Best Curried Carrot Hummus Crab Cakes Recipes

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CURRIED CRAB CAKES



Curried Crab Cakes image

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

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 24 crab cakes

Number Of Ingredients 18

2 teaspoons curry powder
1/2 teaspoon salt
1/4 teaspoon dry mustard
1/4 teaspoon black pepper
1/8 teaspoon cayenne pepper
cooking spray
1 cup minced onion
1 cup chopped red bell pepper
1/2 cup chopped celery
2 teaspoons minced peeled ginger
1 garlic clove, smashed
1 1/4 cups dry breadcrumbs, divided
1/4 cup mayonnaise
1 teaspoon grated fresh lemon rind
1 lb lump crabmeat, shell pieces removed
1 large egg, lightly beaten
2 tablespoons butter, divided
parsley sprig (optional)

Steps:

  • Combine first 5 ingredients in a small bowl, stir well.
  • Heat a large nonstick frypan coated with cooking spray over medium high heat.
  • Add onion, bell pepper, and celery, cover, reduce heat to medium low and cook for 10 minutes, stirring occasionally.
  • Add the curry powder mixture, ginger and garlic, cook, uncovered, 5 minutes, stirring frequently.
  • Spoon mixture into a large bowl, cool.
  • Wipe frypan clean with a paper towel.
  • Add 3/4 cup breadcrumbs, mayonnaise, rind, crabmeat and egg to onion mixture, stir well.
  • Divide crabmeat mixture into 24 equal portions, shaping each into 1/2 inch thick patty.
  • Place remaining breadcrumbs in a shallow dish, dredge each crab cake in breadcrumbs.
  • Melt 2 teaspoons butter in pan over medium heat.
  • Add 8 patties and cook 2 minutes on each side or until browned.
  • Remove the crab cakes from pan, and keep warm.
  • Repeat procedure with remaining butter and patties.
  • Garnish with parsley sprigs.

CURRIED CARROT-HUMMUS CRAB CAKES



Curried Carrot-Hummus Crab Cakes image

Yummy yummy. Wholesome crab cakes. The only "filler" in this are pureed carrots, chickpeas, scallions, and asparagus. Not much bread-action going on, but plenty of flavor. Cook time accounts for cooking option 1 (skillet). Prep accounts for chopping. RSC4

Provided by nomnom

Categories     Lunch/Snacks

Time 50m

Yield 6 crab cakes, 3-6 serving(s)

Number Of Ingredients 13

13 baby carrots, steamed
1/2 cup chickpeas, drained (cooked or canned)
1/2 limes or 1/2 lemon, juice of
1 clove garlic
1/4-1/3 lb imitation crabmeat, chopped
3 large asparagus spears, chopped,divided
1 scallion, chopped,divided
3/8 teaspoon curry powder
1/8 teaspoon cayenne pepper (or more if you like the heat ;)
1/4 teaspoon ground cumin
black pepper, to taste
3 slices whole wheat bread, toasted,made into crumbs,divided (put half in a shallow bowl or plate)
oregano

Steps:

  • Puree first 4 ingredients together to smooth consistency.
  • Add in half of the asparagus and half the scallions and pulse.
  • Put mixture into a medium mixing bowl.
  • Mix in crab, remaining asparagus and scallions, seasonings, and half the breadcrumbs.
  • The mixture will be sticky, but form into 6 patties and coat with remaining breadcrumbs.
  • Shake on oregano liberally on both sides and black pepper, to taste.
  • **TWOOPTIONS** Cook in a nonstick skillet with a little water and veggie broth (or cooking spray).
  • OR bake at 375*F for 20 minutes, flipping once halfway through.
  • Enjoy as is or as a sandwich.

Nutrition Facts : Calories 180.6, Fat 1.8, SaturatedFat 0.4, Cholesterol 7.6, Sodium 608.3, Carbohydrate 32.9, Fiber 6.1, Sugar 6.6, Protein 9.6

CREOLE CRAB CAKES



Creole Crab Cakes image

We've an abundance of crabs in coastal Louisiana. I know no one who has ever turned one of these down. Chill time not included. NOTE: For all the years that I've made these crab cakes, just recently I've used cracker crumbs in place of the breadcrumbs in the recipe and for the exterior coating and think that I might perfer that even more so.

