Flake crabmeat with a fork in a medium bowl; stir in mayonnaise, scallions, soy sauce, wasabi, and zest. Stir in 2 tablespoons panko crumbs. Cover with plastic wrap; chill 1 hour.
In a medium bowl, whisk together flour, salt, and pepper; set aside
In a small bowl, beat eggs with 1 tablespoon water; set aside.
In a shallow bowl, stir together sesame seeds and breadcrumbs. Form one tablespoon crab mixture into a ball; dip in seasoned flour. Flatten into a cake. Build up sides a little and rounding it out. Repeat with remaining crab mixture. Dip cakes in egg mixture, then roll in breadcrumb mixture.
Heat oil in a large skillet over medium heat until hot but not smoking. Add half the crab cakes; cook, turning once, until golden and crisp on both sides, about 4 minutes. Using a slotted spatula, transfer to paper towel-lined plates to drain. Repeat with remaining cakes, adding more oil if needed. Let cool completely.
Transfer crab cakes to a baking sheet. Freeze (uncovered) until firm, about 1 hour. Transfer to an airtight container; freeze until ready to use, up to 6 weeks.
To serve, preheat oven to 425 degrees. Place the crab cakes on an ungreased baking sheet, and bake until heated through, 10 to 14 minutes.
The following recipe come from mymansbelly a fun food blog, with great food.
Serves 4-6
Ingredients
32 Ounces Chicken Broth
2 Medium Baking Potatoes (peeled and diced)
3 Small Cloves Garlic (chopped fine)
1 Teaspoon Old Bay Seasoning
1/4 Cup Grated Brown Onion
12 Ounces Frozen Corn Kernels
1/4 Teaspoon Cracked Black Pepper
1/4-1/2 Cup Whipping Cream
1 Tablespoon Unsalted Butter
8 Ounces Crab Meat
Kosher Salt
Directions
In a large saucepan add the diced potatoes and garlic. Pour in chicken stock. Over medium high heat cook potatoes until just starting to soften (10-15 minutes).
Add Old Bay seasoning, onions, black pepper and corn to saucepan. Stir and let simmer for 15-20 minutes.
Stir in cream and add butter.
Once butter melts, add crab to mixture. Stir to thoroughly combine ingredients and leave on heat until crab is heated through.
Wanted a no fuss supper tonight so am making my crab guacamole, cracking open a jar of salsa and opening a bag of taco chips for an easy meal. It takes a mere 10 minutes and tastes so much better than plain old guac. The crab guacamole also works a treat on little gem lettuce leaves as a healthy, no-carb canapé. We’ll be having ours washed down with a couple of coronas but if you want something a little more festive, mango margaritas would make a great combo!
Crab Guacamole
serves 2
Ingredients:
100g white crabmeat
2 ripe avocados
1 tomato, diced
1/2 small red onion, finely diced
1 green chili, deseeded and finely diced
juice of 2 limes
freshly ground black pepper
salt
Method:
Mash the avocados in a bowl until they are smooth and creamy (a few lumps here and there is fine)
Add all other ingredients and stir until well combined.
Serve on crostini, gem lettuce leaves or with a side of taco chips and salsa.
This wonderful soup comes from Kahakai Kitchen a wonderful blog based in Hawaii:
It was a long draining week putting in lots of hours trying to make a deadline on some consulting I am doing which made me tired and grumpy. I needed a good, stomach and soul-filling bowl of soup this week to get me back on track. Finding the “Corn Lady” had parked her truck near my house again, selling local corn picked fresh that morning felt like a sign that a hearty corn soup would be perfect. I decided to take some of the elements of a corn chowder, like potatoes, rice, and milk or cream, flavor it with my favorite Thai ingredients and top it with a luxurious scoop of crab meat. The result was this gorgeous Thai-Flavored Corn & Potato Chowder with Crab.
