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.
How To make Chesapeake Bay Crab Cakes's Videos
The Classic Crab Cake - Chesapeake Bay Maritime Museum
A Chesapeake Bay tradition and a popular dish across the world, the Classic Crab Cake is delicious and sure to be a crowd favorite!
Visit the Chesapeake Bay Maritime Museum to learn how a crab transitions from the Bay to your table and learn other maritime practices and traditions.
Cookbook with recipe available for purchase in the museum store.
Established in 1965, the Chesapeake Bay Maritime Museum is a world-class maritime museum dedicated to preserving and exploring the history, environment, and people of the entire Chesapeake Bay, with the values of relevancy, authenticity, and stewardship guiding its mission. Serving nearly 70,000 guests each year, the museum's campus includes a floating fleet of historic boats and 12 exhibition buildings, situated on a waterfront campus along the Miles River and St. Michaels' harbor. For more information, visit cbmm.org.
Crab Cakes Revealed
Everything you need to know (except the secret sauce) to make crab cakes like Faidley's Seafood.
Gordon Ramsay's Crab Cake Discover the Secret Behind Recipe!
Gordon Ramsay's Crab Cake is a recipe that combines elegance and simplicity. This dish is a testament to Ramsay's expertise in creating sophisticated and approachable flavors. These crab cakes are packed with fresh, tender crab meat and a blend of seasonings that enhance their natural sweetness, perfect for a special occasion or a fancy dinner. You can replicate a signature dish from one of the world's most renowned chefs, bringing a touch of Gordon Ramsay's kitchen magic to your table.
Ingredients:
2 lb. crabmeat 1 lb. Lump and 1lb. backfin crabmeat blend
2 Cloves of garlic, finely chopped
1 shallot, finely chopped
3 Tbsp. butter, unsalted
2 Tbsp. Old Bay seasoning
½ c. panko breadcrumbs
3 tbsp. Chives, chopped
½ tsp. Tabasco sauce
6 tbsp. mayonnaise
1½ lemons Zested
½ tsp. Salt to your taste
½ tsp. black pepper to your taste
2 oz. oil for cooking
For Creamed Corn
4 ears fresh corn, cut from the cob or 1 lb. frozen corn
3 tbsp. yellow onion, diced small
3 tbsp. unsalted butter
½ cup heavy cream
½ tsp. Salt to your taste
½ tsp. Black pepper to your taste
For the Asparagus
Kosher salt
1 lb. Asparagus
Extra-virgin olive oil
2 garlic cloves, smashed
¼ tsp. Salt to your taste
¼ tsp. black pepper to your taste
Pinch crushed red pepper flakes
Directions:
00:00 Shape and set the crab cake in the fridge overnight to retain its form during the breading process.
00:11 Lightly Season, flour, and egg wash the crab cake before adding breadcrumbs for a crispy crust.
00:38 Season the crab cake between layers and fry until golden, adding butter for extra flavor and color.
01:07 Baste with butter while frying, then bake to achieve a crisp exterior and warm center.
01:22 For creamed corn, sweat onions with salt, pepper, and garlic before adding corn and cream.
02:32 Sauté asparagus instead of boiling; toast dry, then add olive oil to blister the skin.
03:02 After cooking, top asparagus with grated Parmesan, lemon zest, and butter for added flavor.
03:17 Garnish the creamed corn with finely sliced scallions to enhance the taste and presentation.
03:44 Plate the dish by layering creamed corn, asparagus, and crab cake, finishing with olive oil and a squeeze of lemon juice for a tangy dressing.
Actual Recipe:
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How To Make Crab Cakes | Maryland Crab Cake Recipe | Old Bay Seasoning | Best Crab Patty
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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.