BALTIMORE-STYLE CRAB CAKES
Provided by Andrew Zimmern
Categories appetizer
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
- To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
- Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
- Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
- In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
CRAB CAKES BALTIMORE-STYLE
This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.
Provided by Pierre Franey
Categories breakfast, easy, quick, appetizer, main course
Time 15m
Yield 12 crab cakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
BALTIMORE ORIOLES MARYLAND CRAB CAKES
Steps:
- Whisk together the first 7 ingredients in a bowl and set aside.
- Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
- mixture to rest in refrigerator for 10 minutes.
- Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
- Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
- Serve immediately.
BALTIMORE CRAB CAKES
Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.
Provided by Bon Appétit Test Kitchen
Categories Shellfish Appetizer Fourth of July Picnic Quick & Easy Father's Day Backyard BBQ Lunch Mayonnaise Seafood Crab Summer Family Reunion Pan-Fry Party Potluck Lemon Juice Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Dairy Free
Yield Makes 6 servings
Number Of Ingredients 14
Steps:
- Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
- Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.
BALTIMORE CRAB CAKES
Phillips seafood restaurant, in Baltimore's Inner Harbor, serves some of the best crab cakes I have ever had. Here is a copycat recipe for this traditional Maryland delicacy
Provided by Millereg
Categories Lunch/Snacks
Time 25m
Yield 4 crab cakes, 2 serving(s)
Number Of Ingredients 13
Steps:
- Whisk together all ingredients except crab meat.
- Fold in crab meat.
- Divide mixture into 4 parts and shape into cakes approximately 3/4 thick.
- Pan fry the cakes in a little peanut oil or canola oil.
- Serve hot, garnished with lemon.
Nutrition Facts : Calories 221.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 149.8, Sodium 1155.8, Carbohydrate 10.9, Fiber 0.8, Sugar 1.4, Protein 26
MARYLAND CRAB CAKES
Provided by Food Network
Categories appetizer
Yield 8 servings as an appetizer; 4
Number Of Ingredients 12
Steps:
- Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
- Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
- Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
- Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
- No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.
MARYLAND STYLE CRABCAKES
Provided by Food Network
Time 2h
Yield 6 to 8 crabcakes, 4 to 6 appet
Number Of Ingredients 11
Steps:
- Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
- Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling.
- Preheat the oven to 375 degrees.
- Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad.
ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND
This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is.
Provided by Andi Longmeadow Farm
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
- Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
- Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
- After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
- Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
- Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
- Drain on paper towel and serve.
Nutrition Facts : Calories 153.1, Fat 6.6, SaturatedFat 1.2, Cholesterol 55.7, Sodium 437.7, Carbohydrate 10.3, Fiber 0.5, Sugar 1.1, Protein 12.5
MARYLAND CRAB CAKES
Any purported Maryland or Baltimore crab cake recipe that contains Dijon mustard or Worcestershire sauce is about as authentic as Omaha Style crab cakes. Don't be sold a bill of goods! This is the real deal. This recipe has stood the test of time at any number of Baltimore eateries. Its roots are from the Rennert Hotel (long before Old Bay was marketed as a packaged spice blend - restaurant chefs made their own Maryland-style seafood spice blends before the 1940's). This version comes from Walker - Hasslinger's famed Charles Street restaurant during the early 1950's (my grandmother worked there as a line cook for many years). They used a local spice blend called "J.O.," which is still produced, but is not available outside of Baltimore. Their crab cake, like any true Baltimore crab cake, was either broiled or pan-fried in clarified butter, and NEVER deep fried.
Provided by rjack3054
Categories < 30 Mins
Time 30m
Yield 6 cakes, 3-4 serving(s)
Number Of Ingredients 9
Steps:
- If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
- In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
- Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
- Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
- Serve, garnished with chopped parsley or green onion.
Nutrition Facts : Calories 199.8, Fat 4.3, SaturatedFat 1, Cholesterol 188.5, Sodium 589.7, Carbohydrate 7.4, Fiber 0.6, Sugar 0.9, Protein 30.9
CRAB CAKES (MARYLAND STYLE)
There are numerous recipes for Maryland Crab Cakes. I lived in Baltimore for many years and this is the best recipe for Crab Cakes that I had ever tasted.
Provided by Alan Leonetti
Categories Crab
Time 25m
Yield 4-6 patties
Number Of Ingredients 17
Steps:
- Pick through crabmeat to remove shell fragments.
- Place crabmeat into large mixing bowl.
- Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
- Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
- Mix well with large spoon.
- Place cracker meal onto a large plate.
- Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick.
- Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
- Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
- When the oil is hot, place on medium heat.
- Place the crab cakes into the skillet, being careful not to allow them to break apart.
- With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
- If you need to add a little more vegetable oil to prevent the cakes from burning, do so.
LORD BALTIMORE HOTEL CRAB CAKES
"Crab Cakes Baltimore" is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel. "Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan."
Provided by Crab Cake Guy
Categories Crab
Time 30m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Whisk the eggs in a mixing bowl to blend.
- Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
- Mix in crab and cracker crumbs.
- Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
- Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
- Coat the crab cakes with Panko bread crumbs.
- Fry in clarified butter until golden brown on both sides.
- Serve with tartar sauce or cocktail sauce or your favorite sauce.
Nutrition Facts : Calories 118.1, Fat 3.8, SaturatedFat 0.7, Cholesterol 90.6, Sodium 423.6, Carbohydrate 4.6, Fiber 0.1, Sugar 0.6, Protein 15.4
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- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
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