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Queer Eye for the Straight Guy Crab Cakes
2007-08-01 08:05:18
Ted Allen’s Crab Cakes Recipe created by Ted Allen of “Queer Eye for the Straight Guy Fame” INGREDIENTS 1/2 cup mayonnaise 1 large egg 1 tablespoon Dijon mustard 3/4 teaspoon Old Bay Seasoning 1 1/2 teaspoons fresh lemon juice 1/4 teaspoon salt 1/8 teaspoon black pepper 1/8 teaspoon Tabasco sauce 1 pound jumbo lump crabmeat, picked over 4 cups cornflakes Directions 1. Whisk together the mayonnaise, egg, mustard, Old Bay seasoning, lemon juice, salt, pepper, and Tabasco sauce, then gently stir in crabmeat. 2. Chill, covered, 2 hours. 3. Pulse the cornflakes in a food processor until coarsely ground and put in a shallow dish. 4. Form one heaping teaspoon of crab mixture into a 1 1/2 inch-diameter cake (mixture will be very moist), then gently dredge in the cornflakes. 5. Make more crab cakes in same manner, transferring them to buttered baking sheets. Chill, covered for at least 1 hour. (Unbaked crab cakes can chill up to 4 hours.) 6. Preheat oven to 400°F. Bake the cr


The First Family of Crab Cake Restaurants
2007-07-31 08:21:35
The First Family of Crab Cake Restaurants Here is a great story on the background of some of the most famous restaurants serving crab cakes in the Baltimore area. Amazing that Linthicum’s G&M Restaurant, Timbuktu in Hanover, Romano’s in Glen Burnie and Hellas in Millersville are all part of the unofficial first family of Baltimore Crab Cake Restaurants. -The Crab Cake Guy “Lumped together Local crab cakes share history, ingredients” by Grant Huang Staff Writer for the Maryland Gazette If the perfect crab cake exists, you can probably find it here. After all, Linthicum is home to G&M Restaurant, where the signature dish is a golden, 8-ounce mound of crab meat that’s drawn squeals of praise from national and regional publications such as The Washington Post and the St. Petersburg (Fla.) Times. “It’s certainly gotten the most attention for being a meal in itself,” said state Sen. Ed DeGrange, a longtime patron and crab cake lover. &l


Crab Dawgs
2007-07-30 16:05:41
Introducing the Crab Dawg Originally Posted: WTOP News.com Here’s a story from Kristen Wyatt of the Associated Press on Crab Dawgs. According to the article… “A Maryland version of the fair favorite- a tube of spiced crab meat rolled in pastry dough and deep-fried- is making a go at concession stands across the region. The Chesapeake Crab Dawgs actually resemble crab cakes more than hot dogs, and like many culinary inventions, they were created by accident.” For the complete story check out this link. Additional Resources: I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance The Crab Cake Guy’s Recipes The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso What’s a Crab Dawg- www.crabdawg.com Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau


Diabetic Crab Cake Recipe
2007-07-30 08:34:22
Diabetic Crab Cake Recipe courtesy Diabetes Life www.dlifecom Ingredients 1 pint lump white crabmeat, picked for shells 1/3 cup finely diced green bell pepper 1/2 cup thinly sliced green onion (scallion) 1 (11-ounce) can Mexi-corn, drained 1/3 cup light mayonnaise 3/4 cup Italian breadcrumbs 1 egg, beaten 1/2 teaspoon hot pepper sauce 1/2 cup cornmeal   Directions 1. Use a large bowl, and mix the crabmeat, green pepper, green onion, corn, mayonnaise, breadcrumbs; egg, and hot pepper sauce.   2. Combine well, and place the cornmeal in a shallow dish, and shape the crabmeat mixture into 12 equal cakes.   3. Dredge each cake in the cornmeal to coat both sides well. Use a large skillet coated with nonstick cooking spray, and set over medium – low heat, carefully add the crab cakes, and cook until golden brown and cooked through for about 4 minutes on each side, and serve warm. Additional Resources: I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and
Read more: Diabetic

Victim to get $25,000 in crab cake stabbing
2007-07-29 12:07:46
Victim to get $25,000 in crab cake stabbing Man ordered to pay restitution in scuffle over who was first in takeout line By Sharahn Boykin Baltimore Sun Reporter A 32-year-old Reisterstown man who stabbed a customer he claimed pushed ahead of him in a crabcake takeout line was ordered Wednesday to pay $25,000 restitution but will serve no jail time. Anne Arundel County Circuit Judge Michele D. Jaklitsch suspended a 10-year prison sentence for Keith Anthony Rantin Jr., of the 300 block of Norgulf Road and sentenced him to five years’ probation. She said she feared the victim would receive no compensation if Rantin served prison time.p> “I think that it is important for the victim to get his money rather than wait seven to 10 years when he gets out,” Jaklitsch said. “He may never get his money.” Rantin declined to speak in court, but pleaded guilty to first- degree assault against 39-year-old Jeffrey Rites, 39, of Violetville. -more- Additional Resources


