Maryland Crab Cake Totchos Recipes

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

• Ingredients

Nutrition Facts :

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Provided by Sally

Categories     Dinner

Time 55m

Number Of Ingredients 11

• Ingredients

Print Recipe These Maryland crab cakes get two thumbs up from locals and out-of-towners alike. This classic lump crab cake recipe combines the simple flavors of lemon, parsley, and Old Bay Seasoning but the most important flavor is from the crab meat itself. For the best texture, use lump crab meat, fold meat gently, use very little filler, and bake the cakes in a hot oven. There's nothing pretentious about this crab cake, and there are no taste masks. There was nothing but pure, delicious crab meat, and enough of it. To bind the crabmeat together, you add just enough egg and fresh bread crumbs. The greatest cakes are made with white sandwich bread, which is light and flaky at the same time. Use just enough Old Bay seasoning to give the crab a hint of flavor without overpowering it. Crab cakes are delicious as a main course or as a sandwich on toasted bread. Mini crab cakes make excellent finger food when made smaller. You'll always have a quick supper recipe on hand, as well as an excellent crowd-pleasing appetizer, with this recipe. They're also delicious as leftovers. Maryland crab cakes are frequently flattened into patties when cooked on the stove so that the center cooks. I recommend preparing large jumbo-style crab cakes at a high oven temperature. They cook quickly and are really plump. Let's get started! What you'll need to make this Maryland Crab Cakes recipe As someone who grew up on Maryland's Eastern Shore, I can attest to the fact that this recipe gets the fundamentals correctly. Fresh lump backfin and just enough filling to hold it together are really the only ingredients in the best homemade crabcakes. This recipe, out of all the ones I've tried over the years, comes the closest to perfection. Crab meat Mayonnaise Breadcrumbs Parsley Salt and Pepper Dry mustard Worchestershire sauce Honey Eggs Butter Extra virgin olive oil INGREDIENTS Jumbo lump backfin crab meatDuke's mayonnaisePlain breadcrumbsFresh parsleySalt and pepperDry mustardWorcestershire sauceHoneyOld Bay SeasoningEggsButterExtra virgin olive oil DIRECTIONS Step One: Check the crab meat for shells This is a very important step. You don't want anyone choking or getting hurt from shells. Some crab comes "cleaner" than others and you don't want to make any assumptions. Pick through the meat carefully so that you don't lose the shape of the lumps. After all, that lump is what makes a Maryland-style crab cake! Step Two: Mix the crab cakes Mix together all ingredients except for crab and butter. Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump) Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll into a ball shape. Crab balls are a perfect party "pick-up" food. Note: if the meat isn't sticking together well enough, adjust the bread crumbs if needed I find that if I am using my hands for the making of the cakes, I can dip my hand in the bread crumbs and use what sticks to my hand and that's just enough to hold it all together. On the other hand, if the meat is too dry, add a little mayo. Step Three: Pan-fry or broil the crab cakes I prefer to pan-fry these cakes over medium-high heat in a butter and olive oil combination. You may also choose to broil your crab cakes. Broiling takes more babysitting and if you lose track of your crab cakes you can burn them in the broiler. I don't like to risk burning crab cakes. Click here for more delicious Eastern Shore Recipes!

Provided by Georgia Marsh

Categories     Seafood

Yield 4

Number Of Ingredients 13

• Ingredients

Nutrition Facts : Calories 350

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

• Ingredients

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 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

• Ingredients

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