Place the green onions, parsley, chives, and thyme in a bowl and fold together.
Place the egg in a small bowl and whisk until smooth. Add the sour cream and whisk until smooth.
Add the egg mixture and the crab to the bowl with the herbs and fold together gently so you don’t break up the crab.
Add the breadcrumbs and fold the mixture together.
Divide the mixture into four equal amounts and form into cakes about 2-3 inches in diameter.
Place a non-stick skillet over medium-high heat and add the olive oil.
When the olive oil is shimmering, place the four crab cakes in the skillet and cook for 7 minutes. Turn the crab cakes over and cook for another 4 minutes.
Add the butter to the skillet and allow to melt while the crab cakes are cooking.
Turn the crab cakes twice to coat with the butter. When the crab cakes are browned and crispy on both sides, serve.
Fold together the shallot, poblano, celery, crabmeat, olive oil, lime juice, cumin, chili powder, salt and pepper.
Chill.
When ready to serve, place the crab mixture in the taco shells.
Add the lettuce and tomatoes.
Pick over crabmeat, removing any shell.
Break the rice cakes into small pieces about the size of grains of rice.
Gently fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, shallot, salsa, one of the egg whites, celery, lime juice, mayonnaise, cumin, chili powder, salt and pepper.
Fold together gently until well blended. Be careful to not break up the crabmeat too much.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Process the taco shells in a mini chopper or blender until about the texture of coarse cornmeal.
Preheat the oven to 325° F.
Whisk the second egg white until frothy. Dip each side of the crab cakes in the egg white and then the taco shell crumbs.
Place the oil in a large non stick skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes, then serve.
Separate the satsuma into wedges and coarsely chop up 8 of the wedges. Set aside.
Juice the rest of the wedges of the satsuma into a small bowl, discarding the solids. Add the egg yolk, mustard, salt, Cajun spice, and Worcestershire sauce and whisk together until smooth.
Add the chopped satsuma wedges, crab meat, celery, shallot, and bread crumbs and fold together.
Shape the mixture into 4 patties and place on a piece of waxed paper on a plate. Place in the freezer for 20 minutes.
Place a large skillet over high heat and add the olive oil.
When the oil is hot, add the crab cakes and reduce the heat to medium-high.
Cook the crab cakes for 10 minutes on the first side, then turn over and cook for another 8-10 minutes.
Serve immediately.
Pick over crabmeat, removing any shell.
Break the rice cakes into small pieces about the size of grains of rice.
Fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise and pepper.
Fold together gently until well blended. Try not to break up the crabmeat too much.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Preheat the oven to 400° F.
Place the oil in a large skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until browned. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes. Serve.
Pick over crabmeat, removing any shell.
Break the rice cake into small pieces about the size of grains of rice.
Fold the crabmeat together with the crumbled rice cakes. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper.
Fold together gently until well blended. Try not to break up the crabmeat too much.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Preheat the oven to 400° F.
Place the oil in a large skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until browned. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes. Serve.
Slice the top off of each pepper about 1/2 inch below the level of the stem.
Remove the seeds and the veins from the interior and the top of the pepper. Set the empty pepper aside.
Place the olive oil in a large skillet over medium high heat.
When the pan is hot add the onion and cook for 4 minutes.
Add the garlic and toss well. Cook for about 1 minute.
Add the celery and cook for two minutes. Toss frequently.
Add the kidney beans, creole spice blend, water, and salt. Stir well.
Cook for about 10 minutes until the water has evaporated.
Remove from the heat and set aside to cool for about 20 minutes.
Preheat the oven to 325°F.
After the vegetables have cooled slightly, fold in the crabmeat and then stuff the peppers with half of the mixture in each of the peppers.
Place the top on each pepper, then loosely wrap the pepper by placing a square of aluminum foil on top and folding down the sides.
Place the peppers in the oven and roast for 60 minutes.
Remove the foil and the top of the pepper.
Place the sliced provolone cheese on top of the crabmeat mixture inside each pepper.
Replace the top of the pepper and return to the oven. Roast for another 10 minutes and serve.
Place the water in a large pot over high heat.
While the water is coming to a boil, place 1 teaspoon olive oil in a large skillet over medium high heat. Add the mushrooms. Cook, tossing frequently, until well browned. Remove to a plate.
Add the second teaspoon of oil to the pan and then the shallots. Cook for about 2 minutes, stirring frequently.
While the shallots are cooking, add the pasta to the boiling water. Stir frequently.
Add the asparagus to the shallots and cook for about 5 minutes, tossing frequently.
Add the white wine, lemon juice, salt, pepper, crabmeat and goat cheese. Reduce the heat to medium and stir continuously to heat the crab through and melt the goat cheese (about 5 minutes).
When the pasta is ready, add the cooked fettuccine and the oregano. Toss well. If the sauce is a too thick, add some of the pasta water 1 tablespoon at a time.
Pick over crabmeat removing any shell.
Break the saltines into about 1/4 inch pieces.
Fold the crabmeat together with the crumbled saltines. Add Tabasco sauce, Worcestershire sauce, shallot, mustard, egg white, celery, lemon juice, mayonnaise, salt and pepper.
Fold together gently until well blended. Be careful to not break up the crabmeat too much.
Form into 8 cakes and chill. This can be made up to 12 hours in advance.
Preheat the oven to 400° F.
Place the oil in a large non-stick skillet over high heat until the oil is almost smoking.
Place cakes in the hot oil and cook over medium-high heat for about three minutes until brown. Turn and cook for about 2 minutes. Place in hot oven. Cook for another 9 – 10 minutes.
Preheat the oven to 375°F.
Place a large skillet over medium high heat.
Add the onions and cook for about 5 minutes. Stir frequently.
Add the celery and cook for about 5 minutes. Stir frequently.
Add the bell pepper and cook for about 3 minutes. Stir frequently.
Add the flour and stir well to incorporate. Cook for about 2 minutes.
Slowly add the milk, stirring continuously, and then fold in the crabmeat and oregano.
Fold gently while cooking. As the sauce begins to thicken, lower the heat to low.
Place the panko in a small bowl with the parmesan. Fold together until well blended.
Divide the crab mixture between two ovenproof bowls.
Top with the panko breadcrumbs.
Place in the oven and bake for 10 minutes.
Set the oven to broil, then broil for 2 to 4 minutes until the breadcrumbs are toasty brown.
Serve.
