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.
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Amy Mendez
[email protected]These crab cakes were a bit too oily for my taste. I think I would have preferred to use less mayonnaise in the mixture. Otherwise, they were very good. I loved the flavor of the crab.
Faizan Sheno
[email protected]I've made these crab cakes several times now, and they're always a hit. They're easy to make and always turn out perfectly. I love that I can use fresh or frozen crab meat, and that the recipe is so versatile. I've added different herbs and spices to
Ashika Chhablial stha
[email protected]These crab cakes were very good. I liked the combination of crab, Old Bay seasoning, and mayonnaise. I served them with tartar sauce and lemon wedges, and they were delicious. I would definitely make them again.
ismail yassin
[email protected]These crab cakes were amazing! The combination of crab, Old Bay seasoning, and mayonnaise was perfect. I served them with tartar sauce and lemon wedges, and they were a hit with my family and friends. I'll definitely be making these again and again.
Sacha Thom
[email protected]I was a bit disappointed with these crab cakes. They were a bit too dry for my taste. I think I would have preferred to use more mayonnaise in the mixture. Otherwise, they were very good. I loved the flavor of the crab.
Yousaf Muhammad
[email protected]These crab cakes were delicious! I loved the combination of crab, Old Bay seasoning, and mayonnaise. I served them with tartar sauce and lemon wedges, and they were perfect. I'll definitely be making these again.
Ashik Kumar
[email protected]I've been making these crab cakes for years, and they're always a hit. They're so easy to make, and they always turn out perfectly. I love that I can use canned crab meat, and that the recipe is so budget-friendly. I've also made them with fresh crab
Khan ubaidullah
[email protected]These crab cakes were a bit bland for my taste. I think I would have preferred to use more Old Bay seasoning in the mixture. Otherwise, they were very good. I loved the texture of the crab meat.
Nisha Murugan
[email protected]I made these crab cakes for a party, and they were a huge hit! Everyone loved them. I used jumbo lump crab meat, and they were so rich and delicious. I served them with tartar sauce and lemon wedges, and they were perfect.
Saidi Hamisi
[email protected]These crab cakes were a bit too oily for my taste. I think I would have preferred to use less mayonnaise in the mixture. Otherwise, they were very good. I loved the combination of crab, Old Bay seasoning, and lemon.
Football Quizzes And Clips
[email protected]I was a bit skeptical about making crab cakes at home, but I'm so glad I tried this recipe. They were so easy to make, and they tasted amazing! I used fresh crab meat, and the flavor was incredible. I'll definitely be making these again.
Leon White
[email protected]I've made these crab cakes several times now, and they're always a crowd-pleaser. They're easy to make and always turn out perfectly. I love that I can use fresh or frozen crab meat, and that the recipe is so versatile. I've added different herbs and
Touhidul Islam
[email protected]These crab cakes were absolutely delicious! The combination of crab, Old Bay seasoning, and mayonnaise was perfect. I served them with tartar sauce and lemon wedges, and they were a hit with my family and friends.