MARYLAND LUMP CRAB CAKES WITH SPICY TARTAR SAUCE
You are 15 min away from moist, delicious restaurant quality crab cakes! Homemade Maryland Lump Crab Cakes with Spicy Tartar Sauce are an easy, quick and tasty dinner, lunch or appetizers! Low carb and gluten free option.
Provided by Joanne Schweitzer
Time 15m
Number Of Ingredients 14
Steps:
- In a medium bowl, add and stir together all ingredients except for crab and bread crumbs.
- Fold in the crab and bread crumbs until combined.
- Quarter (score) the mixture with your hand. Each quarter will make 2 crab cakes. This will help make even size crab cakes. Form them into patties. If you have the time, refrigerate crab cakes for 15 minutes before pan frying to help them stay together.
- Heat oil in a frying pan big enough to hold all of the crab cakes at once or fry them in two batches. Add crab cakes and cook 4-5 minutes on each side. You may need to add a little more oil, if necessary while pan frying.
Nutrition Facts : Carbohydrate 6 g, Protein 12 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 83 mg, Sodium 448 mg, Fiber 1 g, Sugar 1 g, Calories 221 kcal, ServingSize 1 serving
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE
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
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 CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE - (4.2/5)
Provided by MissAlyssaG
Number Of Ingredients 19
Steps:
- Crab Cake 1. Line a baking sheet with aluminum foil. 2. Combine the egg, 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; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour. 3. Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon. *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. Tartar Sauce Mix all ingredients together in a small bowl. Cover and chill until ready to serve.
MARYLAND CRAB CAKES WITH TARTAR SAUCE
I live a long, long way from Maryland! I live in the desert, and the closest thing I get to Maryland, is a street names Maryland Pkwy. This is a delicious recipe. Seriously, though, this is a great thing to have as an appetizer, a meal, of just a snack. Serve with a crusty, loaf of french bread, and maybe a glass of white wine, and you're all set.
Provided by FLUFFSTER
Categories Crab
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Carefully pick through the crab meat to remove any cartilage.
- In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
- Carefully fold in the crab meat, cover and refrigerate.
- In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
- Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
- Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
- Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
- Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
- Serve each cake with a generous dollop of tartar sauce.
Nutrition Facts : Calories 224.2, Fat 6.8, SaturatedFat 1, Cholesterol 89.9, Sodium 704.1, Carbohydrate 12.4, Fiber 0.5, Sugar 2.5, Protein 27.4
CRAB CAKES WITH TARTAR SAUCE
Provided by Food Network
Categories appetizer
Time 1h25m
Yield 12 crab cakes (6 servings)
Number Of Ingredients 17
Steps:
- For the tartar sauce: Mix together the mayonnaise, cornichons and brine, parsley, tarragon, scallion and shallot in a small bowl. Cover and refrigerate until the flavors blend, at least 30 minutes (this can be refrigerated for several days).
- For the crab cakes: Line a baking sheet with parchment paper. Gently mix the crabmeat, scallions, mayonnaise, Old Bay, parsley, 4 tablespoons of the breadcrumbs and 1/2 teaspoon salt in a medium bowl, taking care not to break up the crab lumps. Season with white pepper and additional salt, if necessary, to taste. Using a rubber spatula, carefully fold in the eggs until the mixture just clings together. If necessary, add more breadcrumbs 1 tablespoon at a time.
- Divide the crab mixture into 12 equal portions and shape each into a round cake, about 2 1/2 inches across and 1 inch high. Lay formed crab cakes on the parchment-lined baking sheet. Cover with plastic wrap and chill at least 30 minutes (these can be refrigerated up to 24 hours).
- Put the flour on a plate or in a pie tin. Gently place the crab cakes, one by one, into the flour and dust all over with flour to lightly coat. Set the floured cakes on a wire rack.
- In a large nonstick skillet, heat the oil over medium-high heat until hot but not smoking. Gently lay half of the floured crab cakes in the skillet and cook until the outsides are crisp and browned, 4 to 5 minutes per side. Repeat with the remaining crab cakes.
MARYLAND CRAB CAKES
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
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 I
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
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
MARYLAND CRAB CAKES
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
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.
