How To make Chesapeake Restaurant Crab Cakes
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
“How To Make Chesapeake Bay Crab Cakes”
Valerie DeFreitas and Steve Dunbar demonstrate how to make this Mid Atlantic regional favorite. Delicious!
Easy Crab Cakes Recipe
Full of sweet, flavorful lump crab meat, these homemade Crab Cakes are so easy to make and are way better than ordering out at a restaurant! Crispy and golden brown on the outside but tender on the inside, these cakes have very little filler and will melt in your mouth.
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Crab Cake - Inside My Kitchen
What's the secret to an amazing crab cake? If you said as much bread as possible, you're in desperate need of this tutorial. This week on Inside My Kitchen, we went to Napa Valley Grille in Westwood, where Executive Chef Taylor Boudreaux showed us his tips and tricks for making a sumptuous crab cake. Follow along and let us know how yours turns out!
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Every week, one fantastic chef takes you Inside their kitchen to teach you all about the tricks, tools, and recipes that makes their restaurant stand out from the crowd. Watch inside my kitchen to learn the delicious secrets of the culinary world.
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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.
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Battle of the best crab cake | Best of Baltimore
Any true Marylander will tell you, crab cakes are not one-size-fits-all. We serve up the best in the country. If you are searching for the best of the best, you need to head to Baltimore and try out these four spots voted by the locals who know crab cakes best.
Read the full story on WBAL-TV 11:
#Baltimore #crabcake #seafood #crabs #Maryland
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Chesapeake Bay Crab Cakes Made by a Restaurant Cook!!!!
Mrs. Mary Claggett, a former cook at Chesapeake Beach's restaurant Rod N Reel shares her delicious recipe for Maryland Crab Cakes! These crab cakes are golden brown and showcase the unique flavor of the Maryland blue crab! I know you'll love this recipe!
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