How To make Delmarva Crab Cakes

Crab Cake Recipe | How To Make Crab Cakes

Best Crab Cake Recipe You'll Ever Taste! Seasoned With All The Right Seasonings. Paired With My Delicious Crab Cake Sauce!!!

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Recipes: Crab Cake Recipe
1 lb Lump crab
1/2 cup Mayonnaise
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
1/4 tsp Old Bay Seasoning
1/4 tsp Cajun Seasoning
1 Egg
1 tbsp Lemon Juice
Bread crumbs

Tammy's Crab Cake Sauce
Mayo
Old Bay
Cajun Seasoning
Smoked Paprika
Garlic Powder
Relish
Lemon Juice
Honey

Cooking Time 400F for about 15 minutes
Turn on the broiler on a high setting for an additional 2 minutes to brown the crab patties if necessary.

Maryland Crab Cakes #crabcakes #bluecrab #marylandcrabcakes

MARYLAND CRAB CAKE RECIPE
1 Pound Crabmeat, usually Lump or Jumbo Lump, I'm using leftover meat from Steamed Crabs in the video
3-4 TBSP Mayonnaise
2 Tsp Dijon Mustard (or 1 Tsp Dry Mustard + 1 additional TBSP Mayo)
1 Tsp Fresh Lemon Juice
1 Large Egg
1/2 TBSP Worcestershire
2 Tsp Dried Parsley Flakes, or 1 TBSP Chopped Fresh Parsley
1 1/2 - 2 Tsp OLD BAY SEASONING *
15-16 Saltine Crackers, Finely Crushed or 2/3 Cup Cracker Crumbs
*If you are using crab meat that you picked from crabs previously steamed with Crab Seasoning, I would substitute celery seed rather than additional Old Bay Seasoning.

#crabrecipe

Homemade Maryland Crab Cakes Recipe

This delicious classic recipe for homemade Maryland style crab cakes is the perfect appetizer to serve up to your guests.

Crab cakes are a combination of lump crab mixed with spices, eggs, mayonnaise, and breadcrumbs that are then formed into balls and deep fried. They are most often served as an appetizer, and you’ll even see them as a sandwich.

Ingredients for this recipe:

For the Crab Cakes:

• 1 pound jumbo lump crab
• 1 large egg
• 1 ½ teaspoons old bay seasoning
• 1 ½ teaspoons Worcestershire sauce
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced parsley
• 1 cup buttered cracker breadcrumbs
• ¼ cup oil

For the Optional Sauce:

• 1 cup bechamel sauce
• 2 teaspoons yellow mustard
• 2 teaspoons whole grain mustard

Serves 6

Prep Time: 10 minutes

Cook Time: 8 minutes

Procedures:

1. Crab Cakes: Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
2. Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
3. Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
4. Pour the oil into a large frying pan over medium heat.
5. Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
6. Set aside to drain on a rack or paper towels.
7. For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
8. Serve the sauce alongside of the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.

Chef Notes:

Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.

How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.

How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.

To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.

Crab cakes are most often eaten with a sauce or with greens.

The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.

Maryland's secret crab cake recipe

Maryland is home of the best crabs. So what is the secret of making a fried lump of crabmeat into a perfect crab cake? Chef Nancy Longo from Pierpoint Restaurant in Baltimore, Maryland shows you how.

Colossal Half Pound Crab Cakes

Chef Frank showed you how to make this super sized version of his signature crabcake recipe. These are authentic Maryland style crab cakes.


RECIPE
1 pound COLOSSAL lump crab meat
1 mayo
1/3 cup plain bread brumbs
1 1/2-2 TBSP Old Bay
1 TBSP yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice

Crab Mix
Combine mayo , FRESH lemon juice.
OLD BAY, egg, yellow mustard, Old Bay and Worcestershire

Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add bread crumbs and fresh minced parsley
3. Add 3/4 cup of crab mix...1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and melted butter
7. Bake at 400
for 12-15 minutes.

GLOBAL VEGETABLE KNIFE


GLOBAL CHEF KNIFE


COLOSSAL CRAB MEAT

Crab Cakes Recipe - How to Make the Best Crab Cakes

Crab Cakes Recipe - How to Make the Best Crab Cakes


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