MARYLAND CRAB CAKES I
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Provided by John L.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g
MARYLAND CRAB CAKES
Any purported Maryland or Baltimore crab cake recipe that contains Dijon mustard or Worcestershire sauce is about as authentic as Omaha Style crab cakes. Don't be sold a bill of goods! This is the real deal. This recipe has stood the test of time at any number of Baltimore eateries. Its roots are from the Rennert Hotel (long before Old Bay was marketed as a packaged spice blend - restaurant chefs made their own Maryland-style seafood spice blends before the 1940's). This version comes from Walker - Hasslinger's famed Charles Street restaurant during the early 1950's (my grandmother worked there as a line cook for many years). They used a local spice blend called "J.O.," which is still produced, but is not available outside of Baltimore. Their crab cake, like any true Baltimore crab cake, was either broiled or pan-fried in clarified butter, and NEVER deep fried.
Provided by rjack3054
Categories < 30 Mins
Time 30m
Yield 6 cakes, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
- In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
- Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
- Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
- Serve, garnished with chopped parsley or green onion.
Nutrition Facts : Calories 199.8, Fat 4.3, SaturatedFat 1, Cholesterol 188.5, Sodium 589.7, Carbohydrate 7.4, Fiber 0.6, Sugar 0.9, Protein 30.9
MARYLAND CRAB CAKES, THE REAL DEAL
My mom made these when I was just a kid. Several years ago, DH took his first post-retirement job as Seafood Supervisor in a local grocery chain, made these for the seafood department, and the word spread, so that they were taking phone orders for "HIS" crab cakes ! The owner told him that Matzo Meal in place of the bread crumbs works very well due to the soda cracker addition.
Provided by NurseJaney
Categories < 30 Mins
Time 25m
Yield 10 cakes, 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in a large bowl.
- CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
- Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
- Carefully form into 10 slightly flattened cakes.
- Refrigerate cakes several hours or overnight.
- Prepare by either frying in olive oil or butter, or broiling.
- Note: Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.
Nutrition Facts : Calories 326.4, Fat 9.1, SaturatedFat 1.9, Cholesterol 229.5, Sodium 871.7, Carbohydrate 20.3, Fiber 1.2, Sugar 3, Protein 38.6
MARYLAND LADY CRAB CAKES
"According to "Ye Marland Chronicle" written for the Baltimore Sunday Sun in 1933, the Maryland crab was the main reason for Captain John Smith's visit to Chesapeake Bay in 1607. Crab bakes were first eaten by Lord Baltimore in 1634. The Imperial Crab was created in honor of Queen Herietta Marie." - Seafood Marketing Authority, Division of Marketing Development, Department of Economic and Community Development 2525 Riva Road, Annapolis, MD 21401
Provided by Engelis
Categories Crab
Time 25m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove all cartilege from crabmeat.
- In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings.
- Add crabmeat and mix gently but thoroughly.
- Shape into 6 cakes.
- Fry in oil (350 F), until browned, or pan fry in a little butter or oil until browned on both sides.
Nutrition Facts : Calories 193.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 69.7, Sodium 1267.8, Carbohydrate 16.5, Fiber 1.1, Sugar 2, Protein 17.9
AUTHENTIC MARYLAND CRAB CAKES
This is what I did to make what were definitely the best crab cakes I've ever made, probably the best I've ever had.
Provided by afarrell727
Categories < 60 Mins
Time 33m
Yield 4 Crab Cakes, 4 serving(s)
Number Of Ingredients 8
Steps:
- Whisk together the first 5 ingredients.
- Stir in the bread and cracker bits.
- Gently fold in the crab meat.
- Portion into 4 medium to large mounds on a lined and greased quarter or half sheet pan. Don't pack it but do smooth it down and shape; make sure it is just barely tight enough to hold together.
- Refrigerate on the sheet for 20 minutes to 6 hours.
- Broil for 6 minutes on the highest setting then bake at 400 for 6 minutes or until internal temp is 120F when checked with an instant read probe.
- I think all crackers would be fine, maybe even all bread, I used what I had open and was close to having to be tossed. I would add fresh parsley if I had it. I made sauces but they were not needed. Also, don't add salt, these were on the edge of being too salty for some, but were perfect for my taste. The best way to reduce salt, if you are worried, is to reduce the amount of Old Bay, maybe add a dash of hot sauce if you want the heat but not the salt. This is just how I made it, I'm sure there are substitutions or improvements possible.
Nutrition Facts : Calories 219.5, Fat 4.1, SaturatedFat 0.9, Cholesterol 117.9, Sodium 1590.1, Carbohydrate 8.9, Fiber 0.5, Sugar 1.3, Protein 34.2
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