RVB - now that we have returned from your area, need some help duplicating recipes...

M

music-city-missy

Well-known member
my husband who didn't think he liked crab cakes is now in love with them. We had them at Bill's in Chincoteague, Masthead at Pier Street in Oxford, Captain's Galley in Crisfield, and Phillip's in Baltimore. He really didn't like the mustardy ones from Phillips but liked all the others. They were mainly crab, breaded and fried with no real detectable binders or fillers. Any suggestions?

 
I'll put mine up against anyone's!!Less is always more with

crab cakes. Very very little "filler".

1# lump crab meat
1 egg
1/4C mayonnaise
Old Bay seasoning or salt and pepper
3TBS finely minced onion
3TBS finely minced red bell pepper
1/2 C very fine cracker crumbs or fresh bread crumbs
Dash Worcestershire sauce

Mix everything except the crab. Gently fold in the crab to mix being gentle so as not to break up the large lumps.
I do not cover the outside with crumbs. Form into cakes. Saute in melted butter about 4 minutes per side.

 
REC: rvb's crabcakes

gretchen's recipe is typical of good chesapeake bay crab cakes and is very good.

i don't do em that way and i'll be the first to admit they're not typical. they are good.

1 pound backfin crabmeat.

4 slices whole wheat or multigrained bread crumbed finely. (i use my food processor).

1/2 cup mixed fresh herbs or 2 tbs dry. if fresh woosh em along with the bread.

1 tsp dry mustard.

2 eggs, beaten.

lots of butter. i generally use 1/4 # for 1 # of crabmeat.

mix all together and form into cakes. i use a 1/2 cup measuring cup for a cake and get 7 crabcakes per recipe.

saute 4-5 minutes per side or until golden brown.

****************************

serve with the following tartar sauce.

1 cup mayonaisse

1/4 cup minced fresh herbs or 1 tbs dry

2 tbs sweet relish

2 tbs minced salt pack capers

1 tsp anchovy paste (try it at least once. when used sparingly it's great and doesn't taste a bit like dead fish.)

mix all together and let sit for at least an hour to let the flavors glom.

thin a bit with cream.

 
Thanks all - I'll try them both I've never made them so ...

I didn't know where to start and knew that rvb was from that area from recent posts. But Gretchen's recipes have never let me down either so I can't wait to try them both. I've never had anything bad from anyone on this board if you want to know the truth.

I particularly like that tartar sauce - sounds good!

 
RVB - what fresh herbs????

I am going to get the crab tomorrow and make some. I know I tasted celery seed in some and mustard in some but what herbs do you use that you think work best with the crab?

 
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