TRUE MARYLAND CRAB CAKES
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Provided by Robert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g
MARYLAND CRAB CAKES
"We have wonderful seafood here on the East Coast," relates Mrs. Eric Brown of Edison, New Jersey. "When my daughter comes home from college, she always requests these tasty crab cakes."
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 2 servings.
Number Of Ingredients 13
Steps:
- In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes., In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.
Nutrition Facts :
More about "maryland crab cakes with tartar sauce recipes"
MARYLAND CRAB CAKES WITH OLD BAY TARTAR SAUCE | RECIPE SEARCH
From winespectator.com
OUR FAVORITE MARYLAND CRAB CAKES - INSPIRED TASTE
From inspiredtaste.net
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE
From recipesplatform.com
MARYLAND CRAB CAKES - DINNER AT THE ZOO
From dinneratthezoo.com
HEALTHY BROILED CRAB CAKES - NO MAYO! « RUNNING IN A SKIRT
From runninginaskirt.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - 55+ LIFE
From 55pluslifemag.com
MARYLAND CRAB CAKE SAUCE RECIPE - THERESCIPES.INFO
From therecipes.info
REAL MARYLAND CRAB CAKES RECIPE | VISITMARYLAND.ORG
From visitmaryland.org
BEST MARYLAND CRAB CAKE RECIPE - WITH JUMBO LUMP CRAB!
From jz-eats.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE | SKILLET LICKERS BY …
From skillet-lickers.com
PERFECT MARYLAND CRAB CAKES (BAKED OR SAUTEED ... - A …
From aspicyperspective.com
CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE - RECIPES.NET
From recipes.net
CLASSIC MARYLAND CRAB CAKES RECIPE ON THE STOVE
From thespruceeats.com
10 BEST MARYLAND CRAB CAKE OLD BAY RECIPES | YUMMLY
From yummly.com
MARYLAND CRAB CAKES - COLAVITA RECIPES
From colavitarecipes.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE | SAY MMM
From saymmm.com
SAUCE FOR MARYLAND CRAB CAKES - THERESCIPES.INFO
From therecipes.info
MARYLAND CRAB CAKES (WITH TARTAR SAUCE) RECIPE - RECIPEZAZZ.COM
From recipezazz.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE
From completerecipes.com
CLASSIC MARYLAND CRAB CAKES RECIPE - RECIPE - FINECOOKING
From finecooking.com
LOUISIANA CRAB CAKES WITH CREOLE TARTAR SAUCE - DAIRY FREE RECIPES
From fooddiez.com
EASY MARYLAND CRAB CAKES - COOKING FOR MY SOUL
From cookingformysoul.com
HOMEMADE MARYLAND CRAB CAKES RECIPE - CHEF BILLY PARISI
From billyparisi.com
CLASSIC MARYLAND CRAB CAKES WITH PEPPERONCINI TARTAR
From sliceofjess.com
BAKED MARYLAND LUMP CRAB CAKES : OPTIMAL RESOLUTION LIST
From recipeschoice.com
MARYLAND CRAB CAKE RECIPE - EVERYBODYLOVESITALIAN.COM
From everybodylovesitalian.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE | RECIPES, SEAFOOD …
From pinterest.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF
From mastercook.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE RECIPE
From recipe99.com
MARYLAND-STYLE CRAB CAKES | RECIPES | KALAMAZOO OUTDOOR GOURMET
From kalamazoogourmet.com
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
MARYLAND-STYLE CRAB CAKES RECIPE | CDKITCHEN.COM
From cdkitchen.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF …
From pinterest.ca
MARYLAND CRAB CAKES - COPYKAT RECIPES
From copykat.com
WHAT TO SERVE WITH CAKE - THERESCIPES.INFO
From therecipes.info
MARYLAND CRAB CAKES WITH SPICY REMOULADE SAUCE - EAT THE HEAT
From eat-the-heat.com
MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE - ONCE UPON A CHEF …
From pinterest.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #healthy #appetizers #main-dish #seafood #low-fat #shrimp #crab #dietary #low-saturated-fat #low-calorie #low-carb #low-in-something #shellfish
You'll also love