How To make Chesapeake Bay Crab Cakes
Ingredients
1
each
egg
1
teaspoon
sharp prepared mustard
1
tablespoon
lemon juice, freshly squeezed
6
tablespoon
olive oil, divided
1/2
teaspoon
salt
1
pepper, freshly ground
1
pound
lump crabmeat, picked clean
1/2
cup
dry, unflavored bread crumbs
1
cayenne pepper
4
tablespoon
butter
1
parsley
1
lemon wedges
1
tartar sauce
Directions:
Using an electric blender or wire whisk, beat together mustard, lemon juice and egg until thoroughly combined. While beating vigorously, gradually pour 4 tbs. of olive oil into the egg mixture in a thin stream. When smooth and creamy, stir in salt and pepper.
Gently fold in crabmeat, then bread crumbs and cayenne pepper. Shape into 8 patties, each about a half-inch thick. They will want to fall apart, but that's the idea of a good crab cake. You want only enough non-crab stuff to just barely bind them.
Melt butter together with remaining 2 tbs. of olive oil in skillet over medium heat. When butter sizzles (but before it burns!) gently ease the crab cakes into the skillet to cook. When well browned (2 to 3 minutes), gently turn and cook other side. Drain on paper towels. Serve immediately with parsley, lemon, tartar, if desired.
Makes 4 main-course servings, 8 appetizers.
How To make Chesapeake Bay Crab Cakes's Videos
Maryland Crab Cakes Recipe
Jumbo Old Bay Maryland Crab Cakes Recipe with Lemon Dill Tatar Sauce
Maryland Crab Cakes:
1 lb jumbo lump crab meat (453g)
1 large egg
¼ cup mayonnaise
2 tsp Old Bay seasoning
1 Tbsp Dijon mustard
1 Tbsp Worcestershire sauce
1 Tbsp chopped parsley
1 tsp lemon juice
10 saltine crackers
1 Tbsp butter
slice of lemon
makes 2 very jumbo crab cakes or 4 normal crab cakes
Lemon Dill Tatar Sauce:
½ cup mayonnaise
1 small dill pickle (or any favorite pickle)
1 Tbsp fresh chopped dill (optional for extra sharp dill flavor)
1 Tbsp minced onion
1 Tbsp lemon juice
1 teaspoon Dijon mustard
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# Jumbo Old Bay Maryland Crab Cakes Recipe with Lemon Dill Tatar Sauce
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Watch Owners Of Faidley Seafood Cook Up Their Jumbo Lump Crab Cakes
Watch Bill & Nancy Devine, along with their daughter Damye Hahn, cook up Faidley Seafood’s legendary Jumbo Lump Crab Cakes on Goldbelly TV! Faidley has been a city staple since 1886, but it wasn’t until the 80s when Nancy invented the first jumbo lump crab cake there. Made by hand, succulent crab is mixed with chopped saltines, a touch of mustard and mayo, and Maryland’s favorite seasoning, Old Bay, for a Chesapeake tradition that’s all about the crab. Shop now to have this taste of Maryland shipped straight to your door!
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Chesapeake Bay Crab Cakes Made by a Restaurant Cook!!!!
Mrs. Mary Claggett, a former cook at Chesapeake Beach's restaurant Rod N Reel shares her delicious recipe for Maryland Crab Cakes! These crab cakes are golden brown and showcase the unique flavor of the Maryland blue crab! I know you'll love this recipe!
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THE BEST CRAB ???? BOMBS #crabcake #crabbombs #easyrecipe #maryland #oldbayseasoning #lowcarb
Maryland Style Lump Crab Cakes
Chef Frank shares essential tips for preparing authentic Maryland Style Lump Crab Cakes.
INGREDIENTS
1 pound lump crab meat
1 1/2 c. mayo
1/4 plain bread crumbs
1 TBSP Old Bay
2 tsp yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine 1 1/2 cups mayo, 1 TBSP FRESH lemon juice.
1 TBSP Worcestershire sauce, 1 egg, 2 tsp yellow mustard,
1 TBSP Old Bay.
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add 1/4 bread crumbs, 2 TBSP fresh minced parsley,
3. Add 1 cup of crab mix 1/2 cup first to make sure they don't get 2 wet.
4. Combine gently with YOUR HANDS, try to keep your lumps in tact.
5. Form crab cakes by gently rolling and tossing the crab meat with your hand.
6. Sprinkle lightly with paprika and top with a dab of butter.
7. Bake at 375 for 12-15 minutes.
OLD BAY SEASONING
BUY SUPER LUMP BLUE CRAB MEAT
BUY JUMBO LUMP CRAB MEAT
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
How To Make Chesapeake Bay Crabcakes
Lawana Copeland and Tito Figuereo demonstrate how to make these world famous delicious Crabcakes with jumbo lump crabmeat from the Chesapeake Bay Blue Crabs