Maryland Style Crab Cakes Recipes

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MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)



Maryland Crab Cakes Recipe (Little Filler) image

For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.

Provided by Sally

Categories     Dinner

Time 55m

Number Of Ingredients 11

1 large egg
1/4 cup (60g) mayonnaise
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons dijon mustard
2 teaspoons worcestershire sauce
1 teaspoon Old Bay seasoning (up to 1 and 1/2 teaspoons for a spicier kick)
1 teaspoon fresh lemon juice, plus more for serving
1/8 teaspoon salt
1 pound fresh lump crab meat*
2/3 cup (41g) Saltine cracker crumbs (about 14 crackers)
optional: 2 Tablespoons (30g) melted salted or unsalted butter

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



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



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.

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

PERFECT MARYLAND CRAB CAKES



Perfect Maryland Crab Cakes image

Provided by Food Network

Categories     appetizer

Yield Yield: 6 crab cakes, enough fo

Number Of Ingredients 12

4 slices soft white bread
1 1/2 tablespoons dry white wine
2 cups backfin crabmeat from a refrigerated tin
Salt
2 cups jumbo lump crabmeat from a refrigerated tin
Maryland Crab Seasoning, to taste
2 eggs, beaten
1/2 tablespoon fresh lemon juice
1/8 cup melted unsalted butter
4 tablespoons thick mayonnaise
Lard
Vegetable oil

Steps:

  • Trim the crusts from the bread; discard, or reserve for another use. Tear the remaining bread into little pieces (about 20 pieces per slice); handle the bread lightly, so the pieces remain fluffy and don't flatten out. Place the bread pieces in a bowl, and sprinkle them with the wine; toss lightly to distribute the wine evenly.
  • Pick over the backfin and the jumbo lump crabmeat to remove any bits of shell. In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add the soaked bread, beaten eggs, lemon juice, and melted butter; toss lightly, making sure to keep the crab lumps whole. Add the mayonnaise, and toss the mixture gently with your hands, distributing the mayonnaise evenly. Taste again for seasoning, if desired (if you don't want to taste raw egg, you can saute a bit of the mixture in butter). For even better flavor, allow the mixture to sit in the refrigerator for a few hours.
  • When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty production) to create a 1-inch depth of oil. When the oil is medium-hot, quickly shape 1/2 the crab mixture with your hands into 3 cakes, each roughly the size and shape of a large hamburger. Gently place the cakes in the oil, making sure to preserve their shapes. Fry for 3 to 4 minutes, or until the cakes are golden on one side. Flip them carefully with a spatula, and fry on the other side for 3 to 4 minutes. After about 8 minutes, the cakes should be golden brown on all sides and heated through (you want the pieces of bread inside to virtually disappear). Remove the cakes from the pan, and place them on paper towels. Repeat and make 3 more cakes with the remaining mixture.

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



Maryland Crab Cakes image

Provided by Food Network

Categories     appetizer

Yield 8 servings as an appetizer; 4

Number Of Ingredients 12

1 pound fresh jumbo lump crabmeat
1 sweet red pepper, finely diced
1 sweet yellow pepper, finely diced
6 slices white bread, crusts removed
1 tablespoon finely chopped fresh garlic
2 jalapeno peppers, finely chopped
1/4 cup fresh cilantro leaves, chopped
1/4 cup mayonnaise
2 tablespoons "Old Bay" brand seasoning
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
Olive oil for sauteing

Steps:

  • Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
  • Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
  • Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
  • Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
  • No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof 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.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.

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

MARYLAND CRAB CAKES



Maryland Crab Cakes image

Any purported Maryland or Baltimore crab cake recipe that contains Dijon mustard or Worcestershire sauce is about as authentic as Omaha Style crab cakes. Don't be sold a bill of goods! This is the real deal. This recipe has stood the test of time at any number of Baltimore eateries. Its roots are from the Rennert Hotel (long before Old Bay was marketed as a packaged spice blend - restaurant chefs made their own Maryland-style seafood spice blends before the 1940's). This version comes from Walker - Hasslinger's famed Charles Street restaurant during the early 1950's (my grandmother worked there as a line cook for many years). They used a local spice blend called "J.O.," which is still produced, but is not available outside of Baltimore. Their crab cake, like any true Baltimore crab cake, was either broiled or pan-fried in clarified butter, and NEVER deep fried.

Provided by rjack3054

Categories     < 30 Mins

Time 30m

Yield 6 cakes, 3-4 serving(s)

Number Of Ingredients 9

1 lb fresh lump crabmeat (Chesapeake Bay)
1/4 cup unseasoned breadcrumbs (Walker, Hasslinger's used 2 toasted or stale slices, crushed with a rolling pin)
1 large egg, lightly scrambled
1 1/2 teaspoons white onions, finely minced
2 tablespoons homemade mayonnaise (the secret is cider vinegar...use Duke's as a last resort, but never, ever use Hellmann's or Kraft!)
1 teaspoon Coleman's dry mustard
1 1/2 teaspoons Maryland crab seasoning (preferably J.O. Brand, but Wye River Red or Old Bay may be substituted)
1 pinch salt
2 -3 drops Tabasco sauce (optional, only if you must!)

Steps:

  • If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
  • In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
  • Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
  • Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
  • Serve, garnished with chopped parsley or green onion.

