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
MARYLAND JUMBO LUMP CRAB CAKES
Steps:
- Preheat the broiler.
- In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.
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.
JUMBO LUMP BLUE CRAB CAKES
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.
BAKED MARYLAND LUMP CRAB CAKES
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 Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 40m
Yield 12
Number Of Ingredients 11
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, Carbohydrate 2.5 g, Cholesterol 34.4 mg, Fat 4.1 g, Fiber 0.2 g, Protein 10.8 g, SaturatedFat 1.5 g, Sodium 343.7 mg, Sugar 0.3 g
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
More about "mcclellanville lump crab cakes recipes"
13 BEST CRAB CAKE RECIPES | HOW TO MAKE CRAB CAKES AT …
From foodnetwork.com
Author By
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER) - SALLY'S …
From sallysbakingaddiction.com
EASY CRAB CAKES RECIPE - INSANELY GOOD
From insanelygoodrecipes.com
LUMP CRAB CAKE RECIPE - COOKING FOR KEEPS
From cookingforkeeps.com
LOUISIANA LUMP CRAB CAKES RECIPE - MELISSA MARTIN - FOOD & WINE
From foodandwine.com
JUMBO LUMP CRAB CAKES RECIPE | BON APPéTIT
From bonappetit.com
BEST EVER JUMBO LUMP CRAB CAKE RECIPE - HAPPY HAUTE HOME
From happyhautehome.com
MCCLELLANVILLE LUMP CRAB CAKES - LUNCHLEE
From lunchlee.com
MCCLELLANVILLE LUMP CRAB CAKES RECIPE | YUMMLY - PINTEREST
From pinterest.com
MCCLELLANVILLE LUMP CRAB CAKES - PLAIN.RECIPES
From plain.recipes
CLASSIC CRAB CAKES RECIPE
From eatingwell.com
#time-to-make #course #main-ingredient #preparation #occasion #main-dish #seafood #dinner-party #crab #shellfish #brunch #presentation #served-cold #served-hot #4-hours-or-less
You'll also love