Mimis Maryland Crab Cakes Recipes

MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)

Steps:

• Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
• Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
• Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
• Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
• Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
• Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.

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.

MINI CRAB CAKES

Steps:

• Mix together crabmeat, egg, 1/3 cup yogurt, red pepper, green onion, lemon zest fresh cracked pepper, and 1/2 cup breadcrumbs.
• Form mini crab cakes using a tablespoon or small ice cream scoop, and coat the crab cakes in remaining breadcrumbs, placing them onto a parchment lined baking sheet. Spray lightly with cooking spray.
• Bake in a 400 degrees F preheated oven for 12-15 minutes or until lightly golden.
• Mix remaining yogurt, lemon juice, chopped parsley and basil. Season with cracked black pepper. Serve sauce with crab cakes.

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.

MIMI'S MARYLAND CRAB CAKES

Steps:

• Mix all ingredients (except canola oil) together and shape into cakes (about 8-10).
• In large skillet, heat canola oil over medium heat.
• Add cakes and cook, turning once, until brown (~3 to 5 minutes per side).
• Drain well on absorbent paper.
• Serve with tartar sauce or Dijon mustard, or make crab cake sandwiches with lettuce & 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:

• 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:

• RInse drain, and flake crabmeat, being careful not to break up lumps, remove any bits of shell.
• Saute green onion and bell pepper in hot oil in a large nonstick skillet 8 minutes or until tender.
• Stir together green onion mixture, breadcrumbs, and next 6 ingredients. Gently fold in crabmeat. Shape mixture into 36 (1 1/2") patties, about 1 1/2 tablespoons each. Place on an aluminum foil-lined baking sheet; cover and chill 2-8 hours. Can make up to one week in advance and freeze on a parchment paper-lined cookie sheet. Thaw overnight.
• Melt butter in a large nonstick skillet over medium heat. Add patties, and cook, in batches, 3-4 minutes per side, or until golden. Drain on paper towels. Keep warm on a wire rack in a 200 degree oven.