CHESAPEAKE BAY CLASSIC CRAB CAKES
Steps:
- Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
- 8 ounces tomatillos, husked and cut into quarters
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 2 teaspoons green hot sauce (recommended: Tabasco)
- 1 teaspoon chopped garlic
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon peeled and grated fresh horseradish
- Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
CLASSIC CRAB CAKES
Our region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a bestseller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
Provided by Taste of Home
Categories Appetizers
Time 20m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into 8 patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
Nutrition Facts : Calories 282 calories, Fat 22g fat (3g saturated fat), Cholesterol 85mg cholesterol, Sodium 638mg sodium, Carbohydrate 7g carbohydrate (1g sugars, Fiber 1g fiber), Protein 14g protein.
CHESAPEAKE BAY CLASSIC CRAB CAKES
Make and share this Chesapeake Bay Classic Crab Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 8 large crab cakes
Number Of Ingredients 15
Steps:
- Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
- Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
- Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
- Combine the bread crumbs and the parsley in a shallow container.
- Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
- Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
- Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
- Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
- If the crab cakes are browning too quickly, reduce the heat.
- The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
CLASSIC OLD BAY CRAB CAKES
***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!
Provided by Little Bee
Categories Crab
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
- Refrigerate the patties 30 minutes to help keep them together when frying.
- Fry until golden-brown on both sides.
Nutrition Facts : Calories 142.6, Fat 8, SaturatedFat 4.3, Cholesterol 96.3, Sodium 501.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.6, Protein 12.3
CLASSIC CRAB CAKES WITH CHILE GARLIC MAYONNAISE
Provided by Kelsey Nixon
Time 1h32m
Yield serves 4
Number Of Ingredients 13
Steps:
- Chile Garlic Mayonnaise Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
- Classic Crab Cakes Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeno; saute 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours. Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.
CLASSIC CRAB CAKES WITH DILL PICKLE TARTAR SAUCE
Categories Shellfish Fry Vegetarian
Yield Makes 4 3" diameter crab cakes to serve 4 people.
Number Of Ingredients 24
Steps:
- In a medium saute pan melt butter over medium heat. Add shallots and saute until translucent. Then add the chardonnay followed by the bread cubes. Stir to incorporate and saute for one more minute. Remove from heat and set aside. In a small bowl whisk mayonnaise, lemon zest, egg, salt, pepper, and spices until smooth. Add this mixture, the crab meat and the chives to the bread mixture. Mix gently without breaking apart the lumps of crab meat. Refrigerate this crab mixture for 30 minutes or up to 8 hours. On a work surface combine the panko and the fresh bread crumbs. Place a 3 inch biscuit cutter on top of the bread crumbs. Firmly press the crab mixture into the biscuit cutter until full. Carefully remove the biscuit cutter. Then gently coat the top and sides of the crabmeat with panko mixture. Repeat with the remaining crab mixture. Refrigerate crab cakes for 20 minutes until set. In a large pot or deep fryer heat the vegetable oil to 350 degrees. There should be enough oil to submerse the crab cakes. Carefully lower the crab cakes into the oil and fry until golden. Transfer to a cooling rack. Serve crab cakes immediately with Dill Pickle Tartar Sauce. To make the Dill Pickle Tartar Sauce, combine mayonnaise, dill pickles, lemon juice, Dijon mustard, salt, black pepper, cayenne pepper, and smoked paprika until smooth.
ETA CLASSIC CRAB CAKES TOM DOUGLAS
Steps:
- In food processor combine egg yolk, lemon juice, Worch. Tabasco, mustard, paprika, thyme, seeds and pepper. Pulse to combine and with motor running slowly add the 5 T olive oil and emulify to form mayo. Put the bread crumbs and 1/2 c chopped parsley in shallow pan. Reserve the rest of parsley for crab mixture. Add the crab to the mayo and fold in 1c breadcrumb mixture. Don't overwork then shape in patties and dredge in remaining breadcrumbs. Wrap and chill then melt butter and brown cakes
CLASSIC CRAB CAKES
Steps:
- Line a plate with paper towels and set near the cooktop.
- In a bowl, combine the breadcrumbs, crab, egg, mayonnaise, lemon zest, Worcestershire sauce, hot sauce, salt, and pepper. The mixture will be slightly wet. Form into cakes: use about 1/4 cup for large cakes and 1 tablespoon or so for hors d'oeuvres. Place on a baking sheet and refrigerate to chill and set, about 30 minutes.
- Heat the peanut oil in a large skillet over medium heat. Using an offset spatula, gently slip the chilled cakes, in batches, into the oil. Cook until the crab cakes are golden brown, about 5 minutes on each side for large patties, or 1 to 2 minutes per side for small hors d'oeuvres. Remove from the skillet, and transfer to the prepared plate to drain. Serve hot with lemon wedges.
CHESAPEAKE BAY CLASSIC CRAB CAKES
Steps:
- Put the egg yolk, Old Bay, mustard, lemon zest and juice, and vinegar in the bowl of a mini-food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. Transfer the mayo to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into eight patties about 3 inches wide and 3/4-inch-thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or more. When you are ready to fry the crab cakes, put two large nonstick skillets over medium heat. Add about 2 tablespoon butter to each pan. When the butter is melted, add four crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are brown too quickly, reduce the heat. The internal temperature of a cooked crab should be 155 degrees on an instant-read thermometer. Transfer crab cakes to plates, two per person, and serve with your choice of sauce and lemon wedges. Note: To use this recipe for crab cakes that are broiled, but not breaded, use 2 egg yolks, make the crab cake mixture, and shape into eight cakes. Omit dredging in bread crumbs. Refrigerate for one to four hours or overnight. Arrange the cakes in a pan and broil until they're hot through and lightly golden brown, 5 to 6 minutes, rotating the pan as needed to brown the cakes evenly.
