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How To make Crab Cakes(Makes 6)

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1 lb Maryland backfin crabmeat
1 Egg, beaten
1/4 Finely chopped green
-pepper 1 sl White bread, cubed
1 t Worcestershire sauce
1 t Prepared mustard
1 t Lemon juice
1/4 ts Salt
1/4 ts Pepper
-fat or oil for frying
Remove cartilage from crabmeat. In a large bowl, mix well all ingredients except crabmeat and oil, then gently fold in crabmeat. Form into six cakes. Fry in just enough oil to prevent sticking til brown.

How To make Crab Cakes(Makes 6)'s Videos

OUR FAVORITE CRAB CAKES RECIPE + DIPPING SAUCE

This crab cakes recipe is loaded with lump crab meat. Homemade crab cakes are better than any restaurant version. You will love the easy lemon aioli dip.
⬇️⬇️⬇️⬇️ RECIPE BELOW ⬇️⬇️⬇️⬇️

CRAB CAKE INGREDIENTS:
►1/2 red bell pepper, finely diced
►1 medium onion (1 cup), finely diced
►3 Tbsp unsalted butter, divided
►3 Tbsp olive oil, divided
►2 large eggs
►3 Tbsp mayo
►1 tsp Worcestershire sauce
►1 tsp old bay seasoning or cajun, or to taste
►1/2 tsp garlic salt, or to taste
►1/2 tsp black pepper
►1 lb lump crab meat (from 2 Dungeness crabs)
►1/2 cup panko bread crumbs
►1/4 cups parsley, finely chopped

???? PRINT RECIPE HERE:

LEMON AIOLI INGREDIENTS:
►1/2 cup mayo
►1 tsp lemon zest
►2 Tbsp lemon juice
►1 garlic clove

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#natashaskitchen #crabcakes #appetizer

Learn How to Make the Best Crab Cakes with Master Chef Rudi Sodamin - Recipe Included

Make delicious crab cakes at home with Rudi Sodamin! Watch as Holland America Line Master Chef and Culinary Council Chairman Rudi Sodamin demonstrates how to make mouth-watering crab cakes. See recipe below:

HOLLAND AMERICA LINE CRAB CAKES RECIPE FROM CHEF RUDI SODAMIN (Serves 4)
Ingredients:
• 2 large eggs, beaten
• 2 tablespoons mayonnaise
• 2 teaspoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon Kosher salt
• 1/4 cup finely diced celery, from one stalk
• 2 tablespoons finely chopped fresh parsley
• 1 tablespoon cilantro
• 1 tablespoon finely chopped bell pepper
• 1 teaspoon finely chopped hot chili pepper (optional)
• 1-pound lump crab meat* (see note below)
• 1/2 cup panko bread crumbs (panko bread crumbs add an airy crispiness, but regular bread crumbs will also work)
• Canola oil, for cooking

Instructions:
1. In a medium bowl, whisk together mayonnaise, beaten egg, Dijon mustard, Worcestershire, and Old Bay seasoning. Season with a dash of salt and pepper. Add finely chopped celery, parsley, cilantro, bell pepper, and chili pepper.
2. In a separate medium bowl, stir together crab meat, panko crumbs, and parsley. Fold in mayo mixture, then form into 4-6 patties.
3. In a large skillet over medium-high heat, coat sauté pan with oil and heat until shimmering. Add crab cakes and cook in batches, until golden and crispy, 3 to 5 minutes per side.
4. Serve with arugula leaves, sauce, or lemon wedges.

* What is the best crab meat to use in this recipe? Jumbo crab meat if available. This meat comes from two large muscles in the crab and is known for its bright white color and superior taste. It's also made up of bigger chunks, instead of shredded smaller bits. If you can't find jumbo use lump crab meat. It's usually a blend of broken jumbo pieces. Whichever crab meat you choose, don't forget to sort through the crab meat to ensure there aren’t any pieces of shell. You can also use less expensive canned crab meat – canned jumbo or lump crab meat.

Tip: Shaped patties hold up well in fridge for 1 to 2 days when covered well, then cook right before serving.

Print or save the crab cakes recipe here:

Travel update: We are currently assessing enhanced health and safety protocols in light of COVID-19 and how they may impact our future offerings. Our actual offerings may vary from what is displayed or described here. Stay updated on current Travel Advisories and health and safety protocols at hollandamerica.com.

#RudiSodamin #CrabCakes #CrabCakesRecipe #CulinaryCouncil #CruiseShipFood #Chef

CRAB CAKE Minis

Chef Frank shares his delicious recipe for mini Maryland style crab cakes. These are the perfect size for sliders.

INGREDIENTS
1 pound lump crab meat
1 c. mayo
1/4 c. 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 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 1/2-3/4 cup of crab. Start with 1/2 cup first to make sure they don't get too 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. Bake in for 12-15 minutes at 400 degrees 5-7 minutes. To brown the top place under broiler for 1-2 minutes.

How to Make Crisp and Tender Crab Cakes

In this recipe,Thomas Joseph uses a small amount of crushed lightly salted oyster crackers and folds them into the the crab mixture before pan-searing the cakes.They're loaded with lots of sweet crab meat and flavor.

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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.

Our Favorite Maryland Crab Cakes - How to Make the Best Homemade Crab Cakes

For the full Crab Cakes Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:

Spending much of our childhood and young adult life in and around Maryland, we like to think we know a little when it comes to a great crab cake. We've enjoyed countless crab cakes and have come to the realization that our favorite is this one -- it's simple with few ingredients, little filler and tastes of sweet crab. When we're out at our favorite restaurants, we usually get three options for how the crab cake is cooked: fried, pan-seared and broiled. We hardly ever choose fried, but often go for pan-seared or broiled. We show you how to do both in our video. Enjoy!

Thanks for watching! If you enjoyed this video, we’ve got lots more. Visit our YouTube Channel at to see them and Subscribe to keep up to date with new video uploads. - Joanne and Adam

**FAQ**
Why don't we include exact ingredient amounts in our videos?

We get this question a lot so we thought it was time to explain. We like to keep our videos short and to the point, but want to make sure they are in a format that you can follow along. We work hard to include enough useful information to help home cooks of all levels. We also try to make each video easy to fast forward and rewind.We make everything in our own kitchen so we know you can too. We frequently include alternative methods and ingredient substitutions in our recipes to accommodate for different diets and the equipment you may (or may not) have at home. It isn't always the easiest to keep the video short while also including exact ingredient amounts along with all of the possible substitutions and variations.It's important to us that everyone can successfully make our recipes so we like to have all the information you need all in one place, which is in the full recipe on our blog. This also makes sure that viewers that stumble onto our YouTube channel are aware of the in-depth information provided for each recipe on Inspired Taste. Happy Cooking!

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Let's Make Crab Cakes

Learn the simple way to make traditional Maryland-style crab cakes, using Phillips' 8 oz. crab meat available in your local grocery store.

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