Best 3 Chive Crab Cakes Recipes
Indulge in a culinary journey with our delectable Chive Crab Cakes, a harmonious blend of succulent crab meat, aromatic chives, and a symphony of seasonings, enveloped in a golden-brown crust. These culinary gems are not just any crab cakes; they are an embodiment of culinary artistry, crafted with a touch of finesse and a burst of flavor that will tantalize your taste buds.
Accompanying these Chive Crab Cakes are a trio of tantalizing sauces, each adding a unique dimension to the overall experience. The Lemon-Dill Sauce offers a refreshing citrusy tang, while the Spicy Remoulade Sauce brings a fiery kick. And for those who prefer a creamy embrace, the Roasted Red Pepper Sauce is an absolute delight.
These Chive Crab Cakes are more than just a meal; they are a testament to the culinary prowess of our expert chefs. Each ingredient is meticulously selected, ensuring the highest quality and freshness. The crab meat is sourced from the pristine waters, its delicate sweetness shining through in every bite. The chives, handpicked at their peak, lend a vibrant freshness that elevates the crab's natural flavors. And the seasonings, a symphony of herbs and spices, dance together in perfect harmony, creating a taste sensation that will leave you craving more.
Whether you're hosting a special occasion or simply seeking a delightful meal, these Chive Crab Cakes, accompanied by their trio of exquisite sauces, will undoubtedly steal the show. Prepare to embark on a culinary adventure where every bite is a celebration of taste.
CHIVE CRAB CAKES
These tasty crab cakes are perfect for appetizers, or try them with a salad for a light meal. -Cindy Worth, Lapwai, Idaho
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 12 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, lightly beat the egg whites and egg. Add 3/4 cup bread crumbs, chives, flour, pepper sauce, baking powder, salt and pepper; mix well. Fold in crab. Cover and refrigerate for at least 2 hours. , Place remaining bread crumbs in a shallow bowl. Drop crab mixture by scant 1/4 cupfuls into crumbs. Gently coat and shape into 1/2-in.-thick patties. , In a large nonstick skillet, cook crab cakes in oil in batches over medium-high heat for 3-4 minutes on each side or until golden brown. If desired, serve with lemon wedges.
Nutrition Facts : Calories 119 calories, Fat 3g fat (0 saturated fat), Cholesterol 71mg cholesterol, Sodium 509mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 0 fiber), Protein 13g protein.
BROILED CRAB CAKES WITH CHIVE AND CAPER SAUCE
Steps:
- Mix first 7 ingredients in medium bowl. Add crabmeat; toss. Fold in 1 cup breadcrumbs. Season with pepper. Mix in yolks.
- Place 2 cups breadcrumbs on plate. Using 1 tablespoon crab mixture for each, form 1-inch-diameter patties. Coat each crab cake with breadcrumbs. Cover; chill at least 1 hour. (Can be made 1 day ahead. Keep refrigerated.)
- Position rack 6 inches below broiler and preheat broiler. Brush 2 baking sheets with oil. Arrange crab cakes on baking sheets, spacing evenly. Broil until golden brown and cooked through, about 3 minutes per side. (Can be cooked 30 minutes before serving. Keep warm in 300°F. oven.)
- Transfer crab cakes to platter. Top each with dollop of sauce and basil sprig.
CHIVE CRAB CAKES
Most crab-cake recipes call for breadcrumbs or soda crackers; food editor Shira Bocar loves oyster crackers, so she crushes them up and folds them into the crab mixture before pan-searing the cakes.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8
Number Of Ingredients 9
Steps:
- Combine mayonnaise, mustard, Worcestershire, chives, and 1/4 teaspoon salt in a medium bowl. Fold in crackers and crab just until combined. Using a 1/3-cup measuring cup, form mixture into 3-inch round patties.
- Heat a large skillet over medium-high. Add 1 tablespoon oil. Cook half of patties until golden brown and crisp, about 2 minutes a side. Repeat with remaining oil and patties. Sprinkle with chives and serve, with lemon wedges.
Tips:
- Choose the freshest crab meat possible. Fresh crab meat will have a sweet, delicate flavor. Avoid crab meat that is brownish or has a strong fishy smell.
- Use a combination of lump crab meat and claw meat. Lump crab meat is the most expensive, but it has the best flavor. Claw meat is less expensive and has a more delicate flavor. Using a combination of the two will give you the best of both worlds.
- Don't overmix the crab cakes. Overmixing will make the crab cakes tough. Gently fold the ingredients together until they are just combined.
- Pan-fry the crab cakes over medium heat. This will help to prevent them from burning. Cook the crab cakes for 3-4 minutes per side, or until they are golden brown and cooked through.
- Serve the crab cakes with your favorite dipping sauce. Some popular choices include tartar sauce, cocktail sauce, and remoulade.
Conclusion:
Crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or even a snack. They are easy to make and can be customized to your liking. Whether you prefer them pan-fried, baked, or grilled, crab cakes are sure to be a hit with your family and friends.
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