Best 7 Anne Arundel County Maryland Crab Cakes Recipes
In the heart of Chesapeake Bay, Maryland, lies a culinary gem that has captured the taste buds of seafood enthusiasts for generations: the iconic Maryland crab cake. These delectable crab cakes, a testament to the region's rich seafood heritage, are lovingly crafted using fresh, succulent blue crabs, carefully picked for their sweet, delicate flavor. Dipped in a flavorful batter and pan-fried to golden perfection, these crab cakes burst with a symphony of flavors, offering a delightful balance between the sweet crab meat and the crispy, seasoned exterior.
This article presents a collection of carefully curated Maryland crab cake recipes, each offering unique variations on the classic dish. From the traditional recipe that stays true to the authentic Maryland style to innovative twists that incorporate modern culinary techniques, these recipes cater to a wide range of preferences. Whether you're a seasoned cook looking to refine your crab cake skills or a novice seeking a foolproof guide, this article has something for everyone.
MARYLAND CRAB CAKES
Provided by Food Network
Categories appetizer
Yield 8 servings as an appetizer; 4
Number Of Ingredients 12
Steps:
- Clean the crabmeat of all shell fragments without breaking or crumbling the delicate lumps.
- Place the bread in a food processor and, using the metal blade, process until finely crumbled. Measure and reserve 2 tablespoons of the bread crumbs to use in the filling. The remaining bread crumbs will be used to coat the crab cakes.
- Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the "Old Bay" seasoning powder, 2 tablespoons of the bread crumbs, salt and pepper. Mix well, then refrigerate for twenty minutes before continuing.
- Cover a work surface with waxed paper sprinkled with the reserved bread crumbs. Using a 2-ounce ice cream scoop, form eight equal-size portions of crabmeat. With the palm of your hand pat each portion into a disk-shaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Press each cake into the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour to prevent them from crumbling during cooking.
- No more than half an hour before you plan to serve the crab cakes, add enough oil to cover the bottom of an oven-proof saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) When the crab cakes are well browned on both sides, place in a 375 degree F. oven for six minutes to ensure that they are fully cooked and hot at the center. Serve with mesclun salad, chili mayonnaise and garnish with finely chopped tomato.
MARYLAND CRAB CAKES RECIPE (LITTLE FILLER)
For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven. Serve with lemon wedges, a garnish of chopped parsley, and/or cocktail sauce or tartar sauce. For more success tips and to learn which crab meat to use, see blog post above.
Provided by Sally
Categories Dinner
Time 55m
Number Of Ingredients 11
Steps:
- Whisk the egg, mayonnaise, parsley, dijon mustard, worcestershire sauce, Old Bay, lemon juice, and salt together in a large bowl. Place the crab meat on top, followed by the cracker crumbs. With a rubber spatula or large spoon, very gently and carefully fold together. You don't want to break up that crab meat!
- Cover tightly and refrigerate for at least 30 minutes and up to 1 day.
- Preheat oven to 450°F (232°C). Generously grease a rimmed baking sheet with butter or nonstick spray or line with a silicone baking mat.
- Using a 1/2 cup measuring cup, portion the crab cake mixture into 6 mounds on the baking sheet. (Don't flatten!) Use your hands or a spoon to compact each individual mound so there aren't any lumps sticking out or falling apart. For extra flavor, brush each with melted butter. This is optional but recommended!
- Bake for 12-14 minutes or until lightly browned around the edges and on top. Drizzle each with fresh lemon juice and serve warm.
- Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze for up to 3 months.
MARYLAND CRAB CAKES
Steps:
- Preheat oven to 350 degrees F.
- Combine all ingredients excluding crabmeat and mix thoroughly. Add crabmeat and toss gently to prevent the lumps from breaking up. Portion to 4-ounce servings and bake for 11 minutes.
