BAKED CRABCAKES WITH OLD BAY REMOULADE
Steps:
- Preheat the oven to 400 degrees F.
- For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
- For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
- Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
NEW ENGLAND CRAB CAKES
This recipe comes from Maine and is EXCELLENT! These cakes are so yummy they almost melt in your mouth! They're great served with a seafood pasta salad, boiled potatoes, or fresh steamed veggies.
Provided by Jenna T
Categories Appetizers and Snacks Spicy
Time 20m
Yield 4
Number Of Ingredients 8
Steps:
- In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
- Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.
Nutrition Facts : Calories 451.6 calories, Carbohydrate 26.6 g, Cholesterol 172.3 mg, Fat 28.4 g, Fiber 1.8 g, Protein 21.8 g, SaturatedFat 8.2 g, Sodium 1277.1 mg, Sugar 2 g
MIKE'S MAINE CRAB CAKES
Based on a recipe from Guy Fieri's book, Diners, Drive-ins and Dives: an All-American Road Trip...With Recipes! This celebrates the A1 Diner in Gardiner, Maine. He says in its introduction: "These are loaded with crab, and even in a state that is famous for this dish, people come to Gardiner to track them down." I haven't tried this yet, although I am planning a trip up the road to Gardiner soon! :)
Provided by mersaydees
Categories Crab
Time 45m
Yield 16 3-ounce crab cakes
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
- Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.
- Place remaining 1 cup crumbs on plate or shallow bowl.
- Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
- Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
- Serve.
Nutrition Facts : Calories 205.5, Fat 11, SaturatedFat 2.4, Cholesterol 47.8, Sodium 519.2, Carbohydrate 17.5, Fiber 1.1, Sugar 2.6, Protein 9.7
MAINE PEEKYTOE CRAB CAKES RECIPE
Provided by jenkid
Number Of Ingredients 19
Steps:
- For sauce: Whisk ingredients together in a mixing bowl. For Crab Cakes: Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt & pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool. Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour. Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side. Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.
MAINE PEEKYTOE CRAB CAKES RECIPE
Provided by á-231
Number Of Ingredients 9
Steps:
- Melt butter in skillet over moderate heat Add bread crumbs, salt and pepper, heat till toasted Remove from heat and cool Place crabmeat in large bowl, add lemon juice, toss, mix in sour cream, 1/2 cup flour and bread crumbs Form into patties Coat patty with flour Heat vegetable oil until hot over moderately high heat Add crab cakes and cook until nicely browned, about 2 minutes on each side
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