MARYLAND CRAB CAKES
If you have ever been to the Maryland area or once lived there you would know how AWESOME the seafood is! This recipe will not disappoint you! It was handed down to me from my Mommom, who has lived in Delaware ( Maryland's Neighbor) her entire life. Please try it and I hope you enjoy it as much as I have over the years!
Provided by Leslie O
Categories Crab
Time 20m
Yield 6-9 cakes, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- Mix together eggs, mayo, OLD BAY, pepper, worcestershire sauce, and mustard, until creamy.
- Add bread crumbs, mixing evenly.
- Add in the crab meat, being sure to mix evenly.
- Shape into cakes.
- Makes 6 large or 9 medium crabcakes.
- Saute in pan with a little oil for about 5 minutes on each side.
- You can also broil them until brown. This may require you to flip them, depending on your pan.
- Serve with tartar sauce and lemon.
- Tip: Try a crabcake sandwich. I use a Martin's Brand potato roll topped with tartar sauce and crisp lettuce.
Nutrition Facts : Calories 297.6, Fat 6.2, SaturatedFat 1.5, Cholesterol 238.8, Sodium 861.1, Carbohydrate 17.1, Fiber 0.9, Sugar 2.4, Protein 40.5
MARYLAND CRABCAKES
Smart enough for a dinner party
Provided by Good Food team
Categories Brunch, Dinner, Lunch, Main course
Time 50m
Number Of Ingredients 17
Steps:
- To make the crabcakes: mix together the mayonnaise, egg, Old Bay seasoning, if using, Dijon mustard, Worcestershire sauce, lemon juice and parsley. Fold crabmeat into the mix, then add the breadcrumbs. Chill for 20 mins before shaping into 6 equal-sized cakes.
- Heat oven to 190C/fan 170C/gas 5. Heat a large ovenproof frying pan, add the olive oil and brown the crabcakes on each side. Then transfer to the oven for 10 mins or until cooked through.
- To make the butter sauce: boil the white wine, shallots, thyme and bay leaf until reduced to about 3 tbsp. Add the cream and bring back to the boil. Remove from the heat and slowly add the butter, whisking all the time. Finish the sauce with fresh lemon juice and season to taste.
- To serve, put the crabcakes onto plates, add a little pot of sauce and serve with dressed green salad leaves.
Nutrition Facts : Calories 693 calories, Fat 63 grams fat, SaturatedFat 31 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 4 grams sugar, Protein 18 grams protein, Sodium 2.18 milligram of sodium
RED LOBSTER CRAB CAKES
Make and share this Red Lobster Crab Cakes recipe from Food.com.
Provided by AFWifey
Categories Lunch/Snacks
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- In a large bowl combine all ingredients, except crab meat and bread crumbs.
- Using gloved hands, gently mix in crab meat, then add bread crumbs.
- Spread a thin layer of plain bread crumbs on your work surface.
- Form crab mixture into equal balls, approximately two inches in diameter.
- Place on crumbs, gently flatten the balls of crab mixture & round the edges. Form the cakes about one-half inch thick & three inches round.
- Refrigerate.
- In a sauté pan heat 2 tablespoons of oil.
- Gently slide in two crab cakes at a time.
- Brown on one side approximately two-to-three minutes. Turn and brown the other side.
- Turn down heat and simmer crab cakes another 5-8 minutes.