Crab Cake Sandwiches with Caper Mayonnaise
2007-07-27 07:57:52
CRAB CAKE SANDWICHES WITH CAPER MAYONNAISE courtesy Ladies’ Home Journal Ingredients 2 slices firm white bread 1/3 cup mayonnaise 1/4 cup finely chopped red sweet pepper 2 tablespoons finely chopped green onions 1 tablespoon fresh lemon juice 1 large egg 1 tablespoon chopped fresh parsley 1 tablespoon grainy mustard 1/2 teaspoon salt 1/4 teaspoon ground red pepper 1 pound cooked fresh lump or jumbo crabmeat or 1 16-ounce can refrigerated, pasteurized lump crabmeat, flaked and cartilage removed 1/4 cup mayonnaise 1 teaspoon grated lemon peel 1 teaspoon fresh lemon juice 1 teaspoon capers, chopped 1/8 teaspoon salt 1/2 cup plain dry breadcrumbs 2 tablespoons olive oil, divided 6 soft rolls, split and lightly toasted 6 slices tomato Directions 1. Pulse bread in food processor to fine crumbs. Whisk together the 1/3 cup mayonnaise, red sweet pepper, green onion, 1 tablespoon lemon juice, egg, parsley, mustard, 1/2 teaspoon salt and the ground red pepper in a med
Read more: Sandwiches , Caper , Mayonnaise

Atlanta Fish Market Crab Cakes
2007-07-26 10:56:06
ATLANTA FISH MARKET CRAB CAKES courtesy of Rachel Ray, Food Network   Ingredients 1 teaspoon cayenne pepper 2 teaspoons white pepper 4 teaspoons kosher salt 2 teaspoons dry mustard 4 teaspoon Worcestershire sauce 4 teaspoons lemon juice 2 teaspoons seafood seasoning (recommended: Old Bay) 1 1/3 cups mayonnaise 2 cups soft, white bread crumbs 4 eggs 4 pounds jumbo lump crabmeat, picked clean of all shells, see *Cook’s Note 2 tablespoons olive oil 4 lemon wedges, for serving Tartar sauce, for serving, optional Directions 1. Preheat the oven to 350 degrees F. 2. Combine cayenne, white pepper, salt, dry mustard, Worcestershire, lemon juice, seafood seasoning, mayonnaise, bread crumbs, and eggs in a large bowl and mix until thoroughly combined. 3. Place crabmeat in another large bowl and gently fold egg mixture into crabmeat, being careful not to break up large crab pieces. Shape into 4 crab cakes. 4. Heat olive oil in a large skillet over medium-high heat. Add the crab cakes, i
Read more: Cakes , Atlanta , Market

Crab Cakes with Mustard Aioli
2007-07-25 20:38:37
Crab Cakes (mini) with Mustard Aioli courtesy aGreatChef.com Ingredients 12 ounces crabmeat 1/2 cup bread crumbs 2 shallots, minced ½ red bell pepper, small dice 2 large eggs, beaten 2 tablespoons light mayonnaise 2 teaspoons Dijon mustard 2 teaspoons parsley, chopped 1 teaspoon thyme 1/8 teaspoon cayenne pepper 2 tablespoons unsalted butter 4 scallion, thinly sliced 4c canola oil for deep frying Instructions: 1. Combine all ingredients except scallions. Mix well. Add sliced scallions and mix. 2. Form into small balls and then flatten a bit. 2.In a high sided sauce pan, heat oil to 325° 3. Fry the crab balls for 3 to 4 minutes on each side or until golden brown. 4. Serve on a platter, with toothpicks and the mustard aioli. Additional Resources: Old Bay Official Site I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance Cooks.com - Crab Cake Recipes The Crab Cake Guy’s Recipes       


The History of Crab Cakes
2007-07-25 11:58:56
The History of Crab Cakes According to www.foodtimeline.org, food historians tell us the practice of making minced meat cakes/patties (seafood/landfood) is ancient. Minces mixed with bread/spices/fillers came about for two reasons: taste and economy. Primary evidence suggests recipes for crab-cake types dishes were introduced to the colonies by English settlers. About rissoles and croquettes. A survey of historic American cookbooks confirms crab recipes were popular from colonial days forward. In the 19th century crab recipes proliferated. Many of these combined bread crumbs and spices; some were fried. These recipes are variously called “to stew crabs,” “to fry crabs,” “to dress crab,” “crab patties” or “crab croquettes.” Sometimes they stand alone, others they are noted as possible variations under similar fish/shellfish recipes. The phrase “crab cake” appears to be a 20th century appellation. “Crab cake. A


