Best 3 Crab Cakes Maryland Style Recipes
In the realm of culinary delights, Maryland-style crab cakes stand as a testament to the bounty of the Chesapeake Bay and the skill of local chefs. These delectable patties, crafted with fresh crab meat, a medley of seasonings, and a touch of binder, embody the essence of Maryland's seafood heritage. They are often served with a tangy remoulade sauce, enhancing their savory flavors. This article presents a collection of meticulously curated recipes that capture the authentic spirit of Maryland-style crab cakes, ensuring a culinary journey that pays homage to this iconic dish. From classic preparations to innovative twists, these recipes offer a range of options to suit every taste and occasion, whether it's a casual gathering, a celebratory feast, or simply a delightful meal to enjoy at home.
**Recipe 1: Classic Maryland-Style Crab Cakes**
This recipe epitomizes the traditional approach to Maryland-style crab cakes, using a combination of jumbo lump crab meat and backfin crab meat to achieve a perfect balance of texture and flavor. Old Bay seasoning, Worcestershire sauce, and a hint of Dijon mustard lend their distinctive notes to the mix, while bread crumbs and an egg provide structure and cohesion.
**Recipe 2: Gluten-Free Maryland-Style Crab Cakes**
For those with gluten sensitivities or preferences, this recipe offers a delicious alternative without compromising on taste. Almond flour and tapioca flour replace bread crumbs as the binder, ensuring a crispy exterior and a tender, succulent interior. The same blend of seasonings is employed, along with a touch of lemon zest for added brightness.
**Recipe 3: Spicy Maryland-Style Crab Cakes**
This recipe adds a touch of heat to the classic preparation, catering to those who enjoy a bit of spice in their seafood. Cayenne pepper and Sriracha sauce introduce a subtle warmth, complemented by the addition of poblano peppers for a smoky, roasted flavor. The crab cakes are finished with a drizzle of spicy remoulade sauce for an extra kick.
**Recipe 4: Baked Maryland-Style Crab Cakes**
For a healthier take on this beloved dish, this recipe opts for baking instead of frying. The crab cakes are formed and coated in a mixture of bread crumbs, Parmesan cheese, and herbs, then baked until golden brown. This method results in a lighter, yet still flavorful, version of Maryland-style crab cakes.
**Recipe 5: Mini Maryland-Style Crab Cakes with Avocado Salsa**
These bite-sized crab cakes are perfect for parties or appetizers. Made with a combination of jumbo lump crab meat and claw meat, they are pan-fried until crispy on the outside and tender on the inside. They are served with a vibrant avocado salsa, adding a refreshing and creamy element to each bite.
MARYLAND-STYLE CRAB CAKES WITH HORSEY REMOULADE
Mouth-watering Maryland-style crab cakes with remoulade my friends like better than any they've tasted... and I have some well-travelled friends! It's a recipe I perfected over several years, researching and sampling other recipes and finding them lacking.
Provided by Jen Stimmel Opperman
Time 1h15m
Yield 4
Number Of Ingredients 17
Steps:
- Mix crabmeat, mayonnaise, green onion, egg, lemon juice, 1/2 of the jalapeno, panko, seafood seasoning, hot pepper sauce, Worcestershire, ginger, and mustard together for crab cakes in a large bowl. Mix creamy salad dressing, horseradish, and ketchup for remoulade with remaining jalapeno in another bowl. Cover and refrigerate both for 1 hour.
- Remove crab mixture from the refrigerator and portion into 2- to 3-ounce cakes. Roll in panko, coating generously.
- Heat oil in a large frying pan over medium-high heat. Place crab cakes in the hot oil and fry until they are a crispy golden brown, about 3 minutes per side.
- Serve immediately with remoulade.
Nutrition Facts : Calories 533.3 calories, Carbohydrate 33.4 g, Cholesterol 117.2 mg, Fat 37.5 g, Fiber 0.8 g, Protein 22.8 g, SaturatedFat 5.6 g, Sodium 2041.1 mg, Sugar 9.1 g
RED LOBSTER'S MARYLAND STYLE CRAB CAKES
Straight from the Red Lobster site (not a clone or copy cat)... Dense yet flaky, firm yet delicate, Maryland crab cakes are a seaside staple. Serve them a' la carte, in a sandwich or beside a salad.
Provided by halloweencat01
Categories Crab
Time 21m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 1.In a large stainless-steel bowl, combine all ingredients except crab meat and bread crumbs.
- 2.Using gloved hands, gently mix in crab meat, then add bread crumbs.
- 3.Spread a thin layer of plain bread crumbs on your work surface.
- 4.Form crab mixture into equal balls, approximately two inches in diameter. Place on crumbs.
- 5.Gently flatten the ball of crab mixture and round the edges. Form cakes about one-half inch thick and three inches round. Refrigerate.
- 6.In a sauté pan, melt 2 tablespoons of oil until hot. Gently slide in crab cakes 2 at a time.
- 7.Brown on one side approximately two-to-three minutes. Turn and brown on the other side. Turn down heat to simmer and cook crab cakes another 5-8 minutes.
- Chef's Tip:.
- While you may be tempted to increase the amount of bread crumbs used, you'll receive the best sauté results with the thin layer as described above.
CRAB CAKES (MARYLAND STYLE)
There are numerous recipes for Maryland Crab Cakes. I lived in Baltimore for many years and this is the best recipe for Crab Cakes that I had ever tasted.
Provided by Alan Leonetti
Categories Crab
Time 25m
Yield 4-6 patties
Number Of Ingredients 17
Steps:
- Pick through crabmeat to remove shell fragments.
- Place crabmeat into large mixing bowl.
- Add eggs, butter, flour, milk or half-and-half, Port Wine or Cream Sherry, salt, pepper, garlic powder, mayonnaise, baking powder, Worcestershire sauce, Old Bay seasoning& parsley flakes.
- Tear the 3 slices of white bread into small pieces& add into the rest of the ingredients.
- Mix well with large spoon.
- Place cracker meal onto a large plate.
- Form the mixture between the palms of your hands into the size of tennis balls, gently squeezing out excess juice, then somewhat or lightly flattening& forming the balls into the cakes about 1" to 1 1/2" thick.
- Dip& coat both sides of the cakes in the cracker meal or breadcrumbs& set them aside on another plate.
- Place vegetable cooking oil into a large skillet, just enough to cover the entire bottom.
- When the oil is hot, place on medium heat.
- Place the crab cakes into the skillet, being careful not to allow them to break apart.
- With 2 spatulas, gently turn the cakes over to do the other side, until both sides are a light golden brown.
- If you need to add a little more vegetable oil to prevent the cakes from burning, do so.
Tips:
- Use fresh crab meat: Fresh crab meat will give your crab cakes the best flavor. If you can't find fresh crab meat, you can use frozen crab meat, but make sure to thaw it completely before using.
- Don't overmix the crab cakes: Overmixing the crab cakes will make them tough. Mix the ingredients just until they are combined.
- Use a light hand when forming the crab cakes: Gently press the crab cakes into shape. Don't pack them too tightly, or they will be dense and heavy.
- Pan-fry the crab cakes over medium heat: Pan-frying the crab cakes over medium heat will help them cook evenly without burning.
- Serve the crab cakes with a dipping sauce: A dipping sauce will add extra flavor to the crab cakes. Some popular dipping sauces for crab cakes include tartar sauce, cocktail sauce, and remoulade.
Conclusion:
Crab cakes are a delicious and versatile dish that can be served as an appetizer, main course, or sandwich. They are easy to make and can be customized to your own taste. With the right ingredients and a little bit of care, you can make crab cakes that are sure to impress your friends and family.
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