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
How To Make Chesapeake Bay Crabcakes
Lawana Copeland and Tito Figuereo demonstrate how to make these world famous delicious Crabcakes with jumbo lump crabmeat from the Chesapeake Bay Blue Crabs
The best crab cakes EVER ???????? #chesapeakebay #bluecrab #seafood #crabcakes
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
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.
The Cheapest and Easiest Crab Cakes Ever | But Cheaper
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Crab meat is expensive... it's just a fact of life! But let me walk you through the easiest and cheapest way to cook perfectly chonky crab cakes with a creamy French remoulade.
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Ingredients you'll need:
Crab -
1.5 lbs dungeness crab
1 lb pre-picked crab
Cakes -
1/2 cup (110 grams) mayonnaise
1 Tbsp (15 grams) mustard (dijon)
1 Tbsp (15 grams) worcestershire sauce
2 Tbsp (10 grams) hot sauce
Zest of 1 lemon
1 tsp (5 grams) sea salt
black pepper
1 large egg
3/4 cup (45 grams) panko bread crumbs (or crushed saltine crackers)
1/4 cup (60 milliliters) oil (canola or peanut)
French Remoulade -
1 egg yolk
2 Tbsp (10 grams) dijon mustard
Juice of 1 lemon
salt
pepper
3/4 cup (180 milliliters) neutral-tasting oil
3 1/2 Tbsp (35 grams) chopped pickles
1 finely chopped shallot
2 cloves of garlic, crushed
2 anchovies filet
1/2 bunch of finely chopped chives
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.