Maryland Crab Cakes The Real Deal Recipes

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REAL MARYLAND CRAB CAKES



Real Maryland Crab Cakes image

If the Maryland Flag weren't so cool, we'd probably fly a picture of a crab cake over the statehouse. Once you've had your first real one made with handpicked Maryland jumbo lump crab, you'll know why.

Categories     appetizer

Time 15m

Yield 6

Number Of Ingredients 8

1 pound jumbo lump, handpicked Maryland crabmeat
½ cup breadcrumbs
1 egg, beaten
5 tbsp mayonnaise
1 tbsp finely chopped parsley
1 tbsp Worcestershire sauce
1 tsp prepared mustard
1 tbsp Old Bay Seasoning or J.O. Crab Seasoning

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.

Nutrition Facts :

MARYLAND STYLE CRAB CAKES



Maryland Style Crab Cakes image

Maryland Crab Cakes are made with jumbo lump crab meat with little filler, Dijon mustard and Old Bay Seasoning plus secrets to making authentic Chesapeake crab cakes!

Provided by Jessica Formicola

Categories     Appetizer     Main Course

Time 30m

Number Of Ingredients 8

2 pounds jumbo lump BLUE crab meat
1/4 cup mayonnaise
1 teaspoon Worcestershire
1 teaspoon Dijon mustard
2 teaspoons Old Bay Seasoning (, plus more for garnish)
1 tablespoon fresh lemon juice
1 cup Panko bread crumbs
1 large egg (lightly beaten)

Steps:

  • Dab the crab meat with paper towels to get out excess moisture. Try not to break apart any of the large crab meat lumps.
  • In a medium bowl, whisk together the mayonnaise, Worcestershire sauce, Dijon mustard, Old Bay and lemon juice.
  • Add the crab meat, panko and lightly beaten egg. Toss lightly using your fingers until just moist, again, trying to not break apart any crab meat lumps. If it isn't sticking, add more panko slowly until it binds. Carefully form 8 jumbo crab cakes or 16 crab balls.
  • Line a rimmed baking sheet with aluminum foil and lightly grease. Place the crab cakes on baking sheet.
  • Preheat the broiler to high heat. Place 4-5 inches from heating element. Broil until lightly brown on top, approximately 7-8 minutes.
  • Remove, transfer to serving plates using a spatula and then garnish with minced parsley (optional) and a sprinkle of Old Bay seasoning. Serve with your choice of dipping sauces.
  • Have you tried our Maryland Crab Cakes? Make sure to come back and tell us how you liked them!

Nutrition Facts : Calories 283 kcal, Carbohydrate 15 g, Protein 31 g, Fat 9 g, SaturatedFat 1 g, Cholesterol 94 mg, Sodium 1499 mg, Sugar 1 g, ServingSize 1 serving

MARYLAND CRAB CAKES, THE REAL DEAL



Maryland Crab Cakes, the Real Deal image

My mom made these when I was just a kid. Several years ago, DH took his first post-retirement job as Seafood Supervisor in a local grocery chain, made these for the seafood department, and the word spread, so that they were taking phone orders for "HIS" crab cakes ! The owner told him that Matzo Meal in place of the bread crumbs works very well due to the soda cracker addition.

Provided by NurseJaney

Categories     < 30 Mins

Time 25m

Yield 10 cakes, 5 serving(s)

Number Of Ingredients 8

3 teaspoons Old Bay Seasoning
2 tablespoons parsley flakes
1/2 teaspoon dry mustard
4 tablespoons mayonnaise
2 large eggs
2 tablespoons Worcestershire sauce
1 cup breadcrumbs
2 lbs backfin crab meat (or lump)

Steps:

  • Mix first 6 ingredients in a large bowl.
  • CAREFULLY fold in crabmeat by hand into well blended ingredients, so as not to break up crab lumps.
  • Add bread crumbs and, using hands, blend all ingredients -- still taking care to not break up lumps.
  • Carefully form into 10 slightly flattened cakes.
  • Refrigerate cakes several hours or overnight.
  • Prepare by either frying in olive oil or butter, or broiling.
  • Note: Frying in electric skillet in a little olive oil and butter for several minutes per side works very well for me.

