Thread: RECIPE: Legal Seafoods crab cakes with mustard mayo sauce

thanks, you got me want to try this and then work the fat down a bit, Lee,
drooling
"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> We had this recipe, baked as 4 large crab cakes for 30 minutes, alongside
> a salad of organic mixed baby lettuces, with tomatoes and toasted walnuts.
>
> I subbed some salty low carb crackers for the saltines and reduced the
> amount of crumbs. It all held together very well.
>
> Susan
>
> Legal Sea Foods Crab Cake
>
> "You can make and shape the cakes and make the Mustard Sauce several hours
> ahead."
>
> FOR OUR MUSTARD SAUCE:
> 1 cup real mayonnaise
> 1 tablespoon Dijon mustard
> 1/2 teaspoon prepared horseradish
> Dash Tabasco sauce
>
>
> FOR THE CRAB CAKES:
> 1/3 cup plus 1 teaspoon real mayonnaise
> 1 teaspoon dry mustard
> 1/2 teaspoon Dijon mustard
> Good dash hot pepper sauce, such as Tabasco
> 1/2 teaspoon prepared horseradish (I used a whole tsp)
> 1 large egg, lightly beaten
> Good dash Worcestershire sauce, or to taste
> 1/2 teaspoon Old Bay Seasoning, or to taste
> 12 ounces fresh crab meat
> 1/2 cup fine-crushed saltine crackers
> Winter Salad (recipe given)
>
> TO MAKE SAUCE:
> Whisk all ingredients together and refrigerate until ready to serve.
>
> TO MAKE CRAB CAKES:
> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir in
> crab meat and crackers.
>
> To make shaping cakes easier, refrigerate at least 1 hour or longer, if
> desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
> baking sheet. Divide crab mixture into 4 portions and shape into patties.
> Place on prepared pan. Bake in center of oven 20 to 30 minutes, or until
> lightly browned and firm to touch. Serve with 2 tablespoons sauce.
>

"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> We had this recipe, baked as 4 large crab cakes for 30 minutes, alongside
> a salad of organic mixed baby lettuces, with tomatoes and toasted walnuts.
>
> I subbed some salty low carb crackers for the saltines and reduced the
> amount of crumbs. It all held together very well.
>
> Susan
>
> Legal Sea Foods Crab Cake
>
> "You can make and shape the cakes and make the Mustard Sauce several hours
> ahead."
>
> FOR OUR MUSTARD SAUCE:
> 1 cup real mayonnaise
> 1 tablespoon Dijon mustard
> 1/2 teaspoon prepared horseradish
> Dash Tabasco sauce
>
>
> FOR THE CRAB CAKES:
> 1/3 cup plus 1 teaspoon real mayonnaise
> 1 teaspoon dry mustard
> 1/2 teaspoon Dijon mustard
> Good dash hot pepper sauce, such as Tabasco
> 1/2 teaspoon prepared horseradish (I used a whole tsp)
> 1 large egg, lightly beaten
> Good dash Worcestershire sauce, or to taste
> 1/2 teaspoon Old Bay Seasoning, or to taste
> 12 ounces fresh crab meat
> 1/2 cup fine-crushed saltine crackers
> Winter Salad (recipe given)
>
> TO MAKE SAUCE:
> Whisk all ingredients together and refrigerate until ready to serve.
>
> TO MAKE CRAB CAKES:
> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir in
> crab meat and crackers.
>
> To make shaping cakes easier, refrigerate at least 1 hour or longer, if
> desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
> baking sheet. Divide crab mixture into 4 portions and shape into patties.
> Place on prepared pan. Bake in center of oven 20 to 30 minutes, or until
> lightly browned and firm to touch. Serve with 2 tablespoons sauce.

This sounds really good. Recipe copied.

Cheri

x-no-archive: yes

On 3/30/2011 7:26 PM, Storrmmee wrote:
> thanks, you got me want to try this and then work the fat down a bit, Lee,
> drooling

If fat is a concern for you, you could always use light mayo and two or
three egg whites.

Susan

exactly what i was thinking, the low carb crackers will be interesting also
as they will be new to me, Lee
"Susan" <[email protected]> wrote in message
news:[email protected]..
> x-no-archive: yes
>
> On 3/30/2011 7:26 PM, Storrmmee wrote:
>> thanks, you got me want to try this and then work the fat down a bit,
>> Lee,
>> drooling
>
> If fat is a concern for you, you could always use light mayo and two or
> three egg whites.
>
> Susan

If I may ask, what's wrong with the fat amount? To serve 4 the fat count
wouldn't be that high.