Old Bay Crab Cakes
2007-07-25 08:07:12
OLD BAY CRAB CAKES courtesy McCormick’s Old Bay Ingredients 2 slices white bread, crusts removed and crumbled 2 tablespoons mayonnaise 2 teaspoons OLD BAY® Seasoning OR OLD BAY® 30% Less Sodium Seasoning 2 teaspoons McCormick® Parsley Flakes 1/2 teaspoon prepared yellow mustard 1 egg, beaten 1 pound lump crabmeat   Directions 1. Mix bread, mayonnaise, Old Bay, parsley, mustard and egg in large bowl until well blended. Gently stir in crabmeat. 2. Shape into 4 patties. 3. Broil 10 minutes without turning or fry until golden brown on both sides. 4. Sprinkle with additional Old Bay, if desired. Additional Resources: Old Bay Official Site I Love Crab Cakes ! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance       


Snow Crab Cakes
2007-08-04 10:30:35
Snow Crab Cakes courtesy Chives Canadian Bistro, Halifax, Nova Scotia http://www.chives.ca Ingredients: 1 lb broken snow crab legs 1 cup fresh bread crumbs 1/2 cup minced red onion 1/4 cup minced celery 1/4 cup minced red pepper 1/4 cup chopped chives 2 ea egg yolks 2 tbsp butter 1/8 tsp hot sauce 1 tsp worcestshire Salt & Pepper to taste Directions 1. Sweat vegetables in butter until tender. (cool) 2. Combine crab, crumbs, vegetables, egg yolks and seasonings. 3. Mould in to desired shapes. 4. Dredge in seasoned flour, egg wash and dehydrated potato flakes. 5. Deep fry until golden brown. Notes: Best served with Darren’s sour cream and pickled red onions. Chives Canadian Bistro brings an extraordinary casual dining experience has set new standards for restaurants in the community. Whether guests are gathering with a group of co-workers, celebrating an anniversary, or grabbing a quick bite to eat before the theatre, Chives has delivered meals and service above all expecta


CrabCakeGuy.com Recommended Cook Books
2007-08-03 08:34:16
CrabCakeGuy.com Recommended Books I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau Mystic Seafood: Great Recipes, History, and Seafaring Lore from Mystic Seaport by Jean Kerr and Spencer Smith The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso Recipes for Sea Food: How to Prepare and Serve Fish, Oysters, Clams, Scallops, Lobsters, Crabs, and Shrimp by Creative Cookbooks The New York Times Seafood Cookbook: More than 250 Recipes Collected from the Pages of The New York Times by Florence Fabricant


Lord Baltimore Hotel Crab Cakes
2007-08-02 07:25:31
Crab Cakes Baltimore courtesy of real-restaurant-recipes.com “Crab Cakes Baltimore” is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel . “Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan.” This recipe is really the basis for most recipes written since, including the one my restaurant guests have voted as the beat restaurant recipe for crab cakes. Ingredients 2 eggs 1/4 cup mayonnaise 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes) 1 teaspoon Worcestershire


Dungeness Crab Cakes
2007-08-06 08:22:41
Dungeness Crab Cakes courtesy of Fisherman Express Alaska Seafood Ingredients 1 lb Dungeness Crab Meat, cleaned 2 tsp Scallions, chopped 2 tsp Red Bell Pepper, chopped 2 tsp Celery, chopped 1 Tbsp Mayonnaise 1 Egg, whipped 1 cup Panko Bread Crumbs pinch of Paprika, Chili Powder, Salt and Pepper Directions 1. Break up the dungeness crab meat. 2. Add peppers, celery, scallions, and spices. Add mayonnaise. 3. Combine in bowl to form paste, then add eggs and bread crumbs to thicken. 4. Form into round crab cakes. 5. Deep fry or sauté in olive oil. 6. Serve crab cakes with greens and balsamic vinaigrette. Additional Resources: I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance The Crab Cake Guy’s Recipes The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau Fisherman Express Alaska Seafood
Read more: Dungeness

