Let's talk crab cake recipes.

[LaraK]

Higher crab prices!

Wonder if I can find a "direct source" to get my crabs this year.

 

[Poohnatic]

That's for Shore, thanks for the lesson!

Since I've moved from Maryland, I've been reduced to making crabcakes infrequently, much to my younger son's dismay. Heck, we lived across from a place that was known to friends in NY as a great crab house-he grew up well.

I have to say, if you have a Sam's or a Costco membership, keep an eye on their coolers. When you're in Maryland, you can find crab at every seafood counter. Not so much here in Florida.

Suzanne

 

[scottishduffy]

Here's the recipe I use:

Crab Cakes

Ingredients:
• 1 egg, lightly beaten
• 1/4 cup fat-free mayonnaise
• 1/2 cup soft bread crumbs
• 2 green onions, finely chopped
• 1 tablespoon minced fresh parsley
• 1 teaspoon ground mustard
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 4 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
• 1 tablespoon butter
• 1 tablespoon canola oil
Method:
In a bowl, combine the first eight ingredients. Add crab; mix gently. Shape rounded tablespoonfuls into 2-in. patties.
In a large nonstick skillet, cook patties in butter and oil over medium heat for 3-4 minutes on each side or until golden brown. Makes 9 servings

Nutrition:
Cals 139 fat 5g carb 7g protein 17g


I make a dunking sauce out of pineapple preserves and horseradish. Gives a sweet/spicy flavor all at once.

 

[Thats_for_Shore]

Higher crab prices!

Wonder if I can find a "direct source" to get my crabs this year.

No, no, no, don't freak out. Crab prices will most likely be LOWER. Crab meat prices will be higher.

It has to do with the factories not being able to get their employees. They will have all these crabs, with no place to take them, because the factories will be shut down. Which means lower priced crabs, because there should be a lot of them around.

But, since there are going to be very few crab picking houses, the meat itself will be at a premium, since there won't be so much of it.

 

[NewJersey]

I googled and came up with this one.

http://www.wfaa.com/recipes/?rid=11505&view=r

Morton's Steakhouse Crabcakes

Chef: Manuel Gutierrez, Morton's Steakhouse

Ingredients:
BREADCRUMBS:

1 tbsp garlic
1 tsp shallots
1 tsp parsley
1 cup white bread crumbs
1/8 tsp salt
1/8 tsp white pepper



MUSTARD MAYONNAISE:
:
1/2 cup mayonnaise
4 tsp Grey Poupon dijon mustard
1/4 tsp Worcestershire sauce
1/2 tsp horseradish




CRAB CAKES:
:
1 lb jumbo lumb crabmeat
1 tbsp parsley
1 tbsp mustard mayonnaise
1 tsp grey poupon mustard
1/4 cup pasteurized whole egg
1/2 tsp worcestershire sauce
1/4 tsp Tabasco sauce
Clarified butter as needed

Directions:
BREADCRUMBS:


Ub a mixing bowl, thoroughly mix garlic, shallots, and parsley into breadcrumbs. Add salt and pepper.


MUSTARD MAYONNAISE:
:

Mix all ingredients thoroughly in a stainless steel mixing bowl using a whire whip. You will usde 2 tablespoons to prepare crab cakes and the balance will be served on the side.



CRAB CAKES:
:

Drain crabmeat of all excess liquid and place in stainless steel bowl. Add bread crumbs and toss to distribute evenly. In a separate bowl, combine remaining ingredients with a whire whip. Pour over crabmeat mixture. Mix gently to combine all ingredients. Divide evenly into 6 portions and form into balls. Flatten slightly to 1 inch thick- do not make perfectly flat because each cake should have grooves.


Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter. Place in preheated 450-degree oven and back approximately 4 minutes. Place crab cake in center of plate. Garnish with lemon and 1 tablespoon of mustard mayonnaise sauce per crab cake.

Thanks for posting this! I love their crabcakes.

 

[Cantw8]

You can chop up a hard boiled egg & no one will ever know it is not crap meat. Slice the egg & add it to the crab. I did this many times. It will work with any recipe.

Ohhh, I think that might be hard to hide

 

[DisneyPhD]

What great recipes and info on this thread. Thanks everyone! I think what did make my crab cakes so great was the quality of the crab (all lump meat, in fact I did not find a shell in it anywhere ) It was some good pickin and I am sure that is what I was paying for My cousin tried to teach me how once on Ocracoke Island (after we went crabbing) and I was terrible at it. She could fly (she worked at many of the Island restaurants and now owns one.)

I think to make a copy of the info there, or at the very least make sure I don't loose the link!

Thanks everyone!

 

[tink38]

These are the BEST crab cakes I've ever eaten. Let me know what you think!

