Maryland Crabcakes Recipes

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)

Steps:

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
• Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

REAL MARYLAND CRAB CAKES

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.

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE

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.

MARYLAND CRAB CAKES

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.

MARYLAND STYLE CRABCAKES

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

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.

MARYLAND CRAB CAKES

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.

MARYLAND CRAB CAKES

Steps:

• Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
• In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
• Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
• Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.

MARYLAND CRAB CAKES II

Steps:

• Preheat oven broiler.
• Mix together crabmeat, bread crumbs, parsley, salt and pepper.
• Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
• Broil for 10 to 15 minutes, until lightly brown.

MARYLAND CRABCAKES

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.

CLASSIC MARYLAND CRABCAKES

Steps:

• Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Saute in a frying pan in canola oil or butter on each side until golden brown.

MARYLAND CRAB CAKES

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.

MARYLAND CRAB CAKES

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.