Maryland Crab Cakes With Roasted Garlic Mayonnaise Recipes

MARYLAND CRAB CAKES I

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.

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)

Steps:

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
• Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

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 WITH LEMON AIOLI

Steps:

• Combine all the ingredients together in a small bowl. Cover and allow to sit on the fridge for at least 10 minutes before serving. This time will help the flavors meld together.
• Whisk together the egg, mayonnaise, parsley, scallions, Dijon mustard, Worcestershire, Old Bay seasoning, lemon juice and salt in a large bowl.
• Add the crab meat and sprinkle with the cracker crumbs. Carefully fold together the mayonnaise mixture, crab meat and cracker crumbs with a rubber spatula. Be gentle and do not overmix to prevent the crab meat from breaking up.
• Cover and refrigerate for 30 minutes to up to 24 hours.
• Preheat the oven to 425 degrees Fahrenheit and spray a baking sheet with cooking spray.
• Portion about ½ cup of crab meat mixture into 6 mounds on the baking sheet. With your hands or with the help of a spoon, compact each individual mound without flattening them. Be gentle. You are trying to make sure pieces of crab meat don't stick out.
• Brush each cake with the melted butter.
• Bake for 12 -16 minutes or until lightly brown on the edges. Remove from the oven and serve with lemon aioli and lemon wedges.

BAKED MARYLAND CRAB CAKES RECIPE

Steps:

• Preheat the oven to 375°F degrees and line a baking dish with aluminum foil or a silicone baking mat.
• In a medium bowl, crush the crackers until a fine dust.
• To the crackers, add onion powder, parsley, mustard powder, salt, black pepper, oats, and Old Bay seasoning.
• In a separate small bowl, whisk together the yogurt, mayonnaise, egg, and Worcestershire sauce.
• To the wet ingredients, fold in the crab being careful not to break it up too much.
• Add in the cracker mixture and stir until just combined.
• With clean hands, form 6 patties and place them in a single layer on the prepared baking sheet.
• Spray the tops of the crab cakes with a spritz of non-stick cooking spray.
• Bake for 10 minutes then turn the oven to broil and cook an additional 3-5 minutes until golden brown.
• Serve alone with dipping sauce or as an entree with your favorite sides.

LOUISIANA JUMBO LUMP CRAB CAKES WITH ROASTED CORN AND CHIPOTLE MASHED POTATOES WITH REMOULADE AND CHIPOTLE HONEY

Steps:

• Mashed Potatoes: Place potatoes in boiling, salted water and cook until soft, about 15 to 20 minutes. Drain. While the potatoes are cooking, combine the hot milk and melted butter. In a small saute pan, add the oil and heat. Add the corn and saute until tender, about 5 minutes. Season with salt and pepper. Add the milk mixture to the drained potatoes with the chipotle puree and sauteed corn and mash. Season with salt and pepper, to taste. Set aside and keep warm.
• Mix the crabmeat, garlic, mayonnaise, and herbs. Season with salt and pepper. Divide the mixture into 8 equal portions.
• Place the flour in a shallow dish or bowl. Place the eggs in a separate bowl, and the bread crumbs in a separate bowl. Dredge each crab cake in the flour, then the egg, then the bread crumbs, shaking off any excess. Refrigerate until ready to cook.
• Melt 1/2 of the butter in a large saute pan. Add the crab cakes in batches and cook until golden brown on both sides, adding more butter as necessary.
• Place potatoes in center of plate. Stack crab cakes onto mashed potatoes. Drizzle chipotle honey and basil oil around plate. Place a dollop of remoulade sauce on top of crab cakes.
• Combine all ingredients in a blender or food processor and puree until smooth.
• Chipotle Honey:
• 4 ounces honey
• 1 ounce chipotle peppers in adobo sauce, pureed
• Combine the honey with the chipotle puree
• Blanch the basil leaves in boiling water for 10 seconds. Drain and plunge in a water bath. Dry the leaves well and place in a blender. Add the garlic and puree with oil until smooth. Season with salt and pepper.
• Combine all ingredients in food processor or blender until smooth.

MARYLAND CRAB CAKES

Steps:

• In a small bowl whisk together mayonnaise, dijon, Worcestershire, Old Bay Seasoning, lemon juice, egg and parsley.
• Add the crab meat and panko. Gently fold them in. Be careful not to break up the crab, you want full pieces of crab in each bite.
• Scoop about 1/2 cup of mixture into rounds on a parchment lined baking sheet. Refrigerate for at least 1 hour to let them set.
• Lightly coat a skillet with oil and heat over medium high heat. Add crab cakes and cook 2 - 3 minutes per side or until golden brown and cooked through. Serve hot.

MARYLAND CRAB CAKES

Steps:

• Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
• Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
• Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
• Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
• No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof 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.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.

CRAB CAKES WITH GARLIC MAYONNAISE

Steps:

• CRAB CAKES: Combine first 8 ingredients in a bowl.
• Flake crab meat& stir into mixture.
• Season to taste& add hot pepper sauce.
• Combine corn meal& flour on a plate.
• Form crab mixture into 1 tbsp sized balls, flatten slightly, roll in corn meal flour mixture& place on a baking sheet that has been brushed with melted butter.
• Drizzle more melted butter on each crab cake& bake in preheated 450F oven, turning once for 15 minutes or until crisp.
• GARLIC MAYO: Whisk all ingredients in a bowl.
• Serve with crab cakes.

MARYLAND CRAB CAKES WITH ROASTED GARLIC MAYONNAISE

Steps:

• CRABCAKES In a bowl whisk together the garlic mayonnaise, egg white, scallion, parsley, mustard, worcestershire sauce, salt and cayenne. Add the crab meat and 3 tablespoons of the bread crumbs and stir the mixture gently until it is just combined. With moistened hands form the mixture into 8 cakes and coat the cakes with the remaining bread crumbs. chill the cakes on a plate, loosely covered, for 1 hour. Arrange the crab cakes on an oiled jelly-roll pan, drizzle them with half the butter, and broil them under a preheated broiler about 4 " from the heat for 4 minutes, or until they are golden. Turn the cakes, drizzle them with the remaining butter, and boil them for 4 minutes more, or until they are golden. Serve the ccakes with the remaining garlic mayonnaise. GARLIC MAYONNAISE Wrap the garlic cloves in a double thickness of foul and bake them in a preheated 450F oven for 20 minutes. Let the garlic cool and peel it. In a food processor, combine the garlic, egg, lemon juice, salt and pepper to taste. With the motor running add the oil in a stream and blend the mixture until it is just emulsified. Transfer the mayonnaise to a bowl and stir in the chives. Makes about 1 1/4 cups.