1 - 10 of 236 for sauce for crab cakes
Pick crabmeat. Combine ... and fold in lightly but thoroughly. Form into 6 crabcakes. Broil until golden brown or deep fry at 350°F for about 2-3 minutes.
Sauté shallot and ... allowing to reduce for 15-30 seconds. Add ... to boil. Remove from heat. Add butter and stir gently. Fills a 2 oz ramekin. Enjoy :D
*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 ... scallions and peppers for 3 minutes or ... 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 ...
Empty the crab into a large bowl, sort through, looking for pieces of shell ... seasoning and hot sauce. Don't be ... roll the finished cake in bread crumbs. ... or broil until brown.
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 to check the meat for any hard and ... into 6 crab cakes (about ˝ cup ... 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.
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