Mcclellanville Crabcakes Recipes

Steps:

• Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
• Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
• Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
• When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
• Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
• When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
• Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
• NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.

Steps:

• Combine crabcake ingredients thoroughly, then form into desired cake.
• size (about 4 oz).
• prepare breading by making egg wash of 2 eggs and 1/4 cup of Half & HALF Half.
• Dip crab Cakes in egg mixture, then roll in more BREAD Crumbs.
• Sauté in butter or olive oil until golden brown.
• to make the sauce Seed and dice red pepper (medium dice).
• Peel and chop shallots.
• Sauté pepper and shallots together.
• Add ½ CUP water.
• Simmer 20. minutes or until peppers are soft completely through.
• Using a high-speed blender, place peppers and shallots and all remaining ingredients (EXCEPT CILANTRO) in a bowl, blending until smooth and then run through a medium strainer.
• Add cilantro and set aside at room temperature.
• serve sauce along side crab cakes.

Steps:

• Preheat oven to 375.
• Mix all cake ingredients together but crab meat and oil.
• Gently toss in crab meat and form 8 patties.
• Place on sprayed sheet pan then sprinkle each lightly with olive oil.
• Bake for 15 minutes.
• Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.

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.

Steps:

• Preheat oven to 350 degrees.
• Mix all ingredients, excluding crabmeat.
• Combine well.
• Gently fold in crabmeat, careful not to break up the lumps.
• Form mixture into cakes.
• I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
• They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
• Bake for 15 minutes or until golden on top.

Steps:

• In medium sized bowl added your drained and rinsed fancy lump crab meat, finely minced celery, finely minced sweet onion, Paul Prudhomme Seafood Magic seasoning, ground dry mustard, parsley flakes and bread crumbs and loosely mix then sit off to the side.
• In another medium sized bowl start adding your wet ingredients -- mayonnaise, lightly beaten eggs, lemon juice and Worcestershire sauce and whisk together until there are no lumps. Then pour over crab mixture and mix well. Then sit off to the side while you make the Roumalade sauce.
• To make the Roumalade sauce add all the ingredients until a bowl and mix well. Then sit off to the side while you form and cook your patties. You want the sauce to be room temp and not be cold. It won't hurt it to sit out for such a short period.
• Add the 4 tablespoon canola oil (although extra virgin olive oil will work great -- I just had run out) Heat on medium high heat until it gets hot. While you are waiting for the oil to heat start making your patties. Just eyeball about 1/2 a cup of the crab mixture and form into a ball. Flatten the ball into about a 1/2 inch thick patty making sure all the edges are packed tight so you don't lose any parts. Add to the oil and cook on between medium and medium high heat for 10 minutes. Carefully turn over and cook on medium heat for an additional 10 minutes.
• If you know how to drizzle then drizzle the Roumalade sauce over and around the patty and your plate will look really nice and fancy. But if you're like me just place a dollop of the Roumalade sauce on the patty and place a little dollop on the side.