CHESAPEAKE BAY CRAB CAKES RECIPE RECIPES
CHESAPEAKE OLD BAY CRAB CAKES | OLD BAY - MCCORMICK
In Maryland, crab cakes are as familiar as bread and butter. This classic “from scratch” recipe features fresh lump crabmeat that is sensationally seasoned with OLD BAY, the choice spice of seafood lovers. (If you’ve never had a crab cake, please do yourself an enormous favor and try one. You’ll see what all the fuss is about.)
Provided by Old Bay
Prep Time 10 minutes
Cook Time 10 minutes
Yield 4
Number Of Ingredients 8
Steps:
- In a large bowl mix bread mayo OLD BAY parsley mustard and egg until well blended. Gently stir in crabmeat. Shape into 4 patties.
- Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown. Sprinkle lovingly and liberally with OLD BAY. Smile. Serve.
- Test Kitchen Tip: To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.
Nutrition Facts : Calories 206 Calories
JUMBO LUMP BLUE CRAB CAKES RECIPE | FOOD NETWORK
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
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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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.
From visitmaryland.org
Total Time 15 minutes
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Calories per serving
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Total Time 15 minutes
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- Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.
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REAL MARYLAND CRAB CAKES RECIPE - VISITMARYLAND.ORG
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.
From visitmaryland.org
Total Time 15 minutes
Cuisine Seafood
Calories per serving
From visitmaryland.org
Total Time 15 minutes
Cuisine Seafood
Calories per serving
- Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.
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The classic seafood seasoning and lemon bring heat and brightness to sweet crab meat. The only way to improve it is with a dunk in drawn butter.
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- Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs.
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MARYLAND CRAB CAKES I RECIPE | ALLRECIPES
What type of mustard (Dijon or regular) and the amount of Old Bay is up to the cook. However, for true Maryland crab cakes don't add more ingredients than what this recipe calls for (some do substitute crushed saltines for the bread). No onion, no peppers, no celery, etc. You can call them crab cakes, but not true Maryland crab cakes.
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BAKED MARYLAND LUMP CRAB CAKES RECIPE | ALLRECIPES
I followed the recipe for the most part, except I used 2 eggs, 1-tsp. Old Bay, 1-1/2 lb. Wild Lump Crab Meat (in the container from Whole Foods) I also, like some reveiwers, used a ice cream scoop to form the cakes.
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