How To make Maryland Style Crab Cakes 5

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.

RECIPE:

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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 Mix
Combine 1 1/2 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 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.



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How to Make Crab Cakes Recipe [ Maryland Style ]

I will show you how to make crab cakes recipe. For the best Maryland crab cakes use lump crab meat.
This crab cakes recipe combines the flavors of lemon, parsley, old bay seasoning and are absolutely delicious, especially served with homemade tartar sauce.
In this video I am showing not only how to make crab cakes but also how to make homemade tartar sauce.
Maryland crab cakes can break easily, so be gentle and let them sit for couple minutes after they cooked.

Ingredients:
1lb Crab Meat
1 large egg
2 ½ tbsp mayonnaise
1 ½ Dijon mustard
2 tbsp shallot
1 tsp Old Bay seasoning
1 tsp Worcestershire sauce
¼ tsp salt
Black pepper

Tartar sauce:
1 cup mayonnaise
1 tsp Dijon mustard
1 tbsp minced red onion
1 ½ sweet pickle relish
1 tbsp lemon juice
Black pepper to taste

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Colossal Half Pound Crab Cakes

Chef Frank showed you how to make this super sized version of his signature crabcake recipe. These are authentic Maryland style crab cakes.


RECIPE
1 pound COLOSSAL lump crab meat
1 mayo
1/3 cup plain bread brumbs
1 1/2-2 TBSP Old Bay
1 TBSP yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice

Crab Mix
Combine mayo , FRESH lemon juice.
OLD BAY, egg, yellow mustard, Old Bay and Worcestershire

Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add bread crumbs and fresh minced parsley
3. Add 3/4 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 melted butter
7. Bake at 400
for 12-15 minutes.

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COLOSSAL CRAB MEAT

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.

The Ultimate Crab Cakes Recipe for Beginners

The Ultimate Crab Cakes Recipe for Beginners - Looking for some delicious Crab Cakes? Check these out!

@chilaufoods
Chilau Foods Welcome Kit-
Ingredients:
2 lbs. Lump Crab Meat
1 3/4 cup Panko Bread Crumbs
1/4 cup minced Parsley,
1/2 cup Mayo
2 large Eggs
1/4 cup Chilau Boil Bomb-
2 tbsp Butter
1 tsp Chilau Garlic Pepper-
1 Tsp Lemon Juice

Remoulade:
1 Cup Mayo
1 Cup Chilau Boil Bomb-
1/4 Cup Yellow Mustard
1 Tsp Horseradish

OR

Remoulade:
1 cup Mayo
2 Tbsp Creole Mustard
1 tsp Pickle Juice
1 Clove Garlic
2 tsp Creole Kick
1 tsp Hot Sauce
1 tsp Salt

@SpicyCEO @Chilau Foods



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