Best 3 201 Restaurant Bar Cream Cheese Crab Cakes Recipes
Once you dive into the creamy, luscious, and delectable taste of a 201 restaurant bar cream cheese crab cake, you'll find yourself utterly enthralled. These crab cakes burst with flavor and have a perfectly crispy exterior, juxtaposed with the soft, pillowy center. With this comprehensive guide, we'll take you on a delightful journey to discovering the ultimate cream cheese crab cake recipe. Whether you prefer classic preparations or modern twists, we've curated a selection of the best recipes to satisfy your cravings. So, don your apron, gather your ingredients, and prepare to cook up a storm, as we embark on this culinary adventure together.
Let's cook with our recipes!
PALACE CAFE CRABMEAT CHEESECAKE
Steps:
- Preparing the Pecan Crust:
- Preheat oven to 350 degrees F.
- Finely grind pecans in a food processor. Add flour and salt. Mix well. Transfer to a large mixing bowl and cut in butter, working butter into flour with 2 knives until dough is in crumbs the size of small peas. Add ice water and evenly incorporate into the mixture, which should remain fairly crumbly. Roll out dough to a 1/8-inch thickness on a lightly floured surface. Press dough into a lightly greased 9-inch tart pan, starting with the sides and then the bottom. Bake crust for 20 minutes, or until golden.
- Preparing the Filling:
- Preheat oven to 300 degrees F.
- In a skillet, saute onion in butter until translucent. Add crabmeat and cook just until heated through, then remove from heat. Blend cream cheese until smooth in a mixer fitted with a paddle, or by hand using a wooden spoon. Add Creole cream cheese and mix well. Mix in eggs 1 at a time. Gently fold in the crabmeat mixture. Stir in hot sauce and season, to taste, with salt and white pepper. Spoon filling into prepared crust. Bake for 30 to 40 minutes, or until firm to the touch.
- Preparing the Meuniere Sauce and Garnish:
- Combine lemon, Worcestershire sauce and hot sauce in a heavy saucepot. Reduce over medium heat, stirring constantly with a wire whisk until mixture becomes thick and syrupy. Whisk in heavy whipping cream. Reduce heat to low and slowly blend in butter, 1 cube at a time, adding additional butter only after each cube has been completely incorporated into the sauce. This process is called "mounting the butter." Remove from heat and continue to stir. Season with salt and pepper, to taste. Strain through a fine strainer and keep warm.
- Saute mushrooms in 2 tablespoons butter until tender and all moisture has cooked off. Excess water from the mushrooms may break your sauce if it isn't cooked off. Stir mushrooms into Meuniere sauce. Melt 1 tablespoon butter in a saute pan and warm crab fingers over low heat. Season with salt and pepper, to taste.
- To serve:
- Slice cheesecake and top each piece with warm Meuniere sauce and 3 crab claws.
FESTIVE CRAB CAKES
Barbara Nowakowski of North Tonawanda, New York stirs up excitement at parties with these picture-perfect tarts filled with a pleasant combination of cream cheese, crabmeat and cranberry sauce.
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 15 appetizers.
Number Of Ingredients 5
Steps:
- In a small bowl, combine the cream cheese, crab and onions until blended. Place the tart shells on an ungreased baking sheet. , Fill each shell with 1 tablespoon crab mixture. Top each with 1 teaspoon cranberry sauce. Bake at 375° for 12-15 minutes or until heated through.
Nutrition Facts : Calories 52 calories, Fat 3g fat (1g saturated fat), Cholesterol 8mg cholesterol, Sodium 34mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 0 fiber), Protein 1g protein.
BART'S CRAB CAKE RECIPE
Learn how to make Bart's Crab Cake Recipe. Use an entire pound of crabmeat in this crab cake recipe to ensure all eight people get their fair share.
Provided by My Food and Family
Categories Recipes
Time 25m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Mix cream cheese, 1/4 cup mayo, eggs and lime juice in medium bowl until blended. Add crabmeat, cracker crumbs, peppers and onions; mix well. Shape into 16 patties.
- Cook butter and oil in large skillet on medium heat until butter is melted. Add crab patties; cook 4 to 5 min. on each side or until firm and golden brown on both sides.
- Mix mustard and remaining mayo until blended. Serve with crab cakes.
Nutrition Facts : Calories 340, Fat 26 g, SaturatedFat 7 g, TransFat 0.5 g, Cholesterol 120 mg, Sodium 580 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 12 g
Tips:
- Use fresh crab meat for the best flavor.
- Season the crab cakes generously with Old Bay seasoning, salt, and pepper.
- Gently fold the crab meat into the cream cheese mixture. Overmixing will make the crab cakes tough.
- Form the crab cakes into 1 1/2-inch patties.
- Pan-fry the crab cakes in butter over medium heat until golden brown and cooked through.
- Serve the crab cakes hot with your favorite dipping sauce.
Conclusion:
These restaurant-bar cream cheese crab cakes are a delicious and easy-to-make appetizer or main course. They are perfect for any occasion, from casual get-togethers to formal dinner parties. With their creamy, flavorful centers and crispy, golden brown exteriors, these crab cakes are sure to be a hit with everyone who tries them. So next time you're looking for a special dish to serve, give these crab cakes a try. You won't be disappointed.
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