I was testing recipes for a new book due out in September and one of the recipes was for crab cakes. I was super excited because I've never actually made crab cakes. The end result was not good--way too salty, not enough flavor and just plain blah. Now I'm on a mission for a great homemade crab cake. Anyone have a favorite recipe?
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ISO: ISO: Favorite Crab Cake Recipe?
- Thread starter traca
- Start date
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cynupstateny
Well-known member
I like Ina Garten's recipe. I've posted it before- here's the link.
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=15222
http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=15222
steve2-in-la
Well-known member
My fav, courtesy of "Traxx" restaurant, Los Angeles:
Traxx Crab Cakes
2 eggs
1 Tbsp seeded and minced jalapeño
¼ cup minced red onion
1 ½ cups minced sourdough bread (about 2 slices)
2 Tbsp mayonnaise
2 tsp Old Bay Seasoning
1 tsp minced cilantro
2 tsp minced parsley
½ tsp whole grain Dijon mustard
½ cup panko bread crumbs
1 lb jumbo lump crab meat, picked and cleaned
Butter and olive oil for frying
In a large bowl, beat the eggs, then add the jalapeño, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.
Form the mixture into 10 crab cakes. Heat a medium sauté pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.
When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.
Each serving: 268 calories; 20 grams protein; 10 grams carbohydrates; 0 fiber; 15 grams fat; 4 grams saturated fat; 172 mg. cholesterol; 460 mg. sodium.
Chipotle Mayonnaise: Add one-fourth cup puréed canned chipotle chiles in adobo to a bowl of basic mayonnaise.
Piquillo Pepper Mayonnaise: Follow the basic mayonnaise recipe, substituting sherry vinegar for the white wine vinegar. Add one-fourth cup puréed piquillo peppers and a pinch of cayenne to the mayonnaise.
Traxx Crab Cakes
2 eggs
1 Tbsp seeded and minced jalapeño
¼ cup minced red onion
1 ½ cups minced sourdough bread (about 2 slices)
2 Tbsp mayonnaise
2 tsp Old Bay Seasoning
1 tsp minced cilantro
2 tsp minced parsley
½ tsp whole grain Dijon mustard
½ cup panko bread crumbs
1 lb jumbo lump crab meat, picked and cleaned
Butter and olive oil for frying
In a large bowl, beat the eggs, then add the jalapeño, red onion, sourdough bread, mayonnaise, Old Bay, cilantro, parsley, mustard and panko. Gently fold in the crab until combined.
Form the mixture into 10 crab cakes. Heat a medium sauté pan over medium-high heat. Melt a half-tablespoon each butter and olive oil in the pan, then fry the crab cakes, two at a time, until golden on each side, 2 to 3 minutes per side. Place the crab cakes on a parchment-lined baking sheet and continue to fry the remaining cakes, adding additional butter and oil as necessary.
When all the cakes are fried, place the sheet pan in the oven and bake the cakes at 350 degrees until set in the center and slightly firm to the touch, about 8 minutes. Serve immediately.
Each serving: 268 calories; 20 grams protein; 10 grams carbohydrates; 0 fiber; 15 grams fat; 4 grams saturated fat; 172 mg. cholesterol; 460 mg. sodium.
Chipotle Mayonnaise: Add one-fourth cup puréed canned chipotle chiles in adobo to a bowl of basic mayonnaise.
Piquillo Pepper Mayonnaise: Follow the basic mayonnaise recipe, substituting sherry vinegar for the white wine vinegar. Add one-fourth cup puréed piquillo peppers and a pinch of cayenne to the mayonnaise.
Maryland Crab Cakes
Here is our family recipe from Baltimore. There are 2 versions. (See notes) In Baltimore, we believe less is better so we don't usually put in too many additional things such as green pepper or onion.
* Exported from MasterCook *
Crab cakes
Amount Measure Ingredient -- Preparation Method
1 pound crab meat
1 egg
5 saltine crackers -- crushed
1 teaspoon mustard
2 tablespoons mayonnaise -- or more if needed
1 teaspoon Old Bay seasoning
1 tablespoon parsley -- minced
Mix ingredients together gently with a fork. . Use enough mayonnaise so that mixture holds together. Moisten hands under cold water faucet and form mixture into patties. Place on plate that has been covered with wax paper or plastic wrap. Cover with plastic wrap and refrigerate several hours.
Fill skillet with oil to about 1/2 inch in depth. When oil is hot, fry crab cakes until brown on both sides.
Note: 2-3 slices of bread can be substituted for the crackers.
Cass's recipe: 1/2 tsp. red pepper flakes (crushed in food processor with bread), 1 tsp. Worcestershire sauce
Yield:
"8 small crabcakes"
- - - - - - -
Here is our family recipe from Baltimore. There are 2 versions. (See notes) In Baltimore, we believe less is better so we don't usually put in too many additional things such as green pepper or onion.
