Classic Crab Cakes W S Food

CLASSIC OLD BAY CRAB CAKES

Steps:

• Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
• Refrigerate the patties 30 minutes to help keep them together when frying.
• Fry until golden-brown on both sides.

FAIDLEY'S WORLD FAMOUS CRAB CAKES

Steps:

• Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
• In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
• Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
• Let the mixture sit for 2-3 minute.
• before forming the cakes.
• Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
• Do NOT pack the mixture too firmly.
• The cakes should be as loose as possible, yet still hold their shape.
• Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
• Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
• Chill for at least 1 hour.
• To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
• Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
• on each side.
• Remove with a slotted utensil to a paper towel to drain.
• To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
• on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
• total cooking time.
• Serve at once with tartar sauce on the side.
• Makes 4 servings.

MARYLAND CRAB CAKES

Steps:

• Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.
• Add bread crumbs, mixing evenly.
• Add in the crab meat, being sure to mix evenly.
• Shape into cakes.
• Makes 6 large or 9 medium crabcakes.
• Saute in pan with a little oil for about 5 minutes on each side.
• You can also broil them until brown. This may require you to flip them, depending on your pan.
• Serve with tartar sauce and lemon.
• Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.

CLASSIC CRAB CAKES

Steps:

• In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

PERFECT MARYLAND CRAB CAKES

Steps:

• Trim the crusts from the bread; discard, or reserve for another use. Tear the remaining bread into little pieces (about 20 pieces per slice); handle the bread lightly, so the pieces remain fluffy and don't flatten out. Place the bread pieces in a bowl, and sprinkle them with the wine; toss lightly to distribute the wine evenly.
• Pick over the backfin and the jumbo lump crabmeat to remove any bits of shell. In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add the soaked bread, beaten eggs, lemon juice, and melted butter; toss lightly, making sure to keep the crab lumps whole. Add the mayonnaise, and toss the mixture gently with your hands, distributing the mayonnaise evenly. Taste again for seasoning, if desired (if you don't want to taste raw egg, you can saute a bit of the mixture in butter). For even better flavor, allow the mixture to sit in the refrigerator for a few hours.
• When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty production) to create a 1-inch depth of oil. When the oil is medium-hot, quickly shape 1/2 the crab mixture with your hands into 3 cakes, each roughly the size and shape of a large hamburger. Gently place the cakes in the oil, making sure to preserve their shapes. Fry for 3 to 4 minutes, or until the cakes are golden on one side. Flip them carefully with a spatula, and fry on the other side for 3 to 4 minutes. After about 8 minutes, the cakes should be golden brown on all sides and heated through (you want the pieces of bread inside to virtually disappear). Remove the cakes from the pan, and place them on paper towels. Repeat and make 3 more cakes with the remaining mixture.

CHESAPEAKE BAY CLASSIC CRAB CAKES

Steps:

• Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
• Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
• Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
• Combine the bread crumbs and the parsley in a shallow container.
• Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
• Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
• Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
• Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
• If the crab cakes are browning too quickly, reduce the heat.
• The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.

CHESAPEAKE BAY CLASSIC CRAB CAKES

Steps:

• Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
• 8 ounces tomatillos, husked and cut into quarters
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 2 teaspoons green hot sauce (recommended: Tabasco)
• 1 teaspoon chopped garlic
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon peeled and grated fresh horseradish
• Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

CLASSIC CRAB CAKES

Steps:

• Line a plate with paper towels and set near the cooktop.
• In a bowl, combine the breadcrumbs, crab, egg, mayonnaise, lemon zest, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be slightly wet. Form into cakes: use about 1/4 cup for large cakes and 1 tablespoon or so for hors d'oeuvres. Place on a baking sheet and refrigerate to chill and set, about 30 minutes.
• Heat the peanut oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, in batches, into the oil. Cook until the crab cakes are golden brown, about 5 minutes on each side for large patties, or 1 to 2 minutes per side for small hors d'oeuvres. Remove from the skillet, and transfer to the prepared plate to drain. Serve hot with lemon wedges.

CLASSIC CRAB CAKES

Steps:

• Combine all ingredients. Refridgerate several hours or overnight.
• Use a 1/4 c measure to form into cakes.
• Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.