Hereford House Crab Cakes Recipes

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BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

FAIDLEY'S WORLD FAMOUS CRAB CAKES



Faidley's World Famous Crab Cakes image

These take a while to make, but are worth it. I got these from the newspaper years ago. Faidley's is in Lexington Market on Eutaw St. in Baltimore, MD.

Provided by Bliss

Categories     Crab

Time 5m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb large lump crabmeat, picked over
1 cup crushed saltine
1/2 cup mayonnaise
1 egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 dash Tabasco sauce
vegetable oil (for frying) (optional)
clarified butter (optional) or olive oil, for sauteing (optional)
1 cup mayonnaise
1/2 cup finely chopped dill pickle
1/4 cup minced onion
2 tablespoons chopped parsley
1 tablespoon pickle juice

Steps:

  • Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
  • In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
  • Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
  • Let the mixture sit for 2-3 minute.
  • before forming the cakes.
  • Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
  • Do NOT pack the mixture too firmly.
  • The cakes should be as loose as possible, yet still hold their shape.
  • Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
  • Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
  • Chill for at least 1 hour.
  • To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
  • Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
  • on each side.
  • Remove with a slotted utensil to a paper towel to drain.
  • To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
  • on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
  • total cooking time.
  • Serve at once with tartar sauce on the side.
  • Makes 4 servings.

EASY CRAB CAKES WITH PANKO



Easy Crab Cakes with Panko image

Easy, restaurant-grade crab cakes with panko. Serve them warm with lemon wedges, cocktail sauce, or tartar sauce alongside a salad.

Provided by wolfnet

Categories     Crab Cakes

Time 30m

Yield 4

Number Of Ingredients 10

⅓ cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
2 teaspoons Worcestershire sauce
½ teaspoon hot sauce
kosher salt and ground black pepper to taste
1 pound cooked jumbo lump crabmeat, drained and picked over for shells
¾ cup panko bread crumbs
2 tablespoons chopped fresh parsley
2 tablespoons canola oil, or more as needed

Steps:

  • Whisk mayonnaise, egg, Dijon, Worcestershire, and hot sauce together in a small bowl. Season with salt and pepper.
  • Mix crabmeat, panko, and parsley together in a medium bowl. Gently fold in mayonnaise mixture. Form into 8 patties.
  • Heat 2 tablespoons oil in a skillet over medium-high heat. Add patties in batches and cook until golden brown and crisp, 3 to 5 minutes on each side. Transfer to a plate lined with paper towels. Repeat with remaining patties, adding more oil as needed.

Nutrition Facts : Calories 398.3 calories, Carbohydrate 18.1 g, Cholesterol 139.6 mg, Fat 24.9 g, Fiber 0.1 g, Protein 29.2 g, SaturatedFat 3.5 g, Sodium 881 mg, Sugar 0.6 g

DORSEY'S FISH & OYSTER HOUSE CRAB CAKES



Dorsey's Fish & Oyster House Crab Cakes image

This recipe makes traditional crab cakes. Enjoy!

Provided by Dorsey Marshall, Jr.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 15m

Yield 8

Number Of Ingredients 9

1 ½ teaspoons Old Bay Seasoning™
2 tablespoons biscuit baking mix
1 tablespoon dried parsley
2 tablespoons mayonnaise
1 tablespoon prepared mustard
1 egg, beaten
¼ teaspoon Worcestershire sauce
1 pound crabmeat
2 quarts vegetable oil for frying

Steps:

  • Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
  • Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

Nutrition Facts : Calories 294.8 calories, Carbohydrate 1.7 g, Cholesterol 75.1 mg, Fat 26.5 g, Fiber 0.2 g, Protein 12.8 g, SaturatedFat 3.6 g, Sodium 367.7 mg, Sugar 0.2 g

HEREFORD HOUSE STEAK OSCAR



Hereford House Steak Oscar image

Kansas City was and still is considered a "Cow Town". We are blessed to call The Hereford House our hometown restaurant. Celebrating 50 years they finally shared their recipes in the local paper. If you can't make it to KC at least you can eat like you're here.

Provided by CindiJ

Categories     Savory

Time 25m

Yield 1 serving(s)

Number Of Ingredients 9

1 (8 ounce) filet of beef, wrapped in bacon
1/8 teaspoon salt
1/8 teaspoon pepper
2 ounces butter, divided
1 (2 ounce) crab cakes
5 asparagus spears
1 cup mashed potatoes
3 ounces bearnaise sauce
1 teaspoon parsley, chopped

Steps:

  • Season both sides of the fillet with salt and pepper. Place on a hot grill and cook 4 minutes on one side. Turn steak over and cook additional 4 minutes.
  • In separate skillet, add 1 ounce of the butter and the crab cake and sear on one side. Turn over and sear the other side.
  • Cook crab cake until hot all the way through. Keep warm.
  • In separate skillet, add remaining butter and cook the asparagus. Cook until cooked through and hot. Turn heat down to keep warm.
  • Remove steak from grill and top with the crab cake. Pipe the mashed potatoes to the side of the fillet. Lay the asparagus against the fillet and potatoes. Pour the bearnaise sauce over the steak and crab cake.
  • Garnish with chopped parsley.

Nutrition Facts : Calories 686.4, Fat 51.6, SaturatedFat 30.6, Cholesterol 211.2, Sodium 1528.1, Carbohydrate 40.5, Fiber 4.8, Sugar 4.2, Protein 17.8

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