Baked Crab Cakes with Spicy Mango Lime Sauce
2007-08-09 07:18:51
Baked Crab Cakes with Spicy Mango Lime Sauce courtesy of Brett Moore of about.com Crab cakes are a wonderful American tradition found in most areas of the country. Crab cakes are an elegant dish, yet comfort food at the same time. You will find them on the menus of five-star restaurants and at most hole-in-the wall crab shacks. This particular recipe uses fairly traditional ingredients for the crab cakes, but adds spicy fruity sauce for some extra pizzazz. I’ve baked the crab cakes to make them a bit healthier, but you can also fry them in oil or butter if you like. -Brett Moore Ingredients 2 tablespoons olive oil 1/2 cup red onion, diced into 1/4-inch pieces 1/2 cup red bell pepper, stem and seeds removed and diced into 1/4-inches pieces 1 large egg 3 tablespoons lemon juice 6 tablespoons Dijon mustard 3 tablespoons mayonnaise 2 teaspoons Old Bay seasoning 1/4 teaspoon cayenne pepper 1 pound jumbo lump crabmeat 1 cup Panko (Japanese breadcrumbs) or cracker crumbs (such as Ritz
Read more: Baked

Baltimore Crab Cakes by Neil Connolly
2007-08-08 12:20:07
Baltimore Crab Cakes courtesy Neil Connolly of Doc’s Restaurant, Orlando, Fla. www.docsrestaurant.com A distinguished chef with more than three dozen culinary medals and awards to his credit, Neil Connolly has prepared cuisine at restaurants, country clubs and private galas among other venues. The Boston native implements his New England influence with Florida’s bounty of fresh ingredients at Doc’s Restaurant, the dining destination across the street from the Orlando Regional Medical Center. Doc’s Restaurant is located at 1315 S. Orange Ave. Orlando, Fla. online at www.docsrestaurant.com. His recipe for Baltimore crab cakes was originally featured on MSN’s Today. Ingredients 6 ounce jumbo lump crab meat 1 slice white bread, crust off, small dice 1/4 teaspoon shallots, finely diced 1/4 teaspoon chives, finely diced 1 whole egg 1 teaspoon mayonnaise 1/4 Dijon mustard 1/4 teaspoon lemon juice Salt and pepper to taste 2 tablespoon butter Instructions 1. Preheat ov
Read more: Baltimore

Emeril Lagasse’s Louisiana Crab Cakes with Corn Relish
2007-08-07 08:02:56
Louisiana Crab Cakes with Corn Relish courtesy chef Emeril Lagasse, Emeril Live Ingredients 1 tablespoon olive oil 1 cup chopped yellow onions 1/2 cup chopped celery 1/2 cup chopped red bell peppers Mayonnaise, recipe follows 1 1/2 cups plus 2 tablespoons dried fine bread crumbs 2 tablespoons Essence, recipe follows 1 pound jumbo lump crabmeat, picked for shells and cartilage 1/2 cup all-purpose flour 1 egg 1/2 cup whole milk 1/2 cup vegetable oil Directions 1. Heat the olive oil in a large, heavy skillet over medium-high heat. Add the onions, celery, and bell peppers, and cook, stirring, until soft, about 3 minutes. Remove from the heat and let cool. 2. Combine the mayonnaise, a little at a time, with the cooked vegetables, 1/2 cup plus 2 tablespoons of the bread crumbs, and 1 tablespoon of the Essence in a large bowl, and mix well. Gently fold in the crabmeat. 3. Combine the flour with 1 1/2 teaspoons of the Essence in a shallow bowl and mix well. Combine the remaining 1 cup of bread
Read more: Louisiana

Maryland Crab Cakes courtesy of eHow.com
2007-08-10 09:58:11
Maryland Crab Cakes courtesy of eHow.com An elementary recipe for crab cakes by eHow.com. Simple to prepare this recipe gets to the basics a virtual Crab Cake Cooking 101. Ingredients 1 pound crabmeat 1 1/2 tablespoons bread crumbs 2 teaspoons chopped fresh parsley Salt and pepper to taste 1 egg 1 1/2 tablespoons mayonnaise 1/2 teaspoon ground dry mustard 1 dash hot pepper sauce Directions 1. Preheat your oven on the broiler setting. 2. Lightly mix the dry ingredients. 3. Beat together the wet ingredients. 4. Combine the wet and dry ingredients—do not over-mix or beat the mixture. 5. Shape the mixture into 4 cakes. 6. Place the cakes on a greased baking sheet. 7. Broil for 10-15 minutes, until golden brown. Additional Resources: I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance The Crab Cake Guy’s Recipes The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Fine
Read more: Maryland

