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Thread: Maryland crab cakes

  1. #1
    Cheryl Guest

    Default Maryland crab cakes

    My mom is a newbie at scanning but she's doing a good job lately. Though
    the other day she scanned a pattern for me but the title had "crab
    recipe" in it so I said she had to send me the crab recipe. I SO have
    to make these. A girl I grew up with has a seafood store (I just found
    this out this summer) so I will have to go get some lump crab meat from
    there.

    @@@@@ Now You're Cooking! Export Format

    Crab Cakes A-La-Maryland

    fish and seafood, main dish, seafood

    1 lb crab meat
    2 tablespoons mayonnaise
    1/4 teaspoon red pepper (optional)
    seafood seasoning
    2 tablespoons parsley, chopped
    2 tablespoons green pepper, chopped
    2 slices bread, crumbled fine
    1 egg, beaten
    2 tablespoons butter
    1 tablespoons flour
    1/2 cup milk
    white sauce
    2 tablespoons butter
    1 tablespoons flour
    1/2 cup milk

    Melt butter. Blend in flour and add milk to make white sauce. Mix all
    ingredients including white sauce. Shape into cakes. Roll in flour and
    then in bread crumbs. Fry in vegetable shortening until light brown on
    both sides.

    Source: My mom, but not sure of the cookbook she scanned it from. I
    will fry in olive oil unless someone thinks that's going to ruin the
    taste. I could use canola oil. Maybe with some butter in it.

  2. #2
    nurk_fred2000 Guest

    Default Re: Maryland crab cakes

    On Aug 18, 9:29*pm, Cheryl <jlhsha...@hotmail.com> wrote:
    > My mom is a newbie at scanning but she's doing a good job lately. Though
    > the other day she scanned a pattern for me but the title had "crab
    > recipe" in it so I said she had to send me the crab recipe. *I SO have
    > to make these. *A girl I grew up with has a seafood store (I just found
    > this out this summer) so I will have to go get some lump crab meat from
    > there.
    >
    > @@@@@ Now You're Cooking! Export Format
    >
    > Crab Cakes A-La-Maryland
    >
    > fish and seafood, main dish, seafood
    >
    > 1 lb crab meat
    > 2 tablespoons mayonnaise
    > 1/4 teaspoon red pepper (optional)
    > * *seafood seasoning
    > 2 tablespoons parsley, chopped
    > 2 tablespoons green pepper, chopped
    > 2 slices bread, crumbled fine
    > 1 *egg, beaten
    > 2 tablespoons butter
    > 1 tablespoons flour
    > 1/2 cup milk
    > * *white sauce
    > 2 tablespoons butter
    > 1 tablespoons flour
    > 1/2 cup milk
    >
    > Melt butter. Blend in flour and add milk to make white sauce. *Mix all
    > ingredients including white sauce. *Shape into cakes. *Roll in flour and
    > then in bread crumbs. *Fry in vegetable shortening until light brown on
    > both sides.
    >
    > Source: My mom, but not sure of the cookbook she scanned it from. *I
    > will fry in olive oil unless someone thinks that's going to ruin the
    > taste. *I could use canola oil. *Maybe with some butter in it.


