Who has a Recipes for Crab Cakes?

For sauce


1 cup cr猫me fra卯che


1 tablespoon chopped canned chipotle chiles in adobo


1/2 teaspoon salt


1/4 teaspoon black pepper





For shrimp crab cakes


1/4 teaspoon crumbled saffron threads


1/4 cup water


1 tablespoon olive oil plus additional for brushing


1/2 cup diced (1/8-inch) onion


1/4 cup diced (1/8-inch) carrot


1/4 cup diced (1/8-inch) celery


2 large eggs


1/2 cup heavy cream


1 1/4 teaspoons salt


1 teaspoon black pepper


1 1/2 lb medium shrimp in shell (31 to 35 per lb), peeled and deveined


1 teaspoon finely chopped shallot


1 1/2 teaspoons finely chopped garlic


1 teaspoon chopped canned chipotle chiles in adobo


1 cup panko (Japanese bread crumbs)


1/8 lb jumbo lump crabmeat, picked over for shells and cartilage











preparation





Make sauce:


Pulse all sauce ingredients in a food processor until smooth. Transfer to a small bowl and chill, covered, until ready to use.





Make shrimp crab cakes:


Sprinkle saffron into water in a 1-quart heavy saucepan and boil over moderately high heat until liquid is reduced to 1 tablespoon, about 5 minutes. Remove from heat and transfer to a small bowl, then cool completely.





Heat oil (1 tablespoon) in a 10-inch heavy skillet over moderate heat until hot but not smoking, then cook onion, carrot, and celery, stirring occasionally, until pale golden, about 8 minutes. Transfer to a plate to cool.





Put oven racks in upper and lower thirds of oven and preheat oven to 400掳F. Line 2 baking sheets with parchment paper and lightly brush parchment with oil.





Whisk together 1 egg, cream, 1/8 teaspoon salt, and 1/2 teaspoon pepper.





Pat shrimp dry and transfer half of shrimp to clean food processor, then add saffron reduction, shallot, garlic, chipotle, and 1/2 cup panko. Pur茅e until smooth, then, with motor running, add egg mixture in a slow stream, blending until just incorporated.





Chop remaining shrimp very coarsely (about 1/3-inch pieces) and stir together with remaining 1/2 cup panko, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and carrot mixture. Lightly beat remaining egg and stir into shrimp and vegetable mixture along with shrimp pur茅e, then fold in crabmeat until just combined.





Loosely fill a 1/4-cup measure with crab mixture and drop onto a lined baking sheet. Make about 23 more cakes in same manner, dropping onto baking sheets about 1 inch apart. Flatten tops gently to form 2 1/2-inch-wide cakes (about 1 inch high) and bake, switching position of sheets halfway through baking, until tops are lightly browned, about 15 minutes total. Serve shrimp crab cakes with sauce on the side.Who has a Recipes for Crab Cakes?
1 pound fresh crab meat


1 egg


2 tablespoons mayonnaise


1/2 teaspoon ground mustard


1 dash Worcestershire sauce


salt and pepper to taste


4 ounces buttery round crackers, crushed


2 cups oil for frying, or as needed











DIRECTIONS


In a medium-size mixing bowl, combine crabmeat, egg, mayonnaise, mustard powder, Worcestershire sauce, and salt and pepper to taste.


In a large skillet, heat 1/4 inch of vegetable oil to a high heat. Roll heaping spoonfuls on the crab mixture in the crackers, then place the ball in the hot oil. Flatten lightly with a spatula so that the crab cake is 1/2 inch thick. Fry the crab cakes, flipping to ensure both sides get brownedWho has a Recipes for Crab Cakes?
Maryland Crab Cakes are rated as number one in the US. Do a google search. The recipe is unbelievably delicious.
Check out allrecipes.com





They'll have more than one!