Best Herbes De Provence Crab Cakes Recipes

Herbes De Provence Crab Cakes image

Provided by ratherbeswimmin

Categories Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

2 large egg yolks
2 tablespoons Dijon mustard
2 tablespoons red wine vinegar
2 tablespoons herbes de provence, plus
1 teaspoon herbes de provence (crushed in a mortar or pestle)
1/4 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1/2 cup extra virgin olive oil
1 lb crabmeat, drained, picked clean of shell, and lightly squeezed if wet
2 tablespoons dried fresh breadcrumbs
1 cup all-purpose flour
4 tablespoons unsalted butter

Steps:

Add egg yolks, mustard, red wine vinegar, 1 teaspoon crushed herbes de Provence, salt, and pepper in the bowl of a food processor or a blender.
With the machine running, gradually add the oil until the mixture emulsifies.
Transfer mixture to a bowl; add in the crabmeat and stir to combine.
Sprinkle the bread crumbs into the bowl, then gently mix with a rubber spatula.
Divide mixture into 8 mounds and form into patties about 3 inches wide by 2/3 inch thick (the patties will be soft).
Put patties on a large plate, cover with plastic wrap, and chill for an hour or longer.
In a shallow container, combine the flour with 2 tablespoons herbes de Provence.
Dredge patties on both sides with the flour mixture, patting off excess flour.
Heat 2 large nonstick skillets over medium heat.
Add about 2 tablespoons butter to each pan; when butter melts, add 4 patties to each pan.
Fry slowly until golden on both sides and hot through, turning once with a spatula, 4-5 minutes per side.
The internal temperature of a crab cake should read 155° F on an instant-read thermometer.
Transfer crab cakes to plates, serving 2 to each person; suggested to serve with Fresh Tomato Relish or Red Pepper Rouille next to the crab cakes on each plate.

Nutrition Facts : Calories 594.9, Fat 42.2, SaturatedFat 12, Cholesterol 183, Sodium 1170.5, Carbohydrate 27.2, Fiber 1.3, Sugar 0.6, Protein 26.2

Crab Cakes with Spicy Avocado Sauce image

Yield Makes 4 main-course servings

Number Of Ingredients 20

For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk
For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

Steps:

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.
Make sauce:
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.
Make crab cakes:
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.
Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.
Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.