Looking for Crab Cakes

[RobinC]

REcently I developed a severe fondness for Crab Cakes. I've been sampling Crab Cakes throughout the city of Seattle as I have been travelling up there every week for the past several months. My travelling is coming to an end (Yeah!!!) and I will finally be able to cook dinner again (Yeah!!!) Now all I need is a great Crab Cake recipe. Does anyone out there have one they would like to share? I especially like unique sauces - glorified tartar sauce doesn't do it for me.

THANKS!

[kwormann]

I ADORE crab cakes....would eat them every day if.....


* Exported from MasterCook *

Dungeness Crab Cakes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Cooking Light 1995 Fish And Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 medium peeled red potatoes
2 tablespoons reduced-fat mayonnaise
1/4 teaspoon dry mustard
3/4 teaspoon grated lemon rind
1 1/2 teaspoons fresh lemon juice
1/8 teaspoon salt
1/8 teaspoon hot pepper sauce
2 egg whites -- lightly beaten
3 tablespoons minced fresh parsley
2 tablespoons finely chopped celery
1 tablespoon finely chopped green onions
1/2 pound Dungeness or lump crabmeat -- shell pieces removed
1/2 cup dry breadcrumbs
2 teaspoons vegetable oil -- divided
Lemon wedges

Place the potatoes in a medium saucepan; cover with water, and bring to a
boil. Reduce heat, and simmer for 15 minutes or until potatoes are tender;
drain. Let cool; cover and chill.

Coarsely shred potatoes.

Combine the mayonnaise and next 6 ingredients (mayonnaise through egg
whites) in a medium bowl; stir well. Add shredded potato, parsley, celery,
onions, and crabmeat; stir well.

Divide mixture into 6 equal portions, shaping each into a 1/2-inch-thick
patty. Place breadcrumbs in a shallow dish; dredge patties in breadcrumbs.


Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add 3
patties, and cook 3 minutes; carefully turn over the patties, and cook for
3 minutes or until golden.

Remove patties from skillet; set aside, and keep warm. Repeat the
procedure with the remaining oil and patties.

(serving size: 1 crab cake)

Source:
"Cooking Light, Jul/Aug 1995, page 56"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 123 Calories; 4g Fat (28.4%
calories from fat); 10g Protein; 12g Carbohydrate; 1g Dietary Fiber; 31mg
Cholesterol; 282mg Sodium. Exchanges: 1/2 Grain(Starch); 1 Lean Meat; 0
Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Serving Ideas : Serve with lemon wedges.


Nutr. Assoc. : 4716 0 0 0 0 0 0 0 0 0 0 2925 0 0 0




* Exported from MasterCook *

Maryland Crab Cakes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Cooking Light 1995 Fish And Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound lump crabmeat -- shell pieces removed
1 1/3 cups fresh breadcrumbs
1/3 cup minced green onions
1/3 cup chopped fresh parsley
2 tablespoons lemon juice
1 tablespoon 2% low-fat milk
1 teaspoon hot sauce
1/2 teaspoon salt
1/4 teaspoon pepper
4 egg whites
1 1/3 cups fresh breadcrumbs
2 tablespoons vegetable oil -- divided
Lemon wedges -- (optional)

Combine first 10 ingredients in a bowl; stir well. Divide crabmeat mixture
into 8 equal portions. Place 1-1/3 cups breadcrumbs in a shallow dish.
Dredge crabmeat portions in breadcrumbs, shaping into patties about 3-1/2
inches wide and 1/2 inch thick.

Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
Add 4 patties, and cook 3 minutes. Carefully turn patties over, and cook 3
minutes or until golden. Repeat procedure with the remaining oil and
patties.

Source:
"Cooking Light, June 1995, page 85"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 132 Calories; 5g Fat (32.1%
calories from fat); 13g Protein; 9g Carbohydrate; 1g Dietary Fiber; 45mg
Cholesterol; 426mg Sodium. Exchanges: 1/2 Grain(Starch); 1 1/2 Lean Meat;
0 Vegetable; 0 Fruit; 0 Non-Fat Milk; 1 Fat.

