Indulge in the delectable flavors of Del Frisco's Crab Cakes, a culinary masterpiece that promises an explosion of taste in every bite. These savory crab cakes are crafted with the freshest crab meat, carefully picked and combined with a harmonious blend of seasonings, herbs, and breadcrumbs, creating a symphony of textures and flavors. The tantalizing aroma of Old Bay seasoning dances in the air as the crab cakes sizzle in butter, promising a feast for the senses. Served with a zesty rémoulade sauce and a crisp coleslaw, this dish is a true testament to the art of seafood cuisine. Elevate your culinary skills with our step-by-step guide, providing you with all the necessary techniques and tips to recreate Del Frisco's signature crab cakes in the comfort of your own kitchen. Dive into the world of Del Frisco's Crab Cakes and embark on a culinary journey that will leave you and your loved ones craving for more.
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DEL FRISCO'S CRAB CAKES
Smaller crab cakes would be a delicious appetizer. Originally posted by BLNoto on RawDog Recipe Site www.allabout.com
Provided by Molly53
Categories Crab
Time 25m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place crab meat onto sheet pan and spread evenly.
- Place sheet under broiler for approximately 2 minutes; remove.
- Change oven setting to bake and set to 350°F.
- Remove all shells from crab meat.
- Saute celery, onions and red pepper in a large saucepan for approximately 2 minutes.
- Place sauteed vegetables on sheet pan and refrigerate about ten minutes.
- Slice basil into julienne strips.
- Place crab meat, bread cubes, basil and sauteed vegetables in a large bowl and mix gently.
- Fold in mayonnaise.
- Spray a baking sheet lightly with cooking spray.
- Measure four ounce portions onto pan.
- Place in oven for 15 minutes.
- Serve with sauce of your choice (Cajun style sauce would be delicious, but whatever you like best is appropriate).
Nutrition Facts : Calories 177.5, Fat 7.7, SaturatedFat 1.1, Cholesterol 62.5, Sodium 460.6, Carbohydrate 9, Fiber 0.5, Sugar 2.1, Protein 17.6
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
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.
CRAB CAKES - DEL FRISCO'S
Steps:
- 1. Soak white bread and cream together. 2. Place a sauté pan on the stovetop on medium heat and add butter to the pan. 3. Add the onion and celery and sweat them till they are soft. Then transfer the softened vegetables to a half size sheet pan and cool under refrigeration. 4. Pour crabmeat onto half size sheet pan and pick out shells. 5. Transfer the cooled vegetables to a chilled stainless steel mixing bowl and add the heavy cream and the soaked bread. 6. Fold in all of the ingredients except the crabmeat to combine forming the base. 7. Fold the crabmeat into the base without breaking up the lumps. 8. Let crab cake mixture rest under refrigeration for 2 hours. 9. Once mixture is ready scale out 4 ounces for mixture at a time and form into crab cake shape. 10. Place the crab cakes on a half sheet pan and bake at 350 degrees F for 15 minutes. 11. Once crab cakes are done transfer one crabcake to a plate of choice and serve with the remoulade and lemon. 12. Garnish with chive sticks and serve. FOR THE REMOULADE 1. Place all ingredients into a stainless steel bowl and whisk with a wire whip to combine. 2. Once sauce comes together taste to check seasoning then transfer to a small plastic container and let sit for 4 to 6 hours before using.
Tips:
- Use fresh, high-quality crab meat for the best flavor.
- Be gentle when mixing the crab cakes to avoid breaking up the crab meat.
- Form the crab cakes loosely and do not pack them too tightly.
- Pan-fry the crab cakes over medium heat to prevent them from burning.
- Serve the crab cakes immediately with your favorite dipping sauce.
Conclusion:
These Del Frisco's crab cakes are a delicious and easy-to-make appetizer or main course. With their crispy exterior and tender, flavorful interior, they are sure to be a hit with everyone who tries them. So next time you are looking for a special dish to serve, give these crab cakes a try - you won't be disappointed!
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