Maryland Crab Imperial With Buttery Golden Bread Crumbs Recipe from seriouseats.com

1 pound (450g) special or lump crabmeat, picked over for shells
1/2 cup (120ml) mayonnaise
2 tablespoons (30ml) Dijon mustard
2 teaspoons (10ml) fresh juice from 1 lemon, plus grated zest of half a lemon
2 tbsp minced fresh flat-leaf parsley
1 1/2 teaspoons Old Bay seasoning
1 small shallot, finely minced (about 2 tablespoons)

  • Kosher salt and freshly ground black pepper
  • 1/2 cup panko bread crumbs (1 ounce; 30g)
  • 2 tablespoons (30g) unsalted butter, melted
  • Baguette toasts, saltines, or other crackers, for serving (optional)
  1. Preheat oven to 375°F (190°C). In a medium bowl, stir together crabmeat, mayonnaise, Dijon, lemon juice and zest, parsley, Old Bay, and shallot until evenly incorporated. Season with salt and pepper.
  2. In a small bowl, stir bread crumbs with melted butter until evenly coated. Season with salt.
  3. Pack crab mixture in a 1-quart baking or gratin dish, then layer buttered bread crumbs evenly on top. Set on top of a rimmed baking sheet and bake until crab mixture is heated through and bread crumbs are golden, about 20 minutes. Serve with toasts or crackers, if desired.

Garlic Lemon Butter Crab Legs from rasamalaysia.com/

1 lb king crab legs
1/2 stick (4 tablespoons) salted butter, melted
3 cloves garlic, minced
1 tablespoon chopped parsley
1/2 tablespoon lemon juice
Lemon slices

Preheat oven to 375F.

Thaw the crab legs if they are frozen. Using a sharp knife or a pair of a scissors, slice or cut the crab legs into halves to expose the flesh. Arrange them evenly on a baking sheet or tray.

Melt the butter in a microwave, for about 30 seconds. Add the garlic, parsley and lemon juice to the melted butter. Stir to mix well. Drizzle and spread the butter mixture on the crab. Save some for dipping.

Bake the crab legs in the oven for about 5 minutes, or until the crab legs are heated. Serve immediately with the remaining garlic lemon butter and lemon slices. Squeeze some lemon juice on the crab before eating.

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.

 

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.

Crab cakes with spicy avocado sauce from epicurious.com

Japanese bread crumbs, called panko , give these cakes a light, crisp coating. Panko is sold at Asian markets and can often be found in the seafood section of large supermarkets. But if it’s unavailable, plain dry bread crumbs are an acceptable substitute.

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For sauce
1/2 ripe medium California avocado, pitted and peeled
1 tablespoon low-fat mayonnaise
1 tablespoon fresh lime juice
1/4 teaspoon salt
1/4 teaspoon sugar
1 fresh jalapeño or serrano chile (including seeds), stemmed and quartered lengthwise
1/4 cup fat-free (skim) milk

For crab cakes
1 pound jumbo lump crabmeat, picked over and coarsely shredded
3 tablespoons low-fat mayonnaise
1/4 cup minced fresh chives
1 tablespoon fresh lemon juice
1 teaspoon Dijon mustard
1/4 teaspoon black pepper
1/2 cup panko (Japanese bread crumbs)
1 tablespoon unsalted butter
2 garlic cloves, smashed
1/2 teaspoon herbes de Provence or 1/4 teaspoon dried thyme
1/4 teaspoon salt

Put oven rack in middle position and preheat oven to 400°F. Line a baking sheet with foil.

Make sauce:
Pulse avocado with mayonnaise, lime juice, salt, sugar, and one fourth of chile in a food processor until chile is finely chopped. Add milk and purée until smooth. Add more chile if desired, processing until smooth. Transfer sauce to a bowl and chill, covered.

Make crab cakes:
Stir together crabmeat, mayonnaise, chives, lemon juice, mustard, pepper, and 1 tablespoon panko in a large bowl until blended well, then chill, covered.

Melt butter in a medium nonstick skillet over moderate heat, then cook garlic, stirring, until golden and fragrant, about 2 minutes. Add herbes de Provence, salt, and remaining 7 tablespoons panko and cook, stirring, until golden brown, about 6 minutes. Transfer crumbs to a plate to cool. Discard garlic.

Divide crabmeat mixture into 4 mounds on a sheet of wax paper. Form 1 mound into a patty, then carefully turn patty in crumb mixture to coat top and bottom. Transfer to a baking sheet and repeat with remaining 3 mounds, then sprinkle remaining crumbs on top of crab cakes. Bake until heated through, about 15 minutes. Serve crab cakes with sauce.