* Exported from MasterCook *
Crab cakes
Amount Measure Ingredient -- Preparation Method
1 pound crab meat
1 egg
5 saltine crackers -- crushed
1 teaspoon mustard
2 tablespoons mayonnaise -- or more if needed
1 teaspoon Old Bay seasoning
1 tablespoon parsley -- minced
Mix ingredients together gently with a fork. . Use enough mayonnaise so that mixture holds together. Moisten hands under cold water faucet and form mixture into patties. Place on plate that has been covered with wax paper or plastic wrap. Cover with plastic wrap and refrigerate several hours.
Fill skillet with oil to about 1/2 inch in depth. When oil is hot, fry crab cakes until brown on both sides.
Note: 2-3 slices of bread can be substituted for the crackers.
Cass's recipe: 1/2 tsp. red pepper flakes (crushed in food processor with bread), 1 tsp. Worcestershire sauce
Yield:
"8 small crabcakes"
- - - - - - -
Yes. I have a favorite, and this will "blow your socks off"! It's from Tom Fitzmorris, food maven
and author of "New Orleans Food". It is a deviled crab recipe that can be made into crab cakes, crab balls, stuffed crab shells or crab au gratin. I make it often for company, usually in stuffed crab shells, and guests are crazy about it. Here goes:
Deviled Crab
1 1/2 sticks butter
1/4 C chopped yellow onion
1/4 C chopped celery
1/4 C chopped red bell pepper
1/4 C dry white wine
1 Tbsp lemon juice
1 tsp yellow mustard
1/4 tsp Worcestershire sauce
1/4 tsp curry powder
1 lb fresh (jumbo if available, but not necessary) lump crabmeat
3 Tbsp chopped green onions
2 tsp Creole seasoning (Tony Chachere if available)
1 tsp salt
1 1/2 C fresh bread crumbs
2 lemons, cut into wedges
White remoulade sauce or tartar sauce
1. Preheat the oven to 375 degrees. Melt 1 stick of the butter in a skillet until it bubbles. Add the onion, celery, and bell pepper, and saute until soft.
2. Add the wine, lemon juice, yellow mustard, Worcestershire sauce, and curry powder, and bring to a boil, stirring to blend. When the liquid is reduced by half, add the crab, green onion, Creole seasoning, and salt. Stir gently, trying not to break up the lumps of crab meat too much. Remove the skillet from the heat. Add the bread crumbs and gently stir until just mixed.
3. At this point, you can either put the mixture into clean crab shells or gratin dishes, or make them into cakes or balls. Place whatever you come up with on a buttered baking sheet. Top each piece with about a teaspoon of the remaining butter. Bake until the tops bubble and brown, 10-12 minuttes.
4. Serve with lemon wedges and a white remoulade sauce or tartar sauce. Serves six to eight.
My notes:
Be sure to check your crab meat for shell fragments.
Don't omit the curry powder, it gives a very mysterious flavor to the mix.
Google for recipes for Creole seasoning and White Remoulade Sauce if these are unknown to you.
and author of "New Orleans Food". It is a deviled crab recipe that can be made into crab cakes, crab balls, stuffed crab shells or crab au gratin. I make it often for company, usually in stuffed crab shells, and guests are crazy about it. Here goes:
Deviled Crab
1 1/2 sticks butter
1/4 C chopped yellow onion
1/4 C chopped celery
1/4 C chopped red bell pepper
1/4 C dry white wine
1 Tbsp lemon juice
1 tsp yellow mustard
1/4 tsp Worcestershire sauce
1/4 tsp curry powder
1 lb fresh (jumbo if available, but not necessary) lump crabmeat
3 Tbsp chopped green onions
2 tsp Creole seasoning (Tony Chachere if available)
1 tsp salt
1 1/2 C fresh bread crumbs
2 lemons, cut into wedges
White remoulade sauce or tartar sauce
1. Preheat the oven to 375 degrees. Melt 1 stick of the butter in a skillet until it bubbles. Add the onion, celery, and bell pepper, and saute until soft.
2. Add the wine, lemon juice, yellow mustard, Worcestershire sauce, and curry powder, and bring to a boil, stirring to blend. When the liquid is reduced by half, add the crab, green onion, Creole seasoning, and salt. Stir gently, trying not to break up the lumps of crab meat too much. Remove the skillet from the heat. Add the bread crumbs and gently stir until just mixed.
3. At this point, you can either put the mixture into clean crab shells or gratin dishes, or make them into cakes or balls. Place whatever you come up with on a buttered baking sheet. Top each piece with about a teaspoon of the remaining butter. Bake until the tops bubble and brown, 10-12 minuttes.
4. Serve with lemon wedges and a white remoulade sauce or tartar sauce. Serves six to eight.
My notes:
Be sure to check your crab meat for shell fragments.
Don't omit the curry powder, it gives a very mysterious flavor to the mix.
Google for recipes for Creole seasoning and White Remoulade Sauce if these are unknown to you.