Nutrition Facts : Calories 199.8, Fat 4.3, SaturatedFat 1, Cholesterol 188.5, Sodium 589.7, Carbohydrate 7.4, Fiber 0.6, Sugar 0.9, Protein 30.9

MARYLAND CRAB CAKES



Maryland Crab Cakes image

"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

2 tablespoons finely chopped onion
1 tablespoon minced celery
1 tablespoon minced green pepper
1 teaspoon butter
2 tablespoons egg substitute
2 tablespoons mayonnaise
2 tablespoons seasoned bread crumbs
1/2 teaspoon seafood seasoning
1/2 teaspoon ground mustard
1/2 teaspoon Worcestershire sauce
6 ounces fresh or canned crabmeat, drained, flaked and cartilage removed
1 tablespoon canola oil
Tartar sauce, optional

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 :

MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE



Maryland-Style Crab Cakes with Horsey Remoulade image

Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.

Provided by Jen Stimmel Opperman

Time 1h15m

Yield 4

Number Of Ingredients 17

1 pound lump crabmeat, picked over for pieces of shell
½ cup mayonnaise (such as Hellmann's®)
3 stalks green onion, minced
1 large egg
1 medium lemon, juiced
1 small jalapeno pepper, seeded and finely chopped
2 ½ tablespoons panko bread crumbs
2 teaspoons seafood seasoning (such as Old Bay®)
1 teaspoon hot pepper sauce (such as Tabasco®)
1 teaspoon Worcestershire sauce
½ teaspoon ground ginger
½ teaspoon Dijon mustard
⅔ cup creamy salad dressing (such as Miracle Whip®)
3 tablespoons horseradish sauce
2 tablespoons ketchup
1 cup panko bread crumbs, or as needed
¼ cup grapeseed oil for frying, or as needed

Steps:

  • Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
  • Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
  • Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
  • Serve immediately with remoulade.

Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g

RED LOBSTER'S MARYLAND STYLE CRAB CAKES



Red Lobster's Maryland Style Crab Cakes image

Straight from the Red Lobster site (not a clone or copy cat)... Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a' la carte, in a sandwich or beside a salad.

Provided by halloweencat01

Categories     Crab

Time 21m

Yield 4 serving(s)

Number Of Ingredients 12

1/2 teaspoon garlic, minced
1 tablespoon onion, minced
1 tablespoon celery, diced
2 tablespoons mayonnaise
1 whole egg
1/8 teaspoon salt
1/8 teaspoon black pepper
1 teaspoon Dijon mustard
1 teaspoon Old Bay Seasoning
1/4 cup breadcrumbs
1 lb lump crabmeat
2 tablespoons oil, for sauting

Steps:

  • 1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
  • 2.Using gloved hands, gently mix in crab meat, then add bread crumbs.
  • 3.Spread a thin layer of plain bread crumbs on your work surface.
  • 4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
  • 5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
  • 6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
  • 7.Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
  • Chef's Tip:.
  • While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.

BASIC MARYLAND CRAB CAKES



Basic Maryland Crab Cakes image

Make and share this Basic Maryland Crab Cakes recipe from Food.com.

Provided by ChefWhiz

Categories     Crab

Time 20m

Yield 6 serving(s)

Number Of Ingredients 11

1 lb crabmeat
1 egg, large
1 cup bread cubes
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon black pepper
1 teaspoon onion flakes (optional)
1/2 teaspoon parsley flakes
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
cooking oil (optional)

Steps:

  • Pick through crab meat for any leftover pieces of shell.
  • Lightly beat egg in medium bowl.
  • Add all seasonings to egg and mix well.
  • Add bread cubes to mixture and mix well.
  • Gently fold crab meat into mixture.
  • Shape into crab cakes.
  • If using oil, heat oil.
  • Pan fry until both sides are evenly done.
  • Serve plain or with lemon juice or tartar sauce.

Nutrition Facts : Calories 132.9, Fat 4.9, SaturatedFat 0.9, Cholesterol 69.5, Sodium 955.9, Carbohydrate 5.8, Fiber 0.2, Sugar 1.1, Protein 15.6

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.

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 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

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

CRAB CAKES (MARYLAND STYLE)



CRAB CAKES (Maryland Style) image

There are numerous recipes for Maryland Crab Cakes. I lived in Baltimore for many years and this is the best recipe for Crab Cakes that I had ever tasted.

Provided by Alan Leonetti

Categories     Crab

Time 25m

Yield 4-6 patties

Number Of Ingredients 17

1 lb backfin crab meat (artificial if desired)
2 cups cracker meal or 2 cups plain breadcrumbs
1 egg
1 tablespoon unsalted butter
2 tablespoons all-purpose flour
1 dash milk or 1 dash half-and-half
1 dash white port or 1 dash cream sherry
1 tablespoon mayonnaise
1/4 teaspoon salt
1/4 teaspoon pepper
vegetable oil
1/4 teaspoon garlic powder
1/4 cup dried parsley flakes
1 teaspoon Old Bay Seasoning
3 slices white bread (finely torn)
3 drops Worcestershire sauce
1 tablespoon baking powder

Steps:

  • Pick through crabmeat to remove shell fragments.
  • Place crabmeat into large mixing bowl.
  • Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
  • Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
  • Mix well with large spoon.
  • Place cracker meal onto a large plate.
  • Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick.
  • Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
  • Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
  • When the oil is hot, place on medium heat.
  • Place the crab cakes into the skillet, being careful not to allow them to break apart.
  • With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
  • If you need to add a little more vegetable oil to prevent the cakes from burning, do so.

MARYLAND CRAB CAKES II



Maryland Crab Cakes II image

Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.

Provided by Bea Gassman

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 35m

Yield 4

Number Of Ingredients 8

1 pound crabmeat, shredded
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and pepper to taste
1 egg
1 ½ tablespoons mayonnaise
½ teaspoon ground dry mustard
1 dash hot pepper sauce

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.

Nutrition Facts : Calories 211 calories, Carbohydrate 2.6 g, Cholesterol 184.8 mg, Fat 13 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 2.5 g, Sodium 372.6 mg, Sugar 0.3 g

BALTIMORE-STYLE CRAB CAKES



Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

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