1 teaspoon season salt
1 teaspoon garlic powder
1 teaspoon dry mustard
2 tablespoons water

Steps:

  • In a bowl add the eggs, cornmeal, mayonnaise, and oil; mix well with a whisk.
  • Add water slowly until a batter forms (you may not have to use all the water); if its too thick add more water.
  • Whisk in pepper, salt, garlic, and mustard.
  • Chop crab meat into fine pieces, or shred and add to batter.
  • Spoon onto a hot griddle or pan and cook them like pancakes, flipping to cook both sides.

Nutrition Facts : Calories 205.4, Fat 9.6, SaturatedFat 1.7, Cholesterol 96.5, Sodium 497.7, Carbohydrate 17.4, Fiber 1.4, Sugar 1, Protein 12.5

CORNBREAD CRAB CAKES BY LAWRENCE PAGE RECIPE BY TASTY



Cornbread Crab Cakes By Lawrence Page Recipe by Tasty image

Here's what you need: prepared cornbread, red pepper, green onion, mayonnaise, sour cream, fresh parsley, fresh cilantro, garlic, large eggs, old bay seasoning, olive oil, salt, pepper, fresh lump crab meat, vegetable oil

Provided by Scott Loitsch

Categories     Appetizers

Yield 6 servings

Number Of Ingredients 15

2 cups prepared cornbread, crumbled
⅔ cup red pepper, finely diced
½ cup green onion, sliced
⅓ cup mayonnaise
1 tablespoon sour cream
¼ cup fresh parsley, chopped
2 teaspoons fresh cilantro, chopped
1 clove garlic, minced
2 large eggs, beaten
1 teaspoon old bay seasoning
2 teaspoons olive oil
salt, to taste
pepper, to taste
1 lb fresh lump crab meat
vegetable oil, for frying

Steps:

  • Over a large bowl, crumble the cornbread into fine crumbs until you have about 2 cups (200 g) worth.
  • Add the red pepper, green onion, mayonnaise, sour cream, parsley, cilantro, garlic, beaten eggs, Old Bay seasoning, olive oil, salt, pepper, and crab meat to the bowl.
  • Break up the crab meat into fine pieces until it is all uniform in size.
  • Mix all the ingredients together with your hands or a wooden spoon until evenly combined.
  • Form the mixture into small patties, about 2.5 inches (6 cm) in diameter and ¾-inch (2 cm) thick and set aside.
  • Add enough vegetable oil to a large skillet to come about ¼-inch (6 mm) up the sides. Heat the oil over medium-high heat until it reaches 350˚F (180˚C).
  • Fry the crab cakes in batches, about 3-4 at a time. Cook on each side until golden brown, about 2-3 minutes.
  • Transfer to a paper-towel lined plate to drain.
  • Serve with your choice of dipping sauce, or they're great just on their own!
  • Enjoy!

Nutrition Facts : Calories 461 calories, Carbohydrate 32 grams, Fat 24 grams, Fiber 1 gram, Protein 26 grams, Sugar 10 grams

COCONUT CRUSTED CRAB CAKES



Coconut Crusted Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 4 servings

Number Of Ingredients 19

1 pound crabmeat, drained, picked clean of shell, lightly squeezed if wet
1 cup mayonnaise
1/2 cup thinly sliced scallions, both green and white parts
1/4 cup finely diced red bell pepper
2 teaspoons peeled and grated fresh ginger
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup unsweetened shredded coconut, plus 1 cup more for dredging
1/2 cup panko bread crumbs, plus 1 cup more for dredging
About 6 tablespoons peanut or canola oil
Sweet chili sauce
4 lime wedges
1/4 cup fresh lime juice
2 tablespoons sugar
2 tablespoons Asian fish sauce
2 tablespoons water
2 teaspoons chopped cilantro leaves
1/2 teaspoon red pepper flakes
1/2 teaspoon finely chopped lemongrass, tender white part only

Steps:

  • Lime Dipping Sauce, recipe follows
  • Put the crabmeat in a large bowl and add the mayonnaise, scallions, bell pepper, ginger, salt, and pepper and gently combine using a rubber spatula. Add the 1/2 cup coconut and 1/2 cup panko and gently fold in. Divide the mixture into 8 mounds and form into patties about 3-inches in diameter and 3/4-inch thick. Put the patties on a large plate, cover with plastic wrap, and refrigerate 30 minutes or longer.
  • When you are ready to fry the crab cakes, combine the 1 cup of coconut and 1 cup of panko in a shallow container. Lightly dredge the patties in the crumbs, shaking off any excess. Put 2 large nonstick skillets with over medium high heat. Add about 3 tablespoons of oil to each pan. When the pans are hot, place 4 patties in each pan. Turn the heat down to medium and fry the cakes until golden and heated through, turning once with a spatula to brown both sides, about 4 minutes per side.
  • Transfer the crab cakes to plates, serving 2 to each person, accompanied by ramekins of sweet chili sauce and lime wedges.
  • Whisk together all ingredients in a small bowl.

Related Topics