Best 4 Mini Crab Cakes With Mustard Creme Fraiche Recipes
Tantalize your taste buds with our delightful Mini Crab Cakes with Mustard Crème Fraiche, an exquisite appetizer or main course that promises a burst of flavors. These savory crab cakes, crafted with a combination of sweet crab meat, aromatic herbs, and a touch of Old Bay seasoning, are pan-fried to golden perfection, delivering a crispy exterior and a tender, succulent interior. The accompanying Mustard Crème Fraiche adds a piquant tang, balancing the richness of the crab cakes.
In addition to the Mini Crab Cakes, this article offers a delightful array of recipes to satisfy every palate. Indulge in the classic Crab Cakes with Lemon-Caper Aioli, where succulent crab meat is combined with a zesty lemon-caper sauce, creating a harmonious blend of flavors. For a lighter option, try the refreshing Cucumber and Crab Salad, where crisp cucumbers, succulent crab meat, and a tangy dressing come together for a refreshing summer treat.
Seafood enthusiasts will delight in the elegant Crab Stuffed Mushrooms, where savory crab meat filling is nestled in tender mushroom caps, baked to perfection. And for a unique twist, the Crab Rangoon Wontons feature a delightful combination of crab meat, cream cheese, and wonton wrappers, fried until golden brown and served with a sweet and sour sauce.
Each recipe is meticulously crafted with step-by-step instructions and accompanied by stunning visuals, ensuring a delightful culinary experience. So, embark on this culinary journey, savor the exquisite flavors of crab, and impress your loved ones with these delectable dishes.
CRABMEAT CAKES WITH MUSTARD SAUCE
Provided by Food Network
Categories main-dish
Time 1h35m
Yield 8 crab cakes
Number Of Ingredients 17
Steps:
- Prepare the crab cakes: Pulse the bread in a food processor to make coarse crumbs; spread out the crumbs on a sheet pan. In a large bowl, mix the crab, mayonnaise, egg yolk, celery and pickles. Form into 8 oval-shaped cakes. Dredge each crab cake in the breadcrumbs, coating them all over; place on a plate and refrigerate at least 1 hour.
- Make the sauce: In a small saucepan, melt 1 tablespoon butter. Stir in the flour, curry powder and paprika; cook until the flour and spices lose their raw smell, 1 to 2 minutes. Add the chicken broth and milk. Bring to a simmer and cook, stirring, until thickened, 5 minutes. Stir in the mustard and mustard seeds; simmer to develop the flavors, about 5 more minutes. Whisk in the remaining 1 tablespoon butter; add 1/2 teaspoon salt, and pepper to taste. Keep warm until ready to serve.
- Fry the crab cakes: Melt the 1 tablespoon butter with 1 tablespoon olive oil in a large skillet. Add the crab cakes; cook until browned on the bottom, 2 to 3 minutes. Turn and cook until evenly browned on all sides. Serve with the mustard sauce.
MINI CRAB CAKES
Fresh crab is one of my all-time favorite foods so whenever I get the chance to cook with it I will often make this dish. It's great for appetizers but you can make larger ones for a fantastic dinner with a simple salad. -Ellen Riley, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 19
Steps:
- Mix the first six ingredients. Refrigerate, covered, until serving. For crab cakes, combine egg, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper sauce. Fold in crab. Refrigerate at least 30 minutes., With floured hands, shape 2 tablespoonfuls crab mixture into 1/2-in.-thick patties. In a large skillet, heat oil over medium heat. Add crab cakes in batches; cook until golden brown, 3-4 minutes on each side. Top each with a pickle slice and sauce. Sprinkle with chives.
Nutrition Facts : Calories 134 calories, Fat 12g fat (1g saturated fat), Cholesterol 36mg cholesterol, Sodium 402mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 4g protein.
CRAB CAKES WITH MUSTARD AIOLI
This Crab Cake recipe along with other recipes, resources, and information on crab cakes is available at www.crabcakeguy.com.
Provided by Crab Cake Guy
Categories Crab
Time 25m
Yield 6 mini crab cakes
Number Of Ingredients 13
Steps:
- Instructions:.
- Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
- Form into small balls and then flatten a bit.
- In a high sided sauce pan, heat oil to 325°F.
- Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
- Serve on a platter, with toothpicks and the mustard aioli.
Nutrition Facts : Calories 1455, Fat 153.4, SaturatedFat 13.7, Cholesterol 106.2, Sodium 624.8, Carbohydrate 9.7, Fiber 1, Sugar 1.6, Protein 14.3
MINI CRAB CAKES WITH CURRIED TARTAR SAUCE
My family loves these. You don't need to use the curried tartar--you can use regular, but the curried tartar is what sets this recipe apart. I ask you to give it a try before deciding against it!
Provided by Maria Connors
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h35m
Yield 4
Number Of Ingredients 18
Steps:
- Mix mayonnaise, relish, mustard, hot sauce, garam masala, and cilantro for tartar sauce in a bowl until well blended. Cover and chill in the refrigerator until flavors have blended, about 1 hour.
- Melt butter in a frying pan. Add celery, onion, and bell peppers; saute until soft, about 5 minutes. Transfer to a bowl and set aside to cool.
- Place bread crumbs and crabmeat in a large bowl. Add cooled vegetables, eggs, seafood seasoning, pepper, and cayenne; mix until well blended and moist. Form crab mixture into 1 1/2- to 2-inch balls.
- Heat oil in a frying pan over medium or medium-low heat. Add crab balls and flatten the tops with a spatula. Fry to a golden brown, about 5 minutes. Carefully flip and repeat to brown the other side. Drain on a wire rack.
- Serve with curried tartar sauce.
Nutrition Facts : Calories 326.2 calories, Carbohydrate 16.1 g, Cholesterol 141.4 mg, Fat 23.4 g, Fiber 1.7 g, Protein 14 g, SaturatedFat 6.6 g, Sodium 658.4 mg, Sugar 3.3 g
Tips:
- For the best results, use fresh crab meat. If using frozen crab meat, thaw it completely before using.
- Be gentle when mixing the crab cakes. Overmixing will make them tough.
- Form the crab cakes into small, 1-inch balls. This will help them cook evenly.
- Pan-fry the crab cakes over medium heat. This will help them cook through without burning.
- Serve the crab cakes with your favorite dipping sauce. Mustard crème fraîche, tartar sauce, or cocktail sauce are all good options.
Conclusion:
These mini crab cakes with mustard crème fraîche are a delicious and easy-to-make appetizer. They are perfect for a party or a special occasion. With their crispy exterior and tender, flavorful interior, these crab cakes are sure to be a hit. So next time you are looking for a delicious and elegant appetizer, give these mini crab cakes a try.
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