Best 3 Emerils Pan Fried Spicy Crab Cakes Recipes

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Seeking a culinary adventure that tantalizes your taste buds and transports you to the vibrant coasts of the Chesapeake Bay? Look no further than Emeril's Pan-Fried Spicy Crab Cakes, a delectable dish that embodies the essence of Maryland's iconic seafood delicacy. Prepared with fresh, succulent crab meat, a medley of aromatic spices, and a touch of heat, these crab cakes offer a harmonious blend of flavors and textures that will leave you craving more.

Accompanying this main attraction are two equally enticing recipes: a zesty Lemon-Herb Butter Sauce and a refreshing Cucumber-Avocado Salsa. The tangy, citrusy notes of the butter sauce perfectly complement the crab cakes, adding a layer of richness and brightness. Meanwhile, the salsa, with its crisp cucumber, creamy avocado, and hint of cilantro, provides a cooling contrast that balances the heat of the crab cakes.

Together, these recipes form a culinary symphony that celebrates the bounty of the sea and the vibrant spirit of Maryland seafood cuisine. Whether you're a seasoned chef or a home cook seeking a new culinary adventure, Emeril's Pan-Fried Spicy Crab Cakes, along with its accompanying sauces and salsa, promise an unforgettable dining experience that will leave you craving for more.

Let's cook with our recipes!

EMERIL'S CRAB CAKES



Emeril's Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 2h52m

Yield 10 cakes

Number Of Ingredients 46

2 tablespoons olive oil
1 cup small diced yellow onions
1/2 cup small diced celery
1/4 cup small diced red bell peppers
1/4 cup small diced yellow bell peppers
Salt and pepper
1 tablespoon chopped garlic
1 pound lump crabmeat, cleaned and picked over for shells and cartilage
1 pound lump crabmeat, cleaned and picked over for shells and cartilage
1/4 cup chopped green onions
1/4 cup grated Parmigiano-Reggiano
2 tablespoons finely chopped parsley leaves
3 tablespoons Creole mustard
4 tablespoons fresh lemon juice, (juice of 2 lemons), in all
2 eggs, in all
3 1/2 cups vegetable oil, in all
1/2 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1 1/2 cups fine bread crumbs, in all
1/4 cup all-purpose flour
3 teaspoons Creole seasoning, in all
1 tablespoon water
1/4 teaspoon white pepper
Maw-Maw's Slaw, recipe follows
Creole Tartar Sauce, recipe follows
1/2 pound white cabbage, shredded (about 2 cups)
1/2 pound red cabbage, shredded (about 2 cups)
1/2 pound assorted greens, such as mustard greens, collards, or spinach, trimmed, washed and shredded (about 2 cups)
1 cup thinly sliced red onions
1 cup chopped green onions, green part only
1/2 cup chopped parsley leaves
1 1/4 cups homemade mayonnaise
1/4 cup Creole or whole grain mustard
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne
2 teaspoons sugar
1 egg*
1 tablespoon minced garlic
2 tablespoons fresh lemon juice
1 tablespoon chopped parsley leaves
2 tablespoons chopped green onions
1 cup olive oil
1/4 teaspoon cayenne pepper
1 tablespoon Creole or whole-grain mustard
1 teaspoon salt

Steps:

  • Heat the olive oil in a medium saute pan over medium heat. Add the onions, celery, and peppers. Season with salt and pepper. Saute for 5 minutes. Add the garlic and continue to saute for 2 minutes. Remove the pan from the heat and cool for 5 minutes. In a medium mixing bowl, combine the crabmeat, green onions, grated cheese, parsley, Creole mustard, and juice of 1 lemon. Mix to incorporate. Set the mixture aside.
  • In a food processor with a metal blade, process 1 egg and remaining lemon juice for 1 minute. With the machine running, slowly add 1 cupvegetable oil. The mixture will be thick after all the oil is incorporated. Add the Worcestershire and hot sauce, process the mixture to incorporate. Season the mayonnaise with salt and pepper.
  • Fold the cooled sauteed vegetables into the crab mixture. Fold 1/2 cup of the mayonnaise and 3/4 cup of the bread crumbs into the crab mixture. Mix gently but thoroughly. In a shallow bowl, season the flour with 1 teaspoon of the Creole seasoning and the white pepper. In another bowl, whisk the remaining egg with the water. Finally in 1 bowl, combine the remaining bread crumbs and 1 teaspoon Creole seasoning together. Portion the filling into 1/3 cup balls. Form the balls into patties, about 1-inch thick. Pour the remaining 2 1/2 cups oil into a saute pan and heat to 360 degrees F, about 2 minutes. Dredge the cakes in the seasoned flour. Dip the cakes in the egg wash, letting the excess drip off. Dredge the cakes in the seasoned bread crumbs, covering the cakes completely. Gently lay the cakes in the oil and fry for 4 minutes on each side. Remove the cakes from the oil and drain on a paper-lined plate. Season the cakes with the remaining Creole seasoning. Serve with Maw-Maw's Slaw and Creole Tartar Sauce.
  • Place the white cabbage, red cabbage, greens, red onions, green onions, and parsley in a large salad bowl. In a small bowl, combine the mayonnaise, mustard, salt, black pepper, cayenne, and sugar. Mix well. Add the mixture to the greens and toss to mix thoroughly. Cover and refrigerate for at least 1 hour.
  • Serve chilled. The slaw can be made (or chilled) 3 hours ahead.
  • Put the egg, garlic, lemon juice, parsley, and green onions in a food processor and puree for 15 seconds. With the processor running, pour the oil through the feed tube in a steady stream. Add the cayenne, mustard, and salt and pulse once or twice to blend. Cover and let sit for 1 hour in the refrigerator before using. Best if used within 24 hours.

