Classic Maryland Crabcakes Recipes

REAL MARYLAND CRAB CAKES

Steps:

• Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
• Pour mixture over crabmeat and fold in taking care not to break up the lumps.
• Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

MARYLAND CRAB CAKES

Steps:

• In a large bowl, gently mix together cracker crumbs, crabmeat, egg, mayonnaise, lemon juice, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be wet. Form about 1/4 of the crab mixture for each cake.
• Heat peanut oil in a large nonstick skillet over medium heat. Gently slide the cakes off a spatula into the oil. Saute until the crab cakes are golden brown and cooked through, about 5 minutes on each side. Remove from skillet, and drain on paper towels. Serve hot with tartar sauce.

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

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.

CLASSIC CRAB CAKES

Steps:

• In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.

MARYLAND STYLE CRABCAKES

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.

CLASSIC MARYLAND CRAB CAKES RECIPE

Steps:

• Gather the ingredients.
• Drain the crabmeat and pick through it, discarding any shells and cartilage. Put the crabmeat in a bowl and set it aside.
• Crush the saltine crackers until very fine and mix with the egg, mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, and salt.
• Fold in the crab gently. Only mix enough to combine ingredients (take care not to break up the crab into fine shreds).
• Shape into 6 crab cakes, cover, and refrigerate for at least 1 hour.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Cook the crab cakes until golden brown, 3 to 5 minutes per side. Transfer to a plate.
• Serve the crab cakes with tartar sauce, rémoulade , or simply with a squeeze of lemon.

MARYLAND CRAB CAKES

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.