    ***A few suggestions...

    ~ Drop the green and/or red pepper
    If you want it mince it instead

    ~ Minced celery or minced shallot might work better

    ~ Used cream instead of milk

    ~ Seafood tastes better with a touch of Old Bay

    ~ Very light flour ~ Tap off excess

    ~ Might fry in clarified butter/canola combination

    Bon Apetite`

  3. #3
    Cheryl Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 1:05 AM, nurk_fred2000 wrote:
    > On Aug 18, 9:29 pm, Cheryl<jlhsha...@hotmail.com> wrote:
    >> My mom is a newbie at scanning but she's doing a good job lately. Though
    >> the other day she scanned a pattern for me but the title had "crab
    >> recipe" in it so I said she had to send me the crab recipe. I SO have
    >> to make these. A girl I grew up with has a seafood store (I just found
    >> this out this summer) so I will have to go get some lump crab meat from
    >> there.
    >>
    >> @@@@@ Now You're Cooking! Export Format
    >>
    >> Crab Cakes A-La-Maryland
    >>
    >> fish and seafood, main dish, seafood
    >>
    >> 1 lb crab meat
    >> 2 tablespoons mayonnaise
    >> 1/4 teaspoon red pepper (optional)
    >> seafood seasoning
    >> 2 tablespoons parsley, chopped
    >> 2 tablespoons green pepper, chopped
    >> 2 slices bread, crumbled fine
    >> 1 egg, beaten
    >> 2 tablespoons butter
    >> 1 tablespoons flour
    >> 1/2 cup milk
    >> white sauce
    >> 2 tablespoons butter
    >> 1 tablespoons flour
    >> 1/2 cup milk
    >>
    >> Melt butter. Blend in flour and add milk to make white sauce. Mix all
    >> ingredients including white sauce. Shape into cakes. Roll in flour and
    >> then in bread crumbs. Fry in vegetable shortening until light brown on
    >> both sides.
    >>
    >> Source: My mom, but not sure of the cookbook she scanned it from. I
    >> will fry in olive oil unless someone thinks that's going to ruin the
    >> taste. I could use canola oil. Maybe with some butter in it.

    >
    > ***A few suggestions...
    >
    > ~ Drop the green and/or red pepper
    > If you want it mince it instead
    >
    > ~ Minced celery or minced shallot might work better
    >
    > ~ Used cream instead of milk


    I agree.

    >
    > ~ Seafood tastes better with a touch of Old Bay


    I think that's what the "seafood seasoning" in the recipe is.

    >
    > ~ Very light flour ~ Tap off excess


    Yes.

    >
    > ~ Might fry in clarified butter/canola combination


    I would rather do that than the shortening the recipe called for.
    Thanks for your input.

    >
    > Bon Apetite`



  4. #4
    Giusi Guest

    Default Re: Maryland crab cakes


    "Cheryl" <[email protected]> ha scritto nel messaggio

    "crab
    > recipe" in it so I said she had to send me the crab recipe. I SO have to
    > make these.


    Cheryl, that's the money saving crab cake full of fillers. Although it's
    good, I prefer the ones made with crab meat, Old Bay seasoned mayo and no
    filler. Just mix the picked crabmeat with enough of the mayo to hold
    together. Form into balls. The balls are then rolled in dry crumbs and
    plopped into hot butter to cook, turned and continued. They cook just
    enough to heat the center. The flatten only the amount that gravity
    flattens them when turned.



  5. #5
    Andy Guest

    Default Re: Maryland crab cakes

    nurk_fred2000 <[email protected]> wrote:

    > On Aug 18, 9:29*pm, Cheryl <jlhsha...@hotmail.com> wrote:
    >> My mom is a newbie at scanning but she's doing a good job lately.

    Though
    >> the other day she scanned a pattern for me but the title had "crab
    >> recipe" in it so I said she had to send me the crab recipe. *I SO have
    >> to make these. *A girl I grew up with has a seafood store (I just

    found
    >> this out this summer) so I will have to go get some lump crab meat

    from
    >> there.
    >>
    >> @@@@@ Now You're Cooking! Export Format
    >>
    >> Crab Cakes A-La-Maryland
    >>
    >> fish and seafood, main dish, seafood
    >>
    >> 1 lb crab meat
    >> 2 tablespoons mayonnaise
    >> 1/4 teaspoon red pepper (optional)
    >> * *seafood seasoning
    >> 2 tablespoons parsley, chopped
    >> 2 tablespoons green pepper, chopped
    >> 2 slices bread, crumbled fine
    >> 1 *egg, beaten
    >> 2 tablespoons butter
    >> 1 tablespoons flour
    >> 1/2 cup milk
    >> * *white sauce
    >> 2 tablespoons butter
    >> 1 tablespoons flour
    >> 1/2 cup milk
    >>
    >> Melt butter. Blend in flour and add milk to make white sauce. *Mix all
    >> ingredients including white sauce. *Shape into cakes. *Roll in flour

