MobiRecipe

How To make Chesapeake Restaurant Crab Cakes

x

1 lb Lump crabmeat, cooked
1 ea Egg, beaten
1 t Salt
1/2 ts Pepper
1/4 c Parsley, chopped
1/4 ts Dry mustard
1/2 c Mayonnaise
1/4 ts Worcestershire sauce
1 c Bread crumbs
6 tb Butter
I personally like to add 1 ts of Old Bay seasoning to this and cut back a little on the salt. Trying to preserve whole pieces of crabmeat, combine first 8 ingredients in medium bowl. Using 1/3 - 1/2 cup for each cake, shape mixture into 6 cakes. Gently coat cakes with breadcrumbs; place cakes on plate and refrigerate 2 hours. Melt butter in 10" skillet. Brown crab cakes in butter until golden on both sides and heated through. Cakes will keep in refrigerator 3-4 days and in the freezer 2 months. To reheat, wrap in foil and warm in preheated 325 degree oven for 10 minutes or refry in a skillet with a little butter.

How To make Chesapeake Restaurant Crab Cakes's Videos

Crab Cakes Revealed

Everything you need to know (except the secret sauce) to make crab cakes like Faidley's Seafood.

BEST EVER Crab Cakes: Restaurant Style

My favorite way to make #crabcakes ! Hope you enjoy them as much as I do.

CRAB CAKE RECIPE:
2 tablespoons Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
1/2 teaspoon salt and pepper
1/4 cup Finely Diced Celery [from one stalk]
3 tablespoons Finely Chopped Fresh Parsley
2 large eggs
1 pound Lump Crab Meat [real crab]
1/2 cup Panko Breadcrumbs
canola, veg, grapeseed, or avocado oil, for cooking

DIRECTIONS:
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley. Taste and adjust seasoning if needed. With a rubber spatula, add in large eggs and crab meat gently (check the meat for any hard cartilage) and Panko breadcrumbs. Gently fold the mixture together until just combined. [Don't mix with fork or it will shred crab meat apart]. Shape crab cakes (with ice cream scoop or measuring cup of even size) and place on lined baking sheet. Cover and refrigerate for at least 30 minutes-1 hour.

In a large nonstick pan, heat oil to medium-high heat. Place the crab cakes in skillet and cook until golden brown, 3 to 4 minutes per side. Serve with remoulade, tartar sauce, or fresh lemon juice. or a squeeze of lemon.

As always, thanks for watching. Be sure to like and subscribe! Peace, Love, and Good Food until next time.

Website and Cookbook:

-GET IN TOUCH-
Email: info@ellementscompany.com
Instagram: @gabriellemcbay
Twitter: @gabriellemcbay
FaceBook: @chefgabriellemcbay

Chesapeake Crab Cakes

Our culinary team prepares delicious Chesapeake crab cakes!

Chef Joe Randall's Savannah Crab Cakes

Chef Joe Randall demonstrates the preparation and cooking of his Savannah Crab Cakes

“How To Make Chesapeake Bay Crabcakes”

Ashley Alexander and Ann Rodriguez demonstrate how to make this famous and delicious recipe with Chesapeake Blue Crab! Yum!

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.

Relevant Articles

Shares

x

Categories

x