Best All Saints Summer Supper Maryland Crab Cakes Recipes
MARYLAND CRAB CAKES
Print Recipe These Maryland crab cakes get two thumbs up from locals and out-of-towners alike. This classic lump crab cake recipe combines the simple flavors of lemon, parsley, and Old Bay Seasoning but the most important flavor is from the crab meat itself. For the best texture, use lump crab meat, fold meat gently, use very little filler, and bake the cakes in a hot oven. There's nothing pretentious about this crab cake, and there are no taste masks. There was nothing but pure, delicious crab meat, and enough of it. To bind the crabmeat together, you add just enough egg and fresh bread crumbs. The greatest cakes are made with white sandwich bread, which is light and flaky at the same time. Use just enough Old Bay seasoning to give the crab a hint of flavor without overpowering it. Crab cakes are delicious as a main course or as a sandwich on toasted bread. Mini crab cakes make excellent finger food when made smaller. You'll always have a quick supper recipe on hand, as well as an excellent crowd-pleasing appetizer, with this recipe. They're also delicious as leftovers. Maryland crab cakes are frequently flattened into patties when cooked on the stove so that the center cooks. I recommend preparing large jumbo-style crab cakes at a high oven temperature. They cook quickly and are really plump. Let's get started! What you'll need to make this Maryland Crab Cakes recipe As someone who grew up on Maryland's Eastern Shore, I can attest to the fact that this recipe gets the fundamentals correctly. Fresh lump backfin and just enough filling to hold it together are really the only ingredients in the best homemade crabcakes. This recipe, out of all the ones I've tried over the years, comes the closest to perfection. Crab meat Mayonnaise Breadcrumbs Parsley Salt and Pepper Dry mustard Worchestershire sauce Honey Eggs Butter Extra virgin olive oil INGREDIENTS Jumbo lump backfin crab meatDuke's mayonnaisePlain breadcrumbsFresh parsleySalt and pepperDry mustardWorcestershire sauceHoneyOld Bay SeasoningEggsButterExtra virgin olive oil DIRECTIONS Step One: Check the crab meat for shells This is a very important step. You don't want anyone choking or getting hurt from shells. Some crab comes "cleaner" than others and you don't want to make any assumptions. Pick through the meat carefully so that you don't lose the shape of the lumps. After all, that lump is what makes a Maryland-style crab cake! Step Two: Mix the crab cakes Mix together all ingredients except for crab and butter. Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump) Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll into a ball shape. Crab balls are a perfect party "pick-up" food. Note: if the meat isn't sticking together well enough, adjust the bread crumbs if needed I find that if I am using my hands for the making of the cakes, I can dip my hand in the bread crumbs and use what sticks to my hand and that's just enough to hold it all together. On the other hand, if the meat is too dry, add a little mayo. Step Three: Pan-fry or broil the crab cakes I prefer to pan-fry these cakes over medium-high heat in a butter and olive oil combination. You may also choose to broil your crab cakes. Broiling takes more babysitting and if you lose track of your crab cakes you can burn them in the broiler. I don't like to risk burning crab cakes. Click here for more delicious Eastern Shore Recipes!
Provided by Georgia Marsh
Categories Seafood
Yield 4
Number Of Ingredients 13
Steps:
- Pick through the meat carefully so that you don't lose the shape of the lumps and remove any shells you may find
- Mix together all ingredients except for crab and butter. Add in crab and mix well with your hands. Once mixed well (without losing the shape of the lump) Measure out 1/2 cup size mounds and form 5-6 medium-sized crab cakes. For crab balls In miniature measure 1 generous tablespoon and roll into a ball shape. Crab balls are a perfect party "pick-up" food. Note: if the meat isn't sticking together well enough, adjust bread crumbs if needed I find that if I am using my hands for the making of the cakes, I can dip my hand in the bread crumbs and use what sticks to my hand and that's just enough to hold it all together. On the other hand, if the meat is too dry, add a little mayo.
- I prefer to pan-fry these cakes over medium-high heat in a butter and olive oil combination. You may also choose to broil your crab cakes. Broiling takes more babysitting and if you lose track of your crab cakes you can burn them in the broiler. I don't like to risk burning the crab cakes.
Nutrition Facts : Calories 350
MARYLAND CRAB CAKES I
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Provided by John L.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pick the crab meat to remove any remaining pieces of shell.
- Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
- Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g
ANNE ARUNDEL COUNTY MARYLAND CRAB CAKES
This is the "Original" Crab Cake recipe handed down by my Dad's family for generations. It is Quick and easy. This is Actually the real way Maryland crab cakes have been enjoyed for decades, NO OLD BAY in true Maryland crab cakes, Don't get me wrong, I love Old Bay, but in keeping with old Maryland tradition this is a True Original.