    > and
    >> then in bread crumbs. *Fry in vegetable shortening until light brown

    on
    >> both sides.
    >>
    >> Source: My mom, but not sure of the cookbook she scanned it from. *I
    >> will fry in olive oil unless someone thinks that's going to ruin the
    >> taste. *I could use canola oil. *Maybe with some butter in it.

    >
    > ***A few suggestions...
    >
    > ~ Drop the green and/or red pepper
    > If you want it mince it instead
    >
    > ~ Minced celery or minced shallot might work better
    >
    > ~ Used cream instead of milk
    >
    > ~ Seafood tastes better with a touch of Old Bay
    >
    > ~ Very light flour ~ Tap off excess
    >
    > ~ Might fry in clarified butter/canola combination
    >
    > Bon Apetite`



    I agree. With a couple additional suggestions.

    The crabcakes after forming (loosely packed) should chill in the fridge
    for an hour so the cakes glue together so they don't fall apart in the
    pan.

    Jumbo lump crab is the crab I use, with care taken to leave the jumbo
    lumps as intact as possible.

    Cheryl,

    I think the recipe needed to be fixed. It seems to me that the last three
    ingredients are a repeat of the three prior ingredients.

    A good crabcake recipe is on the back of the Old Bay seasoning box. Crab
    being such a mild tasting meat, shouldn't be overpowered with many other
    items. You shouldn't spend top dollar for jumbo lump crabmeat, only to
    overpower it with other flavors. Include other flavors in side dishes.

    Or not!

    Andy

  6. #6
    Dora Guest

    Default Re: Maryland crab cakes

    Giusi wrote:
    > "Cheryl" <[email protected]> ha scritto nel messaggio
    >
    > "crab
    >> recipe" in it so I said she had to send me the crab recipe. I SO
    >> have to make these.

    >
    > Cheryl, that's the money saving crab cake full of fillers. Although
    > it's good, I prefer the ones made with crab meat, Old Bay seasoned
    > mayo and no filler. Just mix the picked crabmeat with enough of the
    > mayo to hold together. Form into balls. The balls are then rolled
    > in dry crumbs and plopped into hot butter to cook, turned and
    > continued. They cook just enough to heat the center. The flatten
    > only the amount that gravity flattens them when turned.


    And importantly - refrigerate the crab cakes for a while or they will
    fall apart in the frying pan.


  7. #7
    Pete C. Guest

    Default Re: Maryland crab cakes


    Andy wrote:
    >
    > nurk_fred2000 <[email protected]> wrote:
    >
    > > On Aug 18, 9:29 pm, Cheryl <jlhsha...@hotmail.com> wrote:
    > >> My mom is a newbie at scanning but she's doing a good job lately.

    > Though
    > >> the other day she scanned a pattern for me but the title had "crab
    > >> recipe" in it so I said she had to send me the crab recipe. I SO have
    > >> to make these. A girl I grew up with has a seafood store (I just

    > found
    > >> this out this summer) so I will have to go get some lump crab meat

    > from
    > >> there.
    > >>
    > >> @@@@@ Now You're Cooking! Export Format
    > >>
    > >> Crab Cakes A-La-Maryland
    > >>
    > >> fish and seafood, main dish, seafood
    > >>
    > >> 1 lb crab meat
    > >> 2 tablespoons mayonnaise
    > >> 1/4 teaspoon red pepper (optional)
    > >> seafood seasoning
    > >> 2 tablespoons parsley, chopped
    > >> 2 tablespoons green pepper, chopped
    > >> 2 slices bread, crumbled fine
    > >> 1 egg, beaten
    > >> 2 tablespoons butter
    > >> 1 tablespoons flour
    > >> 1/2 cup milk
    > >> white sauce
    > >> 2 tablespoons butter
    > >> 1 tablespoons flour
    > >> 1/2 cup milk
    > >>
    > >> Melt butter. Blend in flour and add milk to make white sauce. Mix all
    > >> ingredients including white sauce. Shape into cakes. Roll in flour

