Mcclellanville Lump Crab Cakes Recipes

Steps:

• Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
• Refrigerate the cakes for at least 30 minutes.
• Preheat the oven to 400 degrees F.
• Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
• Serve with a red Cocktail Sauce and/or a flavored aioli.
• Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
• Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
• Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

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.