Serving Ideas : Serve with lemon wedges, if desired.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0


* Exported from MasterCook *

Mexicali Crab Cakes

Recipe By :Susan Driscoll, Upper Darby, PA.
Serving Size : 5 Preparation Time :0:00
Categories : August ‘97 Fish And Shellfish


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/2 tablespoons stick margarine
1/4 cup finely chopped celery
1/4 cup finely chopped red bell pepper
1 1/2 teaspoons chopped seeded jalapeño pepper
1/4 cup light mayonnaise
1 teaspoon chopped fresh cilantro or parsley
1 teaspoon Dijon mustard
1/2 teaspoon garlic salt
1/4 teaspoon pepper
1 large egg -- lightly beaten
1/2 cup fresh breadcrumbs
1/4 cup chopped green onions
1 pound lump crabmeat -- shell pieces removed
1 (8 3/4-ounce) can no-salt-added whole-kernel corn -- drained
1 cup finely crushed cornflakes
Cooking spray
1 1/4 cups cocktail sauce or medium-hot salsa
Cilantro sprigs (optional)

Preheat oven to 450º.

Melt margarine in a large nonstick skillet over medium heat. Add celery,
bell pepper, and jalapeño; sauté 3 minutes or until tender. Cool.

Combine mayonnaise and the next 5 ingredients (mayonnaise through egg) in
a large bowl. Add celery mixture, breadcrumbs, green onions, crabmeat, and
corn, and stir well. Divide crabmeat mixture into 10 equal portions,
shaping each into a 1/2-inch-thick patty. Dredge patties in cornflakes.

Place patties on a baking sheet coated with cooking spray. Bake at 450º
for 15 minutes; turn patties over, and bake an additional 10 minutes or
until golden. Serve crab cakes with cocktail sauce, and garnish with
cilantro sprigs, if desired.

Serving Size: 2 crab cakes and 1/4 cup sauce

Source:
"Cooking Light, August 1997, p.76"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 318 Calories; 8g Fat (23.1%
calories from fat); 21g Protein; 41g Carbohydrate; 2g Dietary Fiber; 113mg
Cholesterol; 1305mg Sodium. Exchanges: 1 1/2 Grain(Starch); 2 1/2 Lean
Meat; 0 Vegetable; 1 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 0 20164 26060 0 20056 0 0 0 0 0 0 0 26976 2871 0 2725
2130706543




* Exported from MasterCook *

Thai Crab Cakes with Cilantro-Peanut Sauce

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : Appetizers International
July/Aug '98

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/4 cups fresh breadcrumbs
1 cup fresh bean sprouts -- chopped
1/4 cup finely chopped green onions
1/4 cup coarsely chopped fresh cilantro
2 tablespoons fresh lime juice
1/8 teaspoon ground red pepper
1 large egg
1 large egg white -- lightly beaten
1 pound lump crabmeat -- shell pieces removed
2 teaspoons olive oil -- divided
Cooking spray
Cilantro-Peanut Sauce

CILANTRO-PEANUT SAUCE
1/4 cup balsamic vinegar
2 1/2 tablespoons granulated sugar
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
1/2 teaspoon crushed red pepper
1/8 teaspoon salt
1 garlic clove -- minced
2 tablespoons creamy peanut butter
1/2 cup chopped fresh cilantro
2 tablespoons chopped fresh mint

Combine the first 9 ingredients in a medium bowl; cover and chill 1 hour.
Divide mixture into 8 equal portions, shaping each into a 1/2-inch-thick
patty.

Heat 1 teaspoon oil in a large nonstick skillet coated with cooking spray
over medium heat until hot. Add 4 patties; cook 3 minutes on each side or
until lightly browned. Remove patties from skillet, and keep warm. Wipe
skillet clean with paper towels; recoat with cooking spray. Repeat
procedure with 1 teaspoon oil and 4 patties. Serve with Cilantro-Peanut
Sauce.

Serving Size: 2 patties and 3 tablespoons sauce
____________________

To Make Cilantro-Peanut Sauce:

Combine the first 7 ingredients in a small saucepan, and bring to a boil,
stirring frequently. Remove from heat. Add peanut butter, and stir with a
whisk until smooth. Cool, and stir in cilantro and mint.