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> thanks, you got me want to try this and then work the fat down a bit,
> Lee, drooling
> "Susan" <[email protected]> wrote in message
> news:[email protected]..
>> x-no-archive: yes
>>
>> We had this recipe, baked as 4 large crab cakes for 30 minutes,
>> alongside a salad of organic mixed baby lettuces, with tomatoes and
>> toasted walnuts.
>>
>> I subbed some salty low carb crackers for the saltines and reduced
>> the amount of crumbs. It all held together very well.
>>
>> Susan
>>
>> Legal Sea Foods Crab Cake
>>
>> "You can make and shape the cakes and make the Mustard Sauce several
>> hours ahead."
>>
>> FOR OUR MUSTARD SAUCE:
>> 1 cup real mayonnaise
>> 1 tablespoon Dijon mustard
>> 1/2 teaspoon prepared horseradish
>> Dash Tabasco sauce
>>
>>
>> FOR THE CRAB CAKES:
>> 1/3 cup plus 1 teaspoon real mayonnaise
>> 1 teaspoon dry mustard
>> 1/2 teaspoon Dijon mustard
>> Good dash hot pepper sauce, such as Tabasco
>> 1/2 teaspoon prepared horseradish (I used a whole tsp)
>> 1 large egg, lightly beaten
>> Good dash Worcestershire sauce, or to taste
>> 1/2 teaspoon Old Bay Seasoning, or to taste
>> 12 ounces fresh crab meat
>> 1/2 cup fine-crushed saltine crackers
>> Winter Salad (recipe given)
>>
>> TO MAKE SAUCE:
>> Whisk all ingredients together and refrigerate until ready to serve.
>>
>> TO MAKE CRAB CAKES:
>> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
>> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently
>> stir in crab meat and crackers.
>>
>> To make shaping cakes easier, refrigerate at least 1 hour or longer,
>> if desired. When ready to bake, preheat oven to 400 degrees. Lightly
>> oil a baking sheet. Divide crab mixture into 4 portions and shape
>> into patties. Place on prepared pan. Bake in center of oven 20 to 30
>> minutes, or until lightly browned and firm to touch. Serve with 2
>> tablespoons sauce.
>>
>
>

"Storrmmee" <[email protected]> wrote in message
news:[email protected]..
> exactly what i was thinking, the low carb crackers will be interesting
> also

I have never used crackers for that kind of dish before. I would have
thought low carb bread would have held the cakes together better but as
I have never tried it, I don't know.


> as they will be new to me, Lee
> "Susan" <[email protected]> wrote in message
> news:[email protected]..
>> x-no-archive: yes
>>
>> On 3/30/2011 7:26 PM, Storrmmee wrote:
>>> thanks, you got me want to try this and then work the fat down a
>>> bit, Lee,
>>> drooling
>>
>> If fat is a concern for you, you could always use light mayo and two
>> or three egg whites.
>>
>> Susan
>
>

My neighbour borrowed back his large saucepan recently. He had been out
crabbing and had a pile of crabs to cook up. Should send him out on my
behalf I have forgotten what you call those large saucepans, lol. Big
ones for cooking soups etc in bulk Two handles at the top.