Provided by gailanng

Categories     Crab

Time 35m

Yield 6 patties, 6 serving(s)

Number Of Ingredients 14

1 lb crabmeat, fresh and drained
1/2 cup italian dried breadcrumbs
1/2 teaspoon baking powder
1/3 cup milk
1 tablespoon creole mustard (grainy mustard)
1 large egg, beaten
1/4 cup mayonnaise
2 tablespoons green onions, finely chopped
1/4 teaspoon garlic powder
1 1/2-2 teaspoons cajun seasoning or 1 1/2-2 teaspoons creole seasoning
2 teaspoons dried onion flakes
2 teaspoons parsley flakes
1/4 cup all-purpose flour or 1/4 cup dried breadcrumbs
1/2 cup butter

Steps:

  • Mix together first 12 ingredients, combining to evenly mix; shape into 6 patties.
  • Coat with flour or breadcrumbs. Chill at least 1 hour.
  • Bring butter to a sizzle in large skillet; cook on low heat 4 to 7 minutes on each side until golden.

Nutrition Facts : Calories 317.1, Fat 21, SaturatedFat 11, Cholesterol 107.8, Sodium 980.6, Carbohydrate 14.4, Fiber 0.8, Sugar 1.5, Protein 17.5

NEW ENGLAND CRAB CAKES



NEW ENGLAND CRAB CAKES image

Crunchy, tasty with just the right balance of seasoning, these cakes are absolutely fabulous! This is a great recipe you can enjoy all year long... VIDEO https://www.youtube.com/watch?v=qWlo_pMKXeU

Provided by CLUBFOODY

Categories     < 30 Mins

Time 21m

Yield 6 serving(s)

Number Of Ingredients 13

1 lb crabmeat, drained and shells picked
1 large egg, beaten
2 tablespoons mayonnaise
2 tablespoons green onions, finely sliced
1 tablespoon milk
1/2 tablespoon lemon juice
1/2 teaspoon hot sauce (or to taste)
1/4 teaspoon Worcestershire sauce
1/4 teaspoon Old Bay Seasoning
1 cup panko breadcrumbs, divided
1/4 cup olive oil
2 tablespoons clarified butter
6 lemon wedges, for serving

Steps:

  • In a medium bowl, combine crabmeat, egg, mayo, green onions, milk, lemon juice, hot sauce, Worcestershire sauce, and Old Bay Seasoning. Mix the ingredients before adding ½ cup of panko; stir until completely incorporated. Divide crab mixture into 6 equal parts and form patties. Cover with plastic wrap and transfer to the fridge for 6 to 8 hours.
  • A few hours later, place the remaining panko in a shallow bowl or plate. Remove the patties from the fridge and coat each of them in bread crumbs; transfer to a plate.
  • In a medium skillet over medium-high heat, add oil and clarified butter. When hot but not smoking, place crab cakes and cook for 3 minutes per side or until golden brown. When cooked, transfer them on a plate lined with paper towel to absorb any excess grease.
  • Serve crab cakes with rémoulade sauce and a couple lemon wedges. Makes 6 cakes.

Nutrition Facts : Calories 264.8, Fat 15.2, SaturatedFat 4.3, Cholesterol 73.3, Sodium 790.3, Carbohydrate 14.1, Fiber 1.1, Sugar 1.4, Protein 17.5

BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

JUMBO LUMP CRAB CAKES WITH CARROT BUTTER SAUCE



Jumbo Lump Crab Cakes with Carrot Butter Sauce image

Categories     Bread     Cake     Sauce     Side     Crab     Carrot     Chill     Simmer     Butter

Yield serves 6

Number Of Ingredients 23

1 pound jumbo lump crabmeat, drained well, patted dry, and picked over for shells
6 tablespoons (3/4 stick) unsalted butter
1 small shallot, minced
1 teaspoon Old Bay seasoning
Kosher salt and freshly ground black pepper
1/2 teaspoon dry mustard
Pinch of cayenne pepper
1/3 cup heavy cream
2 scallions, white and green parts, chopped
1 cup all-purpose flour
1 large egg
1 cup panko bread crumbs
1/4 cup vegetable oil
Carrot Butter Sauce (recipe follows)
Alfalfa sprouts (optional)
Carrot Butter Sauce
1 cup carrot juice
1 small carrot, thinly sliced
1 shallot, coarsely chopped
1 teaspoon kosher salt
2 tablespoons heavy cream
8 tablespoons (1 stick) unsalted butter, cut into chunks, at room temperature
(makes 1 1/2 cups)

Steps:

