BLUE CRAB GRILL RECIPES

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BAKED MARYLAND LUMP CRAB CAKES RECIPE | ALLRECIPES



Baked Maryland Lump Crab Cakes Recipe | Allrecipes image

Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about a year ago. Many people claim to have the true Maryland crab cake, but this one uses all lump meat with almost no filler added and tastes incredible! Let me know what you think!

Provided by T. Kent

Categories     Crab Cakes

Total Time 40 minutes

Prep Time 15 minutes

Cook Time 25 minutes

Yield 12 crab cakes

Number Of Ingredients 11

¼ cup bread crumbs
1 teaspoon baking powder
1 teaspoon dried parsley
1 teaspoon mustard powder
⅛ teaspoon black pepper
2 teaspoons seafood seasoning, such as Old Bay™
1 tablespoon mayonnaise
2 tablespoons butter, melted
1 teaspoon Worcestershire sauce
¾ cup cholesterol-free egg product
1 pound lump crab meat

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
  • Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
  • Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
  • Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

Nutrition Facts : Calories 91.7 calories, CarbohydrateContent 2.5 g, CholesterolContent 34.4 mg, FatContent 4.1 g, FiberContent 0.2 g, ProteinContent 10.8 g, SaturatedFatContent 1.5 g, SodiumContent 343.7 mg, SugarContent 0.3 g

JUMBO LUMP BLUE CRAB CAKES RECIPE | FOOD NETWORK



Jumbo Lump Blue Crab Cakes Recipe | Food Network image

Provided by Food Network

Categories     appetizer

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 15 minutes

Yield 8 servings

Number Of Ingredients 18

2 pounds jumbo lump blue crabmeat
1/2 cup mayonnaise or homemade aioli
4 teaspoons seafood seasoning (recommended: Old Bay)
6 scallions, finely chopped, about 3/4 of the green part
3 tablespoons chopped fresh basil leaves
2 large eggs
Salt and pepper
3 to 6 tablespoons fine bread crumbs (use just enough to help the cakes start to bind)
Canola-olive oil blend
Cocktail Sauce, recipe follows, for serving
Flavored aioli, for serving, optional
1 quart ketchup
2 tablespoons horseradish
1 1/2 teaspoons salt
1 1/2 teaspoons pepper
1 teaspoon chili powder
Pinch cayenne 
2 tablespoons fresh lemon juice 

Steps:

  • Pick over the crabmeat to remove any shells. Be gentle, as the lumps of crab are delicate and will fall apart. Set aside. Mix together the mayonnaise, seafood seasoning, scallions, basil, eggs, and salt and pepper. Pour mixture over the crabmeat and with your hands gently mix together. Sprinkle the bread crumbs over the crab mixture and continue to mix. Divide the mixture into 4 parts and mold the cakes with your hands (do not rinse off you hands between mixing and forming the cakes, as it is mixture on your hands that help the cakes stay together). 
  • Refrigerate the cakes for at least 30 minutes. 
  • Preheat the oven to 400 degrees F. 
  • Paint the crab cakes with a minuscule amount of oil and sear in a hot oven-safe skillet or on a griddle top until lightly golden brown on both sides. The cakes have such little binder that you need to be careful when flipping them over so that they don't fall apart. Place the pan in the oven for about 5 minutes, or to heat through. 
  • Serve with a red Cocktail Sauce and/or a flavored aioli.
  • Mix all ingredients together in a small bowl. Refrigerate until ready to serve.

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