    > > and
    > >> then in bread crumbs. Fry in vegetable shortening until light brown

    > on
    > >> both sides.
    > >>
    > >> Source: My mom, but not sure of the cookbook she scanned it from. I
    > >> will fry in olive oil unless someone thinks that's going to ruin the
    > >> taste. I could use canola oil. Maybe with some butter in it.

    > >
    > > ***A few suggestions...
    > >
    > > ~ Drop the green and/or red pepper
    > > If you want it mince it instead
    > >
    > > ~ Minced celery or minced shallot might work better
    > >
    > > ~ Used cream instead of milk
    > >
    > > ~ Seafood tastes better with a touch of Old Bay
    > >
    > > ~ Very light flour ~ Tap off excess
    > >
    > > ~ Might fry in clarified butter/canola combination


    I've become a fan of using coconut oil for shallow frying of seafood
    dishes. It seems to produce better results.

    >
    > I think the recipe needed to be fixed. It seems to me that the last three
    > ingredients are a repeat of the three prior ingredients.


    The last three ingredients are supposed to be a white sauce to go on the
    crab cakes. I've never run into crab cakes served with white sauce
    before and at the very least I would season the white sauce with some
    Old Bay. Horseradish tartar sauce used sparingly is my preference on
    crab cakes.

  8. #8
    [email protected] Guest

    Default Re: Maryland crab cakes

    On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl <[email protected]> wrote:

    >Crab Cakes A-La-Maryland


    Way too complex, too much crap content, and if there's no Old Bay, they're not
    Maryland crab cakes.

    -- Larry

  9. #9
    Andy Guest

    Default Re: Maryland crab cakes

    "Pete C." <[email protected]> wrote:

    > The last three ingredients are supposed to be a white sauce to go on

    the
    > crab cakes. I've never run into crab cakes served with white sauce
    > before and at the very least I would season the white sauce with some
    > Old Bay. Horseradish tartar sauce used sparingly is my preference on
    > crab cakes.



    Pete C.,

    Here's what I meant...

    > >> 2 tablespoons butter
    > >> 1 tablespoons flour
    > >> 1/2 cup milk
    > >> white sauce


    Then followed by...

    > >> 2 tablespoons butter
    > >> 1 tablespoons flour
    > >> 1/2 cup milk


    Except for the missing:

    > >> white sauce


    A simple text entry redundancy oops to the ingredients list.

    Best,

    Andy


  10. #10
    Pete C. Guest

    Default Re: Maryland crab cakes


    Andy wrote:
    >
    > "Pete C." <[email protected]> wrote:
    >
    > > The last three ingredients are supposed to be a white sauce to go on

    > the
    > > crab cakes. I've never run into crab cakes served with white sauce
    > > before and at the very least I would season the white sauce with some
    > > Old Bay. Horseradish tartar sauce used sparingly is my preference on
    > > crab cakes.

    >
    > Pete C.,
    >
    > Here's what I meant...
    >
    > > >> 2 tablespoons butter
    > > >> 1 tablespoons flour
    > > >> 1/2 cup milk
    > > >> white sauce

    >
    > Then followed by...
    >
    > > >> 2 tablespoons butter
    > > >> 1 tablespoons flour
    > > >> 1/2 cup milk

    >
    > Except for the missing:
    >
    > > >> white sauce

    >
    > A simple text entry redundancy oops to the ingredients list.
    >
    > Best,
    >
    > Andy
    >


    Hmmm, re-reading the recipe and instructions I see it is indeed screwy.
    At first skim it looked like a white sauce was intended as a topping,
    but it seems it's being used in the crab cakes.

