Best 5 Crab Cakes With Chesapeake Bay Mayo Recipes
**Experience the Culinary Symphony of Crab Cakes with Chesapeake Bay Mayo: A Taste of Coastal Delights**
Indulge in the tantalizing flavors of crab cakes, a culinary masterpiece that embodies the essence of coastal cuisine. These delectable crab cakes are prepared with fresh, succulent crab meat, delicately seasoned and pan-fried to golden perfection. Accompanied by the irresistible Chesapeake Bay mayo, a creamy and tangy condiment infused with the flavors of the Chesapeake Bay, these crab cakes offer a harmonious balance of flavors and textures that will delight your taste buds. Dive into this comprehensive guide to master the art of crafting crab cakes and Chesapeake Bay mayo, complete with step-by-step instructions, variations, and expert tips. Elevate your culinary skills and impress your loved ones with this iconic dish, a true testament to the bounty of the sea.
**Recipes Included:**
1. **Classic Crab Cakes with Chesapeake Bay Mayo:** A timeless recipe that showcases the quintessential flavors of crab cakes.
2. **Broiled Crab Cakes with Lemon-Herb Butter:** A healthier alternative, these crab cakes are broiled to perfection and served with a zesty lemon-herb butter sauce.
3. **Crab Cake Sliders with Old Bay Aioli:** A playful twist on the classic, these crab cake sliders are served on soft buns with a creamy Old Bay aioli.
4. **Crispy Crab Cakes with Sriracha-Honey Glaze:** For those who enjoy a bit of heat, these crab cakes are coated with a sweet and spicy sriracha-honey glaze.
5. **Maryland Crab Cakes with Remoulade Sauce:** A Maryland specialty, these crab cakes are served with a rich and flavorful remoulade sauce.
6. **Chesapeake Bay Mayo:** The perfect complement to any crab cake, this mayo is made with fresh herbs, spices, and a hint of Old Bay seasoning.
Whether you prefer classic or contemporary flavors, this collection of crab cake and Chesapeake Bay mayo recipes has something for every palate. Embark on this culinary journey and create unforgettable meals that celebrate the bounty of the sea.
CHESAPEAKE BAY CRAB CAKES
Of the many species of crab inhabiting the East Coast waters, blue crab is the most plentiful, ranking behind lobster and shrimp in commercial value. The crab most often found on the menu at beach picnics, it is available from February, when the water turns warm around Florida, until cold weather returns. The stone crab, by contrast, is rare and expensive. Concentrated around Key West and Miami, it ranges up to the Carolinas and west to Texas. Only the claw meat is eaten: trappers break off one claw, and the crab regenerates a new one. The secret to making sure you get the most value for your lump crabmeat in this recipe is to make sure you don't overmix it with the other ingredients. Tossing until just combined creates a better texture and less monotonous tasting crab cake. These crab cakes are the perfect party-ready appetizer, but they can also be served as a main dish.
Provided by Southern Living Editors
Time 33m
Yield 18 mini crab cakes
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F. Pick crabmeat, removing any bits of shell.
- Whisk egg in a medium bowl. Whisk in parsley flakes, next 3 ingredients, 3 Tbsp. mayonnaise, and 3/4 tsp. Old Bay seasoning. Gently stir in crabmeat and cracker crumbs. Shape crab mixture into 18 (1 1/2-inch) patties. Place on a lightly greased baking sheet.
- Stir together remaining 5 Tbsp. mayonnaise and 1 tsp. Old Bay seasoning; spread on crab cakes, and sprinkle with paprika.
- Bake at 350°F for 12 minutes or until golden. (Do not overbake.) Serve with lemon wedges. Garnish, if desired.
CHESAPEAKE BAY CLASSIC CRAB CAKES
Steps:
- Put the egg yolk, seafood seasoning, mustard, lemon zest and juice, and vinegar in the bowl of a food processor or a blender and process until smooth. Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise. Season with the salt and pepper. (Note: this quantity of mayonnaise will not emulsify in the bowl of the largest size food processor. Use a medium size food processor, a mini processor, or a blender.)
