Difference between revisions of "Crab Cakes and Creamy Dipping Sauce"

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Ingredients
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===Ingredients===
  
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1 green pepper, finely chopped
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1 pound jumbo lump crabmeat, picked over to remove cartilage or shell
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2 pimentos, finely chopped
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<br />4 scallions, green part only, minced (about &frac12; cup)
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2 eggs
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<br />1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley
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1 cup mayonaise
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<br />1&frac12; teaspoons Old Bay seasoning
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1 tablespoon salt
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<br />2 tablespoons or up to &frac14; cup fine dry bread crumps
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1 tablespoon English mustard
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<br />&frac14; cup mayonaise
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½ teaspoon white pepper
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<br />Salt and ground white pepper
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3 lbs. lump crab meat
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<br />1 large egg
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Additional mayonaise
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<br />&frac14; cup flour
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Paprika
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<br >4 tablespoons vegetable oil
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[edit]
 
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Directions
 
  
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    * In a bowl combine green pepper, pimento, eggs, the 1 cup mayonaise, salt, mustard, and pepper; mix well. Add crab meat and mix gently, being careful not to break up crab peices. Spoon mixture into 8 crab shells or individual casseroles, mounding lightly. Spread tops with a thin layer of additional mayonaise and sprinkle with paprika. Bake in a 350 degree oven for 15 to 18 minutes. Serve hot, or chill and serve on a bed of lettuce. If desired, garnish with lemon and tomato rose.
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===Directions===
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    * To prepare crab shells for stuffing, select large perfect shells and scrub them thoroughly with a wire brush. Place the shells in a Dutch oven and cover with hot water. Add 1 teaspoon of baking soda and bring to a boil. Simmer, covered, for about 20 minutes. Then drain, wash, and dry the shells. This removes the fishy odor. The shells may be stored and re-used. Just simmer again with baking soda after each use.
 
  
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[edit]
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# Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs. and mayonaise in medium bowl, being careful not to break up crab lumps.  Season with salt and white pepper to taste.  Carefully fold in egg with rubber spatula until mixture just clings together.
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Yield
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# Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1&frac12; inches high.  Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill for at least 30 minutes.  (Can regfrigerate up to 24 hours.)
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# Put flour on plate or in pie tin.  Lightly dredge crab cakes.  Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking.  Gently lay chilled crab cakes in skillet; pan fry ontil outsides are crisp and browned, 4 to 5 minutes per side.  Server hot, with or without the following sauce
  
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Serves 8
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=== Ingredients ===
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[edit]
 
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Nutrition
 
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[edit]
 
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Source
 
  
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Entertaining With Style - Chesapeake Restaurant, Baltimore
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&frac14; cup mayonaise
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<br />&frac14; cup sour cream
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<br />2 teaspoons minced chipotles (smoked jalapenos)
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<br />1 small garlic clove, minced
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<br />2 teaspoons minced fresh cilantro leaves
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<br />1 teaspoon juice from 1 small lime
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===Directions===
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Mix all ingredients in small bowl.  Cover and refrigerate until flavors blend, about 30 minutes.  Serve with crab cakes or other fried fish.
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===Yield===
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Serves four
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===Source===
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Cook's Illustrated - July/August 1995 - Page 23

Revision as of 11:19, 22 December 2007

Ingredients

1 pound jumbo lump crabmeat, picked over to remove cartilage or shell
4 scallions, green part only, minced (about ½ cup)
1 tablespoon chopped fresh herb, such as cilantro, dill, basil, or parsley
1½ teaspoons Old Bay seasoning
2 tablespoons or up to ¼ cup fine dry bread crumps
¼ cup mayonaise
Salt and ground white pepper
1 large egg
¼ cup flour
4 tablespoons vegetable oil

Directions

  1. Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs. and mayonaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
  2. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1½ inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill for at least 30 minutes. (Can regfrigerate up to 24 hours.)
  3. Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan fry ontil outsides are crisp and browned, 4 to 5 minutes per side. Server hot, with or without the following sauce

Ingredients

¼ cup mayonaise
¼ cup sour cream
2 teaspoons minced chipotles (smoked jalapenos)
1 small garlic clove, minced
2 teaspoons minced fresh cilantro leaves
1 teaspoon juice from 1 small lime

Directions

Mix all ingredients in small bowl. Cover and refrigerate until flavors blend, about 30 minutes. Serve with crab cakes or other fried fish.

Yield

Serves four

Source

Cook's Illustrated - July/August 1995 - Page 23

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