  11. #11
    Rusty Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 11:15 AM, [email protected] wrote:
    > On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl<[email protected]> wrote:
    >
    >> Crab Cakes A-La-Maryland

    >
    > Way too complex, too much crap content, and if there's no Old Bay, they're not
    > Maryland crab cakes.
    >
    > -- Larry



    This is the best crab cake recipe from Maryland. It is a sacrilege to
    add onions, green or red peppers, or any other ingredient to the crab
    cakes. Rusty from MD



    Crab Cakes

    1/4 cup mayonnaise
    1 tablespoon Dijon mustard
    1 dash Worcestershire sauce
    1 teaspoon salt
    1 large egg, lightly beaten
    1 pound crabmeat, picked over
    1/4 cup fresh breadcrumbs
    Old Bay seasoning
    2 tablespoons vegetable oil
    2 tablespoons butter

    Combine mayonnaise, mustard, Worcestershire sauce, salt and egg. Add to
    crab and fold in enough breadcrumbs so crab cakes just hold together;
    season with Old Bay seasoning. Refrigerate the mixture for 30 minutes so
    that it is easier to handle. Shape mixture into 6 small cakes. Heat oil
    and butter in a nonstick skillet. Dip cakes in flour or breadcrumbs on
    both sides and shake off excess. Cook gently, on low heat for 3-5
    minutes a side or until cooked through.













  12. #12
    Janet Wilder Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 3:01 AM, Giusi wrote:
    > "Cheryl"<[email protected]> ha scritto nel messaggio
    >
    > "crab
    >> recipe" in it so I said she had to send me the crab recipe. I SO have to
    >> make these.

    >
    > Cheryl, that's the money saving crab cake full of fillers. Although it's
    > good, I prefer the ones made with crab meat, Old Bay seasoned mayo and no
    > filler. Just mix the picked crabmeat with enough of the mayo to hold
    > together. Form into balls. The balls are then rolled in dry crumbs and
    > plopped into hot butter to cook, turned and continued. They cook just
    > enough to heat the center. The flatten only the amount that gravity
    > flattens them when turned.
    >
    >


    I sometimes use panko instead of breadcrumbs. It helps a lot if you
    chill the crab cakes before sauteeing. I agree: crab, Old Bay and mayo.

    --



    Janet Wilder
    Posting from the Netbaby

  13. #13
    Janet Wilder Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 8:01 AM, Pete C. wrote:
    >
    > Andy wrote:
    >>
    >> nurk_fred2000<[email protected]> wrote:
    >>
    >>> On Aug 18, 9:29 pm, Cheryl<jlhsha...@hotmail.com> wrote:
    >>>> My mom is a newbie at scanning but she's doing a good job lately.

    >> Though
    >>>> the other day she scanned a pattern for me but the title had "crab
    >>>> recipe" in it so I said she had to send me the crab recipe. I SO have
    >>>> to make these. A girl I grew up with has a seafood store (I just

    >> found
    >>>> this out this summer) so I will have to go get some lump crab meat

    >> from
    >>>> there.
    >>>>
    >>>> @@@@@ Now You're Cooking! Export Format
    >>>>
    >>>> Crab Cakes A-La-Maryland
    >>>>
    >>>> fish and seafood, main dish, seafood
    >>>>
    >>>> 1 lb crab meat
    >>>> 2 tablespoons mayonnaise
    >>>> 1/4 teaspoon red pepper (optional)
    >>>> seafood seasoning
    >>>> 2 tablespoons parsley, chopped
    >>>> 2 tablespoons green pepper, chopped
    >>>> 2 slices bread, crumbled fine
    >>>> 1 egg, beaten
    >>>> 2 tablespoons butter
    >>>> 1 tablespoons flour
    >>>> 1/2 cup milk
    >>>> white sauce
    >>>> 2 tablespoons butter
    >>>> 1 tablespoons flour
    >>>> 1/2 cup milk
    >>>>
    >>>> Melt butter. Blend in flour and add milk to make white sauce. Mix all
    >>>> ingredients including white sauce. Shape into cakes. Roll in flour
    >>> and
    >>>> then in bread crumbs. Fry in vegetable shortening until light brown

