Mothers Crab Cakes Recipes

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MOTHER'S CRAB CAKES



Mother's Crab Cakes image

This irresistible recipe for crab cakes comes from actor Robert Duvall.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Yield Makes 8 crab cakes

Number Of Ingredients 12

1 pound jumbo lump crab meat, picked through
2 heaping tablespoons prepared mayonnaise
2 large eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 heaping teaspoon cayenne pepper
1/4 teaspoon coarse salt
1/2 small onion, grated
1/2 teaspoon powdered mustard
17 saltine crackers, finely crushed
1/4 cup canola oil
Simple Tartar Sauce
Lemon wedges, for serving

Steps:

  • In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.
  • Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
  • Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.

MRS. DUVALL'S CRAB CAKES



Mrs. Duvall's Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 37m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges

Steps:

  • In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
  • In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

MRS. DUVALL'S CRAB CAKES



Mrs. Duvall's Crab Cakes image

In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.

Provided by Caroline Cooks

Categories     Crab

Time 35m

Yield 14-16 crab cakes

Number Of Ingredients 20

1/4 cup mayonnaise
1/4 cup onion, minced
2 medium eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over and flaked
1 cup soda cracker, FINELY crushed
2 tablespoons unsalted butter
1/4 cup olive oil
chili-garlic sauce
1 tablespoon olive oil
2 chives, chopped finely
1 tablespoon garlic, minced
3 tablespoons chili sauce
1/2 cup heavy cream
1/4 cup white wine, Riesling
2 -3 tablespoons lime juice
lemon wedge

Steps:

  • In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
  • Fold in crabmeat and 1/4 cup of cracker crumbs.
  • Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
  • Refrigerate for at least 2 hours or overnight to "set" cakes.
  • *About 10 minutes before cooking cakes,* MAKE SAUCE.
  • Heat oil in small heavy sauce pan over medium-low heat.
  • Add chives and garlic; sauté until tender, about 3 minutes.
  • Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
  • Remove from heat, cover and keep warm over hot water.
  • MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
  • When ready to serve:.
  • In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
  • When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
  • Drain crab cakes on paper towels; then keep warm in a low oven.
  • Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
  • Serve with lemon wedges and Garlic-Chili Sauce.

Nutrition Facts : Calories 178.9, Fat 12.5, SaturatedFat 4.2, Cholesterol 65.1, Sodium 313.4, Carbohydrate 6.9, Fiber 0.5, Sugar 1, Protein 8.9

MIMI'S MARYLAND CRAB CAKES



Mimi's Maryland Crab Cakes image

This is my mom's (Mimi's) crab cake recipe, and I think it's the best! She originally came to Florida from Baltimore, and they know their crab cakes there! This might even be an Old Bay recipe, I don't know. I like to make these and my potato salad and Mimi's baked beans for "special" occasions. Mimi used to serve her crab cakes with her coleslaw as a side dish. This recipe makes 8-10 cakes depending on the size.

Provided by kitty.rock

Categories     Crab

Time 30m

Yield 8-10 cakes, 4 serving(s)

Number Of Ingredients 10

1 lb fancy white crab meat (and claw)
1 teaspoon Old Bay Seasoning
1/4 teaspoon sea salt
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce or 1 tablespoon yellow mustard
1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley
1 tablespoon baking powder
1 large egg, beaten
1/2 cup prepared Italian seasoned breadcrumbs
canola oil, for quick frying

Steps:

  • Mix all ingredients (except canola oil) together and shape into cakes (about 8-10).
  • In large skillet, heat canola oil over medium heat.
  • Add cakes and cook, turning once, until brown (~3 to 5 minutes per side).
  • Drain well on absorbent paper.
  • Serve with tartar sauce or Dijon mustard, or make crab cake sandwiches with lettuce & tomato.

Nutrition Facts : Calories 204.7, Fat 5.2, SaturatedFat 0.9, Cholesterol 114, Sodium 1982.5, Carbohydrate 12.4, Fiber 0.9, Sugar 1.3, Protein 25.8

GRAMMY'S CRAB CAKES



Grammy's Crab Cakes image

Enjoy these simple and savory crab cake taste sensations. I learned to make these from my beloved mother-in-law, but Grammy never uses a recipe. I measured every pinch and dash while she made them. This is one of our all-time family favorites. There are never any leftovers. Crab cakes are best if made with fresh crab, but they are great with canned crab as well.

Provided by mglarson

Categories     Crab Cakes

Time 25m

Yield 3

Number Of Ingredients 10

1 pound cooked crabmeat, drained
1 ½ tablespoons dry bread crumbs
2 teaspoons chopped fresh parsley
salt and ground black pepper to taste
1 large egg
1 ½ tablespoons mayonnaise
1 tablespoon minced green onion, or to taste
½ teaspoon dry mustard
1 dash hot pepper sauce
1 tablespoon butter, melted

Steps:

  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler. Lightly grease a broiler pan or baking sheet.
  • Shred crabmeat and place in a medium bowl with bread crumbs and parsley. Mix together and season with salt and pepper.
  • Whisk egg, mayonnaise, green onion, dry mustard, and hot pepper sauce together in a small bowl. Add to crabmeat mixture and mix well. Form into 6 patties and place on the prepared pan. Brush tops with melted butter.
  • Cook under the preheated broiler until lightly browned and cooked through, 10 to 15 minutes.

Nutrition Facts : Calories 290 calories, Carbohydrate 4.4 g, Cholesterol 189.8 mg, Fat 13.2 g, Fiber 0.2 g, Protein 36.6 g, SaturatedFat 4.1 g, Sodium 695.5 mg

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