Blue Crab Catching, Cleaning & Cooking Dafusky Crab Cakes on Blue Dot Voyages PILAR - EP29
Watch this recreational blue crab catching with chicken parts on a string in PILAR's tender. Learn how to catch the most blue crab at once, learn how to clean them humanely and safely (the live ice method), proper cooking method, and the best recipe we have found for Dafusky Crab Cakes - we make ours in the actual shell. Location: North Edisto River, Johns Island, SC.
DEVILED CRAB RECIPE
Makes: 10 servings
For the crab mixture:
1 pound crabmeat
2 stalks celery, finely diced
6 green onions, sliced and with roots and 2 inches of green tops discarded
2 garlic cloves, minced
1 tablespoon chopped parsley
1 tablespoon lemon juice
1/2 teaspoon cayenne pepper
2 tablespoons good-quality mayonnaise
1 teaspoon Dijon mustard
1 egg, lightly beaten
salt and pepper, to taste
For the topping:
2 tablespoons butter, divided into 10 pieces
1/2 cup Italian breadcrumbs
Preheat your oven to 400 degrees. Mix the crab ingredients together and divide into 10 portions that are roughly the same size. Roll each into a ball and press firmly into a ramekin or clean crab shell. Dot the tops of the crab mixture with butter and sprinkle with breadcrumbs.
Bake for 15 minutes or until browned.
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Blue Dot Voyages is a Sailing Adventure Company that blogs, vlogs, sails, fishes, snorkels, (used to scubadive) and does an occasional charter trip when available:-) Watch our videos and live vicariously through us!
Baltimore Crab Cakes - All Access Eats Ep. 20
Few Dishes are uniquely and historically American, crab cakes are one of them! Join me while I show you my favorite recipe for crab cakes with a lemon garlic aioli and we talk about the history of crab cakes and the famous crab men of Baltimore!
1 Lb Lump Blue Crab
2 tsp. Old Bay Seasoning
1 tsp. Lemon Pepper Seasoning
1/2 Cup Mayonnaise
2 eggs
2 tsp Worcestershire
2 tsp. Dijon Mustard
1/2 Cup Panko
1/2 Bell Pepper (finely Diced)
1/4 Onion (finely diced)
1 Tsp Lemon Rind
1 pinch MSG Umami Seasoning
Lemon Garlic Aioli:
1/2 Cup Mayonnaise
Juice from 1/2 a Lemon
3 Cloves of Garlic (Finely minced)
1 tsp. Dijon Mustard
1 Tbs Red Onion (Finely minced)
1 pinch MSG Umami Seasoning
Salt & Pepper
Homemade Old Bay Seasoning:
1 tablespoon celery salt
1/4 teaspoon paprika
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
1 pinch ground dry mustard
1 pinch ground mace (may substitute a teensy pinch nutmeg)
1 pinch ground cinnamon
1 pinch ground cardamom
1 pinch ground allspice
1 pinch ground cloves
1 pinch ground ginger
Link For My Favorite Lemon Pepper Seasoning:
coreyskitchencollection.com
(I am in no way sponsored, I just like it a lot and love supporting small business)
Blue Lump Crab Cakes
Broiled Blue Lump Crab Cakes
Ingredients:
6TB Butter, melted
1 large egg
3 TB mayonnaise
1 tsp lemon juice
½ tsp salt
1 tsp black pepper
1/ tsp cayenne pepper
1 lb jumbo lump crabmeat
½ C Breadcrumbs
Directions:
Preheat broiler on lowest setting with rack 12 inches below heat. Grease baking sheet with butter.
In large bowl: whisk egg, mayonnaise, lemon juice, salt, black pepper and cayenne pepper. Gently fold in the lump crab meat and ¼ C of the breadcrumbs. Refrigerate for 15 minutes.
Using a ½ C measuring cup, fill with crab mixture and pat. Turn out patty and sprinkle with breadcrumbs. Repeat until mixture is gone.
Broil cakes for 5 minutes until cakes are golden brown, drizzle with melted butter and carefully transfer to serving plate. Serve with lemon.
1213
Crab Cake Recipe - Easy How To Walkthrough
Here it is! After we cooked the crabs, after we cleaned the crabs to get the crab meat, we made crab cakes. This is a real simple recipe that will please most people.
Get the printed version step by step at:
:07 - Draining the crab meat
1:21 - Checking for shells
1:30 - identifying the ingredients
2:31 - mixing the ingredients
4:27 - put the mix into the fridge
4:30 - Make the crab cakes
7:16 - Fry the crab cakes in a frying pan
10:02 - Fry the crab cakes in a deep fryer
13:13 - all finished - Let's Eat!
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Mindful Crab Cakes and Bistro Sauce
National Nutrition Month focuses attention on the importance of making informed food choices and developing sound eating habits. To celebrate the “Savor the Flavor of Eating Right” theme, this series of cooking demos explore the rich cultural influences on the Lowcountry cuisine in a “Mindful” manner. Mindful recipes are prepared with less fat and sugar and more traditional flavor to deliver more food, fewer calories and great taste! Try our Mindful Crab Cakes and Bistro Sauce and savor the flavor of the Lowcountry!
Creole Crab Cakes
Chef Mark from New Orleans proves that a little Creole seasoning goes a long way and gives these generously-sized crab cakes the perfect kick. Great as an appetizer, or add a nice salad and you've got a meal. Nothing better than a simple crab cake with big chunks of crab y'all.
For the Crab Cakes
1 cup Panko breadcrumbs + extra for coating crabcakes a second time
1 red pepper, diced
1 yellow pepper, diced
1 shallot, diced
2½ cups fresh crab meat
1 cup *aioli (see ingredients below) or mayonnaise
1 tbsp creole seasoning (black pepper, cayenne, salt)
For the Aioli Sauce
1 cup canola oil
1 tsp Dijon mustard
2-4 garlic cloves
2 egg yolks
1/8 tsp salt
1 tsp rice wine vinegar
HOW-TO
Make the Aioli Sauce (you can skip this step if you use jarred mayonnaise)
Mix garlic and salt in a food processor and transfer to a bowl
Add and whisk egg yolks and mustard and slowly add the oil while whisking steadily
Add the rice wine vinegar and mix well
Set aside
Prepare the Crab Cakes
Preheat oven to 275-300º
In a large bowl mix the peppers and shallots into the crab meat
Next mix in the ailoi or mayonnaise and the creole seasoning
Add bread crumbs
Form into patties and let set in fridge for 20 minutes
Once set, toss each patty in panko again, fry them on one sides in skillet or pan with light oil until golden brown, then flip and finish in oven, 275-300º, for 2-4 minutes