Lauras Crab Cakes Recipes

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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

HEAVENLY CRAB CAKES



Heavenly Crab Cakes image

When I switched to a low-fat diet, I thought I'd never be able to eat crab cakes again. But then I found this healthy crab cake recipe. Now I can enjoy these little patties of paradise...without any guilt! -Laura Letobar, Livonia, Michigan

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 9

1 pound imitation crabmeat, flaked
1 cup Italian bread crumbs, divided
1/4 cup egg substitute
2 tablespoons fat-free mayonnaise
2 tablespoons Dijon mustard
1 tablespoon dill weed
1 tablespoon lime juice
1 teaspoon lemon juice
1 teaspoon Worcestershire sauce

Steps:

  • Combine crabmeat, 1/2 cup of bread crumbs, egg substitute, mayonnaise, mustard, dill, lime and lemon juices and Worcestershire sauce. Shape into eight patties. Place remaining bread crumbs in a shallow bowl; dip each patty into crumbs to cover. Refrigerate for 30 minutes. , In a large skillet coated with cooking spray, cook patties over medium heat until browned on both sides.

Nutrition Facts : Calories 150 calories, Fat 2g fat (0 saturated fat), Cholesterol 14mg cholesterol, Sodium 108mg sodium, Carbohydrate 22g carbohydrate (0 sugars, Fiber 0 fiber), Protein 11g protein. Diabetic Exchanges

LAURA'S CRAB CAKES



LAURA'S CRAB CAKES image

Categories     Shellfish     Fry

Yield Makes 12-14 medium size cakes

Number Of Ingredients 23

1 Large can of lump crab meat (2LB)
2 celery stalks
1/2 large onion
5 scallions
1/2 bunch chives
1/2 bunch Italian parsley
1 pepper (red, yellow or orange)
7 regualr white mushrooms
2 cloves garlic
3/4 cup flavored bread crums
2/3 cup grated parmesian cheese
1/2 cup dry white wine
3 Tbs. Dijon mustard
3 Tbs. Worcester sauce
1 egg
2 tsp. salt
2 tsp. pepper
1/2 cup vegetable oil and
2 Tbs. butter for pan
Lemon Dill Sauce
3/4 cup mayonaise
2 Tbs. Lemon Juice
1 1/2 tsp. fresh or dried dill

Steps:

  • Finely chop all vegetables. Add to oiled pain celery, onions, peppers sautee for about 15 min. Add chives and scallions. Add mushrooms, parsley and garlic. Sautee for about 15 min longer. Add white wine, worcester sauce, salt, pepper and mustard. When fully cooked (2 more min), remove from heat and add bread crums and cheese. Add egg. Mix well. Add lump crab meat. Combine well, but do not crush too much of the crab meat. Refrigerate, or form right away into 3 inch diameter patties and fry in oil and butter for 5-7 min on each side on med-low heat until golden brown. Serve with the lemon dill sauce. Lemon Dill Sauce: Mix mayonaise first, then add remaining ingredients.

CRAB CAKES



Crab Cakes image

Mace, nutmeg's peppery sister, is what makes the difference in these crab cakes. The recipe, adapted from "Gullah Geechee Home Cooking: Recipes From the Matriarch of Edisto Island," comes from Emily Meggett, one of the most well-respected cooks in the Gullah Geechee community, whose food traditions are built largely on the crabs, shrimp and fish they pull from the water near their homes along the southeastern shoreline. She has made thousands of these using freshly cooked blue crabs, but meat that has already been picked and processed works as well. Be sparing with the bread crumbs, which should just hold the mixture together, then add more if the cakes are falling apart. Make sure the pan is very hot, then reduce the heat the minute they hit the oil. Keep a close eye while they brown. These are lovely bites to start a meal, or can star as supper, alongside rice and fresh vegetables. Ms. Meggett serves them with what she calls pink sauce, which is similar to this sauce, with the addition of grated onion and lemon.

Provided by Kim Severson

Categories     dinner, seafood, appetizer, main course

Time 1h30m

Yield About 12 large crab cakes

Number Of Ingredients 11

10 slices soft white or whole-wheat bread
1/2 cup/115 grams unsalted butter
1 large onion, grated
1/4 cup/30 grams self-rising flour (see Tip)
1 1/2 cups/355 milliliters whole or 2-percent milk
2 large eggs, beaten
1 teaspoon fresh lemon juice
1 teaspoon distilled white vinegar
1/4 teaspoon ground mace
2 pounds/907 grams lump crab meat, drained if needed
1/2 cup/120 milliliters vegetable oil, plus more as needed

Steps:

  • Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
  • Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
  • In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
  • Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
  • Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
  • Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
  • Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
  • Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

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