1 lb Maryland backfin crabmeat 1 Egg, beaten 1/4 Finely chopped green -pepper 1 sl White bread, cubed 1 ts Worcestershire sauce 1 ts Prepared mustard 1 ts 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
How to Make Crabcakes - Recipe by Laura Vitale - Laura In The Kitchen Episode 59
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Maryland Style Lump Crab Cakes
Chef Frank shares essential tips for preparing authentic Maryland Style Lump Crab Cakes.
INGREDIENTS 1 pound lump crab meat 1 1/2 c. mayo 1/4 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 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 cup of crab mix 1/2 cup first to make sure they don't get 2 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. Sprinkle lightly with paprika and top with a dab of butter. 7. Bake at 375 for 12-15 minutes.
OLD BAY SEASONING
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
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.
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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Chef Joe Randall's Savannah Crab Cakes
Chef Joe Randall demonstrates the preparation and cooking of his Savannah Crab Cakes