Grilled Pumpkin Crab Cakes
2007-08-14 15:29:21
Grilled Pumpkin Crab Cakes Recipe courtesy of bfeedme.com Here is a great tasting a truly unique recipe for Grilled Pumpkin Crab Cakes courtesy of bfeedme.com. Check out there site for a ton of other interesting recipes. The cook uses pumpkin, limes, and ginger to put a unique spin on an old favorite! Try it out for yourself. Ingredients 1 pie pumpkin (about 4 pounds and 6 ” diameter) 1/2 pound premium canned crab claw meat 1/2 pound premium canned jumbo lump crab meat 2 poblano peppers 4 teaspoons finely-grated fresh ginger (about a 4″ piece) 2 teaspoons finely-grated fresh lemon grass (about a 6 ” piece) 16 garlic cloves, finely chopped 4 tablespoons finely chopped scallions (about 3 scallions) Fresh zest of 1 lime, finely chopped 2 egg yolks, beaten 1/3 cup melted butter 1/4 cup mayonnaise (canola mayonnaise is preferred) 1/2 cup bread crumbs 2/3 cup panko (Japanese crunchy bread crumbs) -plus about 1 cup for coating crab cakes One red bell pepper cut to 1/4″ dice Optional
Read more: Grilled

Senator Barbara Mikulski Crab Cake Recipe
2007-08-13 09:43:06
Senator Barb’s Favorite Crab Cake Recipe courtesy Maryland Senator Barbara A. Mikulski “Crab Cakes and Football thats what Maryland does!” Who better then to share her favorite crab cake recipe then Maryland Senator Barbara Mikulski. Enjoy….. Ingredients 1 lb. jumbo lump or backfin crab meat 2 slices white bread 1 tbsp. mayonnaise (light or regular) 1 tbsp. Dijon mustard 2 tsp. Old Bay or Wye River seasonings 1 tbsp. snipped parsley (optional) 1 egg (or substitute for special diets) tartar sauce or cocktail sauce Directions 1. Beat the egg in a bowl. 2. Trim the crusts from the bread and break the slices into small pieces. 3. Add these pieces to the egg. Mix in the mayonnaise, Dijon mustard, Chesapeake seasoning and parsley, and beat well. 4. Place the crabmeat in a bowl and pour the egg mixture over the top. 5. Gently toss or fold the ingredients together, taking care not to break up the lumps of crabmeat. 6. Form the cakes by hand into patties about 3 inches
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Clyde’s Crab Cakes courtesy of The Tombs
2007-08-18 10:30:10
Clyde’s Crab Cakes courtesy of The Tombs, Washingto, D.C. On the edge of the Georgetown University campus, The Tombs is a daytime and evening favorite with University students, faculty and neighbors. A Washington D.C. institution, The Tombs features colorful decor highlighted by vintage crew and sporting prints, colorful sweeps, high-backed booths, and leaded glass. This is one of The Tombs most requested recipes. Ingredients 1 lb. jumbo lump crab meat 1/3 cup mayonnaise 1 tblsp water 2 tsp Old Bay seasoning 1 tblsp Dijon mustard 1 tblsp chopped parsley 4 saltine crackers Directions 1. Pick the crab meat over to remove excess shells and cartilage. 2. Combine the mayo, Old Bay, parsley, mustard and water until smooth. 3. Add the mayo mixture to the crab meat and mix, being careful not to break up the lumps of crab meat. 4. With your hands, break up the saltines into crumbs and mix into the crab mixture. 5. Form into four patties and pan-fry, or broil the cakes until golden
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Mendo Bistro’s Dungeness Crab Cakes
2007-08-16 08:27:30
Mendo Bistro ’s Dungeness Crab Cakes courtesy of The Mendo Bistro Mendo Bistro is located on California’s beautiful Mendocino Coast 301 North Main Street, Fort Bragg, CA 95437. Noted for there fine wine selections this recipe for Dungeness Crab Cakes with a Tarragon Aioli is a diner’s favorite. Ingredients 1 1/2 pounds Dungeness crab meat 3/4 cup Panko bread crumbs + additional for outer coating 2 green onions, finely chopped 1/2 - 3/4 cup tarragon aioli (recipe follows) Oil for sauteeing Directions 1. Combine crab, bread crumbs and green onions. 2. Add 1/2 cup aioli and test mixture to see how well it holds together. 3. If needed add additional aioli. 4. Do not overwork ingredients. Cakes should be loose and just barely hold together. 5. Form into cakes about 3″ in diameter, and place one side in bread crumbs. 6. Heat oil in medium saute pan over medium high heat until just smoking and place cakes, bread crumb side down in pan. Saute until golden and carefully


Sam Choy’s Coconut Crab Cakes with Coconut Basil Mayonnaise
2007-08-21 09:33:47
Sam Choy’s Coconut Crab