Best Chesapeake Blue Crab Cakes With Fried Oysters Recipes

CHESAPEAKE BAY CRAB CAKES

Steps:

• Preheat oven to 350°F. Pick crabmeat, removing any bits of shell.
• Whisk egg in a medium bowl. Whisk in parsley flakes, next 3 ingredients, 3 Tbsp. mayonnaise, and 3/4 tsp. Old Bay seasoning. Gently stir in crabmeat and cracker crumbs. Shape crab mixture into 18 (1 1/2-inch) patties. Place on a lightly greased baking sheet.
• Stir together remaining 5 Tbsp. mayonnaise and 1 tsp. Old Bay seasoning; spread on crab cakes, and sprinkle with paprika.
• Bake at 350°F for 12 minutes or until golden. (Do not overbake.) Serve with lemon wedges. Garnish, if desired.

DORSEY'S FISH & OYSTER HOUSE CRAB CAKES

Steps:

• Mix together Old Bay™ seasoning, baking mix, and parsley in a medium size mixing bowl. Stir mayonnaise, mustard, egg, and Worcestershire sauce into dry ingredients. Mix in crab meat gently. Form mixture into 6 to 8 balls.
• Heat 1 inch oil in a large, heavy bottomed skillet to 365 degrees F (185 degrees C). Place balls in pan, and flatten slightly with a spatula. Flip the crab cakes over after 3 minutes, or when the crab cake is browned on one side. Continue frying until done. Drain on paper towels.

EASY SOUTHERN BLUE CRAB CAKES

Steps:

• Pour the meat out on a clean sheet pan or plate and pick through it with your fingers to remove any remaining small pieces of shell. Handle it carefully and try not to break up the lumps. It's hard to see the bits of the shell but you can feel them with your fingers.
• Add the "picked over" crabmeat and crushed saltines to a medium-size bowl and mix gently. Set aside.
• Add the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce to a small bowl and whisk until smooth.
• Combine the two mixtures and gently toss the ingredients together.
• Cover the bowl and place it in the refrigerator for 30 minutes.
• To form the cakes, roughly divide the mixture and then, using your hands, lightly shape it into one-half inch cakes about three inches wide, just until it holds together. I like to use a one-third cup measuring cup to make sure all of the cakes are the same size. Do not pack the mixture tightly.
• Place the cakes on a plate lined with a sheet of wax paper or parchment paper. Cover and refrigerate for at least 30 minutes.
• Add the olive oil to a large skillet over medium heat. When the oil is hot, add four of the cakes. Cook for about three minutes or until they are golden brown and gently turn them over using a slotted fish turner or pancake turner. I usually hold the top of the cake lightly with my fingers when turning them over to make sure they don't fall apart.
• Cook them for another three minutes or until they are golden brown on the other side. Remove from the skillet. Drain on a wire cooling rack. Repeat with the remaining cakes.
• Serve warm with plenty of remoulade, tartar, or cocktail sauce.

CHESAPEAKE BAY CLASSIC CRAB CAKES

Steps:

• Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
• Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
• When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
• Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
• 8 ounces tomatillos, husked and cut into quarters
• 2 tablespoons rice wine vinegar
• 1 tablespoon sugar
• 2 teaspoons green hot sauce (recommended: Tabasco)
• 1 teaspoon chopped garlic
• 1 teaspoon mustard seeds, toasted
• 1 teaspoon peeled and grated fresh horseradish
• Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.

