Mrs Duvalls Crab Cakes Recipes

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MRS. DUVALL'S PAN-FRIED CRAB CAKES



Mrs. Duvall's Pan-Fried Crab Cakes image

This recipe is the actor Robert Duvall's mother's recipe for crab cakes, and I think it is the best one there is. The crab cakes are small so they have the perfect ratio of crunchy exterior to creamy crab interior. Please use the best crabmeat you can find for best results. I use saltines for the soda crackers. This recipe was originally published in a 2003 issue of Food & Wine.

Provided by xtine

Categories     Crab

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup minced onion
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dried mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over
1 cup finely crushed soda cracker
2 tablespoons unsalted butter
1/4 cup vegetable oil
lemon wedge, for serving

Steps:

  • In a medium bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne pepper. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1 inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with wax paper.
  • In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half of the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels and keep them warm in a low oven. Cook the remaining crab cakes in the remaining 1 tablespoon butter and 2 tablespoons oil. Serve with lemon wedges.

Nutrition Facts : Calories 468.8, Fat 29.7, SaturatedFat 7.5, Cholesterol 198.2, Sodium 916.9, Carbohydrate 19, Fiber 0.7, Sugar 1.9, Protein 30.5

MRS. DUVALL'S CRAB CAKES



Mrs. Duvall's Crab Cakes image

In the past, Robert DuVall owned a restaurant just outside Washington,DC in The Plains, VA, called The Rail Stop with excellent food and ambience! The crab cakes on the menu were from his Mom's recipe box. So very good...and the sauce below? Included as one that I use to compliment DuVall's crab cakes. I use fresh garlic chives from the garden in place of the chives AND the garlic. Will post photo when approved.Note: Time does not include refrigeration.

Provided by Caroline Cooks

Categories     Crab

Time 35m

Yield 14-16 crab cakes

Number Of Ingredients 20

1/4 cup mayonnaise
1/4 cup onion, minced
2 medium eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 lb lump crabmeat, picked over and flaked
1 cup soda cracker, FINELY crushed
2 tablespoons unsalted butter
1/4 cup olive oil
chili-garlic sauce
1 tablespoon olive oil
2 chives, chopped finely
1 tablespoon garlic, minced
3 tablespoons chili sauce
1/2 cup heavy cream
1/4 cup white wine, Riesling
2 -3 tablespoons lime juice
lemon wedge

Steps:

  • In a large bowl, combine mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne.
  • Fold in crabmeat and 1/4 cup of cracker crumbs.
  • Shape mixture into 16 cakes about 1" thick. Coat crab cakes with remaining cracker crumbs and transfer to a baking sheet lined with waxed paper.
  • Refrigerate for at least 2 hours or overnight to "set" cakes.
  • *About 10 minutes before cooking cakes,* MAKE SAUCE.
  • Heat oil in small heavy sauce pan over medium-low heat.
  • Add chives and garlic; sauté until tender, about 3 minutes.
  • Add chili sauce and stir 1 minute. Immediately, add cream, wine and lime juice. Simmer until sauce is slightly thickened, about 5 minutes.
  • Remove from heat, cover and keep warm over hot water.
  • MAKE CRAB CAKES:(Handle crab cakes gently with wide-thin metal spatual, for best results).
  • When ready to serve:.
  • In cast iron skillet, melt 1 tablespoon of butter in 2 tablespoons of oil.
  • When foam subsides, add half crab cakes and cook over moderate heat until golden and crisp, 2-3 minutes per side.
  • Drain crab cakes on paper towels; then keep warm in a low oven.
  • Repeat with remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes.
  • Serve with lemon wedges and Garlic-Chili Sauce.

Nutrition Facts : Calories 178.9, Fat 12.5, SaturatedFat 4.2, Cholesterol 65.1, Sodium 313.4, Carbohydrate 6.9, Fiber 0.5, Sugar 1, Protein 8.9

BROILED CRAB CAKES



Broiled Crab Cakes image

I played around with Paula Deen's and Mrs. Duvall's crab cake recipes and came up with the most delicious, moist, tasty crab cake in the Northeast! My family and friends are totally amazed!

Provided by Jessica4NYY

Categories     Crab

Time 42m

Yield 8 crab cakes, 4 serving(s)

Number Of Ingredients 20

1/4-1/2 cup scallion, chopped
1 tablespoon fresh parsley
1 garlic clove, minced
2 eggs, lightly beaten
1/4 cup mayonnaise
1/4-1/2 cup fresh grated parmesan cheese
1/2 teaspoon Worcestershire sauce
1 tablespoon Dijon mustard
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1 lb large lump crabmeat
1 cup Ritz crackers or 1 cup Club crackers, finely crushed
2 -4 tablespoons unsalted butter
1 tablespoon lemon juice
1 cup mayonnaise
1/4 cup heavy cream
2 tablespoons chopped fresh dill leaves
1 tablespoon chopped fresh parsley leaves
2 -3 teaspoons fresh lemon juice
1 garlic clove, minced

Steps:

  • Combine lemon dill sauce ingredients and chill.
  • Saute the scallions, garlic, and parsley in a tablespoon of melted butter over medium heat until wilted.
  • In a large mixing bowl, combine the eggs, worcestershire sauce, dijon mustard, salt, pepper, 1/2 cup cracker crumbs, grated parmesan, and mayonnaise. Fold in the crabmeat. Shape into 8 crab cakes and coat in remaining cracker crumbs. Place crab cakes on a buttered baking pan. Melt butter and mix with lemon juice. Drizzle 1/2 of lemon butter over crab cakes.
  • Bake for 20 minutes at 350 degrees. Drizzle remaining lemon butter over crab cakes and broil for 2 minutes until slightly browned.
  • Serve with Lemon Dill Sauce.

ROBERT DUVALL'S CRABCAKE RECIPE



Robert Duvall's Crabcake Recipe image

Provided by Food Network

Number Of Ingredients 10

1 pound jumbo lump crabmeat
2 tablespoons mayonnaise
1/2 teaspoon salt
1/2 teaspoon dried mustard
1/2 teaspoon cayenne pepper
1/2 teaspoon Worcestershire sauce
2 lightly beaten eggs
1/2 small onion, finely chopped
17 saltine crackers, finely chopped
1/3 cup corn oil

Steps:

  • Preheat oven to 350 degrees. Mix all ingredients gently, without breaking up crabmeat. Roll into small rounds and pan fry in oil. Heat through in oven. Serve with favorite accompaniment.;

MARYLAND CRAB CAKES



Maryland Crab Cakes image

A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes

Time 40m

Number Of Ingredients 12

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for 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.

MRS. DUVALL'S CRAB CAKES



Mrs. Duvall's Crab Cakes image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges

Steps:

  • In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed. In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.

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