Maryland Crab Cakes Pan Fried With Old Bay Seasoning Food

MARYLAND CRAB CAKES (BAKED OR FRIED)

Steps:

• Combine all the ingredients (except butter) together in a bowl. Use a rubber spatula and fold ingredients together carefully, making sure not to break up the pieces of lump crab.
• Form the mixture into 4 equally sized balls and place on a plate. Chill in the fridge for 1 hour. This will help to make sure your crab cakes don't fall apart.
• Heat the butter in skillet over medium heat. Add the crab cakes and cook for 3-5 minutes until golden brown on the bottom.
• Use a spatula to flip the crab cakes and lightly press down on each one to form into a cake instead of a ball. Cook for 2-4 minutes, until golden brown.
• Remove the crab cakes and sprinkle with minced green onions (optional) and serve with crab cake sauce.

MARYLAND CRAB CAKES I

Steps:

• Pick the crab meat to remove any remaining pieces of shell.
• Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
• Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

IMITATION CRAB CAKES

Steps:

• Heat 1 tablespoon oil in a non-stick skillet over medium heat.
• Saute green onions briefly until tender.
• Combine crabmeat, sauteed green onions, egg, mayonnaise, dry mustard, crushed crackers, cayenne pepper, garlic powder, Old Bay seasoning, lemon, salt and pepper with your hands. Work the ingredients together so they start to stick together.
• Form into 1/2 inch thick patties.
• Heat 1 tablespoon oil in the non-stick skillet over medium-medium high heat. * works really well on a flat griddle.
• Cook cakes until nicely browned on each side.
• Drain briefly on paper towels and serve hot.

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.

MARYLAND CRAB CAKES

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 CRAB CAKES

Steps:

• Gently mix crabmeat, onion, cilantro, Old Bay seasoning, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
• Season with salt and white pepper to taste.
• Carefully fold in egg with rubber spatula until mixture just clings together.
• Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1-1/2-inches high.
• Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.).
• Put flour on plate.
• Lightly dredge crab cakes.
• Heat oil in large nonstick skillet over medium-high heat until hot.
• Gently lay chilled crab cakes in skillet; pan-fry until 4 to 5 minutes per side.
• Serve hot.