Swallow At The Hollow Crab Cakes Recipes
MARYLAND CRAB CAKES
Print Recipe These Maryland crab cakes get two thumbs up from locals and out-of-towners alike. This classic lump crab cake recipe combines the simple flavors of lemon, parsley, and Old Bay Seasoning but the most important flavor is from the crab meat itself. For the best texture, use lump crab meat, fold meat gently, use very little filler, and bake the cakes in a hot oven. There's nothing pretentious about this crab cake, and there are no taste masks. There was nothing but pure, delicious crab meat, and enough of it. To bind the crabmeat together, you add just enough egg and fresh bread crumbs. The greatest cakes are made with white sandwich bread, which is light and flaky at the same time. Use just enough Old Bay seasoning to give the crab a hint of flavor without overpowering it. Crab cakes are delicious as a main course or as a sandwich on toasted bread. Mini crab cakes make excellent finger food when made smaller. You'll always have a quick supper recipe on hand, as well as an excellent crowd-pleasing appetizer, with this recipe. They're also delicious as leftovers. Maryland crab cakes are frequently flattened into patties when cooked on the stove so that the center cooks. I recommend preparing large jumbo-style crab cakes at a high oven temperature. They cook quickly and are really plump. Let's get started! What you'll need to make this Maryland Crab Cakes recipe As someone who grew up on Maryland's Eastern Shore, I can attest to the fact that this recipe gets the fundamentals correctly. Fresh lump backfin and just enough filling to hold it together are really the only ingredients in the best homemade crabcakes. This recipe, out of all the ones I've tried over the years, comes the closest to perfection. Crab meat Mayonnaise Breadcrumbs Parsley Salt and Pepper Dry mustard Worchestershire sauce Honey Eggs Butter Extra virgin olive oil INGREDIENTS Jumbo lump backfin crab meatDuke's mayonnaisePlain breadcrumbsFresh parsleySalt and pepperDry mustardWorcestershire sauceHoneyOld Bay SeasoningEggsButterExtra virgin olive oil DIRECTIONS Step One: Check the crab meat for shells This is a very important step. You don't want anyone choking or getting hurt from shells. Some crab comes "cleaner" than others and you don't want to make any assumptions. Pick through the meat carefully so that you don't lose the shape of the lumps. After all, that lump is what makes a Maryland-style crab cake! Step Two: Mix the crab cakes Mix together all ingredients except for crab and butter. Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump) Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll into a ball shape. Crab balls are a perfect party "pick-up" food. Note: if the meat isn't sticking together well enough, adjust the bread crumbs if needed I find that if I am using my hands for the making of the cakes, I can dip my hand in the bread crumbs and use what sticks to my hand and that's just enough to hold it all together. On the other hand, if the meat is too dry, add a little mayo. Step Three: Pan-fry or broil the crab cakes I prefer to pan-fry these cakes over medium-high heat in a butter and olive oil combination. You may also choose to broil your crab cakes. Broiling takes more babysitting and if you lose track of your crab cakes you can burn them in the broiler. I don't like to risk burning crab cakes. Click here for more delicious Eastern Shore Recipes!
Provided by Georgia Marsh
Categories Seafood
Yield 4
Number Of Ingredients 13
Steps:
- Pick through the meat carefully so that you don't lose the shape of the lumps and remove any shells you may find
- Mix together all ingredients except for crab and butter. Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump) Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll into a ball shape. Crab balls are a perfect party "pick-up" food. Note: if the meat isn't sticking together well enough, adjust bread crumbs if needed I find that if I am using my hands for the making of the cakes, I can dip my hand in the bread crumbs and use what sticks to my hand and that's just enough to hold it all together. On the other hand, if the meat is too dry, add a little mayo.
- I prefer to pan-fry these cakes over medium-high heat in a butter and olive oil combination. You may also choose to broil your crab cakes. Broiling takes more babysitting and if you lose track of your crab cakes you can burn them in the broiler. I don't like to risk burning the crab cakes.
Nutrition Facts : Calories 350
CRABBY CAKES
Provided by Food Network
Categories main-dish
Time 1h45m
Yield 10 (3-ounce) cakes
Number Of Ingredients 18
Steps:
- Set bread crumbs aside; combine remaining ingredients together until mixed well. Form mixture into 3-ounce cakes. Roll each cake in bread crumbs. Place cakes in freezer for 1 hour, to set up. Saute on medium heat until each cake is golden brown and heated through. Serve with special sauce.
- In a small bowl combine all of the ingredients and mix well. Refrigerate until ready to use.
BEST EVER CRAB CAKES
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
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
GLENN'S DINER - CRAB CAKES
Provided by Food Network
Categories appetizer
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the crab cakes: Mix all ingredients together, except for the lump crabmeat. Fold in lump crabmeat. Portion crab cakes using a round cookie cutter into 4 to 6 servings. Sear crab cakes in saute pan for 2 minute on each side.
- For the sauce: Saute roasted red pepper and basil leaves in olive oil until the basil leaves become wilted. Using a food processor, combine the sauteed pepper and basil leaves with the mayonnaise and lemon. Add salt, pepper and garlic to taste while processing.
- Serve with crab cakes.
CHEF JOHN'S CRAB CAKES
These are what crab cakes are supposed to be like. They are basically a fried lump of crabmeat, held together with a minimum of filler. Delicious!
Provided by Chef John
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 1h23m
Yield 4
Number Of Ingredients 11
Steps:
- Mix saltine crackers, mayonnaise, Dijon mustard, seafood seasoning, Worcestershire sauce, egg, salt, and cayenne pepper in a large bowl.
- Stir in crabmeat until mixture is combined but still chunky. Cover and refrigerate for 1 hour.
- Sprinkle breadcrumbs on a plate.
- Shape chilled crab mixture into 4 small thick patties; coat completely with bread crumbs.
- Melt butter in a skillet over medium-heat; cook crab cakes until golden brown, about 4 minutes per side.
Nutrition Facts : Calories 297.2 calories, Carbohydrate 10.8 g, Cholesterol 150.6 mg, Fat 15 g, Fiber 0.6 g, Protein 28.5 g, SaturatedFat 5.2 g, Sodium 727.6 mg, Sugar 0.7 g
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