Best Down East Crab Cakes Recipes

DOWN EAST CRAB CAKES

Down East Crab Cakes image

Make and share this Down East Crab Cakes recipe from Food.com.

Provided by Millereg

Categories Lunch/Snacks

Time 40m

Yield 4-8 serving(s)

Number Of Ingredients 11

Ingredients

1 lb fresh-picked maine crabmeat (or any other fresh crabmeat)
3 cups unseasoned dry breadcrumbs
1 tablespoon Dijon mustard
4 -5 dashes Tabasco sauce or 4 -5 dashes other hot pepper sauce
1 medium red bell pepper, finely minced
4 scallions, minced
1 stalk celery, finely minced
1 large egg
1 cup mayonnaise (approximately)
1/4 cup additional breadcrumbs, for coating
oil (for frying)

Steps:

Combine crabmeat, breadcrumbs, mustard, hot sauce, bell pepper, scallions, celery and egg in a large bowl.
Add just enough mayonnaise to hold the ingredients together, being careful not to make it so moist that the mixture will fall apart.
Divide into 8 patties.
Coat with additional bread crumbs, then fry, four at a time, in hot oil until crispy and brown on all sides.
***Patties can be made ahead of time and frozen- they freeze very well.

DOWN EAST CRAB CAKES ~ SAVORING CAPE COD

Down East Crab Cakes ~ Savoring Cape Cod image

You'll love these. This recipe is from a famous chef from "The Grouper Cafe" in Portland Maine. Taken from "Savoring Cape Cod" cookbook. Picture from Betty Crocker

Provided by Carol Junkins

Categories Seafood

Time 15m

Number Of Ingredients 11

Ingredients

1 lb maine crab meat
4 chopped scallions
pinch of dill, chopped
2 Tbsp mayonnaise
1 tsp mustard
1 egg yolk
1 juice of 1 lemon
fresh pepper
bread crumbs to tighten
2-3 Tbsp butter or margarine
ADJUST THE AMOUNT OF BREAD CRUMBS TO KEEP THEM FIRM OR REFRIGERATE FOR AWHILE BEFORE COOKING IN BUTTER.

Steps:

1. In a large bowl, combine crab meat, scallions, dill, mayonaise, mustard, pommery mustard is a gourmet mustard from France, use whatever you have. egg yolk, lemon juice, pepper and enough bread crumbs to hold together. Make into 4 patties.
2. Saute in melted butter for 2 minutes on each side. Submitted by Kim Slobohm O'Connell

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