Thai-Flavored Corn & Potato Chowder with Crab
by Deb, Kahakai Kitchen
(Makes about 6 servings)
3 medium ears of fresh corn, (or about 2 1/4 cups frozen corn)
8 cups chicken stock or low-sodium chicken broth
2 stalks lemongrass, peeled and bruised
4-5 kaffir lime leaves
4 garlic cloves, coarsely chopped
1 (3-inch) piece peeled fresh ginger, sliced into rounds
2 Tbsp Thai green curry paste
1 cup jasmine or long-grain white rice
1 1/2 cups Yukon gold potatoes, chopped into 1″ cubes
1 cup snow peas, trimmed and cut diagonally into 1/2-inch strips
2 Tbsp Asian fish sauce
fresh lime juice from 2 limes
1/2 Tbsp or to taste, sambal oelek or other red chili paste
1 can (14 oz) of lite coconut milk
salt and pepper to taste
2 Tbsp chopped cilantro, plus extra for garnish
2 Tbsp chopped Thai basil, plus extra for garnish
6 oz lump crab meat for garnish
smoked paprika for garnish
If using fresh corn, cut kernels from cob with a sharp knife and set aside. Break up corn cobs and add to large heavy soup pot along with chicken stock, lemongrass, kaffir lime leaves, garlic, ginger, and curry paste and bring to a boil.
Reduce heat and simmer, uncovered, until ginger is softened, about 15 minutes.
Pour through a fine mesh or paper-towel-lined sieve. Discard solids and put flavored stock back in pot. Bring to a boil, stir rice and potatoes into soup, turn down heat and simmer, uncovered, stirring occasionally, until tender, about 15-20 minutes.
Add reserved corn kernels and snow peas and cook at a bare simmer, uncovered, until just heated through, about 2 minutes.
Stir in fish sauce, lime juice and coconut milk and simmer, uncovered, until about 2 minutes to blend flavors.
Remove from heat, add salt and pepper to taste, stir in chopped cilantro and basil.
Place chowder in shallow bowls and top with additional chopped cilantro and Thai-basil and a heaping tablespoon of crab and garnish with a pinch of smoked paprika and a sprig of Thai-basil.
This is a really great crab soup recipe. Well, maybe I’m partial, because I love pumpkin soup. The recipe is simple, easy and quick.
This is one you must try!
Yummy Pumpkin-Crab Soup Rating: 10 out of 10
Ingredients:
3 Tbsp. Smart Balance buttery spread (or butter)
1 large sweet onion, chopped
2 small garlic cloves, chopped
1/2 tsp. curry powder
2 cups roasted butternut squash (canned pumpkin may be substituted)1 tsp. sea salt
2-1/2 cups low-sodium chicken broth
1/2 cup heavy cream
3/4 cup fat-free half and half (Land o’Lakes recommended)
2 cups crab meat, picked over for cartilage and shells
For Garnish: chopped fresh parsley
Method:
In a large heavy skillet or stock pot, heat the onion in the SB over medium heat till wilted, about 5 minutes.
Add the garlic; cover; reduce heat to low and cook about 15 minutes, till onions are soft.
Sprinkle with curry powder; cook an additional minute, then add squash and salt and stir together.
Puree in a blender; pour into a saucepan with the broth; cook over medium heat till almost boiling. Taste to adjust seasonings, adding more salt if needed.
Add cream, half and half and crabmeat; reduce temperature and just heat through, about 5 more minutes.
Garnish each serving with chopped fresh parsley, if desired. Yield: 4-6 servings
This is a Chesapeake Bay inspired dish that 5 star foodie created using Mark Salter’s Eastern Shore Pub Sauce. This tomato-based sauce features a fusion of delicious flavors and can be used to compliment a number of dishes including crab cakes, burgers, and fish & chips. 5 star foodie used the Pub Sauce to coat Wild Chesapeake Rockfish Fillets, which were then topped with creamy and cheesy Crab meat.