Yield: 3/4 cup

Cuisine:
"Asian"
Source:
"Cooking Light, July/August 98, p.130"
Copyright:
"© Cooking Light"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 294 Calories; 9g Fat (28.1%
calories from fat); 28g Protein; 26g Carbohydrate; 2g Dietary Fiber; 135mg
Cholesterol; 847mg Sodium. Exchanges: 1/2 Grain(Starch); 3 1/2 Lean Meat;
1/2 Vegetable; 0 Fruit; 1 1/2 Fat; 1 Other Carbohydrates.


Nutr. Assoc. : 0 96 0 20056 0 0 0 0 0 0 0 2130706543 0 0 0 0 0 0 0 0 5011
0 0


* Exported from MasterCook *

Maryland Crab Cakes

Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Protein/Fats Seafood


Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound Maryland crabmeat (pasteurized or fresh)
1/2 cup cracker crumbs or bread crumbs
2 eggs (or 1 large)
1/4 cup mayonnaise
1 teaspoon seafood seasoning
1/4 teaspoon white pepper
2 teaspoons Worcestershire sauce
1 teaspoon dry mustard

Carefully remove all cartilage from crabmeat. In a bowl, mix together
eggs, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce
and dry mustard. Add crabmeat; mix evenly and gently. Add cracker crumbs
evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees Farenheit for 2
to 3 minutes until golden brown. Or saute in a frying pan with a little
oil for 5 minutes on each side.



Cuisine:
"Level2"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 68 Calories; 8g Fat (96.5% calories
from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 3mg
Cholesterol; 68mg Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 1/2
Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0

Will this get you started???? ps..the 2 Maryland crab cake recipes are different

[Chefmom]

When I was in Culinary School we had a "Crab day" in Seafood class. We had to find a recipe for crab cakes for our group to make and it was a really big competition. I was Chef's pet and he came up to me the morning of class and quietly pressed the can of "Old Bay" seasoning in my hand, smiled and said in my ear, "...it's all you need to know."

Of course I made that recipe verbatum for him, and when he came around to our presentations for tasting he went NUTS over my crab cakes. None of the other students knew our secret, so they were all asking me for my "secret" recipe after class. I gave the recipe, but the story was mine!!

Years later I still use that recipe, and when I developed my Salmon cake recipe I used it as a research recipe. It's not a fancy recipe, but a good one for "Classic" Crabcakes!!

I like to serve them with fresh corn on the cob and garlic noodles!! :)

Tami

[Peggy]

RobinC,

I vote for the Thai Crab Cakes with Cilantro-Peanut Sauce. You mentioned liking unique sauces... The sauce is wonderful, (assuming you don't have a cilantro aversion or a peanut allergy!) When I want crab cakes that are alittle different, I make these.

Peggy

[masimmons]

Being from Virginia, it is practically a sin not to use Old Bay in crab cakes. I too, like Chefsmom, follow that recipe, exactly, and also like Chefsmom, use the crabcake recipe to make salmon cakes. Can't go wrong!

[Angela]

I'm not sure I like the name of the Maryland Crab Cake because it doesn't have Old Bay in it!! How can it be called "Maryland" with NO Old Bay??!!:D
Like masimmions said--that would be a sin.

[Peggy]

Bumping up for Nancy_east...

Peggy

[Peggy]

Another attempt to bump this up for Nancy_east!!! I think the BB is fianlly working right!

Peggy

[olive101]

I grew up in southern DE/MD at the beach (still do there on the weekends) and I know a good crab cake. The Maryland eastern shore type. The recipe I make is very similar to the last one posted by kwormann. The 1t. seafood seasoning should be Old Bay, but they probably don't want to endorse brands. I use dijon mustard, not dried and I only use 1 egg. I personally hate crab cakes that have chopped bell peppers or onions etc. It distracts from the taste of the crab. I also am used to poorer quality crab cakes having alot of "stuff" in them such as peppers and onions.

[RobinC]

I appreciate all the feedback!

I am going to have to try the Thai crabcakes with the Cilantro Peanut Sauce. I looovvvvve Peanut sauce.

