How To make Chesapeake Bay Crab Cakes
Ingredients
1
each
egg
1
teaspoon
sharp prepared mustard
1
tablespoon
lemon juice, freshly squeezed
6
tablespoon
olive oil, divided
1/2
teaspoon
salt
1
pepper, freshly ground
1
pound
lump crabmeat, picked clean
1/2
cup
dry, unflavored bread crumbs
1
cayenne pepper
4
tablespoon
butter
1
parsley
1
lemon wedges
1
tartar sauce
Directions:
Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 tbs. of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper.
Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them.
Melt butter together with remaining 2 tbs. of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately with parsley, lemon, tartar, if desired.
Makes 4 main-course servings, 8 appetizers.
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How To Make The Best Crab Cakes Ever! | Maryland Style Crab Cakes
If you have any friends or family from the Maryland or DC area, then you know they do NOT play about their Crab Cakes. I lived in the DC area for a few years and currently live right by the Chesapeake Bay - where Blue Crabs are plentiful and the Crab Cakes are packed with lump crab meat! Let me show you how to #makeithappen
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Slider Rolls (optional)
1 lb Lump and/or Jumbo Lump Crab Meat
1/2 cup mayo
1 egg
1 tbs dijon mustard
1 tsp Worcestershire sauce
1 tsp hot sauce
1 lemon
1 tbs sweet pickle juice
1 pinch of sugar (as needed)
Old Bay (to taste)
chopped parsley
20-25 saltine crackers (crushed into crumbs) - 1 sleeve of crackers
salt & pepper
Bacon, Lettuce, Tomato (optional for slider)
Tartar Sauce:
1/2 cup mayo
1/4 cup sweet relish
1/2 shallot diced
2 tbsp capers (optional)
1 tbsp white sugar
1 lemon
2 tbsps diced parsley
salt and pepper
Directions:
Crush your crackers into bread crumbs. In a large mixing bowl, make your sauce by combining the mayo, worcestershire sauce, hot sauce, lemon juice, sweet pickle juice, dijon mustard, and seasoning. Mix to combine and season to taste. After tasting and adjusting, whisk in 1 egg. Next, fold in your crab meat carefully, so that you do not break apart the large chunks of crab meat. Next, begin to fold in the bread crumbs a little at a time. Once the crab cake mixture holds together, place it in the fridge for 30 minutes.
Next, preheat oven to 450. Add foil to a baking sheet and spray with cooking spray. Melt 1/2 stick of butter in the microwave. Form crab mixture into desired size crab cakes and place on the baking sheet. Top with old bay and place into the oven for 12-15 minutes. Remove from the oven and baste with melted butter. Place under the broiler for 2-5 minutes to finish and brown the top. (Keep an eye on it so it doesn't brown too much)
how to make crab cakes
Delicious Crab Cakes - 2 Ways! | Crab Cake Sandwich
Today, I am showing you my Crab Cake Recipe, with 2 preparations! In this video you will see how to make a delicious Crab Cake BLT Sandwich AND a Mini Crab Cake Appetizer. I hope you guys enjoy!
For the full step by step recipe, visit my blog -
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Ingredients:
1 lb lump crab
1/2 cup mayo
1 egg
1 tbs dijon mustard
1 tsp Worcestershire sauce
1 tsp hot sauce
1 lemon
1 tbs sweet pickle juice
1 pinch of sugar (as needed)
Old Bay (to taste)
chopped parsley
20-25 saltine crackers (crushed into crumbs)
salt & pepper
Sauce:
1/2 cup mayo
1-2 tbsp chili paste or sriracha
1 tbsp relish
1 tsp minced garlic
tbsp lemon juice
season to taste with salt and pepper (adjust the spice level by adding more or less sriracha)
Directions:
Preheat oven to 400 degrees.
Mix in wet ingredients first (not the egg yet) and taste. If the mixture tastes too acidic, add your pinch of sugar. (Mayo, pickle juice, and hot sauce, all carry some acidity.. the goal of using the sugar is to provide a balanced flavor profile) – Once you’re done with that, whisk in your egg. Next, add in your crab mixture and fold it in. Begin to mix in your bread crumbs and be gentle with the crab meat. Season with Old Bay. Continue to fold ingredients together until the mixture begins to take shape and has texture.
Cover the mixture and refrigerate for about 30 minutes. (This will help your crab cakes to hold form)
Next, patty them up to your preference of size and get your cast iron skillet nice and hot. Dust them again with some Old Bay. Add butter and oil and place your crab cakes down into the skillet. The goal here is to get a beautiful, golden brown crust. Once this is achieved (roughly 1-2 minutes) add them to the oven for about 10 minuets. For the final 3-4 minutes, turn your oven to Broil and brown the tops if needed. Once they reach about 155 degrees internal temperature, they’re done.
Garnish them with some lemon juice and some diced chives or parsley – serve with your favorite sauce.
#crab #crabcakes #crabcake #recipe #seafood #foody #recipevideo
Crab Cakes | Simple Seafood Recipe | Safeway
This holiday season, opt for a more unique dish. This Crab Cake recipe is sure wow your guests after just one bite!
INGREDIENTS
1 lb lump crab meat
3/4 cup panko bread crumbs
1 egg, beaten
1/2 cup mayonnaise
1 Tbs dijon mustard
1 Tbs fresh lemon juice
2 tsp hot sauce
1/4 tsp salt
1 1/2 tsp chopped parsley
1/4 cup canola oil
DIRECTIONS
1. In a mixing bowl, gently combine crab meat and panko. Set aside.
2. In a separate bowl, combine remaining ingredients. Gently fold sauce into crab. Cover and refrigerate for about an hour.
3. On medium, heat oil in a large skillet until simmering. Cook cakes until golden brown on each side, about three minutes.
Pro-Tips:
1. Buying canned crab meat takes the mess and fuss out of making crab cakes.
2. Serve as an appetizer or as a meal with roasted vegetables and tartar sauce.
3. Lemon wedges are the perfect garnish for crab cakes.
Get the recipe here:
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Maryland Style Lump Crab Cakes
Chef Frank shares essential tips for preparing authentic Maryland Style Lump Crab Cakes.
INGREDIENTS
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 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 top with a dab of butter.
7. Bake at 375 for 12-15 minutes.
OLD BAY SEASONING
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
The best crab cakes EVER ???????? #chesapeakebay #bluecrab #seafood #crabcakes
Chesapeake Bay Crab Cakes
How to make authentic Chesapeake Bay Crab Cakes by fine cooking instructor, and former caterer, Betty Bannerman Busciglio. She lived in Virginia Beach, Virginia on the Chesapeake Bay for 12 years.