|by Sherri Eldridge|
Fresh crabmeat is one of the ocean's finest treasures. Low in fat and high in protein, Crab Cookery is naturally nutritious and exquisite.
Results 1 - 10 of 236 for crab cake sauce
Pick crabmeat. Combine bread crumbs, egg, mayonnaise, parsley, Worcestershire, mustard, and Old Bay Seasoning. Pour mixture over crabmeat and fold in ...
Sauté shallot and garlic until shallot is translucent. Add wine to deglaze pan, allowing to reduce for 15-30 seconds. Add mustard and salt; bring to ...
*Lobster stock: Add ... the jumbo lump crab. With your ... 6-8 evenly sized cakes. If the ... until thickened. Serve over the crab cakes. . Lindenbaum MD
1. Puree the ... and add the crab, squeezed dry ... mixture into small cakes and press into ... dollop of Remoulade Sauce (recipe follows) and garnish with a lemon wedge.
In small bowl ... tsp. hot pepper sauce Cover and refrigerate ... mixture; press into cakes. Cook until ... through (about 10 minutes). Serve with sauce.
First combine ingredients and mix: Second - add to mix: Last gently incorporate: Form mixture into 12 patties, saute in clarified butter or an other ...
Preparation Time: Approximately ... corn, scallions, hot sauce and 3/4 cup ... and divide the crab mixture into 8 ... brown the crab cakes on both sides, ... Iron 15%DV *Daily Value
Line a baking ... well. Add the crab meat (be sure ... into 6 crab cakes (about ˝ cup ... splatter. Serve immediately with tartar sauce or a squeeze of lemon.
Chop peppers and ... at 375°F until crisp on the top. Serve with a side ramekin of mayonnaise, sour cream and horseradish with a hint of Tabasco sauce.
Empty the crab into a large ... seasoning and hot sauce. Don't be ... roll the finished cake in bread crumbs. ... in vegetable oil or broil until brown.
top of page