MARYLAND CRAB CAKES
A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
- In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
- Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.
MARYLAND CRAB CAKES
Handed down from Mrs. Grier who taught us how to eat and love the famous Maryland Blue Crab. Easy to make.....just need to catch the crabs! Just kidding...store bought lump crab meat is fine.
Provided by Debbie Cashwell
Categories Seafood
Time 20m
Number Of Ingredients 8
Steps:
- 1. Break bread into small pieces and moisten with milk. Mix with remaining ingredients and shape into cakes. Fry until brown on each side. Serve with lemon wedge on side, fresh salad greens and favorite dressing.
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 STYLE CRAB CAKES
Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!
Provided by Jessica Formicola
Categories Appetizer Main Course
Time 30m
Number Of Ingredients 8
Steps:
- Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
- In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
- Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
- Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet.
- Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
- Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
- Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!
Nutrition Facts : Calories 283 kcal, Carbohydrate 15 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 1499 mg, Sugar 1 g, ServingSize 1 serving
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.
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.
Provided by Sally
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
- Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
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 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
BAKED MARYLAND CRAB CAKES RECIPE
Make a batch of these delicious baked Maryland crab cakes recipes to serve your family for a simple seafood starter or entree.
Provided by Katie Hale
Categories Appetizer Ideas
Time 20m
Number Of Ingredients 14
Steps:
- Preheat the oven to 375°F degrees and line a baking dish with aluminum foil or a silicone baking mat.
- In a medium bowl, crush the crackers until a fine dust.
- To the crackers, add onion powder, parsley, mustard powder, salt, black pepper, oats, and Old Bay seasoning.
- In a separate small bowl, whisk together the yogurt, mayonnaise, egg, and Worcestershire sauce.
- To the wet ingredients, fold in the crab being careful not to break it up too much.
- Add in the cracker mixture and stir until just combined.
- With clean hands, form 6 patties and place them in a single layer on the prepared baking sheet.
- Spray the tops of the crab cakes with a spritz of non-stick cooking spray.
- Bake for 10 minutes then turn the oven to broil and cook an additional 3-5 minutes until golden brown.
- Serve alone with dipping sauce or as an entree with your favorite sides.
Nutrition Facts : Calories 123 calories, Carbohydrate 6 grams carbohydrates, Cholesterol 105 milligrams cholesterol, Fat 4 grams fat, Fiber 1 grams fiber, Protein 16 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1, Sodium 617 grams sodium, Sugar 1 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
MARYLAND CRAB CAKES
Maryland Crab Cakes are all about the crab. They are loaded with lump pieces of crab, very little filler so the crab taste shines.
Provided by Deseree
Categories Main Dishes
Time 1h15m
Number Of Ingredients 9
Steps:
- In a small bowl whisk together mayonnaise, dijon, Worcestershire, Old Bay Seasoning, lemon juice, egg and parsley.
- Add the crab meat and panko. Gently fold them in. Be careful not to break up the crab, you want full pieces of crab in each bite.
- Scoop about 1/2 cup of mixture into rounds on a parchment lined baking sheet. Refrigerate for at least 1 hour to let them set.
- Lightly coat a skillet with oil and heat over medium high heat. Add crab cakes and cook 2 - 3 minutes per side or until golden brown and cooked through. Serve hot.
Nutrition Facts : Calories 199 kcal, Carbohydrate 14.8 g, Protein 20 g, Fat 14.8 g, SaturatedFat 1.1 g, Cholesterol 108 mg, Sodium 1052 mg, Fiber 0.8 g, Sugar 2 g, ServingSize 1 serving
MARYLAND CRAB CAKES
If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!
Provided by Leslie O
Categories Crab
Time 20m
Yield 6-9 cakes, 3-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 297.6, Fat 6.2, SaturatedFat 1.5, Cholesterol 238.8, Sodium 861.1, Carbohydrate 17.1, Fiber 0.9, Sugar 2.4, Protein 40.5
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.
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- Preheat the broiler on the lowest setting and position a rack 12 inches from the heat. Rub 1 tablespoon of the butter on a small rimmed baking sheet.
- In a large bowl, whisk the egg with the mayonnaise, lemon juice, salt, black pepper and cayenne. Gently fold in the crabmeat and 1/4 cup of the bread crumbs, breaking up the crab into smaller pieces. Refrigerate for 10 minutes.
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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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