"Cheri" <[email protected]> wrote in message
news:[email protected]..
>
> "Susan" <[email protected]> wrote in message
> news:[email protected]..
>> x-no-archive: yes
>>
>> We had this recipe, baked as 4 large crab cakes for 30 minutes,
>> alongside a salad of organic mixed baby lettuces, with tomatoes and
>> toasted walnuts.
>>
>> I subbed some salty low carb crackers for the saltines and reduced
>> the amount of crumbs. It all held together very well.
>>
>> Susan
>>
>> Legal Sea Foods Crab Cake
>>
>> "You can make and shape the cakes and make the Mustard Sauce several
>> hours ahead."
>>
>> FOR OUR MUSTARD SAUCE:
>> 1 cup real mayonnaise
>> 1 tablespoon Dijon mustard
>> 1/2 teaspoon prepared horseradish
>> Dash Tabasco sauce
>>
>>
>> FOR THE CRAB CAKES:
>> 1/3 cup plus 1 teaspoon real mayonnaise
>> 1 teaspoon dry mustard
>> 1/2 teaspoon Dijon mustard
>> Good dash hot pepper sauce, such as Tabasco
>> 1/2 teaspoon prepared horseradish (I used a whole tsp)
>> 1 large egg, lightly beaten
>> Good dash Worcestershire sauce, or to taste
>> 1/2 teaspoon Old Bay Seasoning, or to taste
>> 12 ounces fresh crab meat
>> 1/2 cup fine-crushed saltine crackers
>> Winter Salad (recipe given)
>>
>> TO MAKE SAUCE:
>> Whisk all ingredients together and refrigerate until ready to serve.
>>
>> TO MAKE CRAB CAKES:
>> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
>> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently
>> stir in crab meat and crackers.
>>
>> To make shaping cakes easier, refrigerate at least 1 hour or longer,
>> if desired. When ready to bake, preheat oven to 400 degrees. Lightly
>> oil a baking sheet. Divide crab mixture into 4 portions and shape
>> into patties. Place on prepared pan. Bake in center of oven 20 to 30
>> minutes, or until lightly browned and firm to touch. Serve with 2
>> tablespoons sauce.
>
> This sounds really good. Recipe copied.
>
> Cheri
>

"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
> My neighbour borrowed back his large saucepan recently. He had been out
> crabbing and had a pile of crabs to cook up. Should send him out on my
> behalf I have forgotten what you call those large saucepans, lol. Big
> ones for cooking soups etc in bulk Two handles at the top.

I call them stockpots.

Cheri

personal preference for weight loss, and family history , for most people
its not that bad, Lee
"Ozgirl" <[email protected]> wrote in message
news:[email protected]..
> If I may ask, what's wrong with the fat amount? To serve 4 the fat count
> wouldn't be that high.
>
> "Storrmmee" <[email protected]> wrote in message
> news:[email protected]..
>> thanks, you got me want to try this and then work the fat down a bit,
>> Lee, drooling
>> "Susan" <[email protected]> wrote in message
>> news:[email protected]..
>>> x-no-archive: yes
>>>
>>> We had this recipe, baked as 4 large crab cakes for 30 minutes,
>>> alongside a salad of organic mixed baby lettuces, with tomatoes and
>>> toasted walnuts.
>>>
>>> I subbed some salty low carb crackers for the saltines and reduced the
>>> amount of crumbs. It all held together very well.
>>>
>>> Susan
>>>
>>> Legal Sea Foods Crab Cake
>>>
>>> "You can make and shape the cakes and make the Mustard Sauce several
>>> hours ahead."
>>>
>>> FOR OUR MUSTARD SAUCE:
>>> 1 cup real mayonnaise
>>> 1 tablespoon Dijon mustard
>>> 1/2 teaspoon prepared horseradish
>>> Dash Tabasco sauce
>>>
>>>
>>> FOR THE CRAB CAKES:
>>> 1/3 cup plus 1 teaspoon real mayonnaise
>>> 1 teaspoon dry mustard
>>> 1/2 teaspoon Dijon mustard
>>> Good dash hot pepper sauce, such as Tabasco
>>> 1/2 teaspoon prepared horseradish (I used a whole tsp)
>>> 1 large egg, lightly beaten
>>> Good dash Worcestershire sauce, or to taste
>>> 1/2 teaspoon Old Bay Seasoning, or to taste
>>> 12 ounces fresh crab meat
>>> 1/2 cup fine-crushed saltine crackers
>>> Winter Salad (recipe given)
>>>
>>> TO MAKE SAUCE:
>>> Whisk all ingredients together and refrigerate until ready to serve.
>>>
>>> TO MAKE CRAB CAKES:
>>> In a large mixing bowl, mix together mayonnaise, mustards, hot pepper
>>> sauce, horseradish, egg, Worcestershire sauce and Old Bay. Gently stir
>>> in crab meat and crackers.
>>>
>>> To make shaping cakes easier, refrigerate at least 1 hour or longer, if
>>> desired. When ready to bake, preheat oven to 400 degrees. Lightly oil a
>>> baking sheet. Divide crab mixture into 4 portions and shape into
>>> patties. Place on prepared pan. Bake in center of oven 20 to 30 minutes,
>>> or until lightly browned and firm to touch. Serve with 2 tablespoons
>>> sauce.
>>>
>>
>>

