crabcake recipes

does anybody have good crab cake recipes? I'd look around other popular websites but I didn't know which ones would be good. i did find this to be interesting, but only cause it had a video


Let me know whats up guys

Maryland Crab Cakes
Recipe courtesy of BunglingBill

Ingredients:

1 pound Maryland crab meat
1 cup seasoned bread crumbs
1 large egg
1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter or oil for frying

Remove all cartilage from crabmeat

In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings.

Add crab meat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in a frying pan, in just enough fat to prevent sticking, until they are browned (about 5 minutes on each side).

*Note: If desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes, or until browned.

You might want to try this:

www.recipes.epicurean.com/recipe/11588/maryland-crab-cakes.

They use "Old Bay", a Maryland tradition and you can broil if you like. I try not to introduce any flavores ie. margarine to the actual product. Try to use a neutral oil.

Good Luck. Let us know how they turned out.

BB

quote:

Originally posted by BunglingBill

Maryland Crab Cakes
Recipe courtesy of BunglingBill

Ingredients:

1 pound Maryland crab meat
1 cup seasoned bread crumbs
1 large egg
1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter or oil for frying

Remove all cartilage from crabmeat

In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings.

Add crab meat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in a frying pan, in just enough fat to prevent sticking, until they are browned (about 5 minutes on each side).

*Note: If desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes, or until browned.

It was love at first sight between me and crabs. I include them in many of my dishes. That one sounds delicious!

ocdreamer(from this site) gave me the simpilest recipe ever, very little filler(5 crushed saltines). My Mom always requests them for her birthday, Christmas, my boyfriend LOVES them. I have the recipe at home. I'll post it tomorrow. You may be able to search it although it's been quite awhile.

try foodtv.com, Emerile has a very good pan fried crabcake recipe that I have made many times...a little effort and a good long list of ingredients, but in the end they are very tasty.

The one I use comes off the can of Phillip's blue crab meat. We like it a lot, even PP likes it.

MikeS.

Here is ocdreamers great crabcake recipe:

Crab Cakes
1 egg beaten 1/2 tsp salt
1/2 cup mayo 1/2 tsp grnd blk pepper
1/2 tsp Worcestershire sauce 1/2 tsp dry mustard
1 TBSP parsely flakes
6 finely crumbled saltine crackers
1Tsp Old Bay Seasoning
1 pound crabmeat (backfin preferred)

Pick through crab meat to remove any shell, mix igrediants lightly using hands. (I mix everthing but the crab & crumbs together first to make sure it's well blended) Make into cakes about 2 - 3 inches accross, don't make them too big, they will be harder to handle & don't compress too tightly. Now is the most important step, put the uncooked plastic wrapped cakes on a plate in the fridge for several hours, the chilling will help to hold them together. Brown cakes in fry pan about 4 minutes per side. What you fry them in is your choice. One school uses butter and the other school uses crisco (I use butter flavored crisco!)
I make mine a bit differently. I always used lump crab (as Faidley's does for their more expensive crabcakes)........and a little less mayo and the only seasoning that I put in is the Old Bay Seasoning. I feel the less seasoning the better so that the crab flavor shines through. Also, in order to get the most delectable crabcake, one should always use fresh crab..........the pasturized crab just does not taste as good. When I make my crabcakes, I put them together first thing in morning and place on tray or cookie sheet and cover with saran and let them chill all dayin the refrigerator. That way they will not fall apart even though there is barely no filler in them

I do mine by "feel"....crab meat, Old Bay or Paul Prudhomme's "Seafood Magic", just enough mayo / crumbs to bind. the mixture should still feel very "fluid". Form rough patties, dust lightly with a little flour and drop into hot skillet with a little butter and oil. When they're firmed up a little, but not done, remove to a cookie sheet or cakepan in a 300 degree oven to finish off.

My recipe is almost too simple. Crab meat, panko bread crumbs, a few eggs, and a bit of Old Bay...what more is needed?

