Anne Arundel County Maryland Crab Cakes Recipes

Steps:

• Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
• Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
• Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
• Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
• No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.

Steps:

• For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
• Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
• For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
• Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
• To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
• For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
• To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!

Steps:

• Trim the crusts from the bread; discard, or reserve for another use. Tear the remaining bread into little pieces (about 20 pieces per slice); handle the bread lightly, so the pieces remain fluffy and don't flatten out. Place the bread pieces in a bowl, and sprinkle them with the wine; toss lightly to distribute the wine evenly.
• Pick over the backfin and the jumbo lump crabmeat to remove any bits of shell. In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add the soaked bread, beaten eggs, lemon juice, and melted butter; toss lightly, making sure to keep the crab lumps whole. Add the mayonnaise, and toss the mixture gently with your hands, distributing the mayonnaise evenly. Taste again for seasoning, if desired (if you don't want to taste raw egg, you can saute a bit of the mixture in butter). For even better flavor, allow the mixture to sit in the refrigerator for a few hours.
• When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty production) to create a 1-inch depth of oil. When the oil is medium-hot, quickly shape 1/2 the crab mixture with your hands into 3 cakes, each roughly the size and shape of a large hamburger. Gently place the cakes in the oil, making sure to preserve their shapes. Fry for 3 to 4 minutes, or until the cakes are golden on one side. Flip them carefully with a spatula, and fry on the other side for 3 to 4 minutes. After about 8 minutes, the cakes should be golden brown on all sides and heated through (you want the pieces of bread inside to virtually disappear). Remove the cakes from the pan, and place them on paper towels. Repeat and make 3 more cakes with the remaining mixture.

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.

Steps:

• Pick the crab meat to remove any remaining pieces of shell.
• Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
• Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Steps:

• In a large bowl, Hand pick Crabmeat and discard any shell particles.
• Add Salt and Pepper (You can alter to taste but for best results don't.
• alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
• mixture into crabmeat. Add baking powder, and parsley. On a plate,
• place your crushed saltines and scoop a medium sized crab cake from.
• your mixture in your hands. Coat with cracker again just enough to cover.
• your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
• gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
• Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.

Steps:

• To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
• Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
• To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
• To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.