Mrsduvallscrabcakes Recipes

BEST EVER CRAB CAKES

Steps:

• In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
• Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

TRUE MARYLAND CRAB CAKES

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.

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.

LAURA'S MARYLAND CRAB CAKES

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.

MRS. DUVALL'S CRAB CAKES

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.

ROBERT DUVALL'S CRABCAKE RECIPE

Steps:

• Preheat oven to 350 degrees. Mix all ingredients gently, without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.;

MRS. DUVALL'S CRAB CAKES

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. DUVALLS CRAB CAKES

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.

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.

MRS. DUVALL'S PAN-FRIED CRAB CAKES

Steps:

• In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. 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 wax paper.
• In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of 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 and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

MARYLAND CRAB CAKES, THE REAL DEAL

Steps:

• Mix first 6 ingredients in a large bowl.
• CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
• Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
• Carefully form into 10 slightly flattened cakes.
• Refrigerate cakes several hours or overnight.
• Prepare by either frying in olive oil or butter, or broiling.
• Note: Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.

THE DRUNK CHEF'S HOMETOWN MARYLAND CRAB CAKES

Steps:

• Make these patties 1/2 hour to 1 hour before you want to cook them and let them set up in the fridge covered with a piece of plastic wrap.
• Note that the dried slices of bread ARE going into the mix while the bread crumbs ARE NOT. Right before frying- coat the cakes lightly with the breadcrumbs on each side.
• Gather all your ingredients and 2 large mixing bowls. If you have a large wooden spoon- use that; if not- put it on your shopping list. Mince your onion and chop your parsley. Chop your sliced bread up in small cubes. Beat your egg. Chop your claw meat into 1 square centimeter cubes (or just tear into pieces).
• In one bowl: mix onion, bread, and milk. Then add: mayo, dijon, worcestershire sauce, egg. Mix well.
• Make sure there's no moisture in your second bowl so the seasonings don't stick. In your second bowl: Place your crab meat in bowl. Season evenly with the black pepper, parsley, and Old Bay seasoning.
• Add the seasoned crab meat to the mixture in the first bowl and mix together gently. You paid extra for those big claw portions so don't go smashing them all up when your mixing.
• Form the mixture into crab cakes as big or as small as you like them and place them on something flat that can fit in the fridge ( I use a hard plastic cutting board). Spray the cutting board very lightly with cooking spray to keep the cakes from sticking while in the fridge. Cover with plastic and put in fridge for 1/2 - 1 hour.
• If you are frying your cakes (recommended) I would use Canola Oil in your pan. If you are broiling- I recommend coating the baking sheet with Olive Oil and also drizzling just a little Olive Oil over the tops of your cakes.
• Pour your breadcrumbs on a dinner plate and coat each side of your crab cakes lightly with them.
• Heat the Canola Oil in your pan over a medium-high heat. When the oil starts putting off a little smoke it should be ready. You want to hear a little sizzle when you drop your crab cakes in the pan- that's how you know your oil is at a good frying temperature.
• Once you have your crab cakes in the pan- give them a minute to just sit- undisturbed. After about a minute- gently start shaking your pan- you want to see some movement in the pan to ensure they're not burning. Make sure they're not cooking too fast- if you start to smell a burn coming on- lift the pan off the heat and flip the cakes- reduce heat and return pan to stove.
• The method I use for cooking a perfect crab cake is simple- my fingers. Tilt your pan just enough to move the oil down to one side of the pan- feel around the bottom of one of the cakes at the top of the pan. The cakes are ready to be flipped when they begin to crisp around the bottom edges. If you have more sensitive fingers (like normal people) just simply use a slotted spatula to lift the cakes out of the pan and look at the bottom of the cake- when it's nice and golden-brown you can flip them.
• Don't depend on a timer to cook when pan frying because that's not always reliable. Use your eyes and your fingers.
• Take a big dollop of Tar Tar sauce in the middle of a plate. Take a spoon and push down in the middle of the dollop and lightly spread in circles to make a perfect little bed for your crab cake. Place your crab cake on its bed and serve with your favorite sides.
• I'll add a recipe for Tar Tar sauce sometime soon. For now- just use your favorite.

CHEF JOHN'S CRAB CAKES

Steps:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
• Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle breadcrumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

DELMARVA CRAB CAKES WITH CUCUMBER TARTAR SAUCE

Steps:

• To make the sauce:
• In a medium bowl, toss the cucumber with the salt. Let stand about 1 hour. Transfer to a sieve and rinse well under cold running water. Pat the cucumber dry.
• In a small bowl, mix the drained cucumber, mayonnaise, scallion, capers, and anchovy paste. Cover and refrigerate for at least 1 hour. (The tartar sauce can be prepared up to 3 days ahead.)
• To make the crab cakes:
• Mix the 1/2 cup bread crumbs, the mayonnaise, egg, mustard, scallion, Worcestershire sauce, and Delmarva or Old Bay seasoning. Mix in the crabmeat with wet hands, form into 6 cakes about 3 inches wide. Place the remaining 1/2 cup bread crumbs in a deep plate. Coat the crab cakes in the crumbs and set aside.
• Line a baking sheet with paper towels. Into a large deep skillet (preferably cast iron), pour vegetable oil to a depth of 1/2 inch, and heat over high heat until very hot but not smoking. Carefully add the crab cakes and cook, turning once, until golden brown, about 3 minutes. Using a slotted spatula, transfer to the paper towels to drain. Serve hot, with the tartar sauce on the side.
• To make Delmarva Seasoning: Mix 2 teaspoons salt, 1 teaspoon ground celery seed, 1 teaspoon dry mustard, 1 teaspoon sweet paprika, 1 teaspoon ground black pepper, 1 teaspoon ground bay leaf, 1/4 teaspoon ground cloves, 1/4 teaspoon ground allspice, 1/4 teaspoon ground ginger, 1/4 teaspoon freshly grated nutmeg, 1/4 teaspoon ground cardamom, and 1/4 teaspoon ground cinnamon. Will keep indefinitely in a tightly covered container in a cool, dark place. Makes about 3 tablespoons.

MRS DUVALLS CRAB CAKES

Steps:

• directions 1. 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 wax paper. 2. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of 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. MAKE AHEAD The crab cakes can be prepared through Step 1 and refrigerated overnight