MARYLAND CRAB CAKES I
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Provided by John L.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 6
Number Of Ingredients 8
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.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g
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 CRABCAKES
Smart enough for a dinner party
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 17
Steps:
- To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
- Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
- To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
- To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.
Nutrition Facts : Calories 693 calories, Fat 63 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 2.18 milligram of sodium
LAURA'S MARYLAND CRAB CAKES
It is so hard to find a true Maryland crab cake recipe out there. This is basically the recipe my grandmother used, but I've tweaked it just a bit. I also usually double the recipe.
Provided by Laura
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
- Refrigerate at least 30 minutes.
- Preheat oven to 375 degrees F (190 degrees C).
- Bake crab cakes until heated through and lightly browned, about 30 minutes.
Nutrition Facts : Calories 203 calories, Carbohydrate 7.9 g, Cholesterol 131.1 mg, Fat 10.1 g, Fiber 0.4 g, Protein 19.5 g, SaturatedFat 1.9 g, Sodium 839.8 mg, Sugar 1.1 g
MARYLAND CRAB CAKES II
Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.
Provided by Bea Gassman
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven broiler.
- Mix together crabmeat, bread crumbs, parsley, salt and pepper.
- Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
- Broil for 10 to 15 minutes, until lightly brown.
Nutrition Facts : Calories 211 calories, Carbohydrate 2.6 g, Cholesterol 184.8 mg, Fat 13 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 2.5 g, Sodium 372.6 mg, Sugar 0.3 g
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
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 STYLE CRABCAKES
Provided by Food Network
Time 2h
Yield 6 to 8 crabcakes, 4 to 6 appet
Number Of Ingredients 11
Steps:
- Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
- Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling.
- Preheat the oven to 375 degrees.
- Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a 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.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad.
BLOODY MARY CRAB CAKES
Steps:
- 1. For the crab cakes: Heat a small skillet over medium-low heat with 1 teaspoon butter. Add the celery and scallion and cook until just translucent, about 3 minutes. Season with a pinch of salt and a little pepper. Cool slightly.
- 2. Put vegetables in a large bowl along with 1/4 cup of the crushed crackers, the mayonnaise, horseradish and lemon zest. Mix everything together, season well with salt and pepper. Gently fold in the crabmeat taking care to keep some of the lumps intact. Divide the mixture into 4 (1/2-inch) patties. Put the remaining cracker crumbs in a shallow dish and coat the patties evenly with the crumbs, cover, and refrigerate for at least 30 minutes to allow the crab cakes to set up.
- 3. For the sauce: Whisk all the ingredients in a bowl, season with pepper and set aside.
- 4. Melt the remaining 2 tablespoons butter in a large non-stick skillet over medium-high heat. Cook the crab cakes until golden brown and heated through, turning once, about 2 minutes per side. Serve crab cakes with the sauce garnished with more chopped celery and tender celery leaves, as desired.
Nutrition Facts : Calories 246, Fat 15 grams, SaturatedFat 5.5 grams, Cholesterol 60 milligrams, Sodium 806 milligrams, Carbohydrate 15 grams, Fiber 1.5 grams, Protein 14 grams
MARYLAND CRAB CAKES
Nothing says Bawlmer, Murlin like crab cakes Hon! This is my take on a regional favourite. Based on a Cook's Illustrated recipe I don't pretend these would be considered "authentic" Especially if you use any of the various herbs I suggest. After all. I'm a DamnYankee transplant. However, they are good.
Provided by tonyp063
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Gently mix, by hand, crabmeat, scallions, herb, Old Bay, 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 or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot,.
- Chef's Notes.
- Use a *very* delicate hand when mixing. You don't want to break up the crab meat.
- Use the bare minimum of filler necessary to just hold the cakes together. These are Crab Cakes, not crab flavoured bread cakes!
- You can broil them rather than fry. In that case, omit the flour dusting. Be very careful when turning. You don't want them to fall apart.
Nutrition Facts : Calories 367.3, Fat 21.5, SaturatedFat 3.1, Cholesterol 142.8, Sodium 577.4, Carbohydrate 14.2, Fiber 0.8, Sugar 1.6, Protein 28.5
MARYLAND CRAB CAKES, THE REAL DEAL
My mom made these when I was just a kid. Several years ago, DH took his first post-retirement job as Seafood Supervisor in a local grocery chain, made these for the seafood department, and the word spread, so that they were taking phone orders for "HIS" crab cakes ! The owner told him that Matzo Meal in place of the bread crumbs works very well due to the soda cracker addition.
Provided by NurseJaney
Categories < 30 Mins
Time 25m
Yield 10 cakes, 5 serving(s)
Number Of Ingredients 8
Steps:
- Mix first 6 ingredients in a large bowl.
- CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
- Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
- Carefully form into 10 slightly flattened cakes.
- Refrigerate cakes several hours or overnight.
- Prepare by either frying in olive oil or butter, or broiling.
- Note: Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.
Nutrition Facts : Calories 326.4, Fat 9.1, SaturatedFat 1.9, Cholesterol 229.5, Sodium 871.7, Carbohydrate 20.3, Fiber 1.2, Sugar 3, Protein 38.6
MARY'S CRABCAKES
Steps:
- Combine all ingredients except the olive oil. Mix gently and form into 4 cakes. Place on wax paper and chill in fridge for at least 20 minutes. Heat olive oil in a large skillet over medium heat. Fry cakes, 4 minutes per side. Serve with salad and chilled wine.
MOTHER'S CRAB CAKES
This irresistible recipe for crab cakes comes from actor Robert Duvall.
Provided by Martha Stewart
Categories Food & Cooking Appetizers
Yield Makes 8 crab cakes
Number Of Ingredients 12
Steps:
- In a large bowl, mix together crab meat, mayonnaise, eggs, Worcestershire sauce, cayenne pepper, onion, and mustard. Gently stir in crackers.
- Using a large ice cream scoop, scoop crab mixture into 8 portions onto a parchment-lined baking sheet. Press each scoop into a patty about 3/4 inch thick.
- Heat oil in a large skillet over medium-high heat. Working in batches, add crab cakes and cook, turning once, until golden brown, 5 to 6 minutes per side. Transfer to a paper towel-lined plate to drain. Serve immediately with tartar sauce and lemon wedges.
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-STYLE CRAB CAKES WITH HORSEY REMOULADE
Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.
Provided by Jen Stimmel Opperman
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
- Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
- Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
- Serve immediately with remoulade.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g
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