Maryland Crab Cakes With Sun Dried Tomato Aioli Recipes

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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 CRAB CAKES



Maryland Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 25m

Yield 8 servings

Number Of Ingredients 10

2 eggs
3/4 cup mayonnaise
1/2 lemon, juiced
1 teaspoon Worcestershire
1 tablespoon Dijon mustard
2 teaspoons baking powder
1/2 cup Japanese bread crumbs (panko)
1 teaspoon crab boil seasoning
1 tablespoon finely chopped Italian parsley
2 pounds jumbo lump crabmeat

Steps:

  • Preheat oven to 350 degrees F.
  • Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.

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.

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

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

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 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.

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