Captain Linnell House Maine Crab Cakes Food

MAINE CRAB CAKES

Steps:

• Combine all ingredients except scallions.
• Mix well.
• Add sliced scallions and mix.
• Form into eight 2-inch crab cakes.
• In a 10-inch skillet, melt butter over medium-high heat until melted.
• Add crab cakes.
• Cook the crab cakes for 3 to 4 minutes on each side or until golden brown.
• Drain on paper toweling.

MIKE'S MAINE CRAB CAKES

Steps:

• In a medium bowl, mix together crabmeat, corn, bell pepper, celery, onion, mayonnaise, and mustard. Season with salt and pepper.
• Gently fold in the beaten egg and 1 ½ cups of the cracker crumbs, taking care not to overwork the mixture.
• Place remaining 1 cup crumbs on plate or shallow bowl.
• Form crab mixture into 3-ounce patties, about 3-inches in diameter. Dip both sides of each patty into cracker crumbs, pressing gently to adhere crumbs.
• Heat a large skillet over medium high heat and melt the butter. Cook crab cakes until golden brown, about 6 minutes per side.
• Serve.

THE BEST CRAB CAKES

Steps:

• Preheat the oven to 400 degrees F.
• For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
• Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
• Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
• Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
• Serve the crab cakes with the tartar sauce and lemon wedges.

CAPTAIN LINNELL HOUSE MAINE CRAB CAKES

Steps:

• Place crabmeat and all other ingredients except oil into a large bowl and mix well. Shape mixture into patties just like making hamburgers. I use a hamburger patty press. Coat outside of crabcakes with additional dry breadcrumbs. Saute crab cakes in clarified butter or peanut oil until they are brown on the outside and cooked through on the inside. Serve with Chive Sauce Recipe.
• This recipe freezes well. Roll crab cakes in dry breadcrumbs after thawing.

HEREFORD HOUSE CRAB CAKES

Steps:

• In a large saute pan add poblano, red peppers, garlic, onions and corn. Cook until vegetables become soft. Remove from heat and place on a plate. Chill in refrigerator for about 10 minutes to let cool.
• In mixing bowl add the mayonnaise, cilantro, parsley, eggs, lemon juice, salt and pepper. Mix well. Add the cooled vegetables to this and mix well. Let stand 5 minutes.
• Add the lump crab and bread crumbs. Fold gently to mix, be careful not to break the crab up too much.
• Using a 2-ounce scoop, spoon some of the mixture into scoop and then pack tightly. Remove from the scoop and form into a ball and pack tightly.
• You can freeze the balls to serve at later date. Place on lined cookie sheet and cover with plastic wrap. Place in freezer for 2 hours. Remove and wrap individual balls well (can be vacuum sealed). Return to freezer. To serve, place in refrigerator for 2 hours prior to final cooking stage (searing in skillet) and serving.

DECADENT STRAWBERRY BUTTER

Steps:

• Beat butter until creamy.
• Beat in preserves, 1 tablespoon at a time -.
• It may look curdled, but not to worry!
• Fold in fresh strawberries.
• Keep in refrigerator; Before serving, let it soften at room temperature without stirring.

MAINE CRAB ROLLS

Steps:

• Combine crabmeat and mayonnaise in medium bowl.
• Butter along outside surfaces of hot dog rolls.
• Heat medium skillet over high heat.
• Place rolls in skillet buttered side down; cook until browned slightly, about 2 minutes per side.
• Open rolls and fill with lettuce, then crabmeat mixture.
• Serve immediately with chips and a pickle.