Angelinas Restaurant Crab Cakes Maryland Recipes

MARYLAND CRAB CAKES

Steps:

• Pick the crab meat over to remove any shells or cartilage.
• Combine the mayonnaise, Old Bay seasoning, parsley, mustard, and water and mix until smooth.
• Add the mayonnaise mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
• With your hands, crush the saltines into crumbs and carefully mix them into the crab mixture.
• Form crab mixture into patties.
• Pan-fry or broil the crab cakes until golden brown.

PERFECT MARYLAND CRAB CAKES

Steps:

• Trim the crusts from the bread; discard, or reserve for another use. Tear the remaining bread into little pieces (about 20 pieces per slice); handle the bread lightly, so the pieces remain fluffy and don't flatten out. Place the bread pieces in a bowl, and sprinkle them with the wine; toss lightly to distribute the wine evenly.
• Pick over the backfin and the jumbo lump crabmeat to remove any bits of shell. In a large mixing bowl, toss together the backfin and jumbo lump crabmeat. Season to taste with salt and with Maryland crab seasoning. Add the soaked bread, beaten eggs, lemon juice, and melted butter; toss lightly, making sure to keep the crab lumps whole. Add the mayonnaise, and toss the mixture gently with your hands, distributing the mayonnaise evenly. Taste again for seasoning, if desired (if you don't want to taste raw egg, you can saute a bit of the mixture in butter). For even better flavor, allow the mixture to sit in the refrigerator for a few hours.
• When you are ready to cook, place a large, heavy-bottomed saute pan over medium-high heat; the pan should have enough room for 3 crab cakes. Add enough lard and vegetable oil (in fifty-fifty production) to create a 1-inch depth of oil. When the oil is medium-hot, quickly shape 1/2 the crab mixture with your hands into 3 cakes, each roughly the size and shape of a large hamburger. Gently place the cakes in the oil, making sure to preserve their shapes. Fry for 3 to 4 minutes, or until the cakes are golden on one side. Flip them carefully with a spatula, and fry on the other side for 3 to 4 minutes. After about 8 minutes, the cakes should be golden brown on all sides and heated through (you want the pieces of bread inside to virtually disappear). Remove the cakes from the pan, and place them on paper towels. Repeat and make 3 more cakes with the remaining mixture.

ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND

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.

TRUE MARYLAND CRAB CAKES

Steps:

• In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
• Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.