Chesapeake Bay Crabby Mac Recipes

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CHESAPEAKE BAY CLASSIC CRAB CAKES



Chesapeake Bay Classic Crab Cakes image

Make and share this Chesapeake Bay Classic Crab Cakes recipe from Food.com.

Provided by ratherbeswimmin

Categories     Crab

Time 38m

Yield 8 large crab cakes

Number Of Ingredients 15

1 large egg yolk
1 tablespoon Old Bay Seasoning
1 tablespoon Dijon mustard
1/2 teaspoon grated lemon zest
1 1/2 teaspoons fresh lemon juice
1 1/2 teaspoons cider vinegar
1/2 cup peanut oil or 1/2 cup canola oil
1/4 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper
1 tablespoon minced scallion, both white and green parts
1 lb lump blue crabmeat, drained and picked clean of shell
4 cups fresh breadcrumbs
1/4 cup chopped fresh parsley
4 tablespoons unsalted butter, about
4 lemon wedges

Steps:

  • Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
  • Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
  • Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
  • Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
  • Combine the bread crumbs and the parsley in a shallow container.
  • Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
  • Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
  • When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
  • Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
  • Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
  • If the crab cakes are browning too quickly, reduce the heat.
  • The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
  • Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.

CHESAPEAKE BAY CRABBY MAC RECIPE - (3.3/5)



Chesapeake Bay Crabby Mac Recipe - (3.3/5) image

Provided by á-68271

Number Of Ingredients 13

4 TBS butter
1 large shallot
4 TBS flour
3 C. milk
2 TBS Old Bay
1 8-oz cream cheese
2 C. grated mancheco
1 C cheddar cheese
2 TBS parsley
3 - 4 TBS sherry
elbow mac
1 lb. lump crabmeat
breakcrumbs

Steps:

  • Heat oven to 375 degrees Melt butter, cook shallots. Add flour and made roux. Add milk then Old Bay and cream cheese. Cook. Add cheeses. Add sherry. Stir sauce into mac. Add Crab. Sprinkle top with breadcrumbs. Cook 20 minutes.

CHESAPEAKE BAY CRAB SOUP



Chesapeake Bay Crab Soup image

A quick soup from Bon Appetit 30-Minute Main Courses. It reminds me of a Manhattan Clam Chowder and you can substitute clams for the crab if you like.

Provided by lazyme

Categories     Crab

Time 30m

Yield 4 serving(s)

Number Of Ingredients 15

2 tablespoons olive oil
1 medium onion, chopped
1 carrot, peeled and chopped
16 ounces Italian plum tomatoes
2 cups chicken broth
1 cup water
1 cup clam juice
1/2 cup dry white wine
1 large potato, 1/2-inch cubes
2 teaspoons Worcestershire sauce
1 1/2 teaspoons Old Bay Seasoning
1 cup frozen peas
12 ounces lump crabmeat
2 tablespoons fresh parsley, chopped
1/2 teaspoon Tabasco sauce

Steps:

  • Heat oil in heavy large saucepan over medium heat.
  • Add onion and carrot and cook until vegetables begin to soften, stirring occasionally, about 5 minutes.
  • Add tomatoes with their liquid; break up tomatoes.
  • Add chicken broth, water, clam juice, wine, potato, Worcestershire sauce and Old Bay Seasoning.
  • Bring to boil; reduce heat, cover and simmer until potatoes are tender, about 12 minutes.
  • Add peas to soup and simmer 2 minutes.
  • Add crabmeat, parsley and hot pepper sauce.
  • Simmer until crabmeat is heated through, about 1 minute.
  • Season with salt and pepper and serve.

Nutrition Facts : Calories 365.4, Fat 9.1, SaturatedFat 1.4, Cholesterol 64.6, Sodium 1019.8, Carbohydrate 39.1, Fiber 6, Sugar 10.4, Protein 27

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