Crab Cake Recipe Wanted

[Thin Blue Line]

Ive been craving crab cakes. I went out and bought some '' can o' crab" and got wondering about how to put together a good cake. Any one have a good crab cake recipe. I may shovel a few out at my x-mas party for work.

Thanks in advance-

[LadyAngler]

Crab cakes are defiitely one of my favorites. I actually like trying different recipes for them and always like the ones that have as little breading as possible. Also, I try to use the jumbo lump crabmeat in all the recipes.

I've found some really good recipes in Coastal Living; you can also go their site and do a search for alot of different seafood recipes, www.coastalliving.com.

Here's one of Chuck's favorites, ENJOY!

Chesapeake Bay Crab Cakes

Ingredients
6 tablespoons mayonnaise, divided
1 1/4 teaspoons Old Bay seasoning, divided
1 1/2 teaspoons dried parsley flakes
1/8 teaspoon freshly ground pepper
1 large egg
4 saltine crackers, crushed
1/2 teaspoon Worcestershire sauce
3 or 4 drops hot sauce
1 pound fresh lump crabmeat, drained
Paprika
Tartar Sauce
Garnishes: fresh chives, lemon slices


Preparation
Stir together 3 tablespoons mayonnaise, 3/4 teaspoon Old Bay seasoning, and next 6 ingredients in a medium bowl; gently stir in crabmeat.
Shape into 12 patties. Place on a lightly greased baking sheet.

Stir together remaining 3 tablespoons mayonnaise and remaining 1/2 teaspoon Old Bay seasoning; spread evenly on crab cakes. Sprinkle with paprika.

Bake at 350° for 20 minutes or until lightly browned. (Do not overbake.) Garnish, if desired, and serve with Tartar Sauce.

Yield
12 crab cakes

Coastal Living, MAY 1998

[flatbottom]

mary do you crush the crackers lightly ? or place in a baggie and have at it ?

That recipe is going in the sea food folder....
thanks

[Thin Blue Line]

How do you do your crackers flatbottom? I would think a little lumpy isnt bad but I dont know a thing about making crab cakes..

[Ruf-Fin-It]

I'm gonna get my wife to try this recipe too. It sounds good and now I'm hungry!!!

[SAXIS ISLANDER]

Here's one straight from the cookbook......

Down Home Crab Cakes

Everyone has a recipe for crab cakes. Some use mayo, others heavy cream. Some add bell peppers, others onion. The point is, everybody loves backfin and nobody likes filler. Use whatever ingredients that you like, but only use enough to bind the crab meat together for cooking purposes. Too many ingredients here and the taste of the crab is shot. Here’s what I like.

2 pounds backfin crab meat 1/2 cup fresh bread crumbs
2 large eggs 1/2 cup heavy cream
a dash of hot sauce, or to taste 2 teaspoons Worcestershire
2 teaspoons chopped parsley leaves 2 teaspoons grated onion
2 tablespoons unsalted butter

In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs and cream well. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine. In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides. Hand pat crab mixture into cakes. Be sure not to make them too thick as the middle will not cook and the outsides may get a little too crispy. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.

[flatbottom]

I crush half the crackers by hand. The other half go in a baggie then crushed with a rolling pin or small sauce pot. I think the bigger pieces of cracker give the texture when using the finer crab, and smaller pieces of cracker when using the large lump crab meat, mary is using in chucks recipe. Did you make crab cakes Thin Blue Line?

[Thin Blue Line]

Hey Flat bottom...I opened a can of that crab meat last night and it was gross. After squeezing it out it looked like white saw dust that lacked a lot of flavor. I tossed the cans and have to go look for some real lump crab meat. I wonder if you can buy it frozen. Im dying to try this recipe too...

[Karl]

Here's one straight from the cookbook......

Down Home Crab Cakes

Everyone has a recipe for crab cakes. Some use mayo, others heavy cream. Some add bell peppers, others onion. The point is, everybody loves backfin and nobody likes filler. Use whatever ingredients that you like, but only use enough to bind the crab meat together for cooking purposes. Too many ingredients here and the taste of the crab is shot. Here’s what I like.

2 pounds backfin crab meat 1/2 cup fresh bread crumbs
2 large eggs 1/2 cup heavy cream
a dash of hot sauce, or to taste 2 teaspoons Worcestershire
2 teaspoons chopped parsley leaves 2 teaspoons grated onion
2 tablespoons unsalted butter

In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs and cream well. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine. In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides. Hand pat crab mixture into cakes. Be sure not to make them too thick as the middle will not cook and the outsides may get a little too crispy. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm.

Damn CL thats it son... Take this one to the bank.

[OffTheHookB&T]

OK, here's another recipe that was in the latest Coastal Living. I haven't personall tried this yet, but since I love to use Panko w/other fish I'm definitely going to try this as an alternative to regular breading.

Maine Crab Cakes with Lime Aïoli

Ingredients

1/2 pound lump crabmeat, drained
3/4 cup panko (Japanese breadcrumbs), divided
2 tablespoons fine, dry breadcrumbs
2 tablespoons sliced green onion
1 tablespoon finely chopped fresh flat-leaf parsley
1 1/2 teaspoons finely chopped fresh tarragon
1 1/2 teaspoons finely chopped fresh cilantro
1/4 teaspoon smoked paprika
1/8 to 1/4 teaspoon ground red pepper
1/8 teaspoon kosher salt
1 large egg white, lightly beaten
3 tablespoons heavy cream
2 tablespoons mayonnaise
1 tablespoon canola oil
Lime Aïoli
Chives


Preparation

Combine crabmeat, 1/4 cup panko, and next 11 ingredients in a large bowl; mix with hands until fully incorporated.
Shape mixture into 8 cakes (about 2 tablespoons each). Carefully dredge patties in remaining 1/2 cup panko. Heat oil in a large nonstick skillet over medium-high heat until hot. Add crab cakes; cook 2 minutes on each side or until golden. Top with Lime Aïoli and chives.