Baltimore-Style Crab Cakes

  • 1/2 cup mayonnaise
    1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for servingIn a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

MAKE AHEAD

The crab cakes can be prepared through Step 2 and refrigerated overnight.

 

Sesame Panko Crab Cakes with Cilantro Lime Tartar Sauce

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For the crab cakes:

  • ¼ cup mayonnaise
  • 2 scallions, chopped
  • 2 eggs
  • 1 tablespoon Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 2 teaspoons lime juice
  • 1 pound lump crabmeat, picked over
  • 1 1/2 cups panko breadcrumbs, plus ½ cup
  • 2 tablespoons toasted sesame seeds
  • salt and pepper
  • oil, for cooking

For the tartar sauce:

  • ½ cup mayonnaise
  • 2 tablespoons chopped pickles
  • 2 tablespoons chopped red onion
  • ¼ cup chopped cilantro
  • 1 tablespoon lime juice

Whisk together mayonnaise, scallions, eggs, mustard, Old Bay (you can find it at any major grocery store), and lime juice. Fold in the crab, followed by 1 1/2 cups panko, sesame seeds, and salt and pepper to taste.

 

Isa Chandra Moskowitz’s Chesapeake Tempeh Cakes

Chesapeake Tempeh Cakes from Isa Chandra Moskowitz’scookbook, Vegan Brunch. The clever use of tempeh in these cakes yields a unique flakiness and texture—and these are perfect to enjoy during the summer months. I make these cakes on the regular during this season, and alway follow Isa’s recipe exactly, but today I decided I would experiment with different spices and flavors to see what would happen. These tasted fantastic and paired perfectly with some sriracha-Vegenaise dressing.

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8 ounces three-grain tempeh
1/2 small red onion, minced
1 sheet of nori, pulverized into a powder, using a small coffee grinder
1 tsp Old Bay seasoning
1/2 tsp dill
1 TB sriracha
3 TB Vegenaise
2 TB capers
12 Ritz crackers, smashed (yes, they’re vegan!)
1 TB water whisked with 1/2 tsp Ener-G
1 tsp baking powder
chickpea flour, for dusting the cakes
oil for frying
equal parts Vegenaise and sriracha mixed together, for serving

First, break up the tempeh block into about 8 pieces. Place in a steamer basket with a bit of water, cover and steam for about 15 minutes. Transfer to a large bowl and mash well with a strong fork.

Add in the next ten ingredients, mixing well. Try making a small patty in your hand—if it molds easily into a patty, you’re all set. If not, try adding a few more crackers at a time until the mixture is firm enough to hold a patty shape. Cover and refrigerate for at least three hours.

When you are ready to prepare the cakes, form the mixture into little patties. Set aside.

Fill a small saucepan with enough oil to submerge the cakes. Heat over medium-high heat for 5-7 minutes.

Test the oil’s readiness but dropping a pinch of the chickpea flour into it—if it bubbles up immediately, your ready to fry. Dust two cakes at a time with some of the chickpea flour and slowly slide them into the oil using a slotted heat-resistant spoon. Fry on each side for about 2 minutes and transfer to paper towels to cool and drain.

Serve with the sriracha-Vegenaise dressing. They even taste great cold as a breakfast the following day, dressing included!

Jumbo Lump Crab Cake Bites

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16 ounce container fresh jumbo lump crab meat
1 large egg
½ cup regular mayonnaise
½ cup Italian bread crumbs
1 teaspoon Old Bay Seasoning
⅛ teaspoon fines herbs
⅛ teaspoon garlic powder
½ teaspoon dijon mustard
1 teaspoon Worcestershire sauce
1-2 tablespoons unsalted butter
optional: dijon mustard for serving

Set the oven to broil and place the oven rack near the top.
In a medium sized bowl, gently pick through the crab meat to remove any shells. Try not to break up the lumps.
In a separate bowl, beat the egg and then whisk in the mayonnaise until well combined.
Add the breadcrumbs, Old Bay, fines herbs, garlic powder, mustard and Worcestershire sauce, stirring until well combined.

A little bit at a time, gently fold the wet mixture into the crab meat. This part takes some patience because you really want to avoid breaking up the lump meat.

Using a kitchen scale, weigh out 1 ounce bites and gently shape them with your hands.
Lightly grease the bottom of a baking sheet (baking spray works well) and place the crab cake bites on the sheet.
Place a small piece of butter on top of each crab cake bite.

Broil for 7-10 minutes, keeping a close eye to make sure they don’t burn. Allow them to cook on one side the entire time (the lack of filler makes them very delicate). If the tops seem like they’re going to burn, lower the oven rack or switch the broiler to a lower setting. You’re not cooking the meat but you want the filling to solidify and the egg to cook through.

When the tops are golden brown, remove the pan from the oven and allow to cool. Place a toothpick in each crab cake bite before serving.  approximately 21 bites

Pierpoint Restaurant Maryland Crab Cakes

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1 lb. of jumbo crab meat
1 lb. of sweet crab claw meat
30 butter style crackers, crushed into crumbs
2 Tbsps. Dijon mustard
1 Tbsp. Worcestershire sauce
2 tsps. parsley
1 cup mayonnaise
juice from ½ of one lemon
1 tsp. dry mustard
2 eggs
1 Tbsp. Old Bay seasonong
1 Tbsp. melted, salted butter

1. Clean crabmeat and set aside.
2. Combine all of the remaining ingredients in the order listed and mix thoroughly.
3. Add crab meat and gently fold in so as not to break the lumps.
4. Portion out into 8 crab cakes of equal proportion.
5. Can be cooked either of two ways:
6. Broil in a heated broiler in a shallow baking dish with a small amount of water for about 10 minutes, careful not to burn.
7. Or saute in vegetable oil until golden brown on all sides.

Tartar Sauce:
1 cup mayonnaise
1/3 cup small capers
1/3 cup roasted peppers, diced fine
1 tsp. lemon juice
Chop capers and peppers and mix well in a bowl with lemon.