Nutrition Facts : Calories 174.2, Fat 8.2, SaturatedFat 1.3, Cholesterol 93.9, Sodium 423.8, Carbohydrate 5.6, Fiber 0.3, Sugar 0.8, Protein 18.6
RED LOBSTER MARYLAND CRAB CAKES
From the Red Lobster restaurant website. These dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. I made these this evening and even my DH who doesn't care for seafood said it was a keeper recipe. I made them just as the recipe states but next time I might try a little more Old Bay Seasoning or pepper (or perhaps a dash of cayenne or red pepper flakes) to bring some more flavor to these wonderful crab cakes. Serve them a' la carte, in a sandwich or beside a salad. We used Sweet Chili Sauce drizzled on the plate for another layer of flavor -- the Asian type SWEET-chili sauce, not the tomato-based kind you find with ketchup or the hot type of Asian chili sauce -- which complemented these very well and came straight out of the bottle so no extra work. Some advice on breadcrumbs: I really recommend Panko breadcrumbs. They give these cakes a nice crunchy outside even though very few crumbs are used for breading. Luckily most major grocery stores now carry this product in the Asian product aisle. If you're lucky enough to have an Asian grocery store in your area go there not only to save money but also to take advantage of authentic, flaky, white breadcrumbs that can be use in numerous recipes! Please do NOT purchase Progresso Seasoned Panko breadcrumbs for this recipe. If Panko crumbs are not available to you, use plain (non-seasoned) breadcrumbs for this recipe.
Provided by Croft Girl
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs. Coat a spoon or dip a clean finger to taste and adjust seasoning if needed.
- Using gloved hands, gently mix in crab meat, then add bread crumbs.
- Spread a thin layer of plain bread crumbs on your work surface.
- Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
- Gently flatten the ball of crab mixture and round the edges to seal and firm up the cakes. They should be about one-half inch thick and three inches round. Sprinkle any crumbs remaining on your work surface over the tops of the cakes, pressing them gently to stick. (You can make your cakes smaller for appetizer size but if you go thinner the cooking time may need to be adjusted).
- Refrigerate until ready to cook.
- In a sauté pan, melt 2 tablespoons of oil until hot over medium to medium-high. Gently slide in crab cakes 2 at a time (if your temperature is at medium-high reduce to medium).
- Brown on one side approximately 1-1/2 to 3 minutes. Turn and brown slightly on the other side. Turn down heat to medium-low and cook crab cakes another 5-8 minutes until golden brown.
- Remove cakes to a double thickness of paper towel to remove any excess oil, then serve.
- Note: While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.
- Tip: If you'll be serving them as a sandwich a bit of melted cheese and lettuce and/or tomato go well.
- Storing: These are best served fresh but you can refrigerate up to 2-3 days or freeze in a zip-lock freezer bag up to a month. Reheat in the oven at a medium temperature, or in a fry pan over medium heat (microwaving will heat it up faster but you'll forfeit the the crunch factor for speed).
Nutrition Facts : Calories 262, Fat 12.3, SaturatedFat 1.9, Cholesterol 140.9, Sodium 635.9, Carbohydrate 8.5, Fiber 0.4, Sugar 1.1, Protein 28
SEARED MARYLAND CRAB CAKES
This is a great meal for a luncheon or a light supper. Found this hand written in one of my put together cookbooks. Serve with a salad and lemon slices.
Provided by bigbadbrenda
Categories Crab
Time 13m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place bread in bowl and cover with milk. Let stand 5 minutes.
- Squeeze out excess milk from bread and place in clean bowl. Add remaining ingredients to the bread mixture and mix well. Cover and refrigerate 2 hours.
- Shape mixture into thick pancakes. Cook in hot oil over medium heat , about 4 or 5 minutes or until nicely browned.
- Serve with fresh lemon.
- I place them on a paper towel for 1 minute to take away any extra oil.
Nutrition Facts : Calories 204.1, Fat 6.8, SaturatedFat 1.3, Cholesterol 53.5, Sodium 1139, Carbohydrate 12.2, Fiber 0.7, Sugar 2.1, Protein 22.7
RED LOBSTER'S MARYLAND STYLE CRAB CAKES
Straight from the Red Lobster site (not a clone or copy cat)... Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a' la carte, in a sandwich or beside a salad.
Provided by halloweencat01
Categories Crab
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
- 2.Using gloved hands, gently mix in crab meat, then add bread crumbs.
- 3.Spread a thin layer of plain bread crumbs on your work surface.
- 4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
- 5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
- 6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
- 7.Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
- Chef's Tip:.
- While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.
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