Best Angelinas Crab Cakes Recipes

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BEST EVER CRAB CAKES



Best Ever Crab Cakes image

These are the fastest, easiest crab cakes I have ever made and some of the best I have ever eaten! Serve with coarse mustard on the plate or your favorite mustard sauce.

Provided by LINDACHEK

Categories     Appetizers and Snacks     Seafood     Crab     Crab Cake Recipes

Time 27m

Yield 4

Number Of Ingredients 9

1 egg
3 tablespoons mayonnaise
4 teaspoons lemon juice
⅛ teaspoon red pepper flakes
1 teaspoon dried tarragon
1 tablespoon minced green onions
8 ounces crabmeat
½ cup crushed buttery round crackers
1 tablespoon butter

Steps:

  • In a medium bowl, whisk together egg, mayonnaise, lemon juice, red pepper flakes, tarragon, and scallions. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved.
  • Heat butter in a skillet over medium heat. Form crab mixture into 4 patties. Place patties in skillet, and cook until golden brown, about 5 to 6 minutes on each side.

Nutrition Facts : Calories 216.1 calories, Carbohydrate 5.7 g, Cholesterol 108.5 mg, Fat 15.2 g, Fiber 0.3 g, Protein 13.9 g, SaturatedFat 4 g, Sodium 354.8 mg, Sugar 0.8 g

MARYLAND CRAB CAKES



Maryland Crab Cakes image

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

1 pound small-size fresh crabmeat, such as special or claw
1 pound large-size fresh crabmeat, such as jumbo lump or backfin
1/2 cup light mayonnaise
1/2 cup fresh flat-leaf parsley, chopped
1/4 cup fresh lemon juice (from 2 lemons), plus wedges, for serving
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Old Bay Seasoning
Coarse salt and freshly ground pepper
1 cup fine saltine crumbs (from about 30 crackers)
4 tablespoons unsalted butter, melted
Tartar Sauce for Crab Cakes

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.

THE BEST CRAB CAKES



The Best Crab Cakes image

When we set out to make the "best" crab cakes, opinions in the test kitchen were strong and varied. But we could all agree on plenty of fresh, high-quality crabmeat with very little filler. After some tinkering, we created these decadent cakes-generously sized and highly seasoned-with plenty of lemon juice, fresh herbs and spices. The jumbo lump crabmeat is front and center, so splurge on the best and freshest you can find.

Provided by Food Network Kitchen

Categories     appetizer

Time 1h10m

Yield 8 crab cakes

Number Of Ingredients 15

2 pounds fresh jumbo lump crabmeat, picked over for shells and cartilage
1 1/2 cups panko
1/2 cup mayonnaise
1/4 cup chopped chives
1 tablespoon Dijon mustard
2 teaspoons seafood seasoning, such as Old Bay
Kosher salt and freshly ground black pepper
Juice and zest of 1 lemon, plus more lemon wedges for serving
3 tablespoons unsalted butter
3 tablespoons olive oil
1 cup mayonnaise
1/2 cup chopped dill pickles (about 2 whole pickles)
1 tablespoon capers, chopped
1 tablespoon minced chives
Juice and zest of 1 lemon

Steps:

  • Preheat the oven to 400 degrees F.
  • For the crab cakes: Gently fold together the crabmeat, breadcrumbs, mayonnaise, chives, Dijon mustard, seafood seasoning, 1 teaspoon kosher salt, 1 teaspoon freshly ground pepper and the juice and zest of one lemon in a large bowl. Refrigerate the crab mixture for 15 minutes to firm up; this allows the breadcrumbs to absorb some of the liquid, helping the crab cakes bind together.
  • Meanwhile, make the tartar sauce: Combine the mayonnaise, dill pickles, capers, chives, zest and juice of 1 lemon in a medium bowl and mix until combined. Season to taste with salt and pepper. Cover and refrigerate until ready to use.
  • Scoop heaping half cups of the crab mixture and pat into 2 1/2-inch wide patties. Lightly press them together so they do not fall apart while cooking. You should have 8 patties.
  • Heat 3 tablespoons unsalted butter and 3 tablespoons olive oil in a large nonstick skillet over medium-high heat. Add the crab cakes to the pan and cook until golden, about 2 minutes, then flip using a flat metal spatula. Continue to cook until lightly golden, about 1 1/2 minutes then transfer the pan to the oven. Cook until the crab cakes are completely heated through, about 10 minutes.
  • Serve the crab cakes with the tartar sauce and lemon wedges.

