MCCLELLANVILLE LUMP CRAB CAKES
These spicy crab cakes are the perfect party snack. They're also terrific as a main course. Recipe adapted from Louis's Restaurant & Bar, Charleston, SC. COOKS NOTE: Please, do not use Miracle Whip, eek!!! *NOTE* This recipe was adopted in the whirl wind adoption in September of 2006. I have nt had the opportunity to make this recipe, but as soon as I do I will update!
Provided by bmxmama
Categories Crab
Time 1h41m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Whisk the mayonnaise and egg white together in a small bowl until well blended. Add the cayenne pepper, seafood seasoning, dry mustard, lemon juice, and cracker meal and whisk until well blended. Carefully fold in the crabmeat.
- Divide the mixture into 6 equal parts of 4 ounces each, (or 12 equal parts of 2 ounces each), and gently pat them into the round shapes of crab cakes.
- Gently coat the cakes with the fresh breadcrumbs. Place them on a platter lined with wax paper, cover with plastic wrap, and refrigerate them for 1 hour or until ready to cook.
- When ready to serve, heat the oil and butter in a heavy-bottomed sauté pan over medium-high heat. Sauté the 4 ounce crab cakes for 1 minute and 45 seconds on each side, turning once.
- Sauté the 2 ounce crab cakes for 1 minute and 15 seconds on each side, turning once. The crab cakes will be nicely browned on the outside, but still very moist and creamy on the inside.
- When cooked, remove the crab cakes from the pan and drain them briefly on paper towels.
- Serve immediately or keep warm in a 200° F oven for up to 15 minutes. If the crab cakes stay in the oven longer, they will dry out.
- NOTE: Using extra fine cracker meal is the secret to the creamy texture of these cakes.
Nutrition Facts : Calories 393.6, Fat 27.5, SaturatedFat 6.1, Cholesterol 77.8, Sodium 673.7, Carbohydrate 17.9, Fiber 0.4, Sugar 3.2, Protein 19
MCCLELLANVILLE CRABCAKES
As served at Charleston's 82 Queen Restaurant. this recipe comes from the printed version as posted in The Taste of Charleston Restaurant recipes published in 2004. although the website for 82 queen now has a different version which adds more may and bread crumbs. but did not increase the amounts of crab meat thus yielding more crab cakes without as much crab meat in them. use which version suits your tastes. I prefer their originally shared recipe with more crab than filler.
Provided by Shawn C
Categories Crab
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Combine crabcake ingredients thoroughly, then form into desired cake.
- size (about 4 oz).
- prepare breading by making egg wash of 2 eggs and 1/4 cup of Half & HALF Half.
- Dip crab Cakes in egg mixture, then roll in more BREAD Crumbs.
- Sauté in butter or olive oil until golden brown.
- to make the sauce Seed and dice red pepper (medium dice).
- Peel and chop shallots.
- Sauté pepper and shallots together.
- Add ½ CUP water.
- Simmer 20. minutes or until peppers are soft completely through.
- Using a high-speed blender, place peppers and shallots and all remaining ingredients (EXCEPT CILANTRO) in a bowl, blending until smooth and then run through a medium strainer.
- Add cilantro and set aside at room temperature.
- serve sauce along side crab cakes.
CHANDLER'S CRAB CAKES
This is the recipe that is so popular from Chandler's Crabhouse in Seattle, Wa. I haven't made them yet, but I have eaten them there and they are wonderful. Cooking time is chilling time.
Provided by lazyme
Categories Crab
Time 4h15m
Yield 5 serving(s)
Number Of Ingredients 10
Steps:
- Crab should be squeezed gently to remove excess juices.
- Lightly saute vegetables, chill before using.
- Mix crab, vegetables, mayonnaise and seasonings well.
- Shape into 2 1/2-ounce patties.
- Coat patties lightly with fresh bread crumbs, then chill for 3-4 hours prior to cooking.
- Pan-fry in oil at medium-high heat until golden brown and heated thoroughly.
Nutrition Facts : Calories 444.5, Fat 26.5, SaturatedFat 3.8, Cholesterol 79.1, Sodium 829.6, Carbohydrate 28.4, Fiber 1.2, Sugar 4.7, Protein 23.1
MARYLAND LUMP CRAB CAKES
There's nothing like a good Maryland crab cake! I was born in Maryland, and I've found that they just can't make crab cakes up here that even compare to the one's by the Chespeake Bay! I choose to bake these in the oven, but they can also be pan fried in oil until golden brown. Can be served with remoulade sauce, tartar sauce, mustard, or my roasted red pepper sauce. After baking, extra crab cakes can be frozen. I usually defrost, and then reheat cakes in a nonstick pan until heated through and slightly crisp on the outside.
Provided by Kozmic Blues
Categories Lunch/Snacks
Time 30m
Yield 20 crab cakes
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees.
- Mix all ingredients, excluding crabmeat.
- Combine well.
- Gently fold in crabmeat, careful not to break up the lumps.
- Form mixture into cakes.
- I use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form my cakes.
- They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
- Bake for 15 minutes or until golden on top.