I am going to have to find myself a can of Old Bay. I saw some fully cooked dungeness crabs at the store - cleaned for free. When I get the Old Bay I will pick up some crabs and make my darling BF start cracking. :D

I've been back from my last trip to Seattle for less than a week and I am already going through crab cake withdrawal. It was getting to be a really monkey on my back (but at least a tasty monkey :D )

[knunes]

Wow, this BB is great. I bought a pound of crabmeat on sale the other day, and then couldn't decide what to make. I came to the board (I've only been a member for a few weeks) and did a search for crabmeat. I came upon kwormann's recipes and tried the last Maryland crab cake recipe, the one with the least amount of breadcrumbs. I used only 1 egg, and used light mayo, and used Old Bay Seafood Seasoning. They were delicious. My DH had groaned when I said I was making crabcakes, because he said every time he has ever ordered them in a restaurant, he hasn't liked them. I offered to change the menu, since I hadn't started, but he said no, he'd like to try mine. And he really enjoyed them! (I just went down to the fridge to see if the leftovers were there and when they weren't and I asked, he said he had eaten them for lunch and they were just as good today!)
Thanks for the recipe Kim! (and it's nice to know that something you post in July gets tried by someone in March of the next year, isn't it?) :)

[cjm]

knunes - thanks for "bumping"...

Chefmom, do you mind sharing YOUR crab cake recipe? I like your idea of serving them with veg. & pasta...

I've been making crab cakes & serving them as eggs benedict for breakfast...the only crab cake recipe I've made is from CL.

TIA
cjm

[Peggy C.]

I'm not chefsmom, but I think her recipe is the one that is printed directly on the can of Old Bay seasoning. Or I should say that is the recipe she uses if I interpreted that correctly. I went out and bought a can a few days after this thread had come up the first time, but haven't made crab cakes yet. Hmmm...maybe friday.

[Chefmom]

Yes, I make the crab cakes straight from the can. The only deviation I make is to add about 1/4 cup of FINELY chopped sweet onion. I'm just one of those people who think that the world is a better place with onions in it!!

Also, I take the crusts from the bread, grind until fine, and then dry slightly in my oven. then I just press the pattie lightly with the crumbs and shake off the excess. I just like them better that way.

Tami

OH, for all of those Penzey's fans out there. They make a spice mix called "Barbecue of the Americas" and it is similar to Old Bay. If you read the ingredients it is different, but it's a nice all-purpose seafood/chicken/BBQ/french fry spice mix. My husband is a HUGE Old Bay fan, and he actually preferrs the BBQ of the Americas blend for his spicy french fries now!!

[cjm]

Peggy C. and Chefmom - thanks for the info! I found Old Bay at the grocery yesterday and will get some crab meat and give this a try. We are going to Dallas this weekend so won't be cooking but...next week.

Has anyone tried making, cooking and freezing these crab cakes...? As I said, I like to use crab cakes in place of Canadian bacon for eggs benedict...this makes an easy week day morning breakfast (and good).

Thanks again for your help.
Jean

[carolyn.1]

would someone pleassssse post the recipe from the Old Bay can. I have a large plastic bottle of Old Bay (Sam's Club) and the only recipe on it is for steamed shrimp. Much Much abliged!!! I have used Old Bay for about 20 odd years and NEVER even considered using recipe from can...didn't even look:rolleyes:

Carolyn

[katygirl]

Here it is!


Prep Time: 10 minutes
Cook Time: 10 minutes

Makes 4 servings



INGREDIENTS:

2 slices dried bread, crusts removed
2 tablespoons milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon McCormick® Parsley Flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound fresh lump crab meat


DIRECTIONS:

1. Break bread into small pieces and moisten with milk. Add remaining ingredients and combine well.

2. Shape mixture into patties. Broil or fry until golden-brown on both sides.


NUTRITIONAL INFORMATION:

Per one serving: About 181 Calories, Fat 6g, Protein 23g, Carbohydrate 7g, Cholesterol 143mg, Sodium 1047mg,

[jena_lockwood]

I have made crabcakes and frozen them, and they come out great. I just prepare them as directed, then instead of frying them up, I put them all on a cookie sheet, stick them in the freezer until they firm up, pull them out and wrap them individually in plastic wrap, throw them in a ziploc and toss them back into the freezer. Then when you're ready for them, pullout as many as you need, thaw them with the plastic wrap still on, and fry them up. Someone also told me you don't even need to thaw them out, but I have never tried it that way.

