Maryland Crab Cakes By Heathersark Recipes

MARYLAND CRAB CAKES II

Steps:

• Preheat oven broiler.
• Mix together crabmeat, bread crumbs, parsley, salt and pepper.
• Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
• Broil for 10 to 15 minutes, until lightly brown.

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.

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 BY HEATHERSARK

Steps:

• Process saltines in food processor until finely ground, about 25 seconds.
• Dry crab meat well with paper towels.
• Using rubber spatula, gently combine crab meat, scallions, melted butter, mayonnaise, egg yolks, mustard, hot sauce, Old Bay and 4 T of saltine crumbs in large bowl.
• Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press ONE side of each cake into remaining saltine cracker crumbs. Transfer cakes, crumb side DOWN, to large plate and refrigerate, covered. For at least 1 hour or up to 8 hours.
• Adjust oven rack 8 inches from broiler. Grease cookie sheet with softened butter.
• Transfer crab cakes to cookie sheet, crumb side DOWN.
• Broil crab cakes until golden, 12-15 minutes. No need to turn. Greasing the cookie sheet and having cracker crumbs on bottom of cakes allows bottom to cook and crisp up as well.
• Serve with lemon wedges.

MARYLAND CRAB CAKES

Steps:

• Mix all ingredients together in a mixing bowl and form into hamburger shaped patties.
• Broil in oven, turning once until golden brown on both sides.
• Garnish with lemon wedges and serve with tartar sauce or seafood sauce.

MARYLAND CRAB CAKES

Steps:

• If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
• In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
• Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
• Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
• Serve, garnished with chopped parsley or green onion.

MARYLAND CRAB CAKES

Steps:

• Process crackers in food processor until finely ground.
• Dry crabmeat well with paper towels.
• Using rubber spatula, gently combine crabmeat, 1/4 c cracker crumbs, scallions, melted butter, mayonnaise, egg yolk, mustard hot sauce and Old Bay in a large bowl.
• Divide mixture into 4 equal portions and shape into tight, mounded cakes. Press top of each cake in remaining crumbs.
• Transfer crumb side down to a large plate and refrigerate, covered, for at least 1 hour, or up to 8 hours.
• Adjust oven rack to upper-middle position and heat broiler. Grease an 8" square area in center of rimmed baking sheet with softened butter.
• Transfer crab cakes to prepared baking sheet, crumb side down. Broil until crab cakes are golden brown, 12-15 minutes.
• Serve with lemon wedges.

MARYLAND CRAB CAKES WITH TARTAR SAUCE

Steps:

• Carefully pick through the crab meat to remove any cartilage.
• In a large mixing bowl, combine the egg, bread crumbs, Old Bay Seasoning, lemon zest,parsley, Dijon mustard and mayonnaise.
• Carefully fold in the crab meat, cover and refrigerate.
• In a small mixing bowl, combine the mayonnaise, capers, relish and shallots. Cover and refrigerate.
• Adjust the top oven rack so that it is about 8 inches away from the broiler and preheat the broiler to to medium high.
• Spray a cookie sheet with non-stick spray. Shape the crab meat mixture into 4 cakes and place them on the prepared cookie sheet.
• Broil the crab cakes until they are golden brown, about 3 to 4 minutes.
• Turn the oven to 350°F until the crab cakes are warmed through, about 4 to 5 minutes.
• Serve each cake with a generous dollop of tartar sauce.

MARYLAND CRAB CAKES

Steps:

• Gently mix, by hand, crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together.
• Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.).
• Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot,.
• Chef's Notes.
• Use a *very* delicate hand when mixing. You don't want to break up the crab meat.
• Use the bare minimum of filler necessary to just hold the cakes together. These are Crab Cakes, not crab flavoured bread cakes!
• You can broil them rather than fry. In that case, omit the flour dusting. Be very careful when turning. You don't want them to fall apart.