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined. Combine the bread crumbs and the parsley in a shallow container. Form the crab mixture into 8 patties about 3-inches wide and 3/4-inch thick and drop them into the bread crumb-parsley mixture. Dredge the crab cakes on both sides. If you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for 1 hour or more.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat. Add about 2 tablespoons butter to each pan. When the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first. Slowly fry the crab cakes over medium heat until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side. If the crab cakes are browning too quickly, reduce the heat. The internal temperature of a cooked crab cake should be 155 degrees F on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
- 8 ounces tomatillos, husked and cut into quarters
- 2 tablespoons rice wine vinegar
- 1 tablespoon sugar
- 2 teaspoons green hot sauce (recommended: Tabasco)
- 1 teaspoon chopped garlic
- 1 teaspoon mustard seeds, toasted
- 1 teaspoon peeled and grated fresh horseradish
- Put the tomatillos in the bowl of a food processor and process until coarsely pureed. Remove the tomatillo puree to a sieve, drain off the liquid and discard. Put the drained puree in a bowl and stir in the vinegar, sugar, hot sauce, garlic, mustard seeds, and horseradish.
CRAB CAKES WITH CHESAPEAKE BAY MAYO
I placed my personal stamp on my Aunt Ellie's crab cake recipe by changing up some of her ingredients. They're served with a tart and tangy creamy sauce. You can serve them on an appetizer spread or as a terrific first-course at a formal dinner.-Michelle Critchell, Moon, Virginia
Provided by Taste of Home
Categories Appetizers
Time 30m
Yield 16 appetizers.
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first five ingredients. Cover and chill until serving. For crab cakes, in a large bowl, combine the egg, cheese, bread crumbs, mayonnaise, onion, parsley, mustard, seafood seasoning and pepper. Fold in crab. Refrigerate for at least 30 minutes., With floured hands, shape mixture by 2 tablespoonfuls into 1/2-in.-thick patties. In a large skillet over medium heat, cook crab cakes in oil in batches for 3-4 minutes on each side or until golden brown. Serve with sauce.
Nutrition Facts : Calories 174 calories, Fat 14g fat (3g saturated fat), Cholesterol 51mg cholesterol, Sodium 287mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 8g protein.
CHESAPEAKE BAY CRAB CAKES
Make and share this Chesapeake Bay Crab Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 35m
Yield 8 serving(s)
Number Of Ingredients 15
Steps:
- Saute onion and green pepper in butter until tender.
- Remove from heat; stir in crabmeat and next 9 ingredients.
- Mix well, and shape into 8 patties.
- Coat with additional breadcrumbs.
- Pour oil to a depth of 1/4-inch into a heavy skillet.
- Fry cakes in hot oil (375 degrees) for 4-5 minutes on each side.
CHESAPEAKE BAY CLASSIC CRAB CAKES
Make and share this Chesapeake Bay Classic Crab Cakes recipe from Food.com.
Provided by ratherbeswimmin
Categories Crab
Time 38m
Yield 8 large crab cakes
Number Of Ingredients 15
Steps:
- Add the yolk, Old Bay, mustard, lemon zest, lemon juice, and vinegar to the bowl of a food processor or blender; process until smooth.
- Gradually pour in the oil with the machine running until the mixture emulsifies and forms a mayonnaise.
- Season with the salt and pepper (this quantity of mayonnaise will not emulsify in the bowl of the largest food processor; use a medium food processor, a mini processor, or a blender).
- Transfer the mayonnaise to a bowl and, using a rubber spatula, fold in the scallions and the crabmeat until well combined.
- Combine the bread crumbs and the parsley in a shallow container.
- Form the crab mixture into 8 patties about 3 inches wide and 3/4 inch thick and drop them into the bread crumb mixture.
- Dredge the crab cakes on both sides; if you have time, leave the crab cakes in the container of bread crumbs, cover with plastic wrap, and chill for an hour or so.
- When you are ready to fry the crab cakes, put 2 large nonstick skillets over medium heat.
- Add about 2 tablespoons butter to each pan; when the butter is melted, add 4 crab cakes to each pan, patting off excess crumbs first.
- Slowly fry the cakes until they are golden brown on both sides and hot through, turning once with a spatula, about 4 minutes per side.
- If the crab cakes are browning too quickly, reduce the heat.
- The internal temperature of a cooked crab cake should be 155° on an instant-read thermometer.
- Transfer the crab cakes to plates, 2 per person, and serve with your choice of sauce and lemon wedges.
Tips:
- Use fresh crab meat. Fresh crab meat has a sweeter flavor and a more delicate texture than frozen crab meat.
- Don't overmix the crab cakes. Overmixing will make the crab cakes tough.
- Use a light touch when forming the crab cakes. This will help to prevent the crab cakes from breaking apart.
- Pan-fry the crab cakes over medium heat. This will help to prevent the crab cakes from burning.
- Serve the crab cakes immediately. Crab cakes are best served hot, right out of the pan.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or sandwich. They are also a great way to use up leftover crab meat. With a few simple ingredients and a little bit of time, you can make delicious crab cakes at home. So next time you're looking for a seafood dish to impress your friends and family, give crab cakes a try.
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