Crab Cakes

                                              

Crab Cakes

Place crabmeat in colander to drain.  Mix all ingredients together and blend until smooth.  Add crab meat and toss lightly, only to coat.  Form into patties.  You may fry in a skillet until evenly browned or bake at 375*F for 12 to 15 minutes until an internal temp is 165*F.  Serve with aioli.  Recipe follows:

Crab Cakes

1 lb. crab meat

1 egg

1/4 teaspoon dry mustard

2 tablespoon mayonnaise

1 teaspoon lemon juice

1 tablespoon mustard

1 teaspoon parsley flakes

1/2 cup bread crumbs

1 teaspoon Old Bay seasoning

Directions:

Place crab meat in colander to drain.  Combine all ingredients except crab in bowl.  When thoroughly mixed, add crab.  Be careful to not over-mix.  Form into cakes or patties and fry until brown or Bake at 375*F 12 to 15 minutes.  Serve with Aioli.

Aioli: 

1 cup mayonnaise

1 clove garlic, crushed

1/4 teaspoon Old Bay Seasoning

Mix mayonnaise with crushed garlic and Old Bay seasoning.  Best if made ahead for flavors to develop.

Crab Cakes

 

Maryland Crab Cakes

MaryLand Crab Cakes

Ingredients:

1 large egg

2½ tablespoons mayonnaise (I'd use light mayo)

1½ teaspoons Dijon mustard

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ teaspoon salt

¼ cup finely diced celery

2 tablespoons finely chopped fresh parsley

1 pound lump crab meat*

½ cup panko

Canola oil

Directions:

Line a baking sheet with aluminum foil.

Combine the egg, mayonnaise, Dijon mustard, Worcestershire, Old Bay, salt, celery, and parsley in a large bowl and mix well. Add the crab meat (be sure to check the meat for any hard and sharp cartilage) and panko; gently fold mixture together until just combined, being careful not to shred the crab meat. Shape into 6 crab cakes (about ½ cup each) and place on prepared baking sheet. Cover and refrigerate for at least 1 hour.

Preheat a large nonstick pan to medium heat and coat with canola oil. When oil is hot, place crab cakes in pan and cook until golden brown, about 3-5 minutes per side. Be careful as oil may splatter. Serve immediately with tartar sauce or a squeeze of lemon.

Quick Tartar Sauce
Ingredients:  

1 cup mayonnaise
1½ tablespoons sweet pickle relish
1 teaspoon Dijon mustard
1 tablespoon minced red onion
1-2 tablespoons lemon juice, to taste
Salt and freshly ground black pepper, to taste

Directions:
Mix all ingredients together in a small bowl. Cover and chill until ready to serve.

Crab Cake Salad ..... A great make ahead dish with the versatility of a salad or appetizer.

Crab Cake Salad

Ingredients: 
Crab cakes 
1 pound cooked crab meat 
1 egg, lightly beaten 
1 Tablespoon mayonnaise 
1/2 cup panko or white bread crumbs 
4 green onions, white part only, thinly sliced 
1/4 teaspoon salt, plus more to taste 
1/4 teaspoon white pepper plus more to taste Cayenne pepper, to taste (optional) 

Dressing 
1 cup mayonnaise 
2 teaspoons Dijon mustard 
1 1/2 Tablespoons fresh lemon juice 
2 Tablespoons chopped fresh dill 

Salad Leaves from 1 head butter lettuce 
6 radishes, cut into matchsticks 

Directions: 
Crab Cakes 
In a bowl, stir together egg, mayonnaise, panko or bread crumbs, green onions, salt, white pepper, and cayenne. Gently toss crab meat with mixture to coat being careful not to break apart crab pieces. Form into 8 patties and refrigerate 2 to 12 hours. 

In electric skillet set at 350, 
melt 
4 Tablespoons butter with 
2 Tablespoons olive oil. 

Fry crab cakes until golden brown, 5 to 6 minutes per side. Drain on paper towels. Serve on bed of lettuce and radishes; pass dressing. Serves 4 

Dressing 
Blend 1 cup mayonnaise, mustard, lemon juice, salt, white pepper, and cayenne until smooth. Pulse in dill. Refrigerate dressing.