Nutrition Facts : Calories 326.4, Fat 9.1, SaturatedFat 1.9, Cholesterol 229.5, Sodium 871.7, Carbohydrate 20.3, Fiber 1.2, Sugar 3, Protein 38.6

MARYLAND CRAB CAKES I



Maryland Crab Cakes I image

Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.

Provided by John L.

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 20m

Yield 6

Number Of Ingredients 8

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

Steps:

  • Pick the crab meat to remove any remaining pieces of shell.
  • Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
  • Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g

MARYLAND LADY CRAB CAKES



Maryland Lady Crab Cakes image

"According to "Ye Marland Chronicle" written for the Baltimore Sunday Sun in 1933, the Maryland crab was the main reason for Captain John Smith's visit to Chesapeake Bay in 1607. Crab bakes were first eaten by Lord Baltimore in 1634. The Imperial Crab was created in honor of Queen Herietta Marie." - Seafood Marketing Authority, Division of Marketing Development, Department of Economic and Community Development 2525 Riva Road, Annapolis, MD 21401

Provided by Engelis

Categories     Crab

Time 25m

Yield 6 cakes, 6 serving(s)

Number Of Ingredients 9

1 lb crabmeat
1 cup Italian seasoned breadcrumbs
1 large egg
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
oil (for frying)

Steps:

  • Remove all cartilege from crabmeat.
  • In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings.
  • Add crabmeat and mix gently but thoroughly.
  • Shape into 6 cakes.
  • Fry in oil (350 F), until browned, or pan fry in a little butter or oil until browned on both sides.

Nutrition Facts : Calories 193.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 69.7, Sodium 1267.8, Carbohydrate 16.5, Fiber 1.1, Sugar 2, Protein 17.9

MARYLAND CRAB CAKES



Maryland Crab Cakes image

If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!

Provided by Leslie O

Categories     Crab

Time 20m

Yield 6-9 cakes, 3-4 serving(s)

Number Of Ingredients 8

1 lb lump crabmeat
1/2 cup breadcrumbs
2 eggs
1/4 cup mayonnaise (do not use dressing)
1 teaspoon Old Bay Seasoning
1/4 teaspoon pepper
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard

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.

Nutrition Facts : Calories 297.6, Fat 6.2, SaturatedFat 1.5, Cholesterol 238.8, Sodium 861.1, Carbohydrate 17.1, Fiber 0.9, Sugar 2.4, Protein 40.5

MARYLAND CRAB CAKES



Maryland Crab Cakes image

Any purported Maryland or Baltimore crab cake recipe that contains Dijon mustard or Worcestershire sauce is about as authentic as Omaha Style crab cakes. Don't be sold a bill of goods! This is the real deal. This recipe has stood the test of time at any number of Baltimore eateries. Its roots are from the Rennert Hotel (long before Old Bay was marketed as a packaged spice blend - restaurant chefs made their own Maryland-style seafood spice blends before the 1940's). This version comes from Walker - Hasslinger's famed Charles Street restaurant during the early 1950's (my grandmother worked there as a line cook for many years). They used a local spice blend called "J.O.," which is still produced, but is not available outside of Baltimore. Their crab cake, like any true Baltimore crab cake, was either broiled or pan-fried in clarified butter, and NEVER deep fried.

Provided by rjack3054

Categories     < 30 Mins

Time 30m

Yield 6 cakes, 3-4 serving(s)

Number Of Ingredients 9

1 lb fresh lump crabmeat (Chesapeake Bay)
1/4 cup unseasoned breadcrumbs (Walker, Hasslinger's used 2 toasted or stale slices, crushed with a rolling pin)
1 large egg, lightly scrambled
1 1/2 teaspoons white onions, finely minced
2 tablespoons homemade mayonnaise (the secret is cider vinegar...use Duke's as a last resort, but never, ever use Hellmann's or Kraft!)
1 teaspoon Coleman's dry mustard
1 1/2 teaspoons Maryland crab seasoning (preferably J.O. Brand, but Wye River Red or Old Bay may be substituted)
1 pinch salt
2 -3 drops Tabasco sauce (optional, only if you must!)

Steps:

  • If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
  • In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
  • Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
  • Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
  • Serve, garnished with chopped parsley or green onion.

Nutrition Facts : Calories 199.8, Fat 4.3, SaturatedFat 1, Cholesterol 188.5, Sodium 589.7, Carbohydrate 7.4, Fiber 0.6, Sugar 0.9, Protein 30.9

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