Provided by Titanic1912
Categories Crab
Time 33m
Yield 6 Crab Cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, Hand pick Crabmeat and discard any shell particles.
- Add Salt and Pepper (You can alter to taste but for best results don't.
- alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
- mixture into crabmeat. Add baking powder, and parsley. On a plate,
- place your crushed saltines and scoop a medium sized crab cake from.
- your mixture in your hands. Coat with cracker again just enough to cover.
- your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
- gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
- Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.
MARYLAND CRAB CAKES
A base of small crabmeat with larger pieces folded in saves money invisibly. For a splurge, use all backfin and lump when making these Maryland style crab cakes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes
Time 40m
Number Of Ingredients 12
Steps:
- Heat broiler, with rack 4 inches from heat. Line a rimmed baking sheet with aluminum foil; set aside. Keeping each pound of crabmeat separate, turn out onto paper towels; pick through to remove any shells or cartilage.
- In a large bowl, stir together mayonnaise, parsley, lemon juice, egg, mustard, Old Bay, 1 teaspoon coarse salt, and 1/4 teaspoon pepper.
- Add crumbs and small-size crabmeat to mayonnaise mixture; stir well to combine. Gently fold in large-size crabmeat to mayonnaise mixture just until combined. Dividing evenly, form mixture into 8 cakes. To make ahead, see Cook's Notes.
- Place cakes on prepared baking sheet; drizzle with melted butter. Broil until golden brown and warmed throughout, 12 to 15 minutes (move to lower shelf if tops brown too quickly). Serve with tarter sauce and lemon wedges.
TRUE MARYLAND CRAB CAKES
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Provided by Robert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g
MARYLAND LADY CRAB CAKES
"According to "Ye Marland Chronicle" written for the Baltimore Sunday Sun in 1933, the Maryland crab was the main reason for Captain John Smith's visit to Chesapeake Bay in 1607. Crab bakes were first eaten by Lord Baltimore in 1634. The Imperial Crab was created in honor of Queen Herietta Marie." - Seafood Marketing Authority, Division of Marketing Development, Department of Economic and Community Development 2525 Riva Road, Annapolis, MD 21401
Provided by Engelis
Categories Crab
Time 25m
Yield 6 cakes, 6 serving(s)
Number Of Ingredients 9
Steps:
- Remove all cartilege from crabmeat.
- In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings.
- Add crabmeat and mix gently but thoroughly.
- Shape into 6 cakes.
- Fry in oil (350 F), until browned, or pan fry in a little butter or oil until browned on both sides.
Nutrition Facts : Calories 193.9, Fat 5.8, SaturatedFat 1.1, Cholesterol 69.7, Sodium 1267.8, Carbohydrate 16.5, Fiber 1.1, Sugar 2, Protein 17.9
CRAB CAKES FROM MARYLAND GOVERNOR'S KITCHEN
Diet-conscious Eastern-shore style, showcases the natural sweetness of Blue Claw Crabs with the minimum of filler and extra ingredients. Derived from MIL's newspaper clipping, her favorite crab cake with minimum of spice. This was from Maryland Governor Tawe's cook. For saltine crumbs, may substitute 2 slices of decrusted white bread broken into small pieces, or use 1/4 cup panko crumbs. I dared to vary from my mother-in-law's crab cakes by substituting saltine crackers for the traditional white bread and then serve her a "renegade" cake; this one variation was deemed by her as possibly better. She sneered at the addition of Old Bay seasoning. It is vital to have freshly steamed blue claw crab meat to achieve superior results. If you are not so fortunate as to live between North Carolina and Pennsylvania, and you use Phillip's crab meat from Costco, be aware that you are using Asian blue swimming crab which lacks the sweetness; in that case, I would recommend adding 1/2-1 teaspoon dried horseradish and 1/2-3/4 teaspoon lemon juice to add some pizazz. I find that canola oil "falls off" the crab cakes, and prefer frying my crab cakes. Preparation time includes 1 hour refrigeration prior to cooking.
Provided by KateL
Categories Crab
Time 1h6m
Yield 4-6 cakes, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Pick through crab meat twice to remove cartilage or shell. Try not to break up lumps of Backfin. Keep crabmeat chilled during process by putting ice cubes in a large mixing bowl then placing a slightly smaller bowl inside to hold the picked meat. After the first picking, feel for missed cartilage while returning crab meat to the crab meat container. Chill crab meat until ready to mix.
- Put saltine crackers in a mini-food processor and process to a fine crumb. Alternatively, tear slices of bread into small pieces and put in mixing bowl.
- Add regular mayonnaise and yellow mustard to mixing bowl. For the Eastern Shore purists, the addition of Old Bay seasoning is controversial, but Baltimore residents won't call it a crab cake without some; one teaspoon adds a subtle taste.
