Our Favorite Maryland Crab Cakes - How to Make the Best Homemade Crab Cakes
For the full Crab Cakes Recipe with ingredient amounts and instructions, please visit our recipe page on Inspired Taste:
Spending much of our childhood and young adult life in and around Maryland, we like to think we know a little when it comes to a great crab cake. We've enjoyed countless crab cakes and have come to the realization that our favorite is this one -- it's simple with few ingredients, little filler and tastes of sweet crab. When we're out at our favorite restaurants, we usually get three options for how the crab cake is cooked: fried, pan-seared and broiled. We hardly ever choose fried, but often go for pan-seared or broiled. We show you how to do both in our video. Enjoy!
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Why don't we include exact ingredient amounts in our videos?
We get this question a lot so we thought it was time to explain. We like to keep our videos short and to the point, but want to make sure they are in a format that you can follow along. We work hard to include enough useful information to help home cooks of all levels. We also try to make each video easy to fast forward and rewind.We make everything in our own kitchen so we know you can too. We frequently include alternative methods and ingredient substitutions in our recipes to accommodate for different diets and the equipment you may (or may not) have at home. It isn't always the easiest to keep the video short while also including exact ingredient amounts along with all of the possible substitutions and variations.It's important to us that everyone can successfully make our recipes so we like to have all the information you need all in one place, which is in the full recipe on our blog. This also makes sure that viewers that stumble onto our YouTube channel are aware of the in-depth information provided for each recipe on Inspired Taste. Happy Cooking!
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How to Make Crisp and Tender Crab Cakes
In this recipe,Thomas Joseph uses a small amount of crushed lightly salted oyster crackers and folds them into the the crab mixture before pan-searing the cakes.They're loaded with lots of sweet crab meat and flavor.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
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
Make Fresh Crab Cakes at Home With a Whole Crab | Good Recipes
I love crab cakes and if it’s on a menu, i’m ordering it! They’re not too hard to make so here’s how you can make them at home.
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Recipe
Ingredients
- 120g mayonnaise
- 1 tbsp Worcestershire sauce
- 1 tsp old bay seasoning
- Small handful parsley, chiffonade
- 1 tbsp chilli sauce of your choice
- 450g picked crab meat
- 1 egg
- 1/2 cup panko bread crumbs
- Salt to taste
- Oil for shallow frying
Method
1. Start by mixing the mayonnaise, Worcestershire sauce, old bay, parsley and chilli sauce.
2. In a separate bowl, mix the crab meat, egg, panko and salt.
3. Add the crab to the mayo and fold through, trying not to break up the crab meat anymore.
4. Roll this mix into 8 crab patties
5. In a skillet, add 1/2 cm of oil over med-high heat.
6. Pan fry the crab cakes until golden brown on both sides.
Ingredients Mayo
- 125ml olive oil
- 125ml grapeseed oil
- 1 tsp dijon mustard
- 2 egg yolk
- Juice of 1 large lemon
- 2 tbsp water
- Salt to taste
Method
1. Start by adding the oils, juice of 1/2 a lemon, egg yolk, 1 tbsp of water and the mustard to a tall glass or container.
2. Place your stick blender at the bottom of the container and turn it on. Slowly bring it to the top, being careful not to split the mayo.
3. Once you have emulsified all the oil into the yolks, check how thick it is, and if it's too thick, add the other tbsp of water.
4. Add a pinch of salt, blend once more and then check for seasoning, both salt and acidity. If it needs more acid, simply add the other half of the lemon.
Ingredients Tartare sauce
- 125ml mayonnaise
- 40g diced capers
- 40g diced shallots
- 40g diced cornichons
- Zest of half a lemon
- Small bunch of dill, finely cut
Method
1. Mix everything together and you're good to go!
Colossal Half Pound Crab Cakes
Chef Frank showed you how to make this super sized version of his signature crabcake recipe. These are authentic Maryland style crab cakes.
RECIPE
1 pound COLOSSAL lump crab meat
1 mayo
1/3 cup plain bread brumbs
1 1/2-2 TBSP Old Bay
1 TBSP yellow mustard
2 tsp Worcestershire
1 egg
2 TBSP freshly minced parsley
1TBSP lemon juice
Crab Mix
Combine mayo , FRESH lemon juice.
OLD BAY, egg, yellow mustard, Old Bay and Worcestershire
Crab meat prep
1. Drain crab, remove moisture by gently squeezing the crab meat.
2. Add bread crumbs and fresh minced parsley
3. Add 3/4 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 melted butter
7. Bake at 400
for 12-15 minutes.
GLOBAL VEGETABLE KNIFE
GLOBAL CHEF KNIFE
COLOSSAL CRAB MEAT