How To Make The Best Crab Cakes Ever! | Maryland Style Crab Cakes
If you have any friends or family from the Maryland or DC area, then you know they do NOT play about their Crab Cakes. I lived in the DC area for a few years and currently live right by the Chesapeake Bay - where Blue Crabs are plentiful and the Crab Cakes are packed with lump crab meat! Let me show you how to #makeithappen
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Slider Rolls (optional)
1 lb Lump and/or Jumbo Lump Crab Meat
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) - 1 sleeve of crackers
salt & pepper
Bacon, Lettuce, Tomato (optional for slider)
Tartar Sauce:
1/2 cup mayo
1/4 cup sweet relish
1/2 shallot diced
2 tbsp capers (optional)
1 tbsp white sugar
1 lemon
2 tbsps diced parsley
salt and pepper
Directions:
Crush your crackers into bread crumbs. In a large mixing bowl, make your sauce by combining the mayo, worcestershire sauce, hot sauce, lemon juice, sweet pickle juice, dijon mustard, and seasoning. Mix to combine and season to taste. After tasting and adjusting, whisk in 1 egg. Next, fold in your crab meat carefully, so that you do not break apart the large chunks of crab meat. Next, begin to fold in the bread crumbs a little at a time. Once the crab cake mixture holds together, place it in the fridge for 30 minutes.
Next, preheat oven to 450. Add foil to a baking sheet and spray with cooking spray. Melt 1/2 stick of butter in the microwave. Form crab mixture into desired size crab cakes and place on the baking sheet. Top with old bay and place into the oven for 12-15 minutes. Remove from the oven and baste with melted butter. Place under the broiler for 2-5 minutes to finish and brown the top. (Keep an eye on it so it doesn't brown too much)
how to make crab cakes
Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Guy bakes savory crabcakes until they're perfectly golden brown and pairs them with a mouthwatering, creamy Old Bay remoulade!
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Baked Crabcakes with Old Bay Remoulade
RECIPE COURTESY OF GUY FIERI
Level: Easy
Total: 35 min
Active: 20 min
Yield: 4 to 6 servings
Ingredients
Old Bay Remoulade:
1 cup mayonnaise
2 tablespoons minced capers (nonpereil)
2 tablespoons minced fresh chives
2 tablespoons pickle juice
1 tablespoon creole mustard
1 tablespoon Old Bay seasoning
1 lemon, zested and juiced
Kosher salt and freshly ground black pepper
Baked Crabcakes:
2 large eggs
1 lemon, zested and juiced
1/2 cup mayonnaise
1 teaspoon Old Bay seasoning
1 teaspoon kosher salt
3 to 4 dashes hot sauce
16 ounces backfin crabmeat
1 cup crushed butter crackers, such as Ritz Crackers
16 ounces jumbo lump crabmeat
Directions
Preheat the oven to 400 degrees F.
For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.
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Guy Fieri's Baked Crabcakes with Old Bay Remoulade | Guy's Big Bite | Food Network
Maryland Crab Cakes #crabcakes #bluecrab #marylandcrabcakes
MARYLAND CRAB CAKE RECIPE
1 Pound Crabmeat, usually Lump or Jumbo Lump, I'm using leftover meat from Steamed Crabs in the video
3-4 TBSP Mayonnaise
2 Tsp Dijon Mustard (or 1 Tsp Dry Mustard + 1 additional TBSP Mayo)
1 Tsp Fresh Lemon Juice
1 Large Egg
1/2 TBSP Worcestershire
2 Tsp Dried Parsley Flakes, or 1 TBSP Chopped Fresh Parsley
1 1/2 - 2 Tsp OLD BAY SEASONING *
15-16 Saltine Crackers, Finely Crushed or 2/3 Cup Cracker Crumbs
*If you are using crab meat that you picked from crabs previously steamed with Crab Seasoning, I would substitute celery seed rather than additional Old Bay Seasoning.
#crabrecipe
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
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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The Best Crab Cake Recipe You'll EVER Make in Your RV | RV Kitchen
Come join us as our chef at RV kitchen shows you how you can make the best crab cakes with these simple ingredients right in your RV. Hit the like and subscribe button to tune on more recipes from our chief at RV Kitchen.
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