- Beat egg whites until stiff, then fold into filler mixture.
- Gently fold in reserved crab meat.
- Make 4 to 6 cakes, pressed gently together. Chill covered in refrigerator for at least 1 hour to set cakes.
- Fill frying pan to 1/4-inch with canola oil. Heat canola oil to 360 degrees Fahrenheit. Gently place crab cakes in oil and fry for 2-3 minutes until golden brown. Use spatula (and fork, if necessary) to carefully turn crab cakes. Fry for another 2-3 minutes.
- Drain oil from crab cakes on paper towels, then serve hot with some saltine crackers on the side.
- TO BROIL: Since these crab cakes have the minimum amount of filler required to hold them together, you may broil them on a lightly oiled baking sheet (1 tablespoon oil) 4-6 inches away from the heat source until golden brown. If you use low-calorie mayonnaise, this would be the preferred way to cook the cakes.
- TO MICROWAVE: Only use 1/2 tablespoon of oil to brush on a large flat plate. Microwave plate for 2 minutes on HIGH to heat oil. Place cakes on plate and microwave for 7 minutes on HIGH.
Nutrition Facts : Calories 379.6, Fat 30.6, SaturatedFat 2.5, Cholesterol 49.5, Sodium 1079.6, Carbohydrate 2.7, Fiber 0.1, Sugar 0.6, Protein 22.8
ALL SAINTS SUMMER SUPPER MARYLAND CRAB CAKES
I grew up in southern Maryland, and attended All Saints Episcopal Church, where my parents are still members. Every summer (1st weekend in August) the church hosts its Summer Supper fundraiser, which I consider a southern Maryland tradition, since folks come from all over to eat some great food (ham, fried chicken, green beans, fresh homemade bread, rolls, and desserts, and, oh yeah.. CRABCAKES! This is an adaptation of the recipe used at the supper, so that the yield is something reasonable for a family dinner (as opposed to the hundreds of crabcakes made by the fine folks at All Saints!). Of course, I have added my own touches over the years, but it's still pure "Maryland Crabcake".
Provided by Special Ed
Categories Crab
Time 25m
Yield 9-12 4
Number Of Ingredients 10
Steps:
- Pick through your crab; there are ALWAYS shells missed at the plant (they pick fast and furiously!).
- Mix all ingredients EXCEPT the breadcrumbs. You can beat the egg before adding, but I scramble it a bit in the bowl then use my hands to get a consistent mix.
- Add the breadcrumbs a bit at a time. The goal is to have just enough to bind the mix into patties, but not too much!
- GENTLY form the mixture into patties, about 31/2 inches in diameter, and 3/4 inch thick. Note that you can make them smaller, if they are appetizers. At this stage, you can refrigerate them; doing so allows a little bit of flavor blending to occur (a good thing).
- Get a cast iron skillet hot, and melt some olive oil, then butter in the pan.
- Saute over medium heat, flipping once, so that both side are a golden brown.
- OPTIONAL Step: after you flip once, add some red wine to the pan, it adds a light glaze to the cakes, and a nice flavor!
- Serve with tartar sauce, as entree, appetizer, or sandwich.
Nutrition Facts : Calories 107.1, Fat 3.6, SaturatedFat 0.6, Cholesterol 46.4, Sodium 607.9, Carbohydrate 7, Fiber 0.5, Sugar 1.1, Protein 11.1
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All Saints Summer Supper Maryland Crab Cakes Recipes
The All Saints Summer Supper is an annual event held in Maryland where people come together to enjoy a variety of delicious foods, including Maryland crab cakes. Maryland is well-known for its crab cakes, which are made from fresh, local crab meat and a variety of seasoning and spices. The All Saints Summer Supper Maryland Crab Cakes Recipes are some of the most sought-after recipes in the state, and they are loved by locals and tourists alike.What are Maryland Crab Cakes?
Maryland crab cakes are a popular seafood dish that originated in the state of Maryland. They are made from fresh, local crab meat that has been cooked, seasoned, and formed into small patties. The crab meat is usually mixed with various ingredients, such as bread crumbs, mayonnaise, eggs, and various seasonings, to create a delicious and savory dish.What are the Ingredients of All Saints Summer Supper Maryland Crab Cakes Recipes?
The All Saints Summer Supper Maryland Crab Cakes Recipes use a combination of ingredients that make the crab cakes flavorful and succulent. Some of the main ingredients used in the recipes include:- Fresh, local crab meat
- Mayonnaise
- Bread crumbs
- Dijon mustard
- Worcestershire sauce
- Old Bay seasoning
- Lemon juice
- Butter
- Garlic powder
- Paprika
- Salt and pepper