MARYLAND STYLE CRABCAKES
Provided by Food Network
Time 2h
Yield 6 to 8 crabcakes, 4 to 6 appet
Number Of Ingredients 11
Steps:
- Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
- Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling.
- Preheat the oven to 375 degrees.
- Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a 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.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad.
THE DRUNK CHEF'S HOMETOWN MARYLAND CRAB CAKES
Somebody asked me to post my recipe for Maryland crab cakes- so here it is. I was born and raised in Baltimore and Annapolis and have cooked in all types of restaurants in the area. I've tasted crab cakes from all over the state (and elsewhere, of course) and the most important thing I've learned thus far is to always showcase your main ingredient when working with seafood- shellfish especially- so really make it about the crab. Personally, for crab cakes- I don't like a lot of filler, I want big pieces of crab meat that i can really bite into when eating, and I'm always looking for that delicious heat from the Old Bay. I know it's a bit expensive buying the claw meat in bulk but its a worthwhile extra expense in my book; if you live near the sea always go for fresh local seafood. However It IS ok to put a bit more ingredients in your crab cakes- but only gentle additions the cake that you're sure wont overpower the crab (veggies such as green pepper or onions should be minced very, very fine to ensure those expensive chunks of crab meat stand out in your cakes). Crab cakes are such a versatile meal that they can literally be prepared with just about everything; and they are- all around the world. I once worked with an Asian chef who insisted on a sweeter crab crab including a pureed blend of smashed red and white grapes. Not my cup of tea... What really makes a crab cake a Maryland crab cake, though? The answer: Old Bay Seasoning- a Maryland spice blend that's not actually available in all stores throughout the country but can be ordered online. Check out their website if you can't find it in your store (there's some tasty recipes on there as well). Also, don't forget to serve Tar Tar sauce with your crab cakes either! I've heard some people say that they don't like the Tar Tar sauce but the truth is that when made correctly for a crab cake it seriously enhances the entire dish. When cooking in a restaurant you don't have the option of imposing your will upon your customers regarding the dishes you're sending out- so you can't start sneaking things into dishes. However, when I have a cook-out or party at my home- whether you like it or not- your gonna have some Tar Tar sauce on that damn crab cake. And, of course, a cold beer. Enjoy!
Provided by Drunk Chef
Categories Crab
Time 1h8m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 13
Steps:
- Make these patties 1/2 hour to 1 hour before you want to cook them and let them set up in the fridge covered with a piece of plastic wrap.
- Note that the dried slices of bread ARE going into the mix while the bread crumbs ARE NOT. Right before frying- coat the cakes lightly with the breadcrumbs on each side.
- Gather all your ingredients and 2 large mixing bowls. If you have a large wooden spoon- use that; if not- put it on your shopping list. Mince your onion and chop your parsley. Chop your sliced bread up in small cubes. Beat your egg. Chop your claw meat into 1 square centimeter cubes (or just tear into pieces).
- In one bowl: mix onion, bread, and milk. Then add: mayo, dijon, worcestershire sauce, egg. Mix well.
- Make sure there's no moisture in your second bowl so the seasonings don't stick. In your second bowl: Place your crab meat in bowl. Season evenly with the black pepper, parsley, and Old Bay seasoning.
- Add the seasoned crab meat to the mixture in the first bowl and mix together gently. You paid extra for those big claw portions so don't go smashing them all up when your mixing.
- Form the mixture into crab cakes as big or as small as you like them and place them on something flat that can fit in the fridge ( I use a hard plastic cutting board). Spray the cutting board very lightly with cooking spray to keep the cakes from sticking while in the fridge. Cover with plastic and put in fridge for 1/2 - 1 hour.
- If you are frying your cakes (recommended) I would use Canola Oil in your pan. If you are broiling- I recommend coating the baking sheet with Olive Oil and also drizzling just a little Olive Oil over the tops of your cakes.
- Pour your breadcrumbs on a dinner plate and coat each side of your crab cakes lightly with them.
- Heat the Canola Oil in your pan over a medium-high heat. When the oil starts putting off a little smoke it should be ready. You want to hear a little sizzle when you drop your crab cakes in the pan- that's how you know your oil is at a good frying temperature.
- Once you have your crab cakes in the pan- give them a minute to just sit- undisturbed. After about a minute- gently start shaking your pan- you want to see some movement in the pan to ensure they're not burning. Make sure they're not cooking too fast- if you start to smell a burn coming on- lift the pan off the heat and flip the cakes- reduce heat and return pan to stove.
- The method I use for cooking a perfect crab cake is simple- my fingers. Tilt your pan just enough to move the oil down to one side of the pan- feel around the bottom of one of the cakes at the top of the pan. The cakes are ready to be flipped when they begin to crisp around the bottom edges. If you have more sensitive fingers (like normal people) just simply use a slotted spatula to lift the cakes out of the pan and look at the bottom of the cake- when it's nice and golden-brown you can flip them.
- Don't depend on a timer to cook when pan frying because that's not always reliable. Use your eyes and your fingers.
- Take a big dollop of Tar Tar sauce in the middle of a plate. Take a spoon and push down in the middle of the dollop and lightly spread in circles to make a perfect little bed for your crab cake. Place your crab cake on its bed and serve with your favorite sides.
- I'll add a recipe for Tar Tar sauce sometime soon. For now- just use your favorite.
Nutrition Facts : Calories 169.4, Fat 4.8, SaturatedFat 0.9, Cholesterol 81.9, Sodium 466.5, Carbohydrate 14.4, Fiber 0.8, Sugar 2, Protein 16.3
MARYLAND CRAB CAKES
Provided by Food Network
Categories appetizer
Yield 8 servings as an appetizer; 4
Number Of Ingredients 12
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.
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.
MARYLAND CRABCAKES
Smart enough for a dinner party
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 17
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.
Nutrition Facts : Calories 693 calories, Fat 63 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 2.18 milligram of sodium
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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