Virginia Jumbo Lump Crab Cakes Food

SUPER-RICH VIRGINIA CRAB CAKES

Steps:

• In a bowl, combine crab meat and bread crumbs.
• In a small bowl, whisk eggs well and add cream, whisking.
• Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well.
• In large heavy skillet, heat 1 tbs butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons.
• Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture.
• Serve crab cakes warm.
• Makes 24 crab cakes.

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.

JUMBO LUMP CRAB CAKES

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.

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.

MCCLELLANVILLE LUMP CRAB CAKES

Steps:

• Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
• Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
• Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
• When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
• Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
• When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
• Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
• NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.

SPICY CRAB CAKES

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl mix together mayonnaise, both mustards, a generous dash of hot sauce, horseradish, and the egg.
• Gently stir in the saltines and crabmeat.
• You may form the crabcakes immediately, however allowing the mixture to sit in the refrigerator for 1 hour will make the shaping easier.
• Divide the mixture into 4-6 large crabcakes, and place on a lightly oiled or nonstick baking sheet. (Or make to your desired size - I use a 1/4 cup measure - and adjust your cooking time appropriately ).
• Bake for 15-20 minutes , or until a light golden brown.
• Serve immediately.
• Variation:.
• Baltimore Crab Cakes: Add a dash of Worcestershire sauce and Old Bay Seasoning to taste.

PACIFIC LUMP CRAB CAKES

Steps:

• Mix wet ingredients together and add breadcrumbs.
• Fold in crabmeat, being careful not to break up the larger pieces of crab.
• Form into 2-ounce rounds.
• Coat the outside of cakes with panko breadcrumbs.
• Heat skillet and add olive oil to coat bottom of pan.
• Add crab cakes and cook for 1 to 2 minutes, or until golden brown on bottom. Turn over and cook the other side.
• Rosemary Mayonnaise: Combine all ingredients; set aside. Serve with crab cakes.

ALAN NOWELL AND PAULA DEEN JUMBO LUMP CRAB CAKES SANDWICHES

Steps:

• Whisk together the first four ingredients in a large bowl.
• Add the rest of the ingredients through black pepper and mix well.
• Gently fold in crab meat.
• Divide into 6 patties and coat with flour.
• Saute in the peanut oil over medium heat for 4-6 minutes per side.
• Serve on a bun with remoulade sauce.