Rick's Ragin Cajun Crab Cakes Ingredients: 1 lb lump crab meat 1 green onion; thinly sliced 1 Tbs fresh parsley, finely chopped 1 egg; beaten 1 Tbs Worchester sauce 1 Tbs Rick's Ragin' Cajun Seasoning 1 dash Rick's Ragin' Tequilanero Hot Sauce (optional) 4 Tbs mayonnaise 1/2 cup fresh bread crumbs; canola oil or margarine for cooking Instructions: Pick over the crab meat and remove any shells. In a large bowl combine all the ingredients (except the crab meat) and mix well. Add the crab and fold the mixture gently, trying not to break the crab meat lumps. Form 1 inch thick by 3 inch patties with the crab mixture To grill: Brush a grilling basket with oil and carefully place the patties inside. Grill over medium heat for 2-3 minutes per side until lightly browned. Serve immediately. To pan fry: Place 3 Tbs canola oil or margarine in a large heavy skillet and heat over moderate heat. Saute patties on both sides until golden brown, being careful not to let them burn. Remove from pan and set aside on paper towels. Continue until all the crab mixture is used. Makes approximately 6 cakes. Serve with hot sauce, lemon wedges, tartar sauce or remoulade
Tailgate Crab Cakes Recipe courtesy Sally Stockton Ingredients 6 tablespoons olive oil 1/2 cup chopped onions 1/3 cup chopped green bell peppers 1/2 teaspoon salt 1/4 teaspoon white pepper Fresh ground black pepper 1 cup green onions 1 tablespoon minced garlic 1 tablespoon Cajun choice seasoning 3 eggs 2 teaspoons Dijon mustard 1 1/2 cups bread crumbs 1 cup grated Parmesan cheese 1 pound real or imitation crab meat 2/3 cups flour Sauce for Crab cakes: 1/2 cup seeded, chopped tomatoes 2 teaspoons minced shallots 2 teaspoons minced garlic 3 tablespoons Dijon mustard 1 teaspoon salt 1/2 teaspoon white pepper 1/2 cup chicken stock (can) 1 large egg* 1/2 cup olive oil Black pepper Directions Heat 1/2 of oil over high heat. Saute onions, bell peppers, salt, white pepper and about 15 turns of fresh ground black pepper for about a minute. Add green onions, garlic, Cajun choice seasoning and cook for another minute. Remove and put in bowl. Cool mixture 2 for a few minutes. Stir in 2 eggs, Dijon mustard, 1/4 cup of bread crumbs and Parmesan cheese. Then add crab meat depending on size of crabcake. Gently mix the mixture and form into crab cakes. First dip both sides in flour, then in egg/water (egg and 1/4 cup water whisked together). Cover in bread crumbs and fry about 2 minutes on each side over medium heat. For the Sauce for the Crab Cakes: Combine everything in a pan except egg, oil, and black pepper over high heat bring to a boil for about 2 minutes. Remove from the heat and let cool for 15 minutes. Put in blender and add egg. While blending add oil and black pepper about 10 turns. Serve immediately.
Maryland Style Crab Cakes Ingredients 4 slices bread, crusts removed 1 Tablespoon mayonnaise 1 Tablespoon Dijon mustard 1 Tablespoon Worcestershire sauce 1 Tablespoon parsley, chopped 1 egg, beaten 1/4 teaspoon Creole seasoning 1 teaspoon Old Bay seasoning 1 dash Tabasco pepper sauce 1 dash lemon juice 1 pound jumbo lump crabmeat Cut bread into small cubes and moisten with all ingredients except crabmeat. Fold crabmeat into mixture and shape into cakes. Flour, then saute in butter until both sides are golden brown.
Cajun-Style Crab Cakes w/Creole Honey-Mustard Sauce Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 6 slices white bread -- cursts removed 2 eggs 1/4 c heavy cream 1 Tbsp fresh lemon juice 1/2 tsp dry mustard 1 tsp Cajun spice mix -- or see directions salt -- to taste 1 tsp garlic -- minced 1 lb crabmeat -- picked clean 4 green onions -- minced 4 slices smoked bacon -- cooked, crumbled 2 c dried breadcrumbs -- for coating bowl vegetable oil -- for frying Creole Honey-Mustard Sauce: 1 Tbsp vegetable oil 1 Tbsp green peppercorns -- crushed 1 Tbsp freshly ground black pepper 1 shallot -- minced 1/2 c dry white wine 2 Tbsp Dijon mustard 2 Tbsp whole-grain mustard 6 Tbsp mayonnaise 6 Tbsp sour cream 1 Tbsp honey Crabcakes: Tear up the bread slices and grind in a blender or food processor. Add eggs, cream, and lemon juice to form a heavy batter, then remove to a bowl and add all the remaining ingredients except the dried breadcrumbs, oil and sauce. Form into small cakes about 1-2 inches in diameter. Carefully coat them with the dried breadcrumbs. Heat a large skillet or saute pan with 1/2 inch of vegetable oil over medium heat and fry some of the cakes until golden brown on both sides. Place in a 200 F oven to keep warm. Repeat until all cakes are fried. Makes 24 cakes, serves 12 as an appetizer. Chef's Tip: Cajun spice mix (usually containing oregano, paprika, cayenne, pepper, onion powder, and salt) can be purchased a the supermarket or mixed at home to suit your preference. Creole Honey-Mustard Sauce: In a small non-reactive saucepan over medium heat, heat the oil and saute the peppercorns, pepper, and shallots for about 3 minutes or until the shallots are translucent. Add the white wine and simmer until the wine has almost completely evaporated. Let cool. Add the remaining ingredients and check the seasoning. Makes about 1 1/2c. Chef's Tip: This dipping sauce will keep up to one week when stored covered in the refrigerator.
Crab Cakes This recipe is from Smokey Korn of Free Cajun Recipes Ingredients: 2 Tbl. Butter 2 Tbl. diced Onion 1/2 cup Bread Crumbs 2 beaten Eggs 1/2 cup Milk 2 cups cooked, Flaked Crab 1/3 cup diced Celery 1/2 tsp. Mustard 1 tsp. Lemon Juice 2 Tbl. chopped Parsley 1/2 tsp. Salt 1/2 tsp. Paprika 2 Tbl. Olive Oil 1 cup Flour Cooking Instructions Melt butter in saucepan and saute onion and bread crumbs over medium heat for 2 - 3 minutes. Combine with all ingredients except olive oil and flour; chill for at least 2 hours. Shape into 8 cakes, dust with the flour. Fry them in olive oil for about 8 minutes over medium heat until brown, turning once.