On Thu, 31 Mar 2011 14:16:33 +1000, "Ozgirl"
<[email protected]> wrote:

>
>
>"Storrmmee" <[email protected]> wrote in message
>news:[email protected]..
>> exactly what i was thinking, the low carb crackers will be interesting
>> also
>
>I have never used crackers for that kind of dish before. I would have
>thought low carb bread would have held the cakes together better but as
>I have never tried it, I don't know.
>
>
>> as they will be new to me, Lee
>> "Susan" <[email protected]> wrote in message
>> news:[email protected]..
>>> x-no-archive: yes
>>>
>>> On 3/30/2011 7:26 PM, Storrmmee wrote:
>>>> thanks, you got me want to try this and then work the fat down a
>>>> bit, Lee,
>>>> drooling
>>>
>>> If fat is a concern for you, you could always use light mayo and two
>>> or three egg whites.
>>>
>>> Susan


The last time I made crab cakes I used matzo meal as the binding agent
and the rest of the recipe was very similar to Susan's.

The critical issue is the TIME to allow the mixture to set. Just as
when you make matzo ball soup, you have to allow the mixture for the
matzo balls to stand for at least a half an hour in the fridge, so it
soaks up the egg and becomes a bit more firm.

You don't need much matzo meal or cracker meal. Everyone knows what
they can handle and what they can't. Low carb bread may not have the
absorbtive qualities of the cracker meal.

Crab cakes CAN be tricky. I like them VERY crabby and less bready.
If you eat them out in a restaurant, they are usually more bready than
crabby. After all, what is cheaper? Crab meat is expensive and
fillers are not, but it is the fillers that make them hold together.

Only if you make them at home can you control the ratio and as I said,
it can be tricky. Letting the mixture set for a while is a very good
idea.

Evelyn

On Wed, 30 Mar 2011 21:53:06 -0700, "Cheri" <[email protected]>
wrote:

>
>"Ozgirl" <[email protected]> wrote in message
>news:[email protected]..
>> My neighbour borrowed back his large saucepan recently. He had been out
>> crabbing and had a pile of crabs to cook up. Should send him out on my
>> behalf I have forgotten what you call those large saucepans, lol. Big
>> ones for cooking soups etc in bulk Two handles at the top.
>
>I call them stockpots.
>
>Cheri


So do I. I have a huge one and it is amazing how often I use it,
especially when making homemade soup to freeze for our lunches.

Evelyn

"Evelyn" <[email protected]> wrote in message
news:[email protected]..
> On Wed, 30 Mar 2011 21:53:06 -0700, "Cheri" <[email protected]>
> wrote:
>
>>
>>"Ozgirl" <[email protected]> wrote in message
>>news:[email protected]..
>>> My neighbour borrowed back his large saucepan recently. He had been
>>> out
>>> crabbing and had a pile of crabs to cook up. Should send him out on
>>> my
>>> behalf I have forgotten what you call those large saucepans, lol.
>>> Big
>>> ones for cooking soups etc in bulk Two handles at the top.
>>
>>I call them stockpots.
>>
>>Cheri
>
>
> So do I. I have a huge one and it is amazing how often I use it,
> especially when making homemade soup to freeze for our lunches.

That's what I use them for mostly too. I never seem to be able to make a
small pot of soup I tend to start off putting stuff in a slow cooker
then realise I still have a lot of veggies and some liquid to go in and
have to tip it all into a stockpot.

x-no-archive: yes

On 3/31/2011 9:02 AM, Evelyn wrote:

> You don't need much matzo meal or cracker meal. Everyone knows what
> they can handle and what they can't. Low carb bread may not have the
> absorbtive qualities of the cracker meal.

You do need the saltiness, so when subbing, take that into account.

>
> Crab cakes CAN be tricky. I like them VERY crabby and less bready.
> If you eat them out in a restaurant, they are usually more bready than
> crabby. After all, what is cheaper? Crab meat is expensive and
> fillers are not, but it is the fillers that make them hold together.

I went searching for this recipe after eating at Legal Sea Foods; the
crab cake looked breadless (more than these, which is why I'll reduce
the crumbs more) and like big crab lumps bound lightly. Almost breadless.

>
> Only if you make them at home can you control the ratio and as I said,
> it can be tricky. Letting the mixture set for a while is a very good
> idea.

