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Maryland Style Crab Cakes

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1 Maryland Style Crab Cakes on Wed May 08, 2013 8:11 am

Barbara101

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Maryland Crab Cakes

1 lb Jumbo Lump Crabmeat (I get mine only at Costco)
1 large egg
1/4 cup mayonnaise
1 1/2 teaspoon Dijon mustard
1 1/2 teaspoon Old Bay Seasoning
1 teaspoon lemon juice
1/2 teaspoon Worcestershire sauce
1/4 teaspoon of kosher salt
1/2 cups fine breadcrumbs made from white bread
1 tablespoon chopped parsley
2 tablespoons unsalted butter
1 tablespoon olive oil

Preheat oven to 400 degrees. Drain crabmeat and pick through it lightly for shells without disturbing the lumps. Put in bowl and set aside.

In a small bowl, whisk the egg, mayo, mustard, Old Bay, lemon juice, Worcestershire sauce, and 1/4 teaspoon salt.
Gently stir in crabmeat and breadcrumbs and mix with hands lightly without breaking up the lumps. Mixture will be somewhat wet. Cover with plastic wrap and refrigerate for an hour or more.

Once chilled, shape the mixture into rounded mounds whatever size you'd like. Do not flatten or make into patties. Place on lightly sprayed baking sheet with sides. Spray the tops very lightly with non stick spray for browning.

Just before putting crab cakes in the oven, drop two or three ice cubes onto the baking pan between crab cakes. This will keep the high temperature from burning the bottoms. Bake in hot 400 degree oven for 10-15 minutes depending on the size you made your crab cakes. Serve with lemon wedges.

2 Re: Maryland Style Crab Cakes on Wed May 08, 2013 9:15 am

bethk

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Goodness, but that looks like a restaurant meal, for sure!

Thanks for that tip about the ice cubes to protect the cakes from overbaking.

I didn't realize you purchased your crab meat at Costco....I thought the boys just brought you a bushel of crabs caught at the end of the pier! LOL

3 Re: Maryland Style Crab Cakes on Wed May 08, 2013 9:23 am

Barbara101

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I HATE to pick crab .. Twisted Evil

4 Re: Maryland Style Crab Cakes on Wed May 08, 2013 11:04 am

bethk

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Admin
I understand there's a huge amount of work to get a tiny bit of meat out of Maryland Blue Crabs. That said, however, one of my "bucket list" want-to-do's is to go to a traditional Maryland Blue Crab Boil party and be taught by someone who's eaten them their entire life HOW to dismantle and devour a whole mess of those creatures.

It's like the first time my girlfriend and I went to Maine for a 4-day vacation and we went to a Lobster Party. We learned so much about how to get every wonderful bit out of those bugs. The tomally (green goo) is one of those things that are a matter of taste and preference ~ no matter how I tried I just couldn't bring myself to enjoy that. LOL

5 Crab Chops on Wed May 08, 2013 5:37 pm

Crybaby

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Recipe duly copied and saved, B. Thanks so much.

Here's the recipe I've used since discovering it several years ago. I've posted it before but it's time for a replay on this wonderful forum. They're really good, too.

Crab Chops
Serves 6. Recipe from Marcelle Bienvenu’s cookbook,
“Who’s Your Mama, Are You Catholic and Can You Make A Roux.”

3 green onions, minced
3 Tablespoons butter or margarine
2 Tablespoons flour
1 cup milk
1 pound crabmeat (I use lump)
20 saltine crackers, crumbled
1 egg, beaten
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
2 dashes Tabasco
Cracker meal or bread crumbs for dredging (both are good)
Butter and vegetable oil for frying
Boiled crab claws for garnish (optional)

Sauté onions in butter or margarine. Alternate adding flour and milk, stirring constantly to make a medium-thick white sauce. Remove from heat and add crabmeat, cracker crumbs, egg, salt, cayenne pepper and Tabasco. Gently mix together and set aside to cool thoroughly. Shape into 6 patties [12 if serving as an appetizer] and dredge in cracker meal or bread crumbs. [I chill them for at least an hour at this point, as it helps keep them from breaking apart when cooking.]

Put about 1/2-inch of equal parts vegetable oil and butter in a skillet and fry patties on both sides until they are golden brown.

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