    >> on
    >>>> both sides.
    >>>>
    >>>> Source: My mom, but not sure of the cookbook she scanned it from. I
    >>>> will fry in olive oil unless someone thinks that's going to ruin the
    >>>> taste. I could use canola oil. Maybe with some butter in it.
    >>>
    >>> ***A few suggestions...
    >>>
    >>> ~ Drop the green and/or red pepper
    >>> If you want it mince it instead
    >>>
    >>> ~ Minced celery or minced shallot might work better
    >>>
    >>> ~ Used cream instead of milk
    >>>
    >>> ~ Seafood tastes better with a touch of Old Bay
    >>>
    >>> ~ Very light flour ~ Tap off excess
    >>>
    >>> ~ Might fry in clarified butter/canola combination

    >
    > I've become a fan of using coconut oil for shallow frying of seafood
    > dishes. It seems to produce better results.
    >
    >>
    >> I think the recipe needed to be fixed. It seems to me that the last three
    >> ingredients are a repeat of the three prior ingredients.

    >
    > The last three ingredients are supposed to be a white sauce to go on the
    > crab cakes. I've never run into crab cakes served with white sauce
    > before and at the very least I would season the white sauce with some
    > Old Bay. Horseradish tartar sauce used sparingly is my preference on
    > crab cakes.


    Tartar sauce is good. I sometimes make a coulis of red bell pepper. It's
    a winner.

    --



    Janet Wilder
    Posting from the Netbaby

  14. #14
    Janet Wilder Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 2:40 PM, Rusty wrote:
    > On 8/19/2011 11:15 AM, [email protected] wrote:
    >> On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl<[email protected]> wrote:
    >>
    >>> Crab Cakes A-La-Maryland

    >>
    >> Way too complex, too much crap content, and if there's no Old Bay,
    >> they're not
    >> Maryland crab cakes.
    >>
    >> -- Larry

    >
    >
    > This is the best crab cake recipe from Maryland. It is a sacrilege to
    > add onions, green or red peppers, or any other ingredient to the crab
    > cakes. Rusty from MD
    >
    >
    >
    > Crab Cakes
    >
    > 1/4 cup mayonnaise
    > 1 tablespoon Dijon mustard
    > 1 dash Worcestershire sauce
    > 1 teaspoon salt
    > 1 large egg, lightly beaten
    > 1 pound crabmeat, picked over
    > 1/4 cup fresh breadcrumbs
    > Old Bay seasoning
    > 2 tablespoons vegetable oil
    > 2 tablespoons butter
    >
    > Combine mayonnaise, mustard, Worcestershire sauce, salt and egg. Add to
    > crab and fold in enough breadcrumbs so crab cakes just hold together;
    > season with Old Bay seasoning. Refrigerate the mixture for 30 minutes so
    > that it is easier to handle. Shape mixture into 6 small cakes. Heat oil
    > and butter in a nonstick skillet. Dip cakes in flour or breadcrumbs on
    > both sides and shake off excess. Cook gently, on low heat for 3-5
    > minutes a side or until cooked through.


    I don't know who in Maryland passed off that recipe, but "authentic"
    Maryland crab cakes never have filler. Just crab, seasoning and mayo or
    possibly an egg.

    --



    Janet Wilder
    Posting from the Netbaby

  15. #15
    Cheryl Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 4:01 AM, Giusi wrote:
    > "Cheryl"<[email protected]> ha scritto nel messaggio
    >
    > "crab
    >> recipe" in it so I said she had to send me the crab recipe. I SO have to
    >> make these.

