Maryland Crab Cakes Recipe Recipes Recipe For Chicken

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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 WITH QUICK TARTAR SAUCE



Maryland Crab Cakes with Quick Tartar Sauce image

A Maryland staple, these crab cakes are made from fresh lump crab meat and just enough filler to bind the crabmeat together.

Provided by Jennifer Segal

Categories     Dinner

Time 40m

Yield Makes 6 large crab cakes

Number Of Ingredients 17

2 large eggs
2½ tablespoons mayonnaise, best quality such as Hellmann's or Duke's
1½ teaspoons Dijon mustard
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
¼ teaspoon salt
¼ cup finely diced celery, from one stalk
2 tablespoons finely chopped fresh parsley
1 pound lump crab meat (see note below)
½ cup panko
Vegetable or canola oil, for cooking
1 cup mayonnaise, best quality such as Hellmann's or Duke's
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Steps:

  • Line a baking sheet with aluminum foil for easy clean-up.
  • Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
  • Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
  • In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
  • Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
  • Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
  • Note: The nutritional information does not include the tartar sauce.

Nutrition Facts : ServingSize 2 crab cakes, Calories 299, Fat 14 g, Carbohydrate 9 g, Protein 32 g, SaturatedFat 3 g, Sugar 1 g, Fiber 1 g, Sodium 1141 mg, Cholesterol 275 mg

MARYLAND STYLE CRABCAKES



Maryland Style Crabcakes image

Provided by Food Network

Time 2h

Yield 6 to 8 crabcakes, 4 to 6 appet

Number Of Ingredients 11

1 pound fresh jumbo lump crabmeat
1 sweet red pepper, seeded and finely diced
1 sweet yellow pepper, seeded and finely diced
1 tablespoon finely chopped fresh garlic
1 to 2 jalapeno peppers, finely chopped
1/3 cup fresh cilantro leaves, chopped
1/3 cup mayonnaise
1 cup fresh white bread crumbs
3 tablespoons Maryland style "Old Bay" brand seasoning powder
1 teaspoon each of salt and freshly ground black pepper
Olive oil or vegetable oil for sauteing

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.

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

BAKED MARYLAND LUMP CRAB CAKES



Baked Maryland Lump Crab Cakes image

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

Provided by T. Kent

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 40m

Yield 12

Number Of Ingredients 11

¼ cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
⅛ teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ cup cholesterol-free egg product
1 pound lump crab meat

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
  • Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  • Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Nutrition Facts : Calories 91.7 calories, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g

MARYLAND CRAB CAKES



Maryland Crab Cakes image

If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!

Provided by Leslie O

Categories     Crab

Time 20m

Yield 6-9 cakes, 3-4 serving(s)

Number Of Ingredients 8

1 lb lump crabmeat
1/2 cup breadcrumbs
2 eggs
1/4 cup mayonnaise (do not use dressing)
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard

Steps:

  • Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.
  • Add bread crumbs, mixing evenly.
  • Add in the crab meat, being sure to mix evenly.
  • Shape into cakes.
  • Makes 6 large or 9 medium crabcakes.
  • Saute in pan with a little oil for about 5 minutes on each side.
  • You can also broil them until brown. This may require you to flip them, depending on your pan.
  • Serve with tartar sauce and lemon.
  • Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.

Nutrition Facts : Calories 297.6, Fat 6.2, SaturatedFat 1.5, Cholesterol 238.8, Sodium 861.1, Carbohydrate 17.1, Fiber 0.9, Sugar 2.4, Protein 40.5

MARYLAND CRAB CAKES III



Maryland Crab Cakes III image

These crab cakes are rich and moist with lots of meat and very little filling. Typical of finer restaurants!

Provided by Jeff Hemerly

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 25m

Yield 6

Number Of Ingredients 7

1 ⅛ cups crushed saltine crackers
1 cup mayonnaise
1 teaspoon prepared brown mustard
¼ cup chopped onion
1 stalk celery, chopped
1 teaspoon Old Bay Seasoning TM
1 pound crabmeat

Steps:

  • Preheat oven on broiler setting. Lightly grease a baking sheet.
  • In a medium bowl, mix together crushed saltine crackers, mayonnaise, brown mustard, onion, celery, and Old Bay seasoning. Gently stir in the crabmeat. Shape into 6 patties. Place on prepared baking sheet.
  • Broil crab cakes 8 to 10 minutes on each side, or until golden brown.

Nutrition Facts : Calories 408.5 calories, Carbohydrate 12.2 g, Cholesterol 71.4 mg, Fat 31.6 g, Fiber 0.8 g, Protein 18.6 g, SaturatedFat 4.7 g, Sodium 820.2 mg, Sugar 0.9 g

MARYLAND CRAB CAKES



Maryland Crab Cakes image

A true Maryland crab cake contains as few fillers as possible, within only the freshest crabmeat in the mix.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 10

5 saltine crackers, crushed to fine crumbs
1 pound lump crabmeat, picked over for cartilage
1 large egg
2 1/2 tablespoons Homemade Mayonnaise, or prepared
2 teaspoons freshly squeezed lemon juice
1 1/2 teaspoons Worcestershire sauce
Dash hot sauce, such as Tabasco
Coarse salt and freshly ground pepper
3 tablespoons peanut oil
Horseradish Tartar Sauce

Steps:

  • In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
  • Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.

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