Best Crab Cakes America’s Test Kitchen – Serves 4

1 lbs Lump crabmeat — picked over for shells
1 cup Milk
2 cups Panko bread crumbs
Salt and pepper
2 Celery ribs — chopped
2 cup Chopped onion
1 clove Garlic — peeled and smashed
1 tablespoon Butter
4 ounce Shrimp — peeled, deveined, and tails removed
1/4 cup Heavy cream
2 teaspoon Dijon mustard
1/2 teaspoon Hot pepper sauce
1 teaspoon Lemon juice
1/2 teaspoon Old Bay seasoning
4 tablespoonVegetable oil

1. Place ¾ cup panko in small zipper-lock bag and finely crush with rolling pin. Transfer crushed panko to 10-inch nonstick skillet and add remaining ¾ cup panko. Toast over medium-high heat, stirring constantly, until golden brown, about 5 minutes. Transfer panko to shallow dish and stir in ¼ teaspoon salt and pepper to taste. Wipe out skillet.

3. Pulse celery, onion, and garlic in food processor until finely chopped, 5 to 8 pulses, scraping down bowl as needed. Transfer vegetables to large bowl. Rinse processor bowl and blade and reserve. Melt butter in now-empty skillet over medium heat. Add chopped vegetables, 1/2 teaspoon salt, and 1/8 teaspoon pepper; cook, stirring frequently, until vegetables are softened and all moisture has evaporated, 4 to 6 minutes. Return vegetables to large bowl and let cool to room temperature. Rinse out pan and wipe clean.

5. Pulse shrimp in now-empty food processor until finely ground, 12 to 15 pulses, scraping down bowl as needed. Add cream and pulse to combine, 2 to 4 pulses, scraping down bowl as needed. Transfer shrimp puree to bowl with cooled vegetables. Add mustard, hot pepper sauce, lemon juice, and Old Bay seasoning; stir until well combined. Add crabmeat and fold gently with rubber spatula, being careful not to over mix and break up lumps of crabmeat. Divide mixture into 8 balls and firmly press into 1/2-inch-thick patties. Place cakes on rimmed baking sheet lined with parchment paper, cover tightly with plastic wrap, and refrigerate for 30 minutes.

6. Coat each cake in panko, firmly pressing to adhere crumbs to exterior. Heat 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Place 4 cakes in skillet and cook without moving them until golden brown, 3 to 4 minutes. Using 2 spatulas, carefully flip cakes, add 1 tablespoon oil, reduce heat to medium-low, and continue to cook until second side is golden brown, 4 to 6 minutes. Transfer cakes to platter. Wipe out skillet and repeat with remaining 4 cakes and remaining 2 tablespoons oil. Serve immediately.

Crab Cake Clarity

Most recipes resort to flavor-dulling binders like mayonnaise and eggs. Instead, we employ a two-step approach that enhances the meat’s delicate flavor while providing just as much structure.

BIND WITH SHRIMP
A puree of shrimp and cream holds the cakes together without dulling the meat’s delicate flavor.

FIRM UP IN FRIDGE
Resting the cakes in the refrigerator for 30 minutes helps them set.

notes from Terry:
I made America’s test kitchen’s best crab cakes tonight, I like the way the crabmeat holds together with the shrimp mousse .
There are certain thing I did not do. I didn’t use garlic or Dijon Mustard. I cut back on the shrimp, just used a tad over 3 ounces of shrimp, 1 stalk of celery and 1/2 a medium onion. The veg i did a very fine dice and I used just a smidgin under the 1/4 cup cream called for. I did toast the Panko but I won’t bother with that again. A minor thing but why take the time when I don’t think it’s necessary.

They are right this is the best crabcake I think I’ve ever had. My husband also agrees. And live in Maryland and have for fifty plus years.

crab cakes the chew

Crab Cakes:
1 pound Jumbo Lump Crab Meat
2 large Eggs
2 tablespoons Worcestershire Sauce
1/4 cup Italian Bread Crumbs
3 tablespoons Mayonnaise
1 tablespoon Dijon Mustard
Old Bay Seasoning to taste
1 Lemon
2 tablespoons Olive Oil
less than 1 tablespoon Green Scallion (sliced thin)
1 stick Butter

Mango Salsa:
2 Mangos (peeled and diced)
1/2 small Purple Onion (diced)
Cilantro (chopped to taste)
Kosher Salt and Black Pepper
1 Lime
4 tablespoons Olive Oil

preheat oven to 375F.Mix salsa ingredients together and place in fridge to chill.

Place crab meat into bowl, and crack 2 eggs into same bowl. Season mixture with old bay, worcestershire sauce, green scallion, mayonnaise, mustard, bread crumbs, juice of 1/2 lemon and olive oil. Knead mixture in bowl, then taste mixture with your 24-karat gold spoon.

Melt butter into baking pan of your choice. Form 4 to 6 crab cakes and place into baking pan, and put in oven. After 10 minutes open oven, tilt pan to accumulate melted butter, and baste crab cakes with butter. Close oven, cook 10 more minutes, baste and repeat until top of cakes are golden brown. Approximate cooking time is 25 minutes, just enough time to listen to “Used To” a dozen times.

Spread salsa evenly and serve alongsidecakes.