Best 5 Classic Crab Cakes With Chile Garlic Mayonnaise Recipes
**Indulge in a Culinary Delight: Classic Crab Cakes with a Spicy Twist**
Prepare to tantalize your taste buds with a seafood delicacy that combines tradition and innovation - classic crab cakes elevated with a flavorful chile-garlic mayonnaise. This recipe guide will walk you through the steps of creating these delectable crab cakes, ensuring a perfect balance of textures and flavors.
But that's not all! This article also features a collection of equally enticing recipes that will satisfy any seafood lover's cravings. Discover the secrets to making crispy fish sticks, tender shrimp tacos, and a refreshing cucumber salad with a zesty dressing. Whether you're hosting a dinner party or simply seeking a delightful meal for yourself, these recipes offer a diverse range of options to satisfy your seafood desires.
CHESAPEAKE BAY CLASSIC CRAB CAKES
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 WITH RED CHILI MAYONNAISE
Provided by Craig Common
Categories Sauté Oscars Father's Day Mayonnaise Lemon Crab Bell Pepper Jalapeño Bon Appétit
Yield Makes 8
Number Of Ingredients 11
Steps:
- Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
- Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
CLASSIC CRAB CAKES
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
CLASSIC OLD BAY CRAB CAKES
***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!
Provided by Little Bee
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
- Refrigerate the patties 30 minutes to help keep them together when frying.
- Fry until golden-brown on both sides.
Nutrition Facts : Calories 142.6, Fat 8, SaturatedFat 4.3, Cholesterol 96.3, Sodium 501.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.6, Protein 12.3
CRAB CAKES WITH GARLIC MAYONNAISE
Great little before dinner nibblers! I recommend serving on pieces of lettuce leaf for easier handling. The recipe came from Food & Drink - the best of the decade!
Provided by CountryLady
Categories Crab
Time 25m
Yield 36 crab cakes
Number Of Ingredients 20
Steps:
- CRAB CAKES: Combine first 8 ingredients in a bowl.
- Flake crab meat& stir into mixture.
- Season to taste& add hot pepper sauce.
- Combine corn meal& flour on a plate.
- Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
- Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
- GARLIC MAYO: Whisk all ingredients in a bowl.
- Serve with crab cakes.
Nutrition Facts : Calories 53, Fat 2.9, SaturatedFat 0.9, Cholesterol 14.3, Sodium 170.1, Carbohydrate 4, Fiber 0.2, Sugar 0.4, Protein 2.8
Tips:
- Choose the Right Crab Meat: Opt for fresh, lump crab meat for the best flavor and texture. If using canned crab meat, ensure it's of good quality and drained well.
- Season Wisely: Don't overpower the delicate crab flavor with too many seasonings. Use Old Bay seasoning sparingly, and add salt and pepper to taste.
- Bind Gently: Use just enough mayonnaise to bind the crab cakes together. Overdoing it will make them dense and greasy.
- Chill Before Frying: Form the crab cakes and chill them for at least 30 minutes before frying. This helps them hold their shape better during cooking.
- Fry at the Right Temperature: Maintain a medium-high heat when frying the crab cakes. This ensures a crispy exterior without overcooking the inside.
- Serve with a Simple Garnish: A squeeze of lemon juice, a sprinkle of fresh herbs, or a dollop of tangy tartar sauce complement the crab cakes perfectly.
Conclusion:
These classic crab cakes with chile-garlic mayonnaise offer a delightful combination of flavors and textures. The tender crab meat, crispy exterior, and spicy-tangy sauce create a memorable dish that's perfect for any occasion. Whether served as an appetizer or a main course, these crab cakes are sure to impress your taste buds. So gather your ingredients, follow the recipe carefully, and indulge in this culinary masterpiece!
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