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Crab cake?

 
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CourtneysSweets
Chef de Cuisine


Joined: 19 Feb 2009
Posts: 238
Location: North Jersey

PostPosted: Sun Dec 26, 2010 3:10 pm    Post subject: Crab cake? Reply with quote

I've never made crab cakes and would love some tips pointers and maybe even a recipe! Smile
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cookiebakr
Capo di tutti Capi


Joined: 12 Oct 2006
Posts: 2224
Location: SW OH

PostPosted: Tue Dec 28, 2010 9:26 am    Post subject: Re: Crab cake? Reply with quote

CourtneysSweets wrote:
I've never made crab cakes and would love some tips pointers and maybe even a recipe! Smile


I've just started making crab cakes within the last couple of years. The first time I made them, I used a Williams Sonoma Mix...wanted to see what they were like before investing too much time or ingredients. The box cost around $10 and made several cakes....it was very good.

I now have two recipes...both good but completely different taste.

This recipe is supposed to be from the 82nd Queen Restaurant in Charleston, SC. I’ve eaten there before and the food is delicious. This is the first recipe I used and I've been making these for over a year now. My boyfriend is the big crab cake person around here and he always says these are some of the best he's ever had.

Crab Cake

1 pound lump crabmeat, picked clean of shell
1/2 cup mayonnaise
2 green onions, chopped fine
2 dashes Tabasco
1 dash Worcestershire
1/2 cup coarse bread crumbs, plus more for coating
1/2 ounce fresh lemon juice
1/2 teaspoon ground thyme
2 eggs
1/4 cup half-and-half

Combine all ingredients, except eggs and half-and-half. Form into desired cake size, about 4 ounces each. Make egg wash by combining eggs with half-and-half. Dip crab cakes into egg mixture, then roll into more bread crumbs. Saute' cakes in butter or olive oil until golden brown.

The next recipe I made for the first time about a month ago…it’s supposed to be more like a Maryland Crab Cake. Since I’ve never had a Maryland Crab cake before, I can’t tell you if it really is…I can tell you that this is very good too! The only thing that I will do differently next time I make it is omit the salt….I thought there was a little too much.


Homestyle Crab Cakes

Ingredients:
1 lb. crab meat (backfin or lump)
2 slices bread (crust removed)
milk
1 egg beaten
1 Tbsp. mayonnaise
1 Tbsp. parsley flakes
1 tsp. prepared mustard
1 tsp. Worcestershire sauce
1 tsp. baking powder
1 tsp. Old Bay
1/4 tsp. salt

Instructions:
In bowl, break bread into small pieces and moisten with milk. Add all remaining ingredients except crab and mix. Pick over crab meat to remove shell particles. Add crab meat to mixture, mixing gently but thoroughly. Shape into six patties and chill 30 minutes. Pan fry in a little butter or oil until brown on each side or broil in oven until browned.


The only tips I can think of to give you is:

You may need to add a little more bread crumbs to the mixture than the recipe says in order to hold the crab cake together.

Once the crab cakes are formed, refrigerate them for about an hour. This helps to keep them from falling apart while cooking.
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CourtneysSweets
Chef de Cuisine


Joined: 19 Feb 2009
Posts: 238
Location: North Jersey

PostPosted: Thu Dec 30, 2010 9:08 am    Post subject: Reply with quote

Thank you so much for sharing!! Smile
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Gigi421
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Joined: 24 Apr 2008
Posts: 3320
Location: City of Champions

PostPosted: Thu Dec 30, 2010 2:32 pm    Post subject: Reply with quote

My daughter lives outside of Baltimore and has gotten a recipe from some of the locals.

Crab Cakes

1/2 green pepper, chopped really fine
2 scallions, chopped really fine
1 egg
1 T. fresh parsley
4 1/2 tsp. heavy cream
1/4 tsp. dry mustard
2 T. mayonnaise...........not salad dressing
Saltine crackers, crushed to equal 1/2 cup
juice of 1/2 lemon
pinch cayenne pepper
garlic powder
2 T. Old Bay Seasoning........a must
1 lb. lump crab meat, pick out shells if there are any

Saute the green pepper and scallion in butter till soft. Let cool, then mix
with remaining ingredients except crab meat.

Gently fold in crab meat. Form into patties and refrigerate for about 30 minutes.

Gently fry in a skillet with about an inch of hot vegetable oil.

Everyone says that a good crab cake does not have a lot of filler (bread) in it, and it must have the Old Bay Seasoning. Alyssa said her friends even sprinkle it on when they are done cooking. Actually, she said they put Old Bay on everything.
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CourtneysSweets
Chef de Cuisine


Joined: 19 Feb 2009
Posts: 238
Location: North Jersey

PostPosted: Thu Dec 30, 2010 4:19 pm    Post subject: Reply with quote

Gigi421 wrote:
Alyssa said her friends even sprinkle it on when they are done cooking. Actually, she said they put Old Bay on everything.
Too funny! I've never had Old Bay. Can't wait to go grocery shopping this weekend Smile Thanks for sharing!
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missangelmist
Site Admin


Joined: 01 Oct 2006
Posts: 21

PostPosted: Wed Jun 15, 2011 11:27 am    Post subject: Crab Cakes Reply with quote

I have never made crab cakes but I do order then when I go out and have some wonderful ones. Now I'm hungry LOL
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Babette
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Joined: 28 Sep 2006
Posts: 6258
Location: Los Angeles

PostPosted: Wed Jun 15, 2011 11:53 am    Post subject: Reply with quote

Courtney ... how did the crab cakes go? It was in 2010... so I'm hoping they were memorable! LOLOL Smile

Mom... I met Courtney in NYC on my last trip.
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Gigi421
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PostPosted: Sun Jun 19, 2011 11:22 am    Post subject: Reply with quote

My daughter thinks she has the best judge of crab cakes since she moved outside of Baltimore. She won't even order them when she is back here in the Burgh.
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Babette
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PostPosted: Sun Jun 19, 2011 1:07 pm    Post subject: Reply with quote

Would you believe I've never tried crab cakes? I've had some awesome sweet corn tamale cakes... to die for.
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