posted by Meryl 12-12-102 9:03 PM
Maryland Crab Cakes
Source: Better Homes and Gardens
1 (6-ounce) package frozen, cooked crabmeat or one 6-ounce can crabmeat, drained and cartilage removed
1 egg, slightly beaten
2 tablespoons finely chopped green onion
2 tablespoons mayonnaise or salad dressing
1 tablespoon snipped parsley
2 teaspoons Dijon-style mustard or Creole mustard
2 teaspoon snipped fresh thyme or 1/2 tespoon dried thyme, crushed
1/2 teaspoon white wine Worcestershire sauce
1/8 teaspoon salt
1/2 cup fine dry bread crumbs
1/4 cup cornmeal
2 tablespoons cooking oil
Tartar sauce (optional)
Thaw crab if frozen; drain. In a mixing bowl combine egg, green onion, mayonnaise, parsley, mustard, thyme, Worcestershire sauce, salt, and 1/4 cup of the bread crumbs. Stir in crab; mix well. Shape into four patties about 3/4 inch thick.
Combine the remaining bread crumbs and cornmeal. Coat patties with cornmeal mixture. In a large skillet heat oil. Add crab cakes. Cook over medium heat about 3 minutes on each side or until golden and heated through. Add additional oil, if necessary. Serve crab cakes hot with lemon wedges and, if desired, tartar sauce.
Makes 4 main-dish servings.
Make-Ahead Tip: Prepare and shape crab cakes. Cover and chill up to 8 hours before cooking.
Maryland Crab Cakes
1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tsp Old Bay Seasoning, or to taste (Note: original recipe uses 1 Tbsp, but most reviewers found it to be too salty)
2 tablespoons butter
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.
Makes 6 servings.
Printed from Allrecipes, Submitted by John L.
Simple Crab Cakes
Recipe Courtesy of Cathy Lowe (foodtv.com)
1/2 pound lump crabmeat
1/4 cup diced red bell pepper
1/2 fresh jalapeno, seeded and finely chopped
2 teaspoons old bay seasoning
2 - 3 tablespoons mayonnaise
2 cups fresh bread crumbs
1 egg, lightly beaten
salt & pepper
3 tablespoons vegetable oil
Carefully pick over the crabmeat feeling for bits of shell and cartilage and discarding them. Stir in the peppers, seasoning and mayonnaise. Stir in up to 1/2 cup of bread crumbs to mixture or as much is needed to bind ingredients. Shape into 4 - 6 cakes, depending on desired size. Place on a plate and chill for 1 hour in refrigerator.
Dip each cake into beaten egg and then into bread crumbs and set aside. Heat oil in a non-stick skillet over medium high heat. Cook cakes on each side until golden brown. Serve warm with spicy mayonnaise.
1 cup mayonnaise
3 tablespoons hot chile sauce
1 tablespoon lemon juice
Stir all ingredients until well combined and chill.
Go to Mimi's Archive Page
Return to Mimi's Recipe Request Line