Jonah Crab Cakes Recipes

NEW ENGLAND CRAB CAKES

Steps:

• In a medium size bowl, combine the bread crumbs and the crab meat. Stir the beaten egg, mayonnaise, mustard, Worcestershire and Old Bay Seasoning. Lightly mix these ingredients being careful not to overwork the crab meat. Form into 8 round, flat crab cakes.
• Heat butter in a skillet over medium heat. Fry the cakes on each side until crusty and golden brown. Serve warm.

JONAH CRAB CAKES

Steps:

• In a bowl, combine crabmeat, parsley, lemon juice, green onion, mustard, pepper, Tabasco, and Worcestershire sauces and salt; set aside.
• In a large bowl, combine halibut, egg, cream and bread crumbs; mix gently. Stir in crab mixture; cover and refrigerate overnight.
• Form crabmeat mixture into 10 cakes (each about 1/3 cup) . Chill for a minimum of 1 hour or overnight.
• Preheat oven to 375°F Line a baking sheet with parchment. Heat a large skillet over medium-high heat; add half the butter and swirl to coat the pan. Add half th crab cakes, and brown on both sides. Place on prepared baking sheet and repeat with remaining butter and crab cakes.
• Bake for 12 minutes or until cook through.
• Garnish with diced tomato and baby arugula, if using.
• COOKING TIPS: If using frozen crab meat, thaw in refrigerator. Place in a sieve. Remove any cartilege, if necessary; and press firmly to remove liquid.
• Pat fillet dry before chopping. If crab mixture is too moist to shape into cakes, add more breadcrumbs (1 tsp) at a time and mix thoroughly.

JONAH CRAB CLAWS

Steps:

• Steam claws for 3-4 minutes just long enough to warm them or serve them cold

CRAB CAKES

Steps:

• For crab cakes: Heat 1 inch of canola oil in an 11-inch straight-sided sauté pan fitted with a deep-fry thermometer.
• Combine the crabmeat, mayonnaise, pepper, lemon juice, hot sauce, Worcestershire sauce, and half of the panko breadcrumbs in a large bowl. Form into equal sized cakes. Place the remaining panko breadcrumbs in a pie plate and coat the cakes evenly. When the oil reaches 375ºF, pan-fry the cakes until golden brown, 2-3 minutes per side. Drain the finished cakes on a wire rack set over a half-sheet pan lined with paper towels.