Ingredients:
2 tablespoons butter
1 tablespoon flour
1/3 cup cream
2 tablespoons white wine
1/2 cup shredded Gruyere cheese
1/4 cup milk
Salt to taste
1 cup Alaskan Crab meat
2 tablespoons grated Parmesan cheese
4 Wild Chesapeake Rockfish Fillets
About 1/2 cup of Eastern Shore Pub Sauce
Chives (optional)
Directions:
In a skillet, melt butter. Add flour and stir until a paste forms. Whisk in cream and wine. Add Gruyere cheese, mix until the cheese is melted. Add milk, making sure the sauce is smooth and uniform. Season with salt and fold in crab meat. Take the crab mixture off the heat.
Pre-heat the oven to 350°F. Cover the rockfish fillets with Pub sauce on all sides and place on a baking sheet. Top each fillet with a generous portion of crab mixture (about 1/2 cup). Bake for 15 minutes. Sprinkle lightly with Parmesan and broil for 1 more minute. Garnish with chives if desired.
Serve with additional Pub sauce and baked potato fries.
This recipe was kindly supplied by Natasha of 5 star foodie
Humans have been eating crustaceans (lobsters, crab and shrimp) since prehistoric times-in fact the ancient Greeks and Romans were particularly fond of them. Crab cakes were historically made with bread, spices and other seafood as fillers, depending on availability and price of crab.
Maryland is probably the most famous area for crab cakes. It often uses Old Bay seasoning, an American tradition. The Spice company was started in 1939 by a German Immigrant by the name of Gustav Brunn, and the name came from a steamship line that traveled the Chesapeake bay. Today some 50 million ounces are sold annually.
The Alaskan King crab is highly sought after due to its meaty claws and legs, and along with Dungeness crab, make great crab cakes.
Ingredients:
One pack of Old Bay Crab Cake seasoning
3 tablespoon mayonnaise
1 lb of crab meat
1 tablespoon Dijon mustard
fresh lemon juice
Method:
Mix Crab meat with all the above ingredients
Make patties and lightly saute in olive oil for about 7 min on each side.
This is such a simple dish, its great with salad, rice and seasoned vegetables, or also in a sandwich. The leftovers are a great addition to macaroni and cheese.
This is a light and beautiful dish, perfect for springtime brunches or those first outdoor meals of the season. If you don’t have access to good crab, try substituting shrimp or salmon. Even smoked salmon can be a delicious alternative to the sweetness of crab.
You will need:
1/4 lb. fresh asparagus, trimmed and cut into 2-inch spears
1/4 lb. snow peas, rinsed and chopped in half (green peas will work - discard the pods or use the frozen, bagged variety)
2 small carrots, peeled and thinly sliced
3 c cooked rice - I like to use leftover rice for salads, but freshly steamed will work just as well
1 plump ripe slicing tomato, or two roma tomatoes, finely chopped
1/4 cup minced parsley
3/4 lb. crab meat, precooked (or steamed directly before assembling the salad)
sprigs of basil, chives, and tarragon for garnish
1/4 c olive oil
3 T lemon juice
1 tsp mustard
2 tsp minced thyme, chives, and basil
salt and pepper
1. Combine the last four ingredients in a small bowl and whisk them together to make the dressing.
2. Bring a small pan of water to a boil. Have a bowl of ice water on hand for blanching. Add the asparagus to the pot once it boils, and cook for one minute, or until the color brightens and they are soft but still have some crunch to them. Remove with a slotted spoon and dunk in the ice bath.
3. Repeat with the peas and carrots, cooking each just until tender but still crunchy. Drain the cooled vegetables well.
4. Mix together the rice, cooked vegetables, tomato, parsley, and crab. Drizzle with the dressing and stir gently to combine. Serve on chilled plates with herbs for garnish.
Optional add-ins: very thinly sliced raw celery, water chestnuts, chunked hard-boiled eggs, sunflower seeds, and chopped scallions.
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