Maryland Crab Cakes With Basil Aioli Recipes

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MARYLAND CRAB CAKES WITH LEMON AIOLI



Maryland Crab Cakes with Lemon Aioli image

These Maryland Crab Cakes are the best crab cakes ever! Made with flaky lump crab meat, lemon, fresh herbs and Old Bay seasoning, these golden brown baked crab cakes are served with a simple and incredibly tasty Lemon Aioli.

Provided by Chef Kathy McDaniel

Categories     Appetizer     Lunch     Main Course

Time 55m

Number Of Ingredients 21

1 large egg (lightly beaten)
¼ cup mayonnaise
2 teaspoons fresh parsley (chopped)
1-2 scallions (finely chopped)
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon lemon juice
1/8 teaspoon sea salt
1 pound fresh lump crab meat
2/3 cups saltine crackers (about 14 crackers)
2 tablespoons butter (melted)
Lemon Aioli (recipe below)
Lemon wedges
Tartar sauce or remoulade (optional)
½ cup mayonnaise
1 garlic clove (minced or pressed)
2 teaspoons lemon juice
¼ teaspoon Dijon mustard
Salt and ground black pepper to taste
2 teaspoons capers (optional)

Steps:

  • Combine all the ingredients together in a small bowl. Cover and allow to sit on the fridge for at least 10 minutes before serving. This time will help the flavors meld together.
  • Whisk together the egg, mayonnaise, parsley, scallions, Dijon mustard, Worcestershire, Old Bay seasoning, lemon juice and salt in a large bowl.
  • Add the crab meat and sprinkle with the cracker crumbs. Carefully fold together the mayonnaise mixture, crab meat and cracker crumbs with a rubber spatula. Be gentle and do not overmix to prevent the crab meat from breaking up.
  • Cover and refrigerate for 30 minutes to up to 24 hours.
  • Preheat the oven to 425 degrees Fahrenheit and spray a baking sheet with cooking spray.
  • Portion about ½ cup of crab meat mixture into 6 mounds on the baking sheet. With your hands or with the help of a spoon, compact each individual mound without flattening them. Be gentle. You are trying to make sure pieces of crab meat don't stick out.
  • Brush each cake with the melted butter.
  • Bake for 12 -16 minutes or until lightly brown on the edges. Remove from the oven and serve with lemon aioli and lemon wedges.

Nutrition Facts : Calories 145 kcal, Carbohydrate 7 g, Protein 2 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 41 mg, Sodium 270 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

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 :

MARYLAND CRAB CAKES WITH BASIL AIOLI



Maryland Crab Cakes with Basil Aioli image

Delicous Crab Cakes served with a garic dipping sauce. Can be made mild or hot and spicy. Can be used as a seafood appetizer or a main course. Recipe courtesy Chef Rita Carmody (formerly of the Red Lion Hotel)

Provided by Steve P.

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 18

1 lb crabmeat (preferably Blue crab)
1 small minced onion, lightly sauteed
1/2 cup crushed saltine crackers
1 egg
1/4 cup mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon Old Bay Seasoning
salt and pepper
olive oil or vegetable oil (for frying)
2 cloves garlic, crushed and peeled
2 egg yolks
1/2 cup basil leaves
2 cups extra virgin olive oil
salt
1 lemon, juice of
red pepper flakes (optional)
ground cayenne pepper (optional)

Steps:

  • In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
  • Gently mix everything together and shape into crab cakes.
  • Saute cakes in a little oil for about five minutes on each side or until golden brown.
  • To prepare aioli, place egg yolks, garlic and basil in a blender.
  • Start the blender and slowly add oil.
  • When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
  • Serve the aioli on the side as a dipping sauce.

CRAB CAKES WITH BASIL AïOLI



Crab Cakes with Basil Aïoli image

Categories     Egg     Pepper     Sauté     Crab     Spring     Bon Appétit     California

Yield Makes 4 servings

Number Of Ingredients 9

12 ounces crabmeat
1/4 cup minced roasted red peppers from jar
Basil Aioli
1 1/2 teaspoons grated lemon peel
3 cups fresh breadcrumbs (from about 8 ounces of French bread)
2 large egg yolks
All purpose flour
2 egg whites, beaten just until foamy
3 tablespoons butter

Steps:

  • Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
  • Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
  • Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

