Maryland Crab Cakes With Sun Dried Tomato Aioli Recipes

Steps:

• Whisk together the first 7 ingredients in a bowl and set aside.
• Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
• mixture to rest in refrigerator for 10 minutes.
• Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
• Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
• Serve immediately.

Steps:

• Mix egg, Worcestershire sauce, mayonnaise, parsley, seafood seasoning, baking powder, and salt together with your hands in a large mixing bowl. Tear bread into tiny bits; add to the egg mixture. Gently fold in crabmeat; form into 4 cakes and arrange onto a lined baking sheet.
• Refrigerate at least 30 minutes.
• Preheat oven to 375 degrees F (190 degrees C).
• Bake crab cakes until heated through and lightly browned, about 30 minutes.

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.

Steps:

• For the crab cakes: Heat oil in large skillet and add the scallions, celery and red pepper dice. Saute for 4-5 minutes until vegetables are barely tender.
• Remove from heat, transfer to a plate and let cool.
• In a mixing bowl, beat the egg and whisk in the Old Bay, mayonnaise, mustard, salt, pepper and parsley.
• Add the cooled vegetable mixture and stir to mix.
• Add crab meat and 2 tablespoons breadcrumbs and stir gently to mix, be careful not to break up the crab meat.
• Scoop about one-half cup of the mixture for each cake and shape them. Use extra crumbs to coat the outside if cakes are too moist.
• Arrange on a plate, cover with plastic wrap and refrigerate for 15-20 minutes.
• When ready to cook, melt shortening in a skillet over medium heat. Put crab cakes in 3-4 at a time and saute until golden brown, no longer than 3 minutes per side.
• To make the aioli simply add the sun-dried tomatoes and the mayonnaise together and stir well to mix.
• Taste for additional seasoning (salt and pepper) and refrigerate until ready to serve.

Steps:

• Instructions:.
• Combine all ingredients except scallions. Mix well. Add sliced scallions and mix.
• Form into small balls and then flatten a bit.
• In a high sided sauce pan, heat oil to 325°F.
• Fry the crab balls for 3 to 4 minutes on each side or until golden brown.
• Serve on a platter, with toothpicks and the mustard aioli.

Steps:

• Combine crabmeat, red peppers, 3 tablespoons Basil Aioli and lemon peel in large bowl. Mix in 1 1/3 cups breadcrumbs. Season to taste with salt and pepper. Mix in yolks (mixture will be soft).
• Form crab mixture into eight 3/4-inch-thick cakes, using generous 1/4 cupful for each. Coat cakes on both sides with flour; shake off excess. Brush both sides with beaten whites, then coat with remaining breadcrumbs. Cover; chill at least 2 hours and up to 6 hours.
• Melt butter in heavy large skillet over medium-high heat. Working in batches, cook cakes until golden brown and heated through, about 4 minutes per side. Place 2 cakes on each plate. Serve with remaining Basil Aioli.

Steps:

• Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
• Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
• Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
• After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
• Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
• Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
• Drain on paper towel and serve.

Steps:

• In a large bowl, mix crabmeat, onion, crushed crackers, eggs, mayonnaise and seasonings.
• Gently mix everything together and shape into crab cakes.
• Saute cakes in a little oil for about five minutes on each side or until golden brown.
• To prepare aioli, place egg yolks, garlic and basil in a blender.
• Start the blender and slowly add oil.
• When thoroughly mixed and creamy, add salt and lemon juice and if you want it hot and spicy the option red pepper or cayenne.
• Serve the aioli on the side as a dipping sauce.

Steps:

• 1. For aioli, in a small bowl combine mayonnaise, lemon peel and juice, dill, and garlic. Mix well, cover, and refrigerate until crab cakes are ready.
• 2. For crab cakes, in a large bowl, combine mayonnaise, mustard, egg, cayenne, 1 cup bread crumbs, celery, red bell pepper, and green onion; mix well. Gently stir in crabmeat.
• 3. Place remaining 2 cups bread crumbs in a shallow dish. Shape crab into small cakes (about 1 1/2-in. diameter); coat with bread crumbs, pressing gently to adhere.
• 4. Place apart in two oiled 12- by- 17-in. rimmed baking pans. Bake in a 500° oven for 7 minutes, switch pan positions, and continue baking until golden brown, about 7 minutes longer. Serve hot with aioli.