  • Put the crab in a mixing bowl and set aside. Combine the butter and shallot in a small pot over medium heat. Once the butter has melted, add the Old Bay, 1 teaspoon salt, 1/2 teaspoon pepper, the mustard, and cayenne. Stir to combine. Remove from the heat and whisk in the cream. Pour the butter mixture over the crab. Add the scallions. Fold the ingredients together gently but thoroughly, taking care not to mash the crabmeat. The mixture will look almost runny; don't worry, it will firm up in the fridge. Cover with plastic wrap and chill in the refrigerator for at least 1 hour; overnight is even better.
  • When ready to cook, use your hands to form the mixture into 6 crab cakes that are 1 1/2 inches thick. They should be moist and just hold together. Put the crab cakes on a plate, cover with plastic wrap, and refrigerate while setting up your breading station. This allows the flavors to blend and the crab cakes to set.
  • To create a breading station, put the flour in a pie plate and season with salt and pepper. Crack the egg into a shallow bowl, add 1 tablespoon water, and beat with a fork until frothy. Put the bread crumbs in another shallow bowl.
  • Put a large skillet over medium heat, add a couple tablespoons of the oil, and swirl the pan around to coat the bottom. Working with 3 crab cakes at a time (keep the remaining cakes in the fridge), lightly dredge both sides of the cakes in the seasoned flour, dip into the beaten egg, and then coat completely with bread crumbs. Gently lay the cakes in the hot oil and brown for 3 to 4 minutes on each side (turning only once or they will break up). Drain on paper towels. Add the remaining 2 tablespoons oil, and repeat with the remaining 3 crab cakes.
  • To serve, pool 1/4 cup of the carrot butter sauce on each of 6 plates, set a crab cake in the center, and, if you like, put a pile of sprouts on top.
  • Carrot Butter Sauce
  • Combine the carrot juice, carrot, shallot, and salt in a small pot over medium-low heat. Simmer until the carrot is completely soft and mushy, 10 minutes. The liquid will reduce almost, but not quite, by half.
  • Stir in the cream and simmer for 2 to 3 minutes to combine. It will look kind of a mess, a bit grainy and separated, but not to worry.
  • Remove from the heat. Whisk in the butter a few chunks at a time; all of a sudden, the sauce will come together. Pour the sauce into a blender and hold a kitchen towel over the top for safety. Buzz until completely smooth and a beautiful sunset color appears. Serve hot.

DOWN EAST CRAB CAKES



Down East Crab Cakes image

Make and share this Down East Crab Cakes recipe from Food.com.

Provided by Millereg

Categories     Lunch/Snacks

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 11

1 lb fresh-picked maine crabmeat (or any other fresh crabmeat)
3 cups unseasoned dry breadcrumbs
1 tablespoon Dijon mustard
4 -5 dashes Tabasco sauce or 4 -5 dashes other hot pepper sauce
1 medium red bell pepper, finely minced
4 scallions, minced
1 stalk celery, finely minced
1 large egg
1 cup mayonnaise (approximately)
1/4 cup additional breadcrumbs, for coating
oil (for frying)

Steps:

  • Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
  • Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
  • Divide into 8 patties.
  • Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
  • ***Patties can be made ahead of time and frozen- they freeze very well.

FLORIDA CRAB CAKES



Florida Crab Cakes image

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

Provided by evelynathens

Categories     Crab

Time 15m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 lb fresh crabmeat, picked over
1/2 cup fresh white breadcrumbs
2 tablespoons mayonnaise
2 tablespoons chopped fresh Italian parsley
1 tablespoon coarse-grained Dijon mustard
1 tablespoon chopped green onion
2 teaspoons fresh lime juice
1/4 scotch bonnet peppers (wear rubber gloves) or 1/2 serrano chili, seeded, minced (wear rubber gloves)
1 dash Worcestershire sauce
1 egg, beaten to blend
2 tablespoons butter

Steps:

  • Combine first 9 ingredients in bowl.
  • Season with salt and pepper.
  • Mix in egg.
  • For mixture into 8 equal patties, using scant ¼ cup for each.
  • (can be made ahead, covered and refrigerated).
  • Melt butter in large nonstick skillet over medium heat.
  • Fry cakes in batches until golden-brown, about 2 minutes per side.
  • Transfer cakes to paper towels; drain.
  • Arrange 2 cakes on each of 4 plates.
  • Top with Avocado 'Butter' and serve with toast points.

Nutrition Facts : Calories 167.1, Fat 10.3, SaturatedFat 4.5, Cholesterol 103.5, Sodium 360.4, Carbohydrate 6.1, Fiber 0.4, Sugar 1.2, Protein 12.3

CRAB CAKES



Crab Cakes image

Provided by Ina Garten

Categories     appetizer

Time 1h5m

Yield 26 mini crab cakes; 6 to 8 servings

Number Of Ingredients 21

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten
For frying
4 tablespoons unsalted butter
1/4 cup olive oil

Steps:

  • Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
  • Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

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