Crab Cakes From Maryland Governors Kitchen Recipes

REAL MARYLAND CRAB CAKES

Steps:

• Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
• Pour mixture over crabmeat and fold in taking care not to break up the lumps.
• Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.

CLASSIC MARYLAND CRAB CAKES RECIPE

Steps:

• Gather the ingredients.
• Drain the crabmeat and pick through it, discarding any shells and cartilage. Put the crabmeat in a bowl and set it aside.
• Crush the saltine crackers until very fine and mix with the egg, mayonnaise, Dijon mustard, Old Bay, Worcestershire sauce, and salt.
• Fold in the crab gently. Only mix enough to combine ingredients (take care not to break up the crab into fine shreds).
• Shape into 6 crab cakes, cover, and refrigerate for at least 1 hour.
• Heat the vegetable oil in a large nonstick skillet over medium-high heat. Cook the crab cakes until golden brown, 3 to 5 minutes per side. Transfer to a plate.
• Serve the crab cakes with tartar sauce, rémoulade , or simply with a squeeze of lemon.

CRAB CAKES FROM MARYLAND GOVERNOR'S KITCHEN

Steps:

• Pick through crab meat twice to remove cartilage or shell. Try not to break up lumps of Backfin. Keep crabmeat chilled during process by putting ice cubes in a large mixing bowl then placing a slightly smaller bowl inside to hold the picked meat. After the first picking, feel for missed cartilage while returning crab meat to the crab meat container. Chill crab meat until ready to mix.
• Put saltine crackers in a mini-food processor and process to a fine crumb. Alternatively, tear slices of bread into small pieces and put in mixing bowl.
• Add regular mayonnaise and yellow mustard to mixing bowl. For the Eastern Shore purists, the addition of Old Bay seasoning is controversial, but Baltimore residents won't call it a crab cake without some; one teaspoon adds a subtle taste.
• Beat egg whites until stiff, then fold into filler mixture.
• Gently fold in reserved crab meat.
• Make 4 to 6 cakes, pressed gently together. Chill covered in refrigerator for at least 1 hour to set cakes.
• Fill frying pan to 1/4-inch with canola oil. Heat canola oil to 360 degrees Fahrenheit. Gently place crab cakes in oil and fry for 2-3 minutes until golden brown. Use spatula (and fork, if necessary) to carefully turn crab cakes. Fry for another 2-3 minutes.
• Drain oil from crab cakes on paper towels, then serve hot with some saltine crackers on the side.
• TO BROIL: Since these crab cakes have the minimum amount of filler required to hold them together, you may broil them on a lightly oiled baking sheet (1 tablespoon oil) 4-6 inches away from the heat source until golden brown. If you use low-calorie mayonnaise, this would be the preferred way to cook the cakes.
• TO MICROWAVE: Only use 1/2 tablespoon of oil to brush on a large flat plate. Microwave plate for 2 minutes on HIGH to heat oil. Place cakes on plate and microwave for 7 minutes on HIGH.

MARYLAND CRAB CAKES

Steps:

• Preheat oven to 350 degrees F.
• Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.

MARYLAND CRAB CAKES

Steps:

• Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
• Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
• Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
• Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
• No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.

MARYLAND CRAB CAKES I

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.

MARYLAND CRAB CAKES

Steps:

• In a small skillet, saute the onion, celery and green pepper in butter until tender. In a bowl, combine the egg substitute and mayonnaise. Add the vegetables, bread crumbs, seafood seasoning, mustard and Worcestershire sauce; mix well. Fold in crab. Shape into four cakes., In a skillet, cook crab cakes in oil over medium heat for 3-5 minutes on each side or until golden brown. Serve with tartar sauce if desired.