Anne Arundel County Maryland Crab Cakes Recipes

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REAL MARYLAND CRAB CAKES



Real Maryland Crab Cakes image

If the Maryland Flag weren't so cool, we'd probably fly a picture of a crab cake over the statehouse. Once you've had your first real one made with handpicked Maryland jumbo lump crab, you'll know why.

Categories     appetizer

Time 15m

Yield 6

Number Of Ingredients 8

1 pound jumbo lump, handpicked Maryland crabmeat
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

Steps:

  • Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
  • Pour mixture over crabmeat and fold in taking care not to break up the lumps.
  • Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

Nutrition Facts :

LAURA'S MARYLAND CRAB CAKES



Laura's Maryland Crab Cakes image

It is so hard to find a true Maryland crab cake recipe out there. This is basically the recipe my grandmother used, but I've tweaked it just a bit. I also usually double the recipe.

Provided by Laura

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 1h15m

Yield 4

Number Of Ingredients 9

1 egg
1 tablespoon Worcestershire sauce
1 tablespoon mayonnaise
1 tablespoon dried parsley flakes
1 teaspoon seafood seasoning (such as Old Bay®)
1 teaspoon baking powder
¼ teaspoon salt
2 slices white bread, crusts removed
1 pound fresh crabmeat

Steps:

  • Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
  • Refrigerate at least 30 minutes.
  • Preheat oven to 375 degrees F (190 degrees C).
  • Bake crab cakes until heated through and lightly browned, about 30 minutes.

Nutrition Facts : Calories 203 calories, Carbohydrate 7.9 g, Cholesterol 131.1 mg, Fat 10.1 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 1.9 g, Sodium 839.8 mg, Sugar 1.1 g

MARYLAND CRAB CAKES I



Maryland Crab Cakes I image

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

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

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

ANNE ARUNDEL COUNTY MARYLAND CRAB CAKES



Anne Arundel County Maryland Crab Cakes image

This is the "Original" Crab Cake recipe handed down by my Dad's family for generations. It is Quick and easy. This is Actually the real way Maryland crab cakes have been enjoyed for decades, NO OLD BAY in true Maryland crab cakes, Don't get me wrong, I love Old Bay, but in keeping with old Maryland tradition this is a True Original.

Provided by Titanic1912

Categories     Crab

Time 33m

Yield 6 Crab Cakes, 6 serving(s)

Number Of Ingredients 10

1 lb backfin crab meat (Maryland Blue) or 1 lb lump crabmeat (Maryland Blue)
4 tablespoons Hellmann's mayonnaise
1 teaspoon yellow mustard (French's)
2 tablespoons Worcestershire sauce
1/4 cup fresh ground black pepper (see note)
2 teaspoons salt (to taste)
1 teaspoon baking powder
saltine crackers (1-2 packs, crushed with rolling pin)
1 extra large egg, beaten well
1/2 cup fresh parsley, Minced

Steps:

  • In a large bowl, Hand pick Crabmeat and discard any shell particles.
  • Add Salt and Pepper (You can alter to taste but for best results don't.
  • alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
  • mixture into crabmeat. Add baking powder, and parsley. On a plate,
  • place your crushed saltines and scoop a medium sized crab cake from.
  • your mixture in your hands. Coat with cracker again just enough to cover.
  • your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
  • gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
  • Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.

MARYLAND CRAB CAKES



Maryland Crab Cakes image

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

1 lb fresh lump crabmeat (Chesapeake Bay)
1/4 cup unseasoned breadcrumbs (Walker, Hasslinger's used 2 toasted or stale slices, crushed with a rolling pin)
1 large egg, lightly scrambled
1 1/2 teaspoons white onions, finely minced
2 tablespoons homemade mayonnaise (the secret is cider vinegar...use Duke's as a last resort, but never, ever use Hellmann's or Kraft!)
1 teaspoon Coleman's dry mustard
1 1/2 teaspoons Maryland crab seasoning (preferably J.O. Brand, but Wye River Red or Old Bay may be substituted)
1 pinch salt
2 -3 drops Tabasco sauce (optional, only if you must!)

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

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