I wanted to make these for the first time and wondered if anyone had some great recipes. Any help would be great. Thanks, Mike
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1 pound crabmeat
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon Old Bay seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Farenheit for 2 to 3 minutes until golden brown. Or saute in a frying pan with a little oil for 5 minutes on each side
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon Old Bay seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard
Carefully remove all cartilage from crabmeat. In a bowl, mix together eggs, mayonnaise, seasoning, white pepper, Worcestershire sauce and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Farenheit for 2 to 3 minutes until golden brown. Or saute in a frying pan with a little oil for 5 minutes on each side
vinosnob,
I think that the key to making good crab cakes are to make sure that they are CRAB cakes and not "bread cakes". All too often I've had crab cakes from a restaurant that have a disproportionate amount of breadcrumbs in place of crab. The best recipe that I have found is from the latest edition of "Joy of Cooking". If you have the cookbook I recommend you try them. If you do not have the cookbook I'd be happy to give you the recipe. I serve mine with a Saffron Aioli.
I think that the key to making good crab cakes are to make sure that they are CRAB cakes and not "bread cakes". All too often I've had crab cakes from a restaurant that have a disproportionate amount of breadcrumbs in place of crab. The best recipe that I have found is from the latest edition of "Joy of Cooking". If you have the cookbook I recommend you try them. If you do not have the cookbook I'd be happy to give you the recipe. I serve mine with a Saffron Aioli.
My recipe is similar to winebibber, except I don't use eggs and use Wasabi-infused Mayonnaise instead of regular. And I like to add fresh Dill to the mix. Use as little bread crumbs as possible; just enough to help bond it together.
Prior to rolling the cakes in bread crumbs, I wrap them in cheese cloth and let them sit on a mesh sieve in the fridge overnight (or at least a few hours) to drain excess moisture, which keeps the cakes from breaking up too easily when frying and eating. They still remain very moist inside.
Prior to rolling the cakes in bread crumbs, I wrap them in cheese cloth and let them sit on a mesh sieve in the fridge overnight (or at least a few hours) to drain excess moisture, which keeps the cakes from breaking up too easily when frying and eating. They still remain very moist inside.
http://www.Johnshields.com
John Shields is the chef at Gertrude's, which is the restaurant at the Baltimore Museum of Art.
His cookbook contains several good recipes, including crabcakes and other crab and other Chesapeake Bay specialties.
(I get no royalties).
John Shields is the chef at Gertrude's, which is the restaurant at the Baltimore Museum of Art.
His cookbook contains several good recipes, including crabcakes and other crab and other Chesapeake Bay specialties.
(I get no royalties).
I am a winemaker/winery owner in Saint Helena and my wife is a cookbook author (see leslie Mansfield on Ten speed Press's website for a listing of all her books). She included this recipe in one of her earlier cookbooks. The original recipe was given us by the Harbor House, one of the United States great microbreweries!
Crab Cakes with Lime Chow Chow
Lime Chow Chow:
1 cup sugar
1 cup distilled white vinegar
¼ cup freshly squeezed lime juice
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon dry mustard
½ teaspoon turmeric
1 cup finely diced red bell pepper
½ cup finely diced onions
1 ½ tablespoons cornstarch
2 tablespoons cold water
Crab Cakes:
½ cup minced onions
¼ cup minced celery
¼ cup mayonnaise
2 eggs
1 teaspoon Dijon mustard
1 teaspoon thyme
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco sauce
¼ teaspoon cayenne
1 pound crabmeat, picked over
8 ounces finely ground saltine crackers, divided
3 tablespoons butter
3 tablespoons vegetable oil
For the chow chow: In a saucepan, combine sugar, vinegar, lime juice, mustard seed, celery seed, dry mustard, and turmeric. Bring to a boil over medium-high heat and cook, whisking constantly, until the sugar dissolves. Reduce heat to medium-low and add the bell pepper and onions. Cook, stirring, for about 3 minutes, or until barely tender. In a small bowl, whisk together the cornstarch and cold water or until smooth. Pour into the saucepan, whisking constantly, until mixture is slightly thickened. Remove from heat and set aside.
For the crab cakes: In a large bowl, stir together onions, celery, mayonnaise, eggs, Dijon mustard, thyme, Worcestershire sauce, Tabasco sauce, and cayenne until blended. Add the crabmeat and toss until combined. Add 1 cup of the ground saltine crackers and toss until combined. Place remaining ground saltine crackers in a shallow dish and set aside. Form the crab mixture into 12 patties. Coat each patty well with remaining ground saltine crackers. Place on a tray, cover with plastic wrap, and chill in refrigerator for at least 30 minutes.
In a large skillet, heat butter and oil over medium-high heat. Add the crab cakes and cook until nicely browned on both sides. Spoon some of the lime chow chow onto 6 plates and top with 2 crab cakes.