CHESAPEAKE CRAB CAKES

Steps:

• In a large bowl, whisk together egg, mayonnaise, Old Bay, and 1/2 teaspoon salt. Fold in crabmeat to evenly coat (do not overmix). Generously dust a parchment-lined rimmed baking sheet with cornmeal. Divide crab mixture evenly into 12 portions, forming each into a 2-inch-diameter, 1-inch-thick patty. Transfer to prepared baking sheet. Dust tops of crab cakes generously with cornmeal and chill in refrigerator until set, at least 1 hour and up to 1 day.
• Stir together celery, cucumber, juice of one lime half, and a pinch of salt; set aside.
• Heat 2 tablespoons oil in a large nonstick skillet over medium-high. When oil shimmers, add half of crab cakes and reduce heat to medium. Cook, undisturbed, until a golden-brown crust forms on bottoms of cakes, 4 to 5 minutes. Gently flip and cook until golden brown on other sides, 4 to 5 minutes more. Transfer to a platter and loosely cover with foil to keep warm. Wipe skillet clean and fry remaining cakes in remaining 2 tablespoons oil.
• Squeeze remaining lime half over crab cakes. Serve warm, topped with celery mixture.

OYSTER CRACKER CRAB CAKES

Steps:

• 1. In a large bowl, whisk the mayonnaise, egg, mustard, lemon juice, salt, and cayenne. Gently fold in the crackers, then the crab. Cover and refrigerate for at least 1 hour.
• 2. Scoop a scant ¼ cup of the crab mixture, form it into a 2 ½-inch diameter patty, and place on a plate. Repeat with the remaining crab mixture.
• 3. Heat half of the oil in a large skillet over medium heat. Add half of the crab cakes and cook, carefully turning once, until golden brown and heated through, about 6 minutes. Drain on paper towels. Repeat with the remaining oil and crab cakes.
• 4. Once the stovetop is cool, wipe up any oil splatters with Clorox® Disinfecting Wipes*.
• *Use as directed. For surfaces that may come in contact with food, a potable water rinse is required.

DUET OF CHESAPEAKE CRAB: CHESAPEAKE JUMBO LUMP CRAB CAKES WITH MUSTARD CREME FRAICHE

Steps:

• To make the crab cakes: Pick through the lump crab for shells (VERY GENTLY).
• In a saucepan over moderate heat, sweat the onion and pepper in the butter. Remove from heat and cool.
• In a stainless bowl mix the egg, mayonnaise, mustards, parsley, cayenne, hot sauce, salt and pepper. Add in onions and peppers and fold in the crabmeat. Form into cakes about 3 inches across by 1 and 1/2 inches thick. Pack firmly, but do not crush the lumps, the cake should just hold together. Dredge on top and bottom in bread crumbs and chill for at least 1 hour in the refrigerator.
• Preheat an oven to 400 degrees F.
• In a saute pan over medium high heat, add 2 tablespoons of the vegetable oil and when hot, saute the crab cakes on 1 side. Do not crowd the pan. Do it in batches if serving several. Add a nut of whole butter to the pan and cook the cakes until brown on the other side. Place in the oven for about 2 to 3 minutes to heat through.
• To make the creme fraiche: Mix all ingredients together and serve at room temperature. This will keep refrigerated for 3 to 4 days.

EASY FRIED CRAB CAKES WITH MUSTARD SAUCE

Steps:

• Stir bread crumbs, mayonnaise, beaten egg, onion, parsley, Worcestershire sauce, seafood seasoning, dry mustard, seasoned pepper, and hot sauce in a medium bowl until well combined. Gently fold in crabmeat. Cover and refrigerate for 30 minutes.
• Meanwhile, make the sauce: Whisk mayonnaise, sour cream, mustard, lemon juice, and Worcestershire sauce together in a small bowl.
• Shape crabmeat mixture into 5 to 6 small patties.
• Heat olive oil in a large skillet over medium-high heat. Cook patties in the hot oil until golden brown, about 3 minutes on each side.
• Serve patties with mustard sauce.

FRIED CRAB CAKES

Steps:

• Mix 1/3 cup panko, egg, parsley, mayonnaise, seafood seasoning, and mustard together in a medium bowl. Gently fold in crabmeat. Form into 4 patties and coat with remaining panko.
• Heat coconut oil in a nonstick skillet over medium-high heat. Fry patties until crispy, flipping once, about 12 minutes total.
• While patties cook, prepare the sauce: Combine mayonnaise, chipotle pepper, adobo sauce, and lemon juice in the bowl of a food processor; process until smooth.
• Serve crab cakes with sauce on the side.