Maine Peekytoe Crab Cakes Food

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.

MAINE PEEKYTOE CRAB CAKES RECIPE

Steps:

• Melt butter in skillet over moderate heat Add bread crumbs, salt and pepper, heat till toasted Remove from heat and cool Place crabmeat in large bowl, add lemon juice, toss, mix in sour cream, 1/2 cup flour and bread crumbs Form into patties Coat patty with flour Heat vegetable oil until hot over moderately high heat Add crab cakes and cook until nicely browned, about 2 minutes on each side

MAINE PEEKYTOE CRAB CAKES RECIPE

Steps:

• For sauce: Whisk ingredients together in a mixing bowl. For Crab Cakes: Melt the butter in a large saute pan over medium heat. Add the bread crumbs, salt & pepper and stir with a large spoon until the butter is fully incorporated. Remove from the heat and let cool. Place the crabmeat in a large bowl and pick through it removing any bits of shell. Add the lemon juice to the crabmeat and toss. Mix in the sour cream, 1/2 cup flour, and the bread crumbs. Form the crab mixture into 6 hamburger size patties, each about 1/2 inch thick. (If the mixture seems too wet, add a little more flour.) Coat each crab cake with flour. Warm the vegetable oil in a large saute pan over medium-high heat until hot. Add the crab cakes and cook until very brown, about 2 minutes on each side. Place one crab cake onto each of the warm plates. Garnish with a dollop of remoulade.

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.

JOHNNYCAKES WITH PEEKYTOE CRAB

Steps:

• Mix crabmeat, mayonnaise, chives, and lemon juice in medium bowl to blend. Season to taste with salt and pepper. Cover and refrigerate. (Can be made 8 hours ahead. Keep refrigerated.)
• Bring milk and 1 1/3 cups water to boil in heavy large saucepan over medium-high heat. Gradually whisk in polenta, then butter and salt. Remove batter from heat; let stand 10 minutes, stirring occasionally.
• Lightly butter large rimmed baking sheet. Heat large nonstick griddle or skillet over medium-high heat. Brush lightly with vegetable oil. Working in batches, spoon 1 tablespoonful batter for each cake onto griddle, spreading slightly with back of spoon. Cook until cakes are golden brown on bottom and firm at edges, about 2 minutes. Turn cakes over and cook until firm and golden brown, about 1 minute longer. Transfer to prepared baking sheet. (Can be made 8 hours ahead. Cool, then cover with foil and refrigerate. Rewarm, covered, in 350°F oven until hot, about 7 minutes.)
• Divide johnnycakes among 8 plates. Top johnnycakes with crab mixture.