Or go to Legal Sea Food, where they serve a near breadless crab cake
with a side salad of mesclun. :-)

Susan

x-no-archive: yes

On 3/31/2011 9:03 AM, Evelyn wrote:

> So do I. I have a huge one and it is amazing how often I use it,
> especially when making homemade soup to freeze for our lunches.
>

I've had a very good one for decades, but only use it very rarely since
I stopped making pasta.

I prefer making soups, stocks, just about everything in my Le Creuset
Dutch oven, now.

Susan

On Thu, 31 Mar 2011 09:18:01 -0400, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 3/31/2011 9:02 AM, Evelyn wrote:
>
>> You don't need much matzo meal or cracker meal. Everyone knows what
>> they can handle and what they can't. Low carb bread may not have the
>> absorbtive qualities of the cracker meal.
>
>You do need the saltiness, so when subbing, take that into account.
>
>>
>> Crab cakes CAN be tricky. I like them VERY crabby and less bready.
>> If you eat them out in a restaurant, they are usually more bready than
>> crabby. After all, what is cheaper? Crab meat is expensive and
>> fillers are not, but it is the fillers that make them hold together.
>
>I went searching for this recipe after eating at Legal Sea Foods; the
>crab cake looked breadless (more than these, which is why I'll reduce
>the crumbs more) and like big crab lumps bound lightly. Almost breadless.
>
>>
>> Only if you make them at home can you control the ratio and as I said,
>> it can be tricky. Letting the mixture set for a while is a very good
>> idea.
>
>Or go to Legal Sea Food, where they serve a near breadless crab cake
>with a side salad of mesclun. :-)
>
>Susan


Never been to Legal Sea Food. I assume it is a restaurant chain? I
will definitely make a point of it on your recommendation!

Ev

On Thu, 31 Mar 2011 09:19:22 -0400, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 3/31/2011 9:03 AM, Evelyn wrote:
>
>> So do I. I have a huge one and it is amazing how often I use it,
>> especially when making homemade soup to freeze for our lunches.
>>
>
>I've had a very good one for decades, but only use it very rarely since
>I stopped making pasta.
>
>I prefer making soups, stocks, just about everything in my Le Creuset
>Dutch oven, now.
>
>Susan


I use my big stockpot to cook lobsters on the rare occasion that I
ever get some. It's the only thing big enough to fit them all into.

I also used it last summer when I had a BBQ for a big batch of corn on
the cob for my guests!

Evelyn

x-no-archive: yes

On 3/31/2011 10:15 AM, Evelyn wrote:

> Never been to Legal Sea Food. I assume it is a restaurant chain? I
> will definitely make a point of it on your recommendation!
>

Only chain I make regular stops in. Their mediterranean salmon dish is
wonderful, too, and they gladly sub veggies for any starches. I loved
an arctic char dish at Bonefish Grill, but that was in NJ, nowhere near
me. Some of their dishes were very battered and sugared, though.

I've only eaten lunches at Legal lately, with fish loving MIL.

Susan

x-no-archive: y7es

On 3/31/2011 10:17 AM, Evelyn wrote:

> I use my big stockpot to cook lobsters on the rare occasion that I
> ever get some. It's the only thing big enough to fit them all into.
>
> I also used it last summer when I had a BBQ for a big batch of corn on
> the cob for my guests!

I only like 2-4 lb lobsters, even if I share them, so my stock pot isn't
big enough.

In summer, I use the pot from my turkey fryer, it's huge, for an annual
lobster fest. All cooking and prep done outside.

I'm getting VERY excited waiting for my first, new Weber Genesis grill,
too. Freecycling my old grill for the upgrade.

Susan

On Thu, 31 Mar 2011 10:38:23 -0400, Susan <[email protected]> wrote:

>x-no-archive: yes
>
>On 3/31/2011 10:15 AM, Evelyn wrote:
>
>> Never been to Legal Sea Food. I assume it is a restaurant chain? I
>> will definitely make a point of it on your recommendation!
>>
>
>Only chain I make regular stops in. Their mediterranean salmon dish is
>wonderful, too, and they gladly sub veggies for any starches. I loved
>an arctic char dish at Bonefish Grill, but that was in NJ, nowhere near
>me. Some of their dishes were very battered and sugared, though.
>
>I've only eaten lunches at Legal lately, with fish loving MIL.
>
>Susan


Never heard of them, but I will keep an eye out.... I LOVE seafood.
Hope it doesn't glow in the dark now with all the radioactivity from
Japan.

Evelyn