Here's my recipe, along with a quick and easy dipping sauce that is really tasty if you are a lemon fan.


* Exported from MasterCook *

Dungeness Crab Cakes

Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 pound crab meat -- fresh, picked over and cleaned
2 1/2 cups fresh bread crumbs
1 egg -- lightly beaten
1 tablespoon green onion -- chopped
1 teaspoon worcestershire sauce
1 tablespoon fresh parsley -- chopped
3 tablespoons mayonnaise
1/4 teaspoon salt
1/8 teaspoon pepper
1/2 teaspoon hot sauce
1/4 cup vegetable oil
4 tablespoons butter

Mix together crab and 3/4 cup of bread crumbs with egg, green onion, worcestershire sauce, and parsley. When it is well blended, sitr in mayonnaise. Tast for salt and pepper and add Tobasco if desired. Form mixture into cakes about 3 inches in diameter and 1/2 inch thick. Coat cakes with reamaining bread crumbs, place on plater between sheets of waxed paper, and chill at least 1 hour.

When ready to cook, heat oil and butter in frying pan over medium-high heat. When oil is hot, carefully add cakes to pan. Do not overcrowd. Fry cakes 2-3 minutes a side, until golden brown. Serve immediately with lemon wedges and lemon mayonnaise.


- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 100 Calories; 7g Fat (66.8% calories from fat); 5g Protein; 3g Carbohydrate; trace Dietary Fiber; 37mg Cholesterol; 176mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Lean Meat; 0 Vegetable; 1 Fat; 0 Other Carbohydrates.


Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0



* Exported from MasterCook *

Lemon Mayonnaise

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cup mayonnaise
1 teaspoon lemon zest
2 teaspoons fresh lemon juice
1/2 teaspoon soy sauce
1/2 teaspoon hot sauce -- optional

Scoop mayonnaise into bowl and whisk in lemon zesst, lemon juice, and soy sauce. Add Tobasco and additional lemon juice to taste.

Yield:
"1 cup"

- - - - - - - - - - - - - - - - - - -

Per Serving (excluding unknown items): 99 Calories; 12g Fat (99.0% calories from fat); trace Protein; trace Carbohydrate; trace Dietary Fiber; 5mg Cholesterol; 93mg Sodium. Exchanges: 0 Vegetable; 0 Fruit; 1 Fat.


Nutr. Assoc. : 0 0 0 0 0

[RobinC]

Since my original post, I've made crabcakes several times now - and have received enthusiastic thumbs up from my darling BF. :D I pretty much stick to the Old Bay recipe - I gotta say that it's a winner.

I am still on the lookout for a great sauce. I've been making a roasted red pepper ailoi (well, sort of an ailoi - I start with mayo rather than making my own with eggs and oil). For the red pepper sauce, I throw some light mayo, lemon juice, minced garlic, and chopped roasted red peppers into my cuisinart and zap it until it's pureed. It's a good sauce, but not a great sauce.

Jena, I think I am going to give your lemon sauce a try - with some capers tossed in. :)

[carolyn.1]

So simple, yet so good! Thanks for the post. I will make these this weekend. I pick cooked crabs during the season and freeze in 1 lb sizes. Then anytime during the year I have crab. :p

Carolyn

[cjm]

Again thanks for turning me onto Old Bay!!! I made their crab cakes this past weekend, cooked them and froze them in individual zip-lock bags. I plan on using them periodically these "hurry-up" weekday mornings for breakfast - serving them on top of English muffin, poached egg and hollandaise sauce.

Of course, had to try them out, good good good!

cjm

[Gracie]

I'm originally from Maryland and love Old Bay. I remember when we lived in Denver and there was a guy who started a restaurant who was from MD. He offered steamed crabs cooked with Old Bay in a really nice linen-napkin-and-tablecloth restaurant!

For those of you not from MD, steamed crabs are served on newspaper they're so messy!

I also vote for the coleslaw recipe on the Old Bay can - it may only be on the tall can but it really lends something unique and wonderful to coleslaw.

Loren