SPICY CRAB CAKES



Spicy Crab Cakes image

Provided by Food Network Kitchen

Categories     appetizer

Time 45m

Yield 24 spicy crab cakes

Number Of Ingredients 8

Extra-virgin olive oil, for the pan
3/4 pound jumbo lump crab meat
1/3 cup finely crushed butter crackers (such as Ritz)
3 tablespoons chipotle mayonnaise, plus more for topping
1 large egg white, lightly beaten
1 tablespoon chopped fresh chives, plus more for topping
1 teaspoon finely grated lemon zest
Kosher salt

Steps:

  • Preheat the oven to 400˚. Brush a 24-cup mini-muffin pan (preferably nonstick) with olive oil.
  • Mix the crab meat, crushed crackers, mayonnaise, egg white, chives, lemon zest and 3/4 teaspoon salt in a large bowl until combined. Fill the muffin cups with the crab mixture. Refrigerate 15 minutes.
  • Bake the crab cakes until warmed through and browned around the edges, 10 to 12 minutes. Remove from the pan. Top with more chipotle mayonnaise and chopped chives.

PAN-FRIED SPICY CRAB CAKES



Pan-Fried Spicy Crab Cakes image

Provided by Food Network

Categories     appetizer

Yield 10 cakes

Number Of Ingredients 32

1 tablespoon water
2 tablespoons unsalted butter
1 cup finely chopped yellow onions
1/4 cup vegetable oil
1/2 cup finely chopped celery
Garnish: Green onions
1/4 cup seeded and finely chopped red bell pepper
1/4 cup seeded and finely chopped yellow bell pepper
Salt
Cayenne
1 tablespoon chopped garlic
1 pound lump crabmeat, picked over to remove shells and cartilage
1/4 cup chopped green onions, green parts only, plus extra for garnish
1/4 cup grated Parmesan cheese
2 tablespoons finely chopped fresh parsley leaves
3 tablespoons Creole mustard
Juice of one fresh lemon (or 3 tablespoons)
1/2 cup mayonnaise
Worcestershire sauce
Hot pepper sauce
1 1/2 cups dried fine bread crumbs
1/4 cup all-purpose flour
Essence, recipe follows
2 eggs (for egg wash)
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme

Steps:

  • Melt butter in a small saute pan over medium heat. Add onions, celery and bell peppers. Season with salt and cayenne. Cook, stirring, until the vegetables are soft and slightly golden, about 5 minutes. Add the garlic and cook, stirring, for 2 minutes. Cool for 5 minutes. In a large mixing bowl, combine the crabmeat, green onions, Parmesan, parsley, mustard and lemon juice. Mix the mayonnaise, Worcestershire Sauce and hot pepper sauce together. Combine vegetable mixture with crab mixture. Fold in the mayonnaise mixture and 3/4 cup of the bread crumbs. Divide combined mixture into 10 equal portions and form into 1-inch thick round patties. In a shallow bowl, combine the flour and season with Essence. In another bowl, whisk the egg with the water. In a third bowl, combine the remaining 3/4 cup bread crumbs and season with Essence. Dredge the crab cakes first in seasoned flour, tapping off excess, then in egg wash, letting excess drip off. Lastly, dredge cakes into seasoned bread crumbs, coating cakes evenly. In a large saute pan, heat oil. Gently lay the cakes, 3 to 4 at a time, and pan fry until lightly golden, about 4 minutes on each side. Drain cakes on paper towels and season with Essence while still hot.
  • To serve, place Creole Meuniere sauce in the center of each plate. Spoon the Roasted Vegetable Pecan Relish in the center of the sauce and lay a cake on top of the relish. Garnish with green onions and Essence.
  • Combine all ingredients thoroughly and store in an airtight jar or container.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch. Published by William and Morrow, 1993.

Tips:

  • Use fresh crab meat for the best flavor and texture.
  • If you don't have fresh crab meat, you can use frozen crab meat that has been thawed in the refrigerator overnight.
  • Be gentle when mixing the crab cakes so that you don't break up the crab meat.
  • Form the crab cakes into 1-inch balls, then flatten them into 1/2-inch thick patties.
  • Pan-fry the crab cakes over medium heat until they are golden brown and cooked through.
  • Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Emeril's Pan-Fried Spicy Crab Cakes are a delicious and easy-to-make appetizer or main course. They are perfect for a special occasion or a casual weeknight dinner. With a few simple ingredients and a little bit of time, you can create a dish that your family and friends will love.

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