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
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Seb Keane
[email protected]These crab cakes were easy to make and turned out perfect! I served them with a lemon-butter sauce and they were a hit with my guests.
Mahfusat Sidiq
[email protected]I've tried this recipe a few times and it always turns out great. The crab cakes are moist and flavorful, and the Old Bay seasoning gives them a nice kick. I highly recommend this recipe.
Its Tanveer
[email protected]These crab cakes were delicious! I made them for my family and they all loved them. The cakes were crispy on the outside and tender on the inside, and the crab meat was perfectly cooked. I will definitely be making these again.
Vape Jono
[email protected]These crab cakes were a disappointment. They were dry and tasteless. I would not recommend this recipe.
Jakari Dunbar
[email protected]I'm not a big fan of crab cakes, but I tried this recipe and was pleasantly surprised. The cakes were moist and flavorful, and the Old Bay seasoning was not overpowering.
Jamal Assadani
[email protected]These crab cakes are so good! I love the combination of crab meat, Old Bay seasoning, and mayonnaise. They are always a hit at parties.
Sweet Ben
[email protected]I followed the recipe exactly and the crab cakes were still dry and bland. I won't be making these again.
tyrone simpson
[email protected]I've made these crab cakes several times now and they are always a crowd-pleaser. They are the perfect appetizer or main course for any occasion.
Rubel Hoseen
[email protected]These crab cakes were easy to make and turned out great! I used fresh crab meat and they were delicious.
Jonathan Vonlanthen
[email protected]These crab cakes were a bit too spicy for my taste, but they were still good. I think I would use less Old Bay seasoning next time.
sadir islam
[email protected]Meh. I've had better.
Ola Mohamed
[email protected]I made these crab cakes for my family last night and they were a hit! Everyone loved them. The cakes were crispy on the outside and tender on the inside, and the crab meat was perfectly cooked. I will definitely be making these again.
Amar Islam
[email protected]These crab cakes were amazing! I've tried many crab cake recipes before, but this one is definitely the best. The cakes were so moist and flavorful, and the Old Bay seasoning really gave them an authentic Maryland taste. I will definitely be making t