What's a good recipe for making crab cakes?!
Crab Cakes
2 tbls. chopped onion
1 tbls. butter
1 tbls. flour
1/4 tsp. old bay
1/8 tsp. pepper
1/2 cup milk
6 oz. can crab meat, drained,flaked & cartlege removed
2 tbls. fine bread crumbs
3/4 cup fine bread crumbs
1 egg
1tsp. water
1/4 cup flour
2 tbls. oiI
IN small pan saute onion in butter until tender. Stir in flour, old bay, & pepper. Transfer to bowl & refridgerate at least 1 hour. Take out of fridge and stir in crabmeat & 2 tbls. bread crumbs.
Place 3/4 cup bread crumbs in small bowl. In second small bowl beat egg & water and put flour in third small bowl.
Form into patties. First , dip in flour and coat both sides. Next dip in egg mixture, then in bread crumbs. Fry 5 minutes on both sides in oil or butter, if you prefer, until golden brown
Maryland Crabcakes
6 slices white bread, crust cut off
3/4 cup olive oil
3 eggs, separated
1/4 tsp dry mustard
1/2 tsp. salt
2 tsp. worchestershire sauce
1-1/2 lbs. flaked crabmeat
old bay or paprika
3 tbls. butter
Lay decrusted bread in a shallow dish. Pour oil over bread & let stand until bread is throughly saturated. Use a fork to break into small pieces. Combine egg yolks with mustard, salt & worchestershire sauce. Beat lightly. Stir in bread and crab meat. Gently fold in stiffly beaten egg whites & shape into patties. SEason with old bay and saute in butter until golden brown. Apprx. 5 minutes on both sides.
Answers: I have two different ones. We eat alot of crab cakes. One is made with can crab meat and 1 is made with fresh crab meat. I hope you enjoy them. I'm making the second one tonight.
Crab Cakes
2 tbls. chopped onion
1 tbls. butter
1 tbls. flour
1/4 tsp. old bay
1/8 tsp. pepper
1/2 cup milk
6 oz. can crab meat, drained,flaked & cartlege removed
2 tbls. fine bread crumbs
3/4 cup fine bread crumbs
1 egg
1tsp. water
1/4 cup flour
2 tbls. oiI
IN small pan saute onion in butter until tender. Stir in flour, old bay, & pepper. Transfer to bowl & refridgerate at least 1 hour. Take out of fridge and stir in crabmeat & 2 tbls. bread crumbs.
Place 3/4 cup bread crumbs in small bowl. In second small bowl beat egg & water and put flour in third small bowl.
Form into patties. First , dip in flour and coat both sides. Next dip in egg mixture, then in bread crumbs. Fry 5 minutes on both sides in oil or butter, if you prefer, until golden brown
Maryland Crabcakes
6 slices white bread, crust cut off
3/4 cup olive oil
3 eggs, separated
1/4 tsp dry mustard
1/2 tsp. salt
2 tsp. worchestershire sauce
1-1/2 lbs. flaked crabmeat
old bay or paprika
3 tbls. butter
Lay decrusted bread in a shallow dish. Pour oil over bread & let stand until bread is throughly saturated. Use a fork to break into small pieces. Combine egg yolks with mustard, salt & worchestershire sauce. Beat lightly. Stir in bread and crab meat. Gently fold in stiffly beaten egg whites & shape into patties. SEason with old bay and saute in butter until golden brown. Apprx. 5 minutes on both sides.
my favorite is the one from the crab shack on Robbie's copy recipe site. But modify by coating in panko, spray with pam and bake instead of frying
Maryland Crab Cakes
Ingredients:
1 pound Maryland Crab meat
1 cup seasoned bread crumbs
1 large egg
1/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon pepper
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 by 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.
Savory Crab Cakes
INGREDIENTS:
4 tablespoons mayonnaise
2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1/8 teaspoon freshly ground black pepper
1 tablespoon finely chopped fresh parsley
1 tablespoon finely chopped green onion
2 teaspoons finely minced red bell pepper, optional
1 pound jumbo lump crabmeat
1 1/4 cup fresh fine bread crumbs, divided
PREPARATION:
Combine mayonnaise, mustard, parsley, and seasonings; set aside.
Drain crabmeat; gently squeeze to get as much of the liquid out as possible. Put crabmeat in a bowl. With a spatula or wooden spoon, fold in mayonnaise mixture and 1 cup of the bread crumbs, just until blended.
Shape into 8 crab cakes, about 2 1/2 inches in diameter. I use a biscuit or cookie cutter with an open top to shape the cakes and press the ingredients down to make them hold together. Press gently into reserved crumbs. Cover and chill for 1 to 2 hours.
Heat clarified butter or oil over medium heat. Fry crab cakes for about 5 minutes on each side, carefully turning only once. Serve with lemon wedges and Remoulade or other sauce.