JUMBO LUMP BLUE CRAB CAKES
Steps:
- Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together).
- Refrigerate the cakes for at least 30 minutes.
- Preheat the oven to 400 degrees F.
- Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through.
- Serve with a red Cocktail Sauce and/or a flavored aioli.
- Mix all ingredients together in a small bowl. Refrigerate until ready to serve.
MARYLAND CRAB CAKES RECIPE
A Maryland Crab Cake Recipe made with jumbo lump blue crab meat, Old Bay seasoning, and a secret ingredient! They are a true Maryland staple.
Provided by Jordan
Categories Main Course
Time 50m
Number Of Ingredients 14
Steps:
- In a medium-sized mixing bowl, whisk together Old Bay seasoning, parsley, baking powder, dijon mustard, worcestershire sauce, tartar sauce, egg, and lemon. Then add the crab and panko bread crumbs. Cover and refrigerate for 30 minutes.
- Preheat the oven to 425° F and form the crab mixture into 4 large, even sized balls. Place on a lightly greased baking sheet and bake for 12 minutes. Remove the crab cakes and preheat the broiler to high, broil for 1-2 minutes until golden.
- Serve the crab cakes with lemon wedges and Old Bay tartar sauce. Garnish with fresh parsley if desired.
- In a small bowl, whisk together the tartar sauce, Old Bay seasoning, lemon juice, and worcestershire sauce.
Nutrition Facts : Calories 211 kcal, Carbohydrate 12 g, Protein 24 g, Fat 7 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 91 mg, Sodium 1272 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
MARYLAND LUMP CRAB CAKES
There's nothing like a good Maryland crab cake! I was born in Maryland, and I've found that they just can't make crab cakes up here that even compare to the one's by the Chespeake Bay! I choose to bake these in the oven, but they can also be pan fried in oil until golden brown. Can be served with remoulade sauce, tartar sauce, mustard, or my roasted red pepper sauce. After baking, extra crab cakes can be frozen. I usually defrost, and then reheat cakes in a nonstick pan until heated through and slightly crisp on the outside.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 30m
Yield 20 crab cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients, excluding crabmeat.
- Combine well.
- Gently fold in crabmeat, careful not to break up the lumps.
- Form mixture into cakes.
- I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
- They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
- Bake for 15 minutes or until golden on top.
Nutrition Facts : Calories 103.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 57.9, Sodium 313.8, Carbohydrate 5, Fiber 0.2, Sugar 0.9, Protein 11.2
MARYLAND JUMBO LUMP CRAB CAKES
Steps:
- Preheat the broiler.
- In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.
MARYLAND JUMBO LUMP CRAB CAKES
These crab cakes are my Grandma Zelda's recipe, and they have been in our family for generations. I've never had a better crab cake in my life, and I've tried dozens!
Provided by Jennifer Farley
Categories Main Course
Time 25m
Number Of Ingredients 10
Steps:
- Set the oven to low broil and place the oven rack near the top.
- In a medium-sized bowl, carefully pick through the crab meat to remove any shells. Try not to break up the lumps. Be as thorough as possible.
- In a separate bowl, whisk the egg and then add in the mayonnaise until combined.
- Add the breadcrumbs and stir to combine. Add the Old Bay, fines herbs and garlic powder. Add the mustard and Worcestershire sauce, stir until well combined.
- Gently stir the wet mixture into the crab meat, one spoonful at a time. This part takes some patience because you really want to avoid breaking up the lump meat as much as possible.
- Carefully form 5-6 crab cakes.
- Lightly grease the bottom of a baking sheet (cooking spray works well for this) and place the crab cakes on the sheet. Place a small piece of butter on top of each crab cake.
- Broil on low for 12-15 minutes, keeping a close eye to make sure they don't burn. Don't flip them, just allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they're going to burn, lower the oven rack. You're not cooking the meat but you want the filling to solidify and the egg to cook through.
- If you want the tops a bit more golden, switch the broiler to the high setting for the last minute or so.
- When the tops are golden brown, remove the pan from the oven and allow the crab cakes to cool slightly before serving.
- I recommend serving them with Saltine crackers and dijon mustard. They also make a great sandwich.
Nutrition Facts : Calories 258 kcal, Carbohydrate 7 g, Protein 16 g, Fat 17 g, SaturatedFat 3 g, Cholesterol 71 mg, Sodium 909 mg, Sugar 1 g, ServingSize 1 serving
JUMBO LUMP CRAB CAKES
I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.
Provided by The Big Cheese
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Lightly brush 9x13" pan with olive oil.
- Pick through crab meat, removing any cartilage and place in a medium bowl.
- In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
- Handling lightly, pat into four large cakes.
- Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.
Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3
MARYLAND CRAB CAKES
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
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