REAL MARYLAND CRAB CAKES
If the Maryland Flag weren't so cool, we'd probably fly a picture of a crab cake over the statehouse. Once you've had your first real one made with handpicked Maryland jumbo lump crab, you'll know why.
Categories appetizer
Time 15m
Yield 6
Number Of Ingredients 8
Steps:
- Combine breadcrumbs, egg, mayonnaise, parsley, Worcestershire sauce, mustard, and crab seasoning and mix well.
- Pour mixture over crabmeat and fold in taking care not to break up the lumps.
- Form into six cakes and pat until just firm, then deep fry in 350°F corn oil 2-3 minutes until golden brown.
Nutrition Facts :
ANNE ARUNDEL COUNTY MARYLAND CRAB CAKES
This is the "Original" Crab Cake recipe handed down by my Dad's family for generations. It is Quick and easy. This is Actually the real way Maryland crab cakes have been enjoyed for decades, NO OLD BAY in true Maryland crab cakes, Don't get me wrong, I love Old Bay, but in keeping with old Maryland tradition this is a True Original.
Provided by Titanic1912
Categories Crab
Time 33m
Yield 6 Crab Cakes, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a large bowl, Hand pick Crabmeat and discard any shell particles.
- Add Salt and Pepper (You can alter to taste but for best results don't.
- alter the Pepper.) In another bowl mix all wet ingredients. Gently fold.
- mixture into crabmeat. Add baking powder, and parsley. On a plate,
- place your crushed saltines and scoop a medium sized crab cake from.
- your mixture in your hands. Coat with cracker again just enough to cover.
- your cake. In a skillet heat Vegtable Oil for frying (preferably cast iron pan).
- gently place crab cakes in frying temperature oil and brown evenly on both sides. Be careful that your oil is not to hot and should not be smoking.
- Crab Cakes are ready when brown on both sides usuallly a few minutes per side. DO NOT overcook. Drain on paper towels, and serve immediately.
MARYLAND CRAB CAKES II
Maryland is famous for its crab cakes! After you've tried this recipe, you'll know why.
Provided by Bea Gassman
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 35m
Yield 4
Number Of Ingredients 8
Steps:
- Preheat oven broiler.
- Mix together crabmeat, bread crumbs, parsley, salt and pepper.
- Beat together egg, mayonnaise, hot sauce and mustard. Combine with other ingredients and mix well. Form into patties and place on a lightly greased broiler pan or baking sheet.
- Broil for 10 to 15 minutes, until lightly brown.
Nutrition Facts : Calories 211 calories, Carbohydrate 2.6 g, Cholesterol 184.8 mg, Fat 13 g, Fiber 0.2 g, Protein 20.1 g, SaturatedFat 2.5 g, Sodium 372.6 mg, Sugar 0.3 g
MARYLAND CRAB CAKES I
Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like my recipe just a tad better. Don't tell mom.
Provided by John L.
Categories Appetizers and Snacks Seafood Crab Crab Cake Recipes
Time 20m
Yield 6
Number Of Ingredients 8
Steps:
- Pick the crab meat to remove any remaining pieces of shell.
- Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
- Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.
Nutrition Facts : Calories 166.2 calories, Carbohydrate 5.3 g, Cholesterol 113.7 mg, Fat 7.9 g, Fiber 0.7 g, Protein 17.4 g, SaturatedFat 3.2 g, Sodium 896 mg, Sugar 0.6 g
Tips:
- Use fresh, high-quality crab meat. This will make a world of difference in the flavor of your crab cakes.
- Don't overmix the crab mixture. Overmixing will make the crab cakes tough.
- Be careful not to overcook the crab cakes. Overcooked crab cakes will be dry and rubbery.
- Serve crab cakes with your favorite dipping sauce. Some popular options include tartar sauce, remoulade, and cocktail sauce.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or sandwich. With a few simple ingredients and a little bit of effort, you can make crab cakes that are sure to impress your family and friends. So what are you waiting for? Give this recipe a try today!
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