Best Mini Crab Cakes With Mustard Creme Fraiche Recipes

Mini Crab Cakes with Remoulade Sauce image

Provided by - Carla -

Categories Crab

Time 57m

Yield 30 mini cakes

Number Of Ingredients 28

2 tablespoons unsalted butter
2 scallions, white and green parts, minced
1 stalk celery, minced
1 clove garlic, minced
1 lb fresh lump crabmeat, cleaned and picked over to remove any bits of shell
2 large eggs, lightly beaten
2 teaspoons fresh lemon juice
2 tablespoons whole grain mustard
2 tablespoons minced fresh flat-leaf parsley
1 teaspoon kosher salt
3/4 teaspoon fresh ground black pepper
1 pinch freshly grated nutmeg
1/3 cup cracker meal, plus
more cracker meal, for dredging
2/3 cup vegetable oil, for frying
2/3 cup mayonnaise
2 scallions, white and green parts, chopped
2 tablespoons finely minced fresh flat-leaf parsley
2 tablespoons minced fresh dill
1 teaspoon fresh lemon juice
2 tablespoons drained white horseradish
4 tablespoons whole grain mustard
1 tablespoon ketchup
1 teaspoon Worcestershire sauce
1 tablespoon sweet paprika
1/2 teaspoon kosher salt
1/8 teaspoon fresh ground black pepper
Tabasco sauce

Steps:

In a medium skillet, heat the butter; add the scallions, celery, and garlic, and cook over medium heat until the vegetables are translucent, about 3 to 4 minutes.
In a medium bowl, combine the cooked vegetables with the crab, eggs, lemon juice, mustard, and parsley.
Season with the salt, pepper, and nutmeg.
Add the cracker meal and stir well to combine thoroughly.
Form heaping tablespoons of the crab mixture into 1-1/2 inch-round cakes.
Roll the cakes in additional cracker meal and place them on a baking pan.
Refrigerate for at least 30 minutes before cooking.
When ready to serve, heat a large skillet and pour the oil to a depth of 1/2-inch; heat the oil over medium heat, keeping the oil at a low simmer.
Cook and brown the crabcakes for 1 to 2 minutes on the first side and about 1 minute on the second side, or until they are cooked through and golden brown.
Transfer the cakes to paper towels to drain. Serve the cakes warm, with the Remoulade sauce.
-=Remoulade Sauce=-
In a small bowl, whisk all of the ingredients together and refrigerate until ready to serve; makes 1 cup.

Mini Crab Cakes and Cajun Tartar image

Provided by Trisha Yearwood

Categories appetizer

Time 1h30m

Yield 12 crab cakes

Number Of Ingredients 22

3/4 cup mayonnaise
3 tablespoons sweet relish
1 teaspoon hot sauce, such as Tabasco
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 teaspoons Cajun seasoning
1/2 teaspoon white vinegar
2 tablespoons salted butter, melted and cooled
2 large eggs
3 tablespoons sour cream
2 tablespoons coarsely chopped fresh parsley
1 teaspoon freshly grated lemon zest
2 tablespoons freshly squeezed lemon juice, plus wedges for serving
3 to 4 dashes hot sauce
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1 tablespoon capers, drained and chopped
2 stalks celery, finely chopped
1/2 teaspoon salt, plus more for sprinkling
1 pound lump crab meat
3/4 cup panko breadcrumbs (see Cook's Note)
1/4 cup vegetable oil

Steps:

For the tartar sauce: In a small bowl, combine the mayonnaise, relish, hot sauce, salt, pepper, Cajun seasoning and vinegar. Cover and refrigerate for at least 30 minutes, or until ready to serve.
For the crab cakes: Meanwhile, in a large bowl, whisk together the melted butter, eggs, sour cream, parsley, lemon zest, lemon juice, hot sauce, Worcestershire sauce, Old Bay, capers, celery and salt. Gently fold in the crab and breadcrumbs. Form crab cakes by turning out 1/3 cup of the crab mixture for each cake onto a plate. Using the palm of your hand, lightly flatten the top to make patties.
In a large skillet over medium heat, heat the oil until shimmering, about 2 minutes. Cook the crab cakes in batches until brown and crispy, 4 to 5 minutes per side. Transfer to a paper-towel-lined plate to drain and sprinkle with salt. Serve with lemon wedges and a dollop of tartar sauce.

Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche image

Provided by Food Network

Categories appetizer

Time 45m

Yield 8 cakes, 1 cup sauce

Number Of Ingredients 22

2 pounds jumbo lump crabmeat
1/2 small onion, finely minced
1/2 small red bell pepper, minced
1 teaspoon butter, plus more for sauteing
1 extra-large egg
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1/4 teaspoon dry mustard
1 teaspoon chopped parsley leaves
Pinch cayenne
Sea salt and fresh ground pepper
3 drops hot sauce, or to taste
4 tablespoons vegetable oil
2 cups fine bread crumbs, seasoned with salt and pepper
1/2 cup creme fraiche
1/4 cup mayonnaise
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1 tablespoon honey mustard
1/2 teaspoon salt
1/2 teaspoon ground white pepper
2 drops hot sauce (recommended: Tabasco)

Steps:

To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY).
In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool.
In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper. Add in onions and peppers and fold in the crabmeat. Form into cakes about 3 inches across by 1 and 1/2 inches thick. Pack firmly, but do not crush the lumps, the cake should just hold together. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator.
Preheat an oven to 400 degrees F.
In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Add a nut of whole butter to the pan and cook the cakes until brown on the other side. Place in the oven for about 2 to 3 minutes to heat through.
To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.