CLASSIC CRAB CAKES (W-S)
Steps:
- Prepare the crab cakes In a large bowl, lightly beat the eggs. Add the mayonnaise, mustard, Worcestershire sauce, hot-pepper sauce, crabmeat, bread crumbs and chives. Stir with a fork until well mixed. Gently form the mixture into small patties about 1 1/2 inches in diameter. You should have 18 to 20 patties. Transfer the patties to a baking sheet and refrigerate for 15 to 30 minutes to allow the cakes to firm slightly. If freezing, place in the freezer (see note). Cook the crab cakes In a large fry pan over medium heat, warm the oil. Working in batches if necessary, add the crab cakes and cook, without moving them, until golden brown underneath, about 4 minutes. Turn the crab cakes over and cook until golden brown on the other side, 3 to 4 minutes more. Divide the greens among individual plates, top with 2 to 3 crab cakes and serve with the lemon wedges alongside. Serves 6.
CLASSIC OLD BAY CRAB CAKES
***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
- Refrigerate the patties 30 minutes to help keep them together when frying.
- Fry until golden-brown on both sides.
CLASSIC CRAB CAKES WITH TARTAR SAUCE
Tender chunks of crab meat have been bound together in delectable cakes coated in crispy panko breadcrumbs. Topping off this shellfish dish is a dollop of homemade tangy tartar sauce.
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- In a medium mixing bowl, stir together the pickles, chives, and soy sauce with 1 cup of Greek yogurt, 1 tablespoon of parsley, 2 teaspoons of lemon juice, and 1 teaspoon of Dijon mustard until well-mixed. Cover with plastic wrap and refrigerate for 30 minutes. Meanwhile, in a large mixing bowl, combine the remaining yogurt, parsley, lemon juice, and mustard with the paprika and celery salt. Stir in 1 cup of panko breadcrumbs. Gently fold in the crab meat. Divide the mixture up into 8 equal portions and shape each portion into a patty about 1/2" thick. Place the beaten egg in one small bowl, and the remaining panko in another small bowl. Dip each patty into the egg, then dredge through the panko to coat. Cover cakes with plastic wrap and refrigerate for at least 15 minutes. Melt the butter in a large skillet over medium heat. Working in batches of 3-4 cakes at a time, cook cakes for 3-4 minutes on each side until golden brown. Top each cake with a dollop of tartar sauce and serve with remaining sauce on the side.
CLASSIC CRAB CAKES
I searched the site, but even though there are 250+ crab cake recipes, I could not find one like this one. I got this recipe from the Stonewall Kitchen demo kitchen. I have made it once, and it is very simple, easy, and very tasty. Definitely make the mixture ahead and refrigerate - they stay together much better and cook up easier. Prep time includes refrigeration time. They served them with a remoulade sauce, but I served them with Stonewall Kitchen's Mango Habanero Aioli (Recipe #445347) - Yum!
Provided by WorkingMom2three
Categories Crab
Time 4h20m
Yield 10 crab cakes
Number Of Ingredients 10
Steps:
- Combine all ingredients. Refridgerate several hours or overnight.
- Use a 1/4 c measure to form into cakes.
- Saute/pan fry in butter with a little oil until cakes are lightly browned on each side.
Nutrition Facts : Calories 131.3, Fat 6, SaturatedFat 0.7, Cholesterol 54.6, Sodium 1068.7, Carbohydrate 6.1, Fiber 2.6, Sugar 1.1, Protein 14.1
CLASSIC CRAB CAKES
Crab cakes that are full of crab! Just enough binder to hold them together. Fresh is best!!
Provided by Lynette !
Categories Seafood
Time 25m
Number Of Ingredients 14
Steps:
- 1. Combine 1/3 cup panko and the next 10 ingredients (through egg) in a large bowl, stirring well. Add the crab; stir gently just until combined.
- 2. Place the remaining panko in a shallow dish.
- 3. Using wet hands, shape the crab mixture into 4 equal balls. Coat the balls in panko. Gently flatten the balls to form 4 4-inch patties.
- 4. Heat a large nonstick skillet over medium-high heat. Add oil to the pan; swirl to coat. Add the patties; cook 3 minutes on each side or until golden. Serve with lemon wedges.
CLASSIC CRAB CAKES RECIPE | TASTE OF HOME
This region is known for good seafood, and crab cakes are a traditional favorite. I learned to make them from a chef in a restaurant where they were a best-seller. The crabmeat's sweet and mild flavor is sparked by the blend of other ingredients. -Debbie Terenzini, Lusby, Maryland
Provided by @MakeItYours
Number Of Ingredients 14
Steps:
- In a large bowl, combine the crab, bread crumbs, egg, mayonnaise, vegetables and seasonings. Shape into eight patties. Broil or cook patties in a cast-iron or other ovenproof skillet in oil for 4 minutes on each side or until golden brown. If desired, serve with lemon. Freeze option: Freeze cooled crab cakes in freezer containers, separating layers with waxed paper. To use, reheat crab cakes on a baking sheet in a preheated 325° oven until heated through.
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