There used to be a place in Richmond named the Frog and the Redneck (two owners, one French and the other from the South) that had the BEST crabcakes on the planet. Almost 95% crab and served w/ a wonderful sauce. Gone now since Louis Palidin passed but...OH the memories.

Double troll alert -- http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=20847.

quote:

Originally posted by Sonny from Houston

quote:

Originally posted by BunglingBill

Maryland Crab Cakes
Recipe courtesy of BunglingBill

Ingredients:

1 pound Maryland crab meat
1 cup seasoned bread crumbs
1 large egg
1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter or oil for frying

Remove all cartilage from crabmeat

In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings.

Add crab meat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in a frying pan, in just enough fat to prevent sticking, until they are browned (about 5 minutes on each side).

*Note: If desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes, or until browned.

Sounds very bland

LOL A crabcake is supposed to taste like crab! Nice fresh crab and lumpmeat at that. I cannot imagine wanting to hide the true taste of crab with lots of seasoning!

Mine are like the above recipe by BB, except per pound of crabmeat, one handfull of (probably 1 cup) of freshly ground baguette bread. I then make the "cakes" in a 2 ounce souffle cup and roll them in panko before frying.

No Old Bay. I agree that the crab should shine as the main flavor!

quote:

Originally posted by BunglingBill

Maryland Crab Cakes
Recipe courtesy of BunglingBill

Ingredients:

1 pound Maryland crab meat
1 cup seasoned bread crumbs
1 large egg
1/3 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon cayenne
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
Margarine, butter or oil for frying

Remove all cartilage from crabmeat

In a bowl, mix bread crumbs, eggs, mayonnaise and seasonings.

Add crab meat and mix gently but thoroughly. If mixture is too dry, add a little more mayonnaise. Shape into 6 cakes.

Cook cakes in a frying pan, in just enough fat to prevent sticking, until they are browned (about 5 minutes on each side).

*Note: If desired, crab cakes may be deep fried at 350 degrees for 2 to 3 minutes, or until browned.

This is a good recipe, a little minced green onion would help it even more.

Trader Joe's has a good 1 lb can crab meat in their refrigerated section.
Only about 7 or 8 dollars.

a few things I learned yesterday:

1) the deviled crab recipe in the sterns book "two for the road" is a pretty good recipe

2) canned crab is better suited for deviled crab then it is for crab cakes

3) tabasco habanero sauce is very hot

Cajunking's Crab Cakes

This makes 5 dozen crab cakes or so, stores well in freezer

3 bunches green onions, minced
5 medium sweet green peppers, diced
8 stalks celery, finely minced
1 bunch fresh parsley minced
3 sticks butter, divided
5 (7oz) loaves stale french bread, broken into chunks
5 large eggs, beaten
5 pounds fresh crab meat
2 TBSP cayenne pepper
1 TBSP Thyme
Salt & Pepper to taste
Worcestershire sauce to taste
1 (16oz) tub bread crumbs

Combine first 4 ingredients and saute with 1 stick butter until tender, NOT BROWN

Soak stale bread in water, then squeeze until just moist

Saute bread in 2 sticks butter until mixture dries and cooks down

Put aside to cool

Add whipped eggs to bread mixture and stir well

add to sauted veggies

add crab meat, then all spices and worcestershire, MIX THOROUGHLY

cook a few minutes longer so the eggs can pull everything together

shape into patties, dredge each patty in bread crumbs

place on a large tray with parchment paper

Freeze Patties

when frozen, put in zip lock bag for storage in freezer

To serve, dot with butter and bake in 350 degree oven until brown

or

saute in butter in skillet until brown

Serve and enjoy

Saw a pretty good recipe for crab cakes on the recent PBS documentary about Farmers Markets. I think the market, which prepares hot food too, was in Georgia. I clicked on the VCR when I saw the show come on (yes I live in the stone age) so's I've got it on tape somewheres. The crab cakes were huge and they dropped them into the deep fryer to cook.