Chesapeake Bay Bounty Maryland Style Jumbo Lump Crab Cake
Succulent Maryland Jumbo (Jumbo Lump) crab cake recipe filled with the flavors of the Chesapeake Bay. Packed with the freshest ingredients, these crab cakes are crispy on the outside and bursting with crab meat on the inside. Serve with a tangy remoulade sauce for a sensational seafood experience. #marylandstylecrabcake #crabcakes #crabcakerecipe
Ingredients
32 oz jumbo lump crab meat
1 cup panko breadcrumbs
1 cup mayo
2 eggs
1 tbsp mustard
1 tsp hot sauce
1 tsp Worcestershire sauce
1 tsp fish sauce
2 tsp old bay seasoning
Canola oil for frying
Lemon wedges, for serving (optional)
Steps
In a large bowl, gently pick through the crab meat to remove any shells.
In a separate bowl, whisk together the mayo, eggs, mustard, hot sauce, Worcestershire sauce, fish sauce, and old bay seasoning.
Fold the sauce mixture into the crab meat, being careful not to break up the lumps.
Divide the mixture into 5 portions and shape each into a thick cake.
Heat canola oil in a large skillet over medium-high heat. Carefully fry the crab cakes until golden brown on both sides, about 4-5 minutes per side.
Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil.
Serve hot with lemon wedges, if desired.
BEST EVER Crab Cakes: Restaurant Style
My favorite way to make #crabcakes ! Hope you enjoy them as much as I do.
CRAB CAKE RECIPE:
2 tablespoons Mayonnaise
1 teaspoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1 teaspoon Dijon mustard
1/2 teaspoon salt and pepper
1/4 cup Finely Diced Celery [from one stalk]
3 tablespoons Finely Chopped Fresh Parsley
2 large eggs
1 pound Lump Crab Meat [real crab]
1/2 cup Panko Breadcrumbs
canola, veg, grapeseed, or avocado oil, for cooking
DIRECTIONS:
In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley. Taste and adjust seasoning if needed. With a rubber spatula, add in large eggs and crab meat gently (check the meat for any hard cartilage) and Panko breadcrumbs. Gently fold the mixture together until just combined. [Don't mix with fork or it will shred crab meat apart]. Shape crab cakes (with ice cream scoop or measuring cup of even size) and place on lined baking sheet. Cover and refrigerate for at least 30 minutes-1 hour.
In a large nonstick pan, heat oil to medium-high heat. Place the crab cakes in skillet and cook until golden brown, 3 to 4 minutes per side. Serve with remoulade, tartar sauce, or fresh lemon juice. or a squeeze of lemon.
As always, thanks for watching. Be sure to like and subscribe! Peace, Love, and Good Food until next time.
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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
Make Fresh Crab Cakes at Home With a Whole Crab | Good Recipes
I love crab cakes and if it’s on a menu, i’m ordering it! They’re not too hard to make so here’s how you can make them at home.
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Recipe
Ingredients
- 120g mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp old bay seasoning
- Small handful parsley, chiffonade
- 1 tbsp chilli sauce of your choice
- 450g picked crab meat
- 1 egg
- 1/2 cup panko bread crumbs
- Salt to taste
- Oil for shallow frying
Method
1. Start by mixing the mayonnaise, Worcestershire sauce, old bay, parsley and chilli sauce.
2. In a separate bowl, mix the crab meat, egg, panko and salt.
3. Add the crab to the mayo and fold through, trying not to break up the crab meat anymore.
4. Roll this mix into 8 crab patties
5. In a skillet, add 1/2 cm of oil over med-high heat.
6. Pan fry the crab cakes until golden brown on both sides.
Ingredients Mayo
- 125ml olive oil
- 125ml grapeseed oil
- 1 tsp dijon mustard
- 2 egg yolk
- Juice of 1 large lemon
- 2 tbsp water
- Salt to taste
Method
1. Start by adding the oils, juice of 1/2 a lemon, egg yolk, 1 tbsp of water and the mustard to a tall glass or container.
2. Place your stick blender at the bottom of the container and turn it on. Slowly bring it to the top, being careful not to split the mayo.
3. Once you have emulsified all the oil into the yolks, check how thick it is, and if it's too thick, add the other tbsp of water.
4. Add a pinch of salt, blend once more and then check for seasoning, both salt and acidity. If it needs more acid, simply add the other half of the lemon.
Ingredients Tartare sauce
- 125ml mayonnaise
- 40g diced capers
- 40g diced shallots
- 40g diced cornichons
- Zest of half a lemon
- Small bunch of dill, finely cut
Method
1. Mix everything together and you're good to go!
THE PERFECT CRAB CAKE | HOW TO MAKE CRAB CAKES| CRAB CAKE RECIPE|
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Ingredients:
*
* 2, 16 Oz jumbo crab meat
* 2 eggs
* 1/2- 1 cup, panko bread crumbs
* 2 tablespoons,mayo
* 1 teaspoon, Dijon mustard
* 2 Tsp, minced celery
* 1/2 Tsp, garlic powder
* 1/2 Tsp, onion powder
* 1 Tsp, Old bay seasoning
* Salt and pepper to taste
* 1 tsp, parsley
Remoulade:
* 1/2 cup, mayo
* 2-3 Tablespoons,Sriracha
* 1/2 teaspoon, old bay seasoning
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LAKEY INSPIRED
Crab Cake
#shorts #crabcake #crab #kingcrab #maryland #oldbay