Maryland-Style Crab Cakes Recipe
Made with fresh jumbo lump crab, these tasty Maryland-style crab cakes are full of flavor. Paired with a healthy salad or veggie side, they make the perfect lunch or dinner.
To view healthy recipes from Henry Ford LiveWell, in partnership with Kroger, visit henryfordlivewell.com/tag/livewell-cooking-demos/
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!
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Homemade Maryland Crab Cakes Recipe
This delicious classic recipe for homemade Maryland style crab cakes is the perfect appetizer to serve up to your guests.
Crab cakes are a combination of lump crab mixed with spices, eggs, mayonnaise, and breadcrumbs that are then formed into balls and deep fried. They are most often served as an appetizer, and you’ll even see them as a sandwich.
Ingredients for this recipe:
For the Crab Cakes:
• 1 pound jumbo lump crab
• 1 large egg
• 1 ½ teaspoons old bay seasoning
• 1 ½ teaspoons Worcestershire sauce
• 1/3 cup mayonnaise
• 2 teaspoons Dijon mustard
• 1 tablespoon finely minced parsley
• 1 cup buttered cracker breadcrumbs
• ¼ cup oil
For the Optional Sauce:
• 1 cup bechamel sauce
• 2 teaspoons yellow mustard
• 2 teaspoons whole grain mustard
Serves 6
Prep Time: 10 minutes
Cook Time: 8 minutes
Procedures:
1. Crab Cakes: Gently combine the crab, egg, old bay, Worcestershire, mayonnaise, Dijon, and 2/3 cup cracker crumbs until thoroughly mixed.
2. Form the mixture into 6 crab cakes by rolling into tight balls and gently pressing down to flatten.
3. Coat each crab cake in the remaining 1/3 cup of unused cracker crumbs and then place them on a plate or a cookie sheet tray lined with parchment paper.
4. Pour the oil into a large frying pan over medium heat.
5. Once the oil is hot, add in the crab cakes and cook for 3-4 minutes per side or until golden brown and cooked through.
6. Set aside to drain on a rack or paper towels.
7. For the Sauce: Heat the bechamel in a sauté pan until hot and whisk in the mustards until combined.
8. Serve the sauce alongside of the cooked crab cakes and garnish the crab cakes optionally with chopped parsley.
Chef Notes:
Make-Ahead: Crab cakes are meant to be eaten as soon as they are cooked. If you have to you can make them up to 1 hour ahead of time and keep them warm in the oven on a sheet tray with a rack at 225°.
How to Reheat: Place the crab cake in a pan and place them in the oven at 350° for 3-4 minutes or until hot. You can also heat in the microwave until hot.
How to Store: Cover and keep in the refrigerator for up to 3 days. Cover and freeze for up to 2 months. Thaw in the refrigerator for 1 day before reheating.
To keep the crab cake from falling apart it is imperative there is enough mayonnaise and an egg that is thoroughly mixed in. It is also important to compact the crab cake well with your hands when forming them.
Crab cakes are most often eaten with a sauce or with greens.
The flavor is better if you fry the crab cakes, but you can bake them on a cookie sheet tray lined with parchment paper at 375° F for 13-18 minutes.
Crab Cakes for the [Carnivore Diet] - Maryland Style Crab Cakes Recipe
#carnivorediet #keto #recipes #meatheals #nosetotail #ketovore #crabcakes
This video shows you how to make Maryland Style Crab Cakes for the Carnivore Diet. This one was user-submitted. I do ask what you want to see on Instagram from time to time, so follow that to throw your ideas in there!
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If you try this out, please DM me a picture on Instagram, I'd love to repost it!
::RECIPE::
1/4 lb Ground Beef
3 Eggs
¼ cup Cup Avocado Oil Mayo
8 Oz Crab Meat
2 tbsp chopped parsley
½ tsp old bay
1 tsp dijon mustard
1 Lemon Zest
½ Lemon Juice
1 egg
1) Add your ground beef and 3 eggs to a food processor or blender. Blend on low for about 1 minute or until you have a smooth batter. Pour this batter into an oven safe dish and bake at 350°F for 15-20 minutes. Remove, scrape from the dish, and finely chop. Add to a mixing bowl.
2) In the same mixing bowl, add you lemon zest, lemon juice, 1 egg, 1/4 cup mayo, mustard, old bay, parsley, and crab meat. Fold these together.
3) Place some parchment paper or a silicone baking mat as well as a ring mold. Add enough of your mixture to fill the mold. Place this into an oven at 425°F for 20 minutes or until golden brown.
The Only Crab Cake Recipe You Need | How To Make Crab Cakes
Calling out all of my seafood lovers, my crab cake lovers. Today I'm going to show how to make the BEST crab cake recipe you'll ever have in you life. Once you learn how to make this crab cake recipe you'll never go back to regular flavorless crab cake. Crab Cakes are so easy to make and are way better than ordering out at a restaurant. . This delicious crab cake will be a staple in your home whether you're making it for your family or get together you're going to have the recipe on rotation. I also prepared this delicious cake sauce to go along with it.
INGREDIENTS!
16 oz crab meat
1/3 cup mayonnaise
1 tbsp dijon mustard
1 tbsp Worcestershire sauce
1 tbsp hot sauce
1 egg
1 tsp old bay seasoning
1 tbsp lemon juice
1 tsp onion powder
1 tsp garlic powder
1 tsp chicken bouillon
1 tsp dried pepper flakes
1 tsp ground black pepper
4 tbsp fresh parsley
1/4 cup shallot
1 cup bread crumbs
How To Make Crab Sauce Ingredients
1/2 cup mayonnaise
1 Worcestershire sauce
1 tbsp dijon mustard
1 tsp garlic powder
1 scallion
1 tbsp hot sauce
1/4 tsp creole seasoning
1 tbsp lemon juice
lemon zest
#easycrabcakes
#crabcakerecipe
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Watch Owners Of Faidley Seafood Cook Up Their Jumbo Lump Crab Cakes
Watch Bill & Nancy Devine, along with their daughter Damye Hahn, cook up Faidley Seafood’s legendary Jumbo Lump Crab Cakes on Goldbelly TV! Faidley has been a city staple since 1886, but it wasn’t until the 80s when Nancy invented the first jumbo lump crab cake there. Made by hand, succulent crab is mixed with chopped saltines, a touch of mustard and mayo, and Maryland’s favorite seasoning, Old Bay, for a Chesapeake tradition that’s all about the crab. Shop now to have this taste of Maryland shipped straight to your door!
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