MARYLAND CRAB CAKES
"We have wonderful seafood here on the East Coast," relates Mrs. Eric Brown of Edison, New Jersey. "When my daughter comes home from college, she always requests these tasty crab cakes."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes., In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts :
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
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.
TRUE MARYLAND CRAB CAKES
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Provided by Robert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g
BAKED MARYLAND LUMP CRAB CAKES
Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!
Provided by T. Kent
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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.
Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g
BALTIMORE-STYLE CRAB CAKES
Provided by Andrew Zimmern
Categories appetizer
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
- To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
- Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
- Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
- In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
MARYLAND CRAB CAKES
Make and share this Maryland Crab Cakes recipe from Food.com.
Provided by KathyP53
Categories Crab
Time 2h24m
Yield 3 dozen
Number Of Ingredients 12
Steps:
- RInse drain, and flake crabmeat, being careful not to break up lumps, remove any bits of shell.
- Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
- Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in crabmeat. Shape mixture into 36 (1 1/2") patties, about 1 1/2 tablespoons each. Place on an aluminum foil-lined baking sheet; cover and chill 2-8 hours. Can make up to one week in advance and freeze on a parchment paper-lined cookie sheet. Thaw overnight.
- Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3-4 minutes per side, or until golden. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.
Nutrition Facts : Calories 580.5, Fat 30.5, SaturatedFat 8.7, Cholesterol 328.3, Sodium 1343.3, Carbohydrate 16.2, Fiber 1.3, Sugar 4.4, Protein 58.4
SOUTHERN MARYLAND CRAB CAKES
Steps:
- Pick all meat from crabs until you get 1 lb. Make sure there is no cartilage in it. In a bowl mix bread crumbs, egg, KRAFT Mayo, and seasonings. Add crab meat and mix gently, but thoroughly. If it is too dry add more KRAFT mayo.
- Shape into 6 cakes.
- Pan fry in just enough oil to prevent cakes from sticking, about 5 min.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
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CHESAPEAKE BAY CRAB CAKES RECIPE - SOUTHERN LIVING
From southernliving.com
Total Time 33 mins
- Whisk egg in a medium bowl. Whisk in parsley flakes, next 3 ingredients, 3 Tbsp. mayonnaise, and 3/4 tsp. Old Bay seasoning. Gently stir in crabmeat and cracker crumbs. Shape crab mixture into 18 (1 1/2-inch) patties. Place on a lightly greased baking sheet.
- Stir together remaining 5 Tbsp. mayonnaise and 1 tsp. Old Bay seasoning; spread on crab cakes, and sprinkle with paprika.
- Bake at 350°F for 12 minutes or until golden. (Do not overbake.) Serve with lemon wedges. Garnish, if desired.
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- Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
- Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.
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