REAL MARYLAND CRAB CAKES
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
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 STYLE CRABCAKES
Provided by Food Network
Time 2h
Yield 6 to 8 crabcakes, 4 to 6 appet
Number Of Ingredients 11
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.
THE DRUNK CHEF'S HOMETOWN MARYLAND CRAB CAKES
Somebody asked me to post my recipe for Maryland crab cakes- so here it is. I was born and raised in Baltimore and Annapolis and have cooked in all types of restaurants in the area. I've tasted crab cakes from all over the state (and elsewhere, of course) and the most important thing I've learned thus far is to always showcase your main ingredient when working with seafood- shellfish especially- so really make it about the crab. Personally, for crab cakes- I don't like a lot of filler, I want big pieces of crab meat that i can really bite into when eating, and I'm always looking for that delicious heat from the Old Bay. I know it's a bit expensive buying the claw meat in bulk but its a worthwhile extra expense in my book; if you live near the sea always go for fresh local seafood. However It IS ok to put a bit more ingredients in your crab cakes- but only gentle additions the cake that you're sure wont overpower the crab (veggies such as green pepper or onions should be minced very, very fine to ensure those expensive chunks of crab meat stand out in your cakes). Crab cakes are such a versatile meal that they can literally be prepared with just about everything; and they are- all around the world. I once worked with an Asian chef who insisted on a sweeter crab crab including a pureed blend of smashed red and white grapes. Not my cup of tea... What really makes a crab cake a Maryland crab cake, though? The answer: Old Bay Seasoning- a Maryland spice blend that's not actually available in all stores throughout the country but can be ordered online. Check out their website if you can't find it in your store (there's some tasty recipes on there as well). Also, don't forget to serve Tar Tar sauce with your crab cakes either! I've heard some people say that they don't like the Tar Tar sauce but the truth is that when made correctly for a crab cake it seriously enhances the entire dish. When cooking in a restaurant you don't have the option of imposing your will upon your customers regarding the dishes you're sending out- so you can't start sneaking things into dishes. However, when I have a cook-out or party at my home- whether you like it or not- your gonna have some Tar Tar sauce on that damn crab cake. And, of course, a cold beer. Enjoy!
Provided by Drunk Chef
Categories Crab
Time 1h8m
Yield 6 crab cakes, 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 169.4, Fat 4.8, SaturatedFat 0.9, Cholesterol 81.9, Sodium 466.5, Carbohydrate 14.4, Fiber 0.8, Sugar 2, Protein 16.3
MARYLAND CRAB CAKES
Provided by Food Network
Categories appetizer
Yield 8 servings as an appetizer; 4
Number Of Ingredients 12
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
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
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
LAURA'S MARYLAND CRAB CAKES
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
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 CRAB CAKES I
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
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
"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
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 :
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