Serves 6
Crab Cakes with Lime Chow Chow
Lime Chow Chow:
1 cup sugar
1 cup distilled white vinegar
¼ cup freshly squeezed lime juice
2 teaspoons mustard seed
1 teaspoon celery seed
1 teaspoon dry mustard
½ teaspoon turmeric
1 cup finely diced red bell pepper
½ cup finely diced onions
1 ½ tablespoons cornstarch
2 tablespoons cold water
Crab Cakes:
½ cup minced onions
¼ cup minced celery
¼ cup mayonnaise
2 eggs
1 teaspoon Dijon mustard
1 teaspoon thyme
1 teaspoon Worcestershire sauce
½ teaspoon Tabasco sauce
¼ teaspoon cayenne
1 pound crabmeat, picked over
8 ounces finely ground saltine crackers, divided
3 tablespoons butter
3 tablespoons vegetable oil
For the chow chow: In a saucepan, combine sugar, vinegar, lime juice, mustard seed, celery seed, dry mustard, and turmeric. Bring to a boil over medium-high heat and cook, whisking constantly, until the sugar dissolves. Reduce heat to medium-low and add the bell pepper and onions. Cook, stirring, for about 3 minutes, or until barely tender. In a small bowl, whisk together the cornstarch and cold water or until smooth. Pour into the saucepan, whisking constantly, until mixture is slightly thickened. Remove from heat and set aside.
For the crab cakes: In a large bowl, stir together onions, celery, mayonnaise, eggs, Dijon mustard, thyme, Worcestershire sauce, Tabasco sauce, and cayenne until blended. Add the crabmeat and toss until combined. Add 1 cup of the ground saltine crackers and toss until combined. Place remaining ground saltine crackers in a shallow dish and set aside. Form the crab mixture into 12 patties. Coat each patty well with remaining ground saltine crackers. Place on a tray, cover with plastic wrap, and chill in refrigerator for at least 30 minutes.
In a large skillet, heat butter and oil over medium-high heat. Add the crab cakes and cook until nicely browned on both sides. Spoon some of the lime chow chow onto 6 plates and top with 2 crab cakes.
Serves 6
winebibber's recipe sounds good. I've noticed that all crab cakes I really like have one thing in common: they highlight the natural flavor of the crab. Those that I haven't liked also have a common theme: trying to do too much with other flavors (bell peppers, lots of spices, etc.) which results in the crab flavor being completely masked.
Take the minimalist approach!!!
Take the minimalist approach!!!
Here is the recipe I've used the last few times I've made them
12 ounces lump crabmeat
1 egg
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon olive oil
Juice of 1/2 lemon
Salt
Black pepper
Hot sauce
8 saltines (crushed
1 tablespoon butter
Fluff crabmeat in a bowl and pick out any bits of shell or cartilage. In separate bowl, beat egg, then stir in mayonnaise, mustard, olive oil and lemon juice, and season with salt, pepper and hot sauce to taste. Stir the mayonnaise mixture into the crabmeat, handling it gently to avoid breaking up the lumps of crab. Gently stir in the crumbled saltines, using about half at first; don't use any more than necessary to make the mixture thick enough to form into patties. Divide the mixture into four equal parts and form thick patties. Put them on a lightly oiled plate, and place in the refrigerator to rest for a half-hour or so. Melt butter over medium heat in a nonstick skillet, and when it's hot, carefully put in the crab cakes. Let them cook for about three minutes on one side without moving them, then turn them gently and cook for about four minutes on the other side. Flip one more time and cook for another minute or so, a total of about eight minutes. They should be crisp and golden brown on the outside. Serves 2
12 ounces lump crabmeat
1 egg
1/4 cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon olive oil
Juice of 1/2 lemon
Salt
Black pepper
Hot sauce
8 saltines (crushed
1 tablespoon butter
Fluff crabmeat in a bowl and pick out any bits of shell or cartilage. In separate bowl, beat egg, then stir in mayonnaise, mustard, olive oil and lemon juice, and season with salt, pepper and hot sauce to taste. Stir the mayonnaise mixture into the crabmeat, handling it gently to avoid breaking up the lumps of crab. Gently stir in the crumbled saltines, using about half at first; don't use any more than necessary to make the mixture thick enough to form into patties. Divide the mixture into four equal parts and form thick patties. Put them on a lightly oiled plate, and place in the refrigerator to rest for a half-hour or so. Melt butter over medium heat in a nonstick skillet, and when it's hot, carefully put in the crab cakes. Let them cook for about three minutes on one side without moving them, then turn them gently and cook for about four minutes on the other side. Flip one more time and cook for another minute or so, a total of about eight minutes. They should be crisp and golden brown on the outside. Serves 2