Ingredients
At a glance
Appetizers
Fish & Shellfish1 Tbs. olive oil
1 large yellow onion. chopped
1 medium green bell pepper. chopped
2 ribs celery. chopped
1 lb. Lump Crabmeat
1/2 Tbs. Creole Seasoning
1/4 cup thinly sliced green onions
1/4 cup chopped parsley
2 Tbs. Tiger sauce
1 qt. heavy cream
1 oz. chicken demi-glace (optional)
1 Tbs. granulated onion
1 Tbs. granulated garlic
1 3/4 cups all-purpose flour
1/2 stick melted butter
Flour for dredging
4 eggs
2 cups milk
2 sticks margarine. clarifiedMethods/steps
1. Heat the olive oil in a large saute pan to smoking. Add onion. bell pepper. and celery and saute until wilted and slightly caramelized.
2. Transfer to a deep baking dish capable of holding 2 1/2 quarts. Add crabmeat. Creole seasoning. green onions. parsley. and tiger sauce. Toss with a rubber spatula to mix well. Set aside.
3. Combine cream. chicken demi-glace. granulated onion. and granulated garlic in a large saucepan and bring to a boil.
4. In a bowl. combine flour and melted butter to make a white roux. Once cream has come to a boil. lower the heat and add the roux. Whiskuntil the very thick sauce begins to pull away from the sides of the pot.
5. Pour the bechamel into the crabmeat mixture and fold until the crtabmeat is well distributed. Chill overnight. uncovered.
6. Divide and shape into 16 cakes. all about the same size.
7. Blend eggs into milk. Dust the cakes with flour. Dip into the egg-and-milk wash. then dredge in the flour again.
8. Heat the margarine over medium-high heat. with enough margarine int eh pan to come about halfway up the cakes. Saute four crabcakes at a time until golden brown. Turn cakes. lower the heat. and saute bottoms are crusty and golden brown. Serve with remoulade sauce or tartar sauce--or nothing at all.

Serves eight.

 

[luv2crash]

I need to make some for dinner.

I wish I had someone to pick the meat for me though, that's always a big chore for shore!

 

[tink38]

I hear ya! Unfortunately, it's hard for me to get fresh crab up here in N. MS. I have to settle for boring crab already picked for me in the container. Somehow it's not the same for me.

 

[yeartolate]

I like the simple recipies.

I think the key has always been to keep the crab lumpy and make sure the pan is hot enough to get a nice browned crust.

Mushy crabcakes are nasty.

 

[NEVERENOUGHWDW]

DH make delicious crab cakes but the recipe is his claim to fame.....
All I can say almost no filler and lump meat....

 

[disney54us]

Hi, have to agree with many posters about not to much filler. A added plus to any posters with recipes from MD afterall MD and crab's go hand in hand. On the restaurant board there is a Disney Recipe thread look for something in the title like The official Disney Recipes and it has like 700+. The first page has a index sorted by restaurant and type of recipe. There are several crabcake recipes, one from Olivia's OKW and I believe several others.

 

[tink38]

Yeah, those are my favorite, too.

Has anyone seen New Jersey? Anyone tried that recipe? It looks really good to me.

I hate that I'm looking at all of these recipes and now I want crabcakes. We are having BBQ and cornbread instead. I really should go make that mac and cheese now, huh?

 

[JoyG]

Yeah, those are my favorite, too.

Has anyone seen New Jersey? Anyone tried that recipe? It looks really good to me.

I hate that I'm looking at all of these recipes and now I want crabcakes. We are having BBQ and cornbread instead. I really should go make that mac and cheese now, huh?

There are some chefs from this thread that are now making their recipes on another network.

 

[disney54us]

Yeah, those are my favorite, too.

Has anyone seen New Jersey? Anyone tried that recipe? It looks really good to me.

I hate that I'm looking at all of these recipes and now I want crabcakes. We are having BBQ and cornbread instead. I really should go make that mac and cheese now, huh?

Don't know who New Jersey is or is it a what??? I would have taken BBQ and cornbread!!! Do you make your own sauce?? Any good recipes you want to throw out there?

 

[Conservative Hippie]

Has anyone ever tried to make crab cakes with cornbread as the filler? Sounds really good....I might experiment and see what I can come up with.

 

[HollyJoy]

Well there's no way to make them other than the Maryland way, so here ya go!


Ingredients
# 2 lbs lump crabmeat
# 2 egg
# 3/4 cup mayonnaise
# 1/2 lemon, juice of
# 1 tablespoon Worcestershire sauce
# 1 tablespoon Dijon mustard
# 2 teaspoons baking powder
# 1/2 cup bread crumbs, or crushed saltine crackers
# 1-3 teaspoon Old Bay Seasoning (or to taste)
# 1-2 tablespoon chopped fresh parsley

Directions
# Preheat oven to 350 degrees.
#Mix all ingredients, excluding crabmeat.
#Combine well.
#Gently fold in crabmeat, careful not to break up the lumps.
#Form mixture into cakes.
# use a"2 tablespoon" measuring spoon to measure, scooping out a heaping scoop to form cakes. You can also use an ice cream scooper
#They're about 2 1/2 inches in diameter Place cakes on baking sheet sprayed with non stick spray.
#Bake for 15 minutes or until golden on top.

 

[DaisyD]

The less things you add to a crab cake, the better the crab cake.

Keep it super simple....my recipe:

Crab meat
old bay
lemon juice
mayo
italian bread crumbs


add a generous about of old bay, little lemon juice, a few bread crumbs and a little mayo together....broil. ONLY add enough mayo and bread crumbs to make the meat stick together...not a bit more.

A lot of people near me use crumbled crackers as the filler...they never use more filler than necessary or they risk horrible mocking by the other locals.

Applause! Spoken like a true MDer. Less is better! I use:
crab
mayo
raw egg
slice of bread
old bay

Nothing else!

No celery,
no barley,
no peppers,
no anything else!
LOL!

 

[vickyBaby]

You are making me hungry

but then again....

poor Mr. Crab -- you killed him.