    >
    > Cheryl, that's the money saving crab cake full of fillers. Although it's
    > good, I prefer the ones made with crab meat, Old Bay seasoned mayo and no
    > filler. Just mix the picked crabmeat with enough of the mayo to hold
    > together. Form into balls. The balls are then rolled in dry crumbs and
    > plopped into hot butter to cook, turned and continued. They cook just
    > enough to heat the center. The flatten only the amount that gravity
    > flattens them when turned.
    >
    >

    That kind of surprises me to read that because my mom is an awesome
    cook. I don't think I've had these if she made them, but for her to save
    the recipe made me think it was good. I will try it your way. Thanks.

  16. #16
    Rusty Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 5:06 PM, Janet Wilder wrote:
    > On 8/19/2011 2:40 PM, Rusty wrote:
    >> On 8/19/2011 11:15 AM, [email protected] wrote:
    >>> On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl<[email protected]> wrote:
    >>>
    >>>> Crab Cakes A-La-Maryland
    >>>
    >>> Way too complex, too much crap content, and if there's no Old Bay,
    >>> they're not
    >>> Maryland crab cakes.
    >>>
    >>> -- Larry

    >>
    >>
    >> This is the best crab cake recipe from Maryland. It is a sacrilege to
    >> add onions, green or red peppers, or any other ingredient to the crab
    >> cakes. Rusty from MD
    >>
    >>
    >>
    >> Crab Cakes
    >>
    >> 1/4 cup mayonnaise
    >> 1 tablespoon Dijon mustard
    >> 1 dash Worcestershire sauce
    >> 1 teaspoon salt
    >> 1 large egg, lightly beaten
    >> 1 pound crabmeat, picked over
    >> 1/4 cup fresh breadcrumbs
    >> Old Bay seasoning
    >> 2 tablespoons vegetable oil
    >> 2 tablespoons butter
    >>
    >> Combine mayonnaise, mustard, Worcestershire sauce, salt and egg. Add to
    >> crab and fold in enough breadcrumbs so crab cakes just hold together;
    >> season with Old Bay seasoning. Refrigerate the mixture for 30 minutes so
    >> that it is easier to handle. Shape mixture into 6 small cakes. Heat oil
    >> and butter in a nonstick skillet. Dip cakes in flour or breadcrumbs on
    >> both sides and shake off excess. Cook gently, on low heat for 3-5
    >> minutes a side or until cooked through.

    >
    > I don't know who in Maryland passed off that recipe, but "authentic"
    > Maryland crab cakes never have filler. Just crab, seasoning and mayo or
    > possibly an egg.
    >



    That is why the recipe says only a 1/4 cup of breadcrumbs - I should
    have said if needed. Sometimes it isn't needed. I agree it is better
    without any filler. The breadcrumbs can be used to "bread" the cakes
    before they are fried. Do you do that?

    Rusty in Md

    Rusty in MD

  17. #17
    Sqwertz Guest

    Default Re: Maryland crab cakes

    On Fri, 19 Aug 2011 11:15:26 -0400, [email protected] wrote:

    > On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl <[email protected]> wrote:
    >
    >>Crab Cakes A-La-Maryland

    >
    > Way too complex, too much crap content, and if there's no Old Bay, they're not
    > Maryland crab cakes.


    Old Bay is over-rated, IMO. And it's a pretty strong spice in itself
    - almost all salt and celery seed. Invented by a German fresh off the
    boat (from Germany, not the crab boat). Fired by McCormic Spice, who
    ended up eventually buying the company/recipe 50 years later.

    -sw

  18. #18
    Cheryl Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 8:29 PM, Sqwertz wrote:
    > On Fri, 19 Aug 2011 11:15:26 -0400, [email protected] wrote:
    >
    >> On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl<[email protected]> wrote:
    >>
    >>> Crab Cakes A-La-Maryland

    >>
    >> Way too complex, too much crap content, and if there's no Old Bay, they're not
    >> Maryland crab cakes.

