Best Jersey Cakes Recipes

JERSEY SHORE CRAB CAKES

Jersey Shore Crab Cakes image

My grandmother made these from a recipe given to her by my great-great aunt. My father would go crabbing in the bay and his mom would have a steaming pot ready upon his return to cook the crab. My 5 brothers wives and children grew up on this recipe. Since Crab is expensive I have adapted to make it cost effective. Enjoy

Provided by Kathleen Lewis

Categories Seafood

Time 40m

Number Of Ingredients 11

Ingredients

6 slice onion
3 stick celery stalk
1 large green bell pepper
4 small egg
3 Tbsp mayonaise or salad dressing
1 lb crabmeat, fresh or imitation crab meat works well
1 Tbsp old bay seasoning
1 medium yellow or red bell pepper
bread crumbs, dry
cooking oil
GRANDMA NEW JERSEY CRABCAKES/BALLS

Steps:

1. 1. Dice Onion, celery, bell peppers in small pieces and mix together.
2. 2. Break up crab/Krab (imitation) to fine shred.
3. 3. Place all in a bowl and and 2 eggs, mayonaise, and Old Bay seasoning. Mix well.
4. 4. Add bread crumbs and mix to a consistency that will roll into a ball without falling apart somewhat moist.
5. 5. Determine whether you want them flat or ball shaped. Shape and turn on pan of oil, enough oil to cover if ball shaped otherwise may fry in small amount.
6. 6. Beat eggs in a bowl. Pour Breadcrumbs in another bowl. Dip cake or ball in egg removing excess and then dip or roll in breadcrumbs covering well.
7. 7. Fry or deep fry until crispy brown. Serve with Worchestershire sauce or cocktail sauce. Serve warm or cold.

HERBED JERSEY ROYAL CRAB CAKES

Herbed Jersey Royal crab cakes image

Make these perky crab cakes as a summer lunch or dinner for friends. Jersey Royal potatoes and crab are natural bedfellows - try using dill in the mix too

Provided by Rosie Birkett

Categories Dinner, Fish Course, Lunch, Main course, Supper

Time 38m

Yield Serves 4

Number Of Ingredients 16

Ingredients

400g Jersey Royal potatoes , scrubbed not peeled
2 tbsp olive oil
pinch of fennel seeds
¼ bulb of fennel , finely chopped
1 red chilli , deseeded and finely chopped
1 garlic clove , crushed
4 spring onions , sliced
handful of samphire (optional)
200g cooked crabmeat , a mix of white and brown
finely chopped soft herbs (a mixture of dill, parsley and tarragon works well), plus extra to serve
1 tbsp capers
pinch of cayenne pepper
1 lemon , 1/2 zested and juiced, 1/2 cut into wedges for serving
1 tbsp mayonnaise , plus extra to serve
flour , for dusting
watercress , to serve

Steps:

Put the potatoes in a pan, cover with water, add 1 tsp salt and bring to the boil. Cook for 12-15 mins or until tender enough to smash. Leave to cool.
Heat 1 tbsp of the oil in a frying pan and add the fennel seeds, fennel, chilli and garlic followed by the spring onions. Gently cook for 3-5 mins until fragrant but not coloured. During the last minute, add the samphire.
In a bowl, mash the potatoes until well broken down, then combine with the crabmeat, herbs, spring onion mix, cayenne, lemon zest and mayo. Season and mix until well combined, then chill for 30 mins.
Heat oven to 200C/180C fan/gas 6. Oil your hands and shape the mixture into eight palm-sized patties and dip in plenty of flour. Be careful, as they are quite fragile and sticky - a good way to do this is on a tray lined with baking parchment. If you have time, put in the fridge to set for 30 mins before cooking. Heat the remaining oil in a non-stick frying pan and fry for 2-3 mins on each side until crisp and golden. Transfer to an oiled baking tray and finish in the oven for 5 mins. Serve with mayo, some watercress tossed with the remaining herbs, and the lemon juice with the lemon wedges on the side.

Nutrition Facts : Calories 264 calories, Fat 14 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 2 grams sugar, Fiber 3 grams fiber, Protein 13 grams protein, Sodium 0.7 milligram of sodium

JERSEY CAKES RECIPE

Jersey Cakes Recipe image

The Jersey Shore Cookbook author Deborah Smith adapted this recipe for crispy pork-studded pancakes from The Chicken or the Egg, a restaurant in Beach Haven, New Jersey.

Provided by Deborah Smith

Yield Makes 8 pancakes

Number Of Ingredients 13

Ingredients

4 strips cherrywood-smoked bacon (or any good-quality bacon)
4 thin slices pork roll, Taylor brand preferred
2 links breakfast sausage
2 large eggs
1 pint buttermilk
1/4 cup vegetable oil
1 tablespoon granulated sugar
1/2 teaspoon salt
2 cups all-purpose flour
1 teaspoon baking soda
Scant 1 tablespoon baking powder
Butter, for cooking and serving
Maple syrup, for serving

Steps:

In a large frying pan or griddle over medium-high heat, cook bacon, pork roll, and sausage until bacon is crisp, sausage is browned, and pork roll is slightly crisp. Remove from heat and set aside.
In a large bowl, combine eggs, buttermilk, and oil. In another bowl combine sugar, salt, flour, baking soda, and baking powder. Add dry ingredients to wet and mix by hand (not with an electric mixer). A few lumps are okay. Transfer to a pitcher or gravy boat.
Heat a griddle (preferred) or nonstick frying pan over medium heat. Melt a little butter in the pan (unless using nonstick pan). While pan is heating, dice bacon, pork roll, and sausage into small pieces.
When pan is hot, pour batter into 3-inch-diameter circles and immediately sprinkle each with some of the meat mixture. When bubbles begin to form (after about 2 to 3 minutes), flip pancakes with a spatula and cook for another 2 minutes or so, until golden brown. Serve topped with butter and syrup.