Best 4 Angelinas Restaurant Crab Cakes Maryland Recipes
In the heart of Maryland, Angelina's Restaurant has been tantalizing taste buds with their delectable crab cakes for over 30 years. These crab cakes are not just any ordinary dish; they are an embodiment of Maryland's rich culinary heritage, crafted with expertise and a love for fresh, local ingredients. Each crab cake is a symphony of flavors, boasting succulent crab meat, a crispy golden-brown exterior, and a tender, moist interior. Join us on a culinary adventure as we delve into the secrets behind Angelina's Restaurant's crab cakes, with three enticing recipes that capture the essence of this Maryland delicacy.
**Appetizer:**
Start your culinary journey with Angelina's Mini Crab Cakes, perfect for tantalizing your taste buds as a delightful appetizer. These bite-sized morsels are a delightful blend of crab meat, bread crumbs, mayonnaise, and spices, lightly fried to perfection. Served with a zesty dipping sauce, these mini crab cakes are sure to leave your guests craving more.
**Main Course:**
For a hearty and satisfying main course, indulge in Angelina's Classic Crab Cakes. These iconic crab cakes are made with generous portions of crab meat, carefully seasoned and combined with a blend of bread crumbs, mayonnaise, and spices. Pan-fried until golden brown, these crab cakes are the epitome of Maryland's culinary pride. Accompanied by your choice of sides, such as coleslaw, french fries, or a refreshing salad, this dish is a seafood lover's dream.
**Sandwich:**
If you're looking for a casual yet delectable lunch or dinner option, Angelina's Crab Cake Sandwich is the perfect choice. This sandwich features a succulent crab cake nestled between two toasted buns, complemented by a creamy tartar sauce and crisp lettuce. Served with a side of your choice, this sandwich is a harmonious blend of flavors that will satisfy your cravings.
ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND
This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is.
Provided by Andi Longmeadow Farm
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
- Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
- Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
- After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
- Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
- Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
- Drain on paper towel and serve.
Nutrition Facts : Calories 153.1, Fat 6.6, SaturatedFat 1.2, Cholesterol 55.7, Sodium 437.7, Carbohydrate 10.3, Fiber 0.5, Sugar 1.1, Protein 12.5
MARYLAND CRAB CAKES
Maryland style crab cakes are well known for not having any filler and plenty of flavor. This is a copycat recipe of the Old Ebbitt Grill is located in Washington D.C.
Provided by Stephanie Manley
Categories Appetizer
Time 25m
Number Of Ingredients 7
Steps:
- Pick the crab meat over to remove any shells or cartilage.
- Combine the mayonnaise, Old Bay seasoning, parsley, mustard, and water and mix until smooth.
- Add the mayonnaise mixture to the crab meat and mix, being careful not to break up the lumps of crab meat.
- With your hands, crush the saltines into crumbs and carefully mix them into the crab mixture.
- Form crab mixture into patties.
- Pan-fry or broil the crab cakes until golden brown.
Nutrition Facts : Calories 236 kcal, Carbohydrate 2 g, Protein 21 g, Fat 15 g, SaturatedFat 2 g, Cholesterol 55 mg, Sodium 1119 mg, Fiber 1 g, ServingSize 1 serving
ANGELINA'S CRAB CAKES
Number Of Ingredients 12
Steps:
- Place crab meat in large bowl. Cover with bread crumbs. Moisten with milk.
- Combine beaten egg with the mayonnaise in bowl. Add baking powder, parsley, onion, salt and pepper.
- Pour over crab mixture. Toss gently until well mixed. Form into 10 large crab cakes. Place on plate.
- Refrigerate for at least 1 hour. Dust cakes lightly with flour. Heat butter or oil in pan until hot. Fry crab cakes until golden. Drain on paper towel and serve.
TRUE MARYLAND CRAB CAKES
This Crab Cake recipe is the true Crab Cake with no fillers and no heavy spices, all crab meat. This recipe has been in my family for generations.
Provided by Robert
Categories 100+ Breakfast and Brunch Recipes Meat and Seafood Seafood
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium bowl, stir together the pancake mix, mustard, mayonnaise, egg and parsley until well blended. Fold in the crabmeat. Form into 3 inch patties.
- Heat the oil in a large skillet over medium to medium-high heat. There should be enough oil to reach half way up the sides of the crab cakes. When the oil is hot, carefully place the patties in the pan. Fry until golden brown on each side, about 8 minutes per side. If patties are browning too fast, reduce the heat. Drain on paper towels, and serve immediately.
Nutrition Facts : Calories 388.3 calories, Carbohydrate 6.6 g, Cholesterol 136.7 mg, Fat 27.6 g, Fiber 0.2 g, Protein 27.7 g, SaturatedFat 3.9 g, Sodium 640.3 mg, Sugar 0.2 g
Tips:
- For the freshest crab cakes, use fresh crab meat. If you can't find fresh crab meat, frozen crab meat will also work, but thaw it completely before using.
- Be gentle when mixing the crab cakes. Overmixing will toughen them.
- Don't be afraid to add some Old Bay seasoning to the crab cakes. It gives them a classic Maryland flavor.
- Use a large skillet to cook the crab cakes so that they have plenty of room to brown.
- Don't overcrowd the skillet when cooking the crab cakes. This will prevent them from cooking evenly.
- Cook the crab cakes over medium heat so that they have time to cook through without burning.
- Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, remoulade, or cocktail sauce.
Conclusion:
These crab cakes are a delicious and easy-to-make seafood dish. They're perfect for a quick weeknight dinner or a special occasion meal. Serve them with your favorite dipping sauce and enjoy!
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