CLASSIC OLD BAY CRAB CAKES
Trivia players, take note: this is the original recipe that appeared on the back of the OLD BAY can. (It's a keeper.) Baking powder makes the crab cakes light and fluffy, while OLD BAY Seasoning adds personality. Serves four lucky folks, unless you're feeling generous and want to make them into mini crab cakes to serve as appetizers.
Provided by Old Bay
Categories Entrees,
Yield 4
Number Of Ingredients 11
Steps:
- Break bread into small pieces in large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients; mix lightly. Shape into 4 patties.
- Refrigerate patties 30 minutes to help keep them together when cooking.
- Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
- Test Kitchen Tip: To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.
Nutrition Facts : Calories 190 Calories
EASTERN SHORE CRAB CAKES
In Delaware, we're surrounded by an abundance of fresh seafood, particularly terrific crab. The secret to great crab cakes is fresh crab meat, not too much filler and not breaking up the crab too much. This recipe does all that. -Cynthia Bent, Newark, Delaware
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,
Nutrition Facts : Calories 599 calories, Fat 44g fat (6g saturated fat), Cholesterol 235mg cholesterol, Sodium 952mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 1g fiber), Protein 35g protein.
DELAWARE BAY CRAB CAKES
Almost all crabmeat. The sweetness of the crabmeat stands out. I don't recommend frying because they may fall apart. I usually make 6 medium size, but you could also make small ones for an appetizer.
Provided by Eileen C.
Categories Crab
Time 20m
Yield 4-6 serving(s)
Number Of Ingredients 8
Steps:
- Saute onions in butter until soft.
- Pick thru crabmeat to remove any shells and put in large bowl.
- Add onion & butter, 1/2 C breadcrumbs & Old Bay seasoning to crabmeat and mix gently.
- Form Patties of desired size. Press together gently to hold shape. Mixture is soft and falls apart easily.
- Carefully dip in milk/egg mixture and cover completely in breadcrumbs.
- Bake at 400 for 10 - 15 minutes.
Nutrition Facts : Calories 517.4, Fat 29.1, SaturatedFat 16.6, Cholesterol 206.4, Sodium 879.1, Carbohydrate 29.6, Fiber 1.8, Sugar 3.1, Protein 33.3
CHESAPEAKE BAY CLASSIC CRAB CAKES
Steps:
- Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
- 8 ounces tomatillos, husked and cut into quarters
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 2 teaspoons green hot sauce (recommended: Tabasco)
- 1 teaspoon chopped garlic
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon peeled and grated fresh horseradish
- Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
CRAB CAKES
Provided by Ina Garten
Categories appetizer
Time 1h5m
Yield 26 mini crab cakes; 6 to 8 servings
Number Of Ingredients 21
Steps:
- Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
- Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.
CRAB CAKES
The verdict in the test kitchen was unanimous: When we order crab cakes in restaurants, these meaty beauties are what we want-not the bready hockey pucks that dot many menus around the country. Pair them with a simple salad or some fries for a Chesapeake-inspired two-person dinner done right.
Provided by Ian Knauer
Categories Egg Quick & Easy Lunch Mayonnaise Crab Summer Pan-Fry Gourmet Sugar Conscious Peanut Free Tree Nut Free Soy Free
Yield Makes 2 servings
Number Of Ingredients 8
Steps:
- Tear bread into small pieces into a bowl with crab. Add mayonnaise, Worcestershire sauce, 2 Tbsp egg (discard remainder), and a pinch of salt. Mix together gently but thoroughly, then form into 4 patties (about 3 inches in diameter).
- Heat butter in a 12-inch heavy skillet over medium heat until foam subsides, then cook crab cakes, turning once, until golden brown, about 6 minutes total.
- Serve with:
- french fries and/or baby greens tossed with lemon vinaigrette.
NEW ENGLAND CRAB CAKES
This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.
Provided by Jenna T
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
- Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 26.6 g, Cholesterol 172.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 1277.1 mg, Sugar 2 g
CLASSIC OLD BAY CRAB CAKES
***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!
Provided by Little Bee
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
- Refrigerate the patties 30 minutes to help keep them together when frying.
- Fry until golden-brown on both sides.
Nutrition Facts : Calories 142.6, Fat 8, SaturatedFat 4.3, Cholesterol 96.3, Sodium 501.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.6, Protein 12.3
MARYLAND CRAB CAKES II
Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.
Provided by Bea Gassman
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven broiler.
- Mix together crabmeat, bread crumbs, parsley, salt and pepper.
- Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
- Broil for 10 to 15 minutes, until lightly brown.
Nutrition Facts : Calories 211 calories, Carbohydrate 2.6 g, Cholesterol 184.8 mg, Fat 13 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 2.5 g, Sodium 372.6 mg, Sugar 0.3 g
DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE
Provided by Rick Rodgers
Categories Shellfish Fry Cocktail Party Super Bowl Kentucky Derby Back to School Lunch Winter Shower
Yield Makes 6 cakes
Number Of Ingredients 17
Steps:
- To make the sauce:
- In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
- In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
- To make the crab cakes:
- Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
- Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
- To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.
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