Nutrition Facts : Calories 103.9, Fat 4.2, SaturatedFat 0.7, Cholesterol 57.9, Sodium 313.8, Carbohydrate 5, Fiber 0.2, Sugar 0.9, Protein 11.2
BAKED CRAB CAKES
These are fall apart tender! So baking them not just keeps them lower in fat but less chance of falling apart. Use lump crab meat and be sure not to mix it for you want chunks of the sweet tender crab meat.
Provided by Rita1652
Categories Lunch/Snacks
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 375.
- Mix all cake ingredients together but crab meat and oil.
- Gently toss in crab meat and form 8 patties.
- Place on sprayed sheet pan then sprinkle each lightly with olive oil.
- Bake for 15 minutes.
- Serve on a bed of lettuce with choice Recipe #87124 Recipe #179420 Recipe #120370.
FANCY LUMP CRAB CAKES WITH ROUMALADE SAUCE
After many attempts to find a good, reasonably priced crab cake here in West Central Fl right on the Gulf Coast I decided to try my hand at making one. Here was what I came up with on my first attempt. And also even with the high priced restaurant versions I've never had a roumalade sauce I cared for. Try not to use crab meat in a can. Usually the seafood department at the local grocery store will have crab meat in a plastic container that is fresher without the metallic taste
Provided by tabasco0697
Categories Crab
Time 40m
Yield 3 1/2 cup cakes, 3 serving(s)
Number Of Ingredients 24
Steps:
- In medium sized bowl added your drained and rinsed fancy lump crab meat, finely minced celery, finely minced sweet onion, Paul Prudhomme Seafood Magic seasoning, ground dry mustard, parsley flakes and bread crumbs and loosely mix then sit off to the side.
- In another medium sized bowl start adding your wet ingredients -- mayonnaise, lightly beaten eggs, lemon juice and Worcestershire sauce and whisk together until there are no lumps. Then pour over crab mixture and mix well. Then sit off to the side while you make the Roumalade sauce.
- To make the Roumalade sauce add all the ingredients until a bowl and mix well. Then sit off to the side while you form and cook your patties. You want the sauce to be room temp and not be cold. It won't hurt it to sit out for such a short period.
- Add the 4 tablespoon canola oil (although extra virgin olive oil will work great -- I just had run out) Heat on medium high heat until it gets hot. While you are waiting for the oil to heat start making your patties. Just eyeball about 1/2 a cup of the crab mixture and form into a ball. Flatten the ball into about a 1/2 inch thick patty making sure all the edges are packed tight so you don't lose any parts. Add to the oil and cook on between medium and medium high heat for 10 minutes. Carefully turn over and cook on medium heat for an additional 10 minutes.
- If you know how to drizzle then drizzle the Roumalade sauce over and around the patty and your plate will look really nice and fancy. But if you're like me just place a dollop of the Roumalade sauce on the patty and place a little dollop on the side.
Nutrition Facts : Calories 844.5, Fat 43.6, SaturatedFat 5.7, Cholesterol 366.6, Sodium 2102.2, Carbohydrate 34.5, Fiber 1.8, Sugar 6.5, Protein 76.1
JUMBO LUMP CRAB CAKES
I got this recipe from chef Jimmy Sneed when he had his Frog & The Redneck restaurant in Richmond, VA. Fantastic. Sometimes less is best, and with this recipe, the crab meat takes center stage. I serve them with a flavorful rice and a fresh vegetable and fruit compote on the side. If you want to serve these as appetizers, make more patties and watch the cooking time so that you don't overbake and dry them out.
Provided by The Big Cheese
Categories Crab
Time 25m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 400°.
- Lightly brush 9x13" pan with olive oil.
- Pick through crab meat, removing any cartilage and place in a medium bowl.
- In a small bowl, mix mustard, egg and mayonnaise. Being careful not to break up the lumps, fold gently into the crab meat.
- Handling lightly, pat into four large cakes.
- Place into prepared pan and bake in preheated oven, turning once halfway through cooking time of 8-10 minutes, until golden.
Nutrition Facts : Calories 269.9, Fat 13.7, SaturatedFat 2.2, Cholesterol 146.6, Sodium 696.5, Carbohydrate 8.5, Fiber 0.1, Sugar 2.1, Protein 27.3
THE BOSS'S CRAB CAKES
Got this from my boss. He said they're especially good while fishing on a cold morning. They are delicious with tartar sauce or on their own.
Provided by RedWonder
Categories Crab
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Mix all ingredients EXCEPT crab meat, flour, and oil.
- Lightly toss crab meat into mixture.
- Chill 1-2 hours (this helps it to stick together when forming the cakes.).
- Form into cakes approx 2 inches wide and 1/2 inch thick.
- Put flour in a shallow dish, flip each cake to coat.
- Heat oil in frying pan or skillet.
- Cook cakes in hot oil, 2-3 min per side till golden brown.
Nutrition Facts : Calories 562.7, Fat 35.5, SaturatedFat 11.2, Cholesterol 241, Sodium 826.7, Carbohydrate 29.3, Fiber 1.9, Sugar 4.1, Protein 31.1
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