MARYLAND CRAB CAKES I



Maryland Crab Cakes I image

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

1 pound crabmeat
2 slices white bread, crusts trimmed
1 egg, beaten
1 tablespoon mayonnaise
1 teaspoon Dijon-style prepared mustard
1 teaspoon Worcestershire sauce
1 tablespoon Old Bay Seasoning TM
2 tablespoons butter

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

ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND



Angelina's Restaurant Crab Cakes - Maryland image

This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is.

Provided by Andi Longmeadow Farm

Categories     Crab

Time 20m

Yield 10 serving(s)

Number Of Ingredients 13

1 lb lump crabmeat (picked over)
1 cup fresh breadcrumb
1/3 cup milk, approximately (whole or 1/2 & 1/2)
1 egg, beaten slightly
1/4 cup mayonnaise
1/2 teaspoon baking powder
2 teaspoons parsley, fresh chopped
2 teaspoons onions, minced (optional)
1/2 teaspoon salt
1/4 teaspoon white pepper
1 teaspoon flour, sifted for dusting
2 tablespoons vegetable oil (or butter for frying)
cooking spray

Steps:

  • Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
  • Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
  • Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
  • After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
  • Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
  • Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
  • Drain on paper towel and serve.

Nutrition Facts : Calories 153.1, Fat 6.6, SaturatedFat 1.2, Cholesterol 55.7, Sodium 437.7, Carbohydrate 10.3, Fiber 0.5, Sugar 1.1, Protein 12.5

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Angelina's crab cakes recipes refer to a popular seafood dish that is cherished by many seafood lovers. Crab cakes are an excellent source of proteins and Omega-3 fatty acids, and they are also delicious and easy to cook. There are many variations of crab cakes, and each recipe uses different ingredients and preparation methods.

The History of Crab Cakes

Crab cakes have a fascinating history that dates back to the colonial era in America. These tasty seafood treats were initially created by Chesapeake Bay fishermen as a way to utilize the excess crab meat that they had after a good catch. The fishermen would mix the crab meat with bread crumbs, egg, and seasoning before frying or baking it. This method of preparation has been maintained over the years, and it forms the basis of most crab cake recipes.

Types of Crab Cakes

Crab cakes are a versatile dish, and there are many variations of the recipe that people can try. Some of the most popular types of crab cakes include:
Maryland-Style Crab Cakes
Maryland-style crab cakes are a classic version of the recipe that features a mixture of crab meat, Old Bay seasoning, and mayonnaise. These cakes are usually fried or baked and are served with a side salad, fries, or a dipping sauce.
New England Crab Cakes
New England crab cakes are a variation of the recipe that features a mixture of crab meat, bread crumbs, egg, and butter. These cakes are usually pan-fried and are served with a lemon-herb sauce.
Roux-based Crab Cakes
Roux-based crab cakes are a Louisiana-style version of the recipe that features a mixture of crab meat, flour, butter, and seasonings. These cakes are usually pan-fried and are served with a spicy remoulade sauce.

Ingredients Used in Angelina's Crab Cakes Recipes

Angelina's crab cakes recipe is a popular version of the dish that uses a mixture of fresh crab meat, bread crumbs, and seasoning. The ingredients typically include:
1. Crab Meat
The quality of the crab meat used in the recipe is essential for the taste and texture of the crab cakes. Angelina's crab cake recipe uses fresh, lump crab meat that is picked clean of any shell fragments.
2. Bread Crumbs
Bread crumbs are used in the recipe to bind the crab meat and other ingredients together. Angelina's recipe uses a combination of Panko and regular bread crumbs for a crisp texture.
3. Seasoning
Seasoning is essential for adding flavor to the crab cakes. Angelina's recipe uses a blend of Old Bay seasoning, paprika, garlic powder, and black pepper.
4. Mayonnaise
Mayonnaise is used in the recipe to add a creamy texture to the crab cakes. Angelina's recipe uses a mixture of mayonnaise and Dijon mustard for a tangy taste.
5. Eggs and Butter
Eggs and butter are used in the recipe to bind the ingredients together and add richness to the crab cakes. Angelina's recipe uses one egg and unsalted butter to achieve this.

