UNBEATABLE Seafood Cake! Chef Jean-Pierre
Hello There Friends, this is an amazing way to prepare a delicious seafood cake as an appetizer or a main course for lunch or dinner. The best part is that it can be made way in advance and just cooked at the last minute in the oven! It may be a little costly to get these ingredients but it is definitely worth the time and money! You will want to make these seafood cakes everyday! Let me know what you think in the comments.
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MKEat - Maryland Style Crab Cakes
Senior Executive Chef Kenneth Hardiman walks you through making Maryland Style Crab Cakes at Fiserv Forum. MKEat presents easy meals to make yourself in the comfort of your own home!
MARYLAND STYLE CRABCAKES
Ingredients:
1 Pound Jumbo Lump, Back Fin Lump Crabmeat, fresh or pasteurized
1 Each Egg
1 TSP Lemon Juice
¼ Cup Chives chopped
1 ½ TSP Dijon Mustard
¼ Cup Mayonnaise
1 ½ TSP Old Bay Seasoning
1 ¼ Cup Soft White Sandwich Bread, Cubed into ½ inch
¼ TSP Kosher Salt
½ TSP Worcestershire Sauce
1 TBSP Olive Oil
2 TBSP Unsalted Butter
Procedure:
1. Drain the crabmeat, if necessary, and pick through it for shells (jumbo lump will not have shells). Place the crab in a medium mixing bowl and set aside.
2. In a small bowl, whisk the egg, mayonnaise, mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and 1/4 tsp. salt. Scrape the mixture over the crab and using gloved hands mix gently until well combined. Gently break up the lumps with your fingers but do not overmix.
3. Add the cubed bread and chives over the mixture, and mix them in thoroughly but gently; try not to turn the mixture into a mash—it should still be somewhat loose. Cover with plastic wrap and refrigerate for 1 hour.
4. Shape the crab mixture into 8 cakes about 1 inch thick. In a 12-inch nonstick skillet, heat the butter with the olive oil over medium heat. When the butter is frothy, add the cakes to the pan (8 should fit comfortably). Cook until golden brown on the underside, about 3 minutes. Flip the cakes, reduce the heat to medium low, and continue cooking until the other side is well browned, 3 to 4 minutes. Serve with lemon wedges on the side for squeezing over the cakes.
• (If Broiling) Set oven setting to Low Lightly grease the bottom of a baking sheet with oil or cooking spray and place your crab cakes on the sheet. Place 1/4 TBSP of butter on top of each of the cakes. Broil the crab cakes for 12-15 minutes until golden brown and cooked through. If they look like they are browning too fast, lower the oven rack so that the cakes can still cook for the allotted time.
• Remove the crab cakes from the oven and allow them to cool slightly before serving them.
ROASTED CORN CILANTRO SALAD
Ingredients:
1 TSP Olive Oil
3 Ears or 2 Cups Roasted Ears of Corn Cleaned and Hulled, Frozen Corn
¼ Cup Red Bell Pepper, Small Diced
1 each Jalapeno Pepper, Small Diced
¼ Cup Red Onion, Small Diced
¼ TSP Kosher Salt
¼ TSP Black Pepper
¼ Cup Fresh Cilantro, Leaves
2 TBSP Lime Juice, Fresh
Procedure:
1. Heat a skillet (cast iron works beautifully here) over MED HIGH heat. Add olive oil and heat through.
2. Add corn, bell pepper, jalapeno, and onion. Cook, stirring occasionally, about 5 minutes, until lightly golden brown.
3. Season with salt and pepper and stir in cilantro and lime juice. Serving size is approximately 1/2 - 2/3 cup.
This salad can also be prepared chilled as well.
Chili Lime Crab Cakes
Chili & Lime Crab Cakes
Sweet Chili Sauce
Makes 12 Crab Cakes
Sweet Chili Sauce Ingredients
¼ cup sambal
¼ cup water
½ cup rice vinegar
½ cup sugar
½ Tablespoon Kosher salt
3 Tablespoons each, corn starch and water, combined into a slurry
Sweet Chili Sauce Preparation
In a sauce pan combine ¼ cup water, sambal, rice vinegar, sugar, and salt and bring to a simmer. While whisking, add cornstarch slurry and mix well. Simmer until sauce has thickened and starch has cleared completely. If too thick, thin with a little water. This sauce should be a glaze consistency after it has chilled.
Chill completely and serve with hot crab cakes
Crab Cake Ingredients
1 Tablespoon canola oil
½ cup onions, small dice
2 tablespoons red bell pepper, small dice
1 teaspoon minced garlic
1 teaspoon Dijon mustard
1 cup mayonnaise
1 teaspoon Old Bay Seasoning
¼ cup lime juice
1 Tablespoon sambal
2 Tablespoons chopped cilantro
1 pound Dungeness Crab meat
2 to 3 cups Panko bread crumbs
Crab Cake Preparation
Sauté onions, bell pepper and garlic until vegetables are al dente, and garlic is slightly browned. Place in refrigerator to cool.
In a stainless steel bowl combine Dijon mustard, mayonnaise, Old Bay seasoning, lime juice, sambal, cilantro and the cooled vegetables. Mix well to form a sauce. Add the crab meat and mix well.
Add 2 cups of panko bread crumbs and gently work into the crab mixture to form a moist crab cake mix. If the mixture is too loose to form a crab cake that will stay together, add some panko and mix in until it reaches the appropriate consistency. Form mixture into 12 crab cakes and use remaining bread crumbs to coat the outsides of the crab cakes before cooking.
Add canola oil to a sauté pan to completely cover the bottom and heat until oil begins to shimmer. Add crab cakes and cook until golden brown on both sides and heated through completely. Serve with Sweet Chili Sauce
How to make Lemon Butter Sauce
Yield 3oz of sauce
Ingredients:
3 Tablespoons lemon juice
7 Tablespoons Salted butter
1 Tablespoon chopped parsley
Salt and Pepper to taste
Sugar to taste (if sauce is too acidic)
Amazing Jerk Crab Cakes Recipe
Order my jerk marinade here
Ingredients
1 tub crab meat
2 egg yolks
1/2 tbsp spicy girl
2 full healthy tbsp jerk marinade
1/4 cup Panko
Juice of 1 lemon
1/4 cup Mayo
Salt to taste- 1/2 tsp salt to start
Butter as needed to brush
Sauce
1/2 cup mango
2 tbsp jerk marinade
2 tsp honey
2 tbsp butter
Salt and pepper to taste
#crab #crabcakes #seafood
Easy Peasy Crab Cakes
These crab cakes are quick, easy & delicious!
EASY PEASY CRAB CAKES (makes 4 cakes)
Ingredients
1 cup (224g) crab meat
2 slices thin sliced whole wheat bread
1 large egg
1 TBSP FF greek yogurt
1 TBSP horseradish dijon mustard
1 TBSP chopped cilantro or dill
Salt, pepper, old bay & lemon wedges for serving
Preparation
Cut bread sliced into tiny cubes
In a large bowl, mix crab meat, bread cubes, egg, yogurt, mustard, dill, salt & pepper
Form into 4 cakes. Sprinkle with old bay seasoning
Refrigerate for 1-24 hours
Cook in a hot pan! I like to use butter or avocado oil
Tips
If you’re out of bread, use 10 crushed saltine crackers! Mama’s secret!