Best Angelinas Crab Cakes Recipes

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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.

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

BAKED CRAB CAKES



Baked Crab Cakes image

These jumbo lump crab cakes taste just like the Chesapeake Bay style you would order from a restaurant. This recipe makes 4 jumbo crab cakes or 6 medium-sized crab cakes.

Provided by PATLUVSCOOKING

Categories     Crab Cakes

Time 30m

Yield 4

Number Of Ingredients 7

1 pound cooked jumbo lump crabmeat, drained and picked over for shells
4 teaspoons mayonnaise
4 teaspoons dry bread crumbs
1 ½ teaspoons dry mustard
1 ½ teaspoons seafood seasoning (such as Old Bay®)
salt and ground black pepper to taste
1 large egg, beaten

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Gently fold crabmeat, mayonnaise, bread crumbs, mustard, and seafood seasoning together in a large bowl, being careful not to overshred crabmeat. Season with salt and pepper. Gently fold in egg. Form mixture into 4 large patties and place on a baking sheet.
  • Bake in the preheated oven until golden brown, about 20 minutes.

Nutrition Facts : Calories 192.3 calories, Carbohydrate 3.4 g, Cholesterol 134.5 mg, Fat 6.9 g, Fiber 0.3 g, Protein 27.6 g, SaturatedFat 1.2 g, Sodium 693.3 mg, Sugar 0.3 g

TRUE MARYLAND CRAB CAKES



True Maryland Crab Cakes image

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

3 tablespoons pancake mix
1 tablespoon prepared yellow mustard
3 tablespoons mayonnaise, or to taste
1 egg, beaten
1 tablespoon chopped fresh parsley
1 pound cooked crabmeat, flaked
3 cups vegetable oil for frying

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

EASY CRAB CAKES



Easy Crab Cakes image

Ready-to-go crabmeat makes these delicate patties easier than other crab cake recipes. You can also form the crab mixture into four thick patties instead of eight crab cakes. -Charlene Spelock, Apollo, Pennsylvania

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 10

1 cup seasoned bread crumbs, divided
2 green onions, finely chopped
1/4 cup finely chopped sweet red pepper
1 large egg, lightly beaten
1/4 cup reduced-fat mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1/8 teaspoon cayenne pepper
2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
1 tablespoon butter

Steps:

  • In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab., Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 2-in. balls. Gently coat in bread crumbs and shape into 1/2-in.-thick patties., In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook until golden brown, 3-4 minutes on each side.

Nutrition Facts : Calories 239 calories, Fat 11g fat (3g saturated fat), Cholesterol 141mg cholesterol, Sodium 657mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 1g fiber), Protein 21g protein. Diabetic Exchanges

ANGELINA'S CRAB CAKES



Angelina's Crab Cakes image

Number Of Ingredients 12

1 pound Lump Crab Meat
1 cup Fresh Bread Crumbs
1/3 cup Milk (approx.)
1 Egg - lightly beaten
1/4 cup Mayonnaise
1/2 teaspoon Baking Powder
2 teaspoon Fresh Chopped Parsley
2 teaspoon Minced Onions (optional)
1/2 teaspoon Salt
1/4 teaspoon Ground White Pepper
1/4 cup Flour for Dusting
1/4 cup Butter or Vegetable Oil for Frying

Steps:

  • Place crab meat in large bowl. Cover with bread crumbs. Moisten with milk.
  • Combine beaten egg with the mayonnaise in bowl. Add baking powder, parsley, onion, salt and pepper.
  • Pour over crab mixture. Toss gently until well mixed. Form into 10 large crab cakes. Place on plate.
  • Refrigerate for at least 1 hour. Dust cakes lightly with flour. Heat butter or oil in pan until hot. Fry crab cakes until golden. Drain on paper towel and serve.

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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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