Preparation Method for Angelina's Crab Cakes Recipes

The preparation of Angelina's crab cakes recipe is quite simple and can be completed in a few steps. These steps include:
1. Picking and Preparing the Crab Meat
First, the crab meat should be picked clean of any shell fragments and set aside. Then, the Panko and bread crumbs should be mixed and divided into two bowls.
2. Making the Crab Cake Mixture
In a separate bowl, the mayonnaise, Dijon mustard, Old Bay seasoning, paprika, garlic powder, black pepper, and egg should be whisked together. The crab meat should then be added, and the mixture stirred gently until it is evenly distributed.
3. Forming the Crab Cakes
The crab cake mixture should then be divided into six equal portions and shaped into patties. The patties should then be pressed into the Panko and bread crumbs mixture, ensuring that they are evenly coated.
4. Cooking the Crab Cakes
The crab cakes should be cooked on medium heat in a skillet with unsalted butter until they are golden brown on both sides. This should take about four to six minutes per side. The crab cakes should then be drained on paper towels to remove excess oil before serving.

Conclusion

Angelina's crab cakes recipes are a delicious and easy-to-cook seafood dish that can be enjoyed by seafood lovers across the world. With quality ingredients and a simple preparation process, crab cakes can be made in many variations to suit personal taste preferences. Whether pan-fried or baked, crab cakes are a versatile dish that can be served as an appetizer, main dish or snack.
Crab cakes are a popular seafood dish that can be found in many restaurants across the country. However, making them at home can be a bit tricky, especially for beginners. Angelina's Crab Cakes is a recipe that is famous for its delicious taste and easy-to-follow instructions. In this article, we will give you some valuable tips that will help you make the perfect Angelina's Crab Cakes.

Tip #1: Choose Fresh Crab Meat

The key to making great crab cakes is to use fresh crab meat. Fresh crab meat can be difficult to find in some areas, but if you can get it, it will make all the difference in your crab cakes. When selecting crab meat, opt for lump crab meat if possible. Lump crab meat has larger pieces of meat which will create a better texture and flavor.

Tip #2: Use High-Quality Ingredients

Angelina's Crab Cakes recipe calls for a few simple ingredients, but it's important to use high-quality ingredients to get the best results. Use fresh herbs and spices, high-quality mayo, and breadcrumbs. These ingredients will add flavor and texture to your crab cakes.

Tip #3: Avoid Overworking the Crab Meat

One of the most common mistakes people make when making crab cakes is overworking the crab meat. Overworking the meat can result in a tough texture and can cause the meat to fall apart. To avoid this, gently fold the crab meat into the other ingredients until just combined.

Tip #4: Don't Skip the Refrigeration Step

After you've made your crab cake mixture, it's important to refrigerate it for at least an hour. This step allows the flavors to meld together and the crab cake mixture to firm up. Skipping this step can result in a mushy texture and can cause the crab cakes to fall apart when cooking.

Tip #5: Use a Non-Stick Pan

When cooking your crab cakes, it's important to use a non-stick pan. This will prevent your crab cakes from sticking to the pan and falling apart. If you don't have a non-stick pan, you can also use a well-oiled cast-iron skillet.

Tip #6: Cook Over Medium Heat

It's important to cook your crab cakes over medium heat. Cooking over high heat can cause the outside to burn before the inside is cooked through. Cooking over low heat can result in a mushy texture. Medium heat will give you a crispy exterior and a tender interior.

Tip #7: Don't Overcook Your Crab Cakes

When cooking your crab cakes, it's important not to overcook them. Overcooking can cause the crab meat to become tough and rubbery. Cook your crab cakes until they are golden brown on each side, which should take about 3-4 minutes per side.

Tip #8: Serve with a Sauce

While Angelina's Crab Cakes are delicious on their own, serving them with a sauce can take them to the next level. A classic remoulade or cocktail sauce pairs well with crab cakes. You can also try a spicy mayo or tartar sauce to add some flavor.

Conclusion

Making Angelina's Crab Cakes is easy if you follow these valuable tips. Remember to use fresh crab meat, high-quality ingredients, and avoid overworking the crab meat. Refrigerate your crab cake mixture before cooking, use a non-stick pan, and cook over medium heat. Don't overcook your crab cakes, and serve them with a sauce for an extra burst of flavor. With these tips, you'll be making the perfect Angelina's Crab Cakes in no time!

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