Far East Crab Cakes Food

EASTERN SHORE CRAB CAKES

Steps:

• In a large bowl, combine the egg, bread crumbs, mayonnaise, seafood seasoning, lemon juice, Worcestershire sauce and pepper. Fold in crab. Shape into six patties., In a large skillet, cook crab cakes in oil for 4-5 minutes on each side or until browned.,

CHEF JOHN'S CRAB CAKES

Steps:

• Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
• Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
• Sprinkle breadcrumbs on a plate.
• Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
• Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.

DOWN EAST CRAB CAKES

Steps:

• Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
• Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
• Divide into 8 patties.
• Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
• ***Patties can be made ahead of time and frozen- they freeze very well.

FAR EAST CRAB CAKES

Steps:

• Combine first 6 ingredients in a bowl; toss well.
• Add mayonnaise and stir well.
• Divide mixture into 4 equal portions; shaping each into a 1/4 inch thick patty.
• Place patties on a baking sheet coated with cooking spray; sprinkle with paprika, if desired.
• Bake@ 400 degrees for 12 minutes or until lightly browned.

EASY FRIED CRAB CAKES

Steps:

• Mix crushed crackers, bell pepper, green onions, egg, mayonnaise, and Dijon together in a large bowl. Gently fold in crabmeat, seafood seasoning, and black pepper using a wooden spoon or spatula. Form crabmeat mixture into 1/2-inch-thick patties, 2 to 3 inches in diameter.
• Put bread crumbs on a plate. Coat patties with bread crumbs.
• Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

EASTERN SHORE CRAB CAKES

Steps:

• Place the crabmeat in a mixing bowl. Pick it with a fork and check to see that all the cartilage is removed. Add the egg, mayonnaise and mustard. Toss lightly together, using the fork so as not to shred the crabmeat too much.
• Add the seafood seasoning, parsley, minced onion, bread crumbs and grated lemon zest. Toss together lightly.
• Melt the butter over medium-high heat. Scoop up enough crab mixture to make a plump pattie about five inches in diameter. Place the crabcakes in the skillet and fry for three minutes or until a golden brown crust forms on the bottom. Flip the crabcakes over and continue to fry on the other side for another three or four minutes.
• Serve the crab cakes on soft hamburger buns or simply with a spoonful of tartar sauce.