Chris Frenchs Eastern Shore Crab Cakes Food

TRUE MARYLAND CRAB CAKES

Steps:

• In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
• Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.

MARYLAND CRAB CAKES WITH QUICK TARTAR SAUCE

Steps:

• Line a baking sheet with aluminum foil for easy clean-up.
• Combine the eggs, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; using a rubber spatula, gently fold the mixture together until just combined, being careful not to shred the crab meat. Shape into 6 cakes (each about ½ cup) and place on the prepared baking sheet. Cover and refrigerate for at least 1 hour. This helps them set.
• Preheat a large nonstick pan over medium heat and coat with oil. When the oil is hot, place the crab cakes in the pan and cook until golden brown, 3 to 5 minutes per side. Be careful as oil may splatter. Serve the crab cakes warm with the tartar sauce.
• In a small bowl, whisk together the mayonnaise, relish, mustard, onion, and lemon juice. Season with salt and pepper, to taste. Cover and chill until ready to serve.
• Make-Ahead Instructions: The crab cakes can be formed, covered, and refrigerated a day ahead of time before cooking. The tartar sauce can be made and refrigerated up to 2 days in advance.
• Note: If you can only find jumbo lump crab meat, you may need to break the pieces up a bit. If the clumps are too large, the crab cakes won't hold together well.
• Note: The nutritional information does not include the tartar sauce.

CHRIS FRENCH'S EASTERN SHORE CRAB CAKES

Steps:

• Pick over the crab to remove any tough pieces of shell or cartilage. Leave the crab meat in as large lumps as possible. Put the crab meat in a mixing bowl.
• Put the cornflakes in the container of a food processor or electric blender and blend to make the flakes as fine as possible.
• Blend the mustard, egg, salt, pepper, mayonnaise and parsley. Spoon and scrape this over the crab. Sprinkle with the crumbs and blend gently but thoroughly. Divide the mixture into six portions of equal size.
• Lay out six squares or rectangles of plastic wrap, one at a time on a flat surface. Put one portion of crab mixture in the center. Fold the sides of the plastic wrap over to neatly and compactly enclose the crab mixture. Flatten each portion to make six crab cakes, each about an inch thick or slightly less. Refrigerate until ready to use.
• Heat the oil in a skillet to a depth of about half an inch. If necessary, add more oil. Heat to a temperature of 350 degrees. It may be best to cook the crab cakes in two batches. Cook each batch for two and one-half minutes, total cooking time, turning the cakes once. They should be golden brown on both sides. Drain on absorbent toweling. Serve with tartar sauce on the side.

CRAB CAKES

Steps:

• Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
• Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.