    >
    > Old Bay is over-rated, IMO. And it's a pretty strong spice in itself
    > - almost all salt and celery seed. Invented by a German fresh off the
    > boat (from Germany, not the crab boat). Fired by McCormic Spice, who
    > ended up eventually buying the company/recipe 50 years later.
    >


    I love the flavor of Old Bay. I like it sprinkled on deviled eggs, and
    a little touch on chicken salad.



  19. #19
    Sqwertz Guest

    Default Re: Maryland crab cakes

    On Fri, 19 Aug 2011 21:57:34 -0400, Cheryl wrote:

    > On 8/19/2011 8:29 PM, Sqwertz wrote:
    >
    >> Old Bay is over-rated, IMO. And it's a pretty strong spice in itself
    >> - almost all salt and celery seed. Invented by a German fresh off the
    >> boat (from Germany, not the crab boat). Fired by McCormic Spice, who
    >> ended up eventually buying the company/recipe 50 years later.
    >>

    >
    > I love the flavor of Old Bay. I like it sprinkled on deviled eggs, and
    > a little touch on chicken salad.


    I forgot to admit that I always use it on pork ribs before smoking,
    and my smoked chicken. And also on deviled eggs. I have the l-pound
    foodservice container. I just hate it on/with seafood. It's right up
    there next to cocktail sauce for me.

    -sw

  20. #20
    Janet Wilder Guest

    Default Re: Maryland crab cakes

    On 8/19/2011 6:48 PM, Rusty wrote:
    > On 8/19/2011 5:06 PM, Janet Wilder wrote:
    >> On 8/19/2011 2:40 PM, Rusty wrote:
    >>> On 8/19/2011 11:15 AM, [email protected] wrote:
    >>>> On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl<[email protected]>
    >>>> wrote:
    >>>>
    >>>>> Crab Cakes A-La-Maryland
    >>>>
    >>>> Way too complex, too much crap content, and if there's no Old Bay,
    >>>> they're not
    >>>> Maryland crab cakes.
    >>>>
    >>>> -- Larry
    >>>
    >>>
    >>> This is the best crab cake recipe from Maryland. It is a sacrilege to
    >>> add onions, green or red peppers, or any other ingredient to the crab
    >>> cakes. Rusty from MD
    >>>
    >>>
    >>>
    >>> Crab Cakes
    >>>
    >>> 1/4 cup mayonnaise
    >>> 1 tablespoon Dijon mustard
    >>> 1 dash Worcestershire sauce
    >>> 1 teaspoon salt
    >>> 1 large egg, lightly beaten
    >>> 1 pound crabmeat, picked over
    >>> 1/4 cup fresh breadcrumbs
    >>> Old Bay seasoning
    >>> 2 tablespoons vegetable oil
    >>> 2 tablespoons butter
    >>>
    >>> Combine mayonnaise, mustard, Worcestershire sauce, salt and egg. Add to
    >>> crab and fold in enough breadcrumbs so crab cakes just hold together;
    >>> season with Old Bay seasoning. Refrigerate the mixture for 30 minutes so
    >>> that it is easier to handle. Shape mixture into 6 small cakes. Heat oil
    >>> and butter in a nonstick skillet. Dip cakes in flour or breadcrumbs on
    >>> both sides and shake off excess. Cook gently, on low heat for 3-5
    >>> minutes a side or until cooked through.

    >>
    >> I don't know who in Maryland passed off that recipe, but "authentic"
    >> Maryland crab cakes never have filler. Just crab, seasoning and mayo or
    >> possibly an egg.
    >>

    >
    >
    > That is why the recipe says only a 1/4 cup of breadcrumbs - I should
    > have said if needed. Sometimes it isn't needed. I agree it is better
    > without any filler. The breadcrumbs can be used to "bread" the cakes
    > before they are fried. Do you do that?


    Sometimes. We are carb-conscious in our house so the less bread-stuff
    the better. I have used panko a few times and I think it has a better
    result if one is using any outer breading.


    --



    Janet Wilder
    Posting from the Netbaby

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