SPICY CRAB CAKES WITH LEMON AIOLI SAUCE



Spicy Crab Cakes with Lemon Aioli Sauce image

Provided by Patrick and Gina Neely : Food Network

Categories     appetizer

Time 55m

Yield 4 to 5 servings

Number Of Ingredients 22

2 tablespoons butter
1 shallot, chopped fine
1 clove garlic, minced
1/4 cup finely chopped red pepper
Kosher salt and freshly ground black pepper
1/2 cup mayonnaise
1/2 cup Dijon mustard
1/2 teaspoon lemon zest
1 teaspoon crab boil seasoning
1 tablespoon chopped fresh parsley leaves
1 cup plain panko bread crumbs
1 large egg
Hot sauce, to taste
1 pound lump crabmeat, picked over to remove cartilage and shell fragments
1/2 cup peanut oil
Lemon Aioli, recipe follows
1/2 cup mayonnaise
1 clove garlic, minced
1 tablespoon chopped chives
3 tablespoons lemon juice
1/2 teaspoon lemon zest
Kosher salt and freshly ground black pepper

Steps:

  • Heat a medium size pan over medium heat. Add the butter. Once melted add the shallot, 1 clove of garlic and red pepper. Lightly saute until tender, about 3 minutes. Season with salt and pepper. Remove from heat and allow to cool.
  • In a medium bowl, mix together mayonnaise, Dijon mustard, lemon zest, crab boil seasoning, fresh parsley, 1/2 cup of the panko and egg. Mix in cooked vegetables, hot sauce, and salt and pepper, to taste. Add crabmeat and stir well.
  • Form crab cakes using about 2 tablespoons of crab mixture for each cake.. Flatten until they're about 3/4 inches high. Dip the cakes into the remaining panko.
  • Add oil to a large skillet over high heat. Add crab cakes and saute, flipping once, until golden brown and crisp, about 5 to 6 minutes per side. Serve with Lemon Aioli.
  • In a medium bowl, mix all the ingredients together.

MARYLAND CRAB CAKES WITH SUN-DRIED TOMATO AIOLI



Maryland Crab Cakes With Sun-Dried Tomato Aioli image

From Silvia Lehrer's cooking column in Dan's Papers from the East End of Long Island, NY. This recipe comes from a Baltimore resident, Helen Wheatley Parker.

Provided by Oolala

Categories     Sauces

Time 35m

Yield 1/2 cup aioli, 6 serving(s)

Number Of Ingredients 16

2 tablespoons canola oil (or vegetable oil)
2 scallions, trimmed, thinly sliced
1 celery rib, inner rib, trimmed, diced fine
1/2 red bell pepper, seeded, diced fine
1 extra large egg
1 teaspoon Old Bay Seasoning
1 tablespoon light mayonnaise
1/2 teaspoon Dijon mustard (or Verjus mustard)
1 tablespoon flat leaf parsley, chopped
kosher salt
fresh ground pepper
1 lb lump crabmeat, picked over
2 tablespoons plain breadcrumbs, plus extra for coating the cakes
2 -3 tablespoons Crisco shortening
3 tablespoons sun-dried tomatoes packed in oil, pureed
1/2 cup light mayonnaise

Steps:

  • For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
  • Remove from heat, transfer to a plate and let cool.
  • In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
  • Add the cooled vegetable mixture and stir to mix.
  • Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
  • Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
  • Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
  • When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
  • To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
  • Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.

MARYLAND CRABCAKES



Maryland crabcakes image

Smart enough for a dinner party

Provided by Good Food team

Categories     Brunch, Dinner, Lunch, Main course

Time 50m

Number Of Ingredients 17

50g mayonnaise
1 egg
½ tbsp Old Bay seasoning (optional)
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
juice 1½ lemons
handful chopped parsley
500g white crabmeat
50g breadcrumbs (look out for crispy Japanese-style Panko ones)
5 tbsp olive oil
350ml white wine
3 shallots , diced
1 sprig thyme
1 bay leaf
3 tbsp extra-thick double cream
300g butter , cut into small cubes
juice 1 lemon

Steps:

  • To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
  • Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
  • To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
  • To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.

Nutrition Facts : Calories 693 calories, Fat 63 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 2.18 milligram of sodium

BASIL CRAB CAKES



Basil Crab Cakes image

I love crabmeat any way it's served, especially in these crab cakes. If you don't have time to dash to the store, substitute 2 teaspoons of dried basil for the fresh. -Priscilla Gilbert, Indian Harbour Beach, Florida

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 large egg white
1/4 cup mayonnaise
2 tablespoons minced fresh basil
2 teaspoons Dijon mustard
2 teaspoons Worcestershire sauce
1/4 teaspoon salt
1/4 teaspoon pepper
2 drops hot pepper sauce
1/2 pound lump crabmeat, drained
6 saltines, finely crushed
1 tablespoon canola oil
Seafood cocktail sauce, optional

Steps:

  • In a small bowl, combine the first eight ingredients. Stir in crab and cracker crumbs. Refrigerate for at least 30 minutes., Shape mixture into four patties. In a large skillet, cook crab cakes in oil for 3-4 minutes on each side or until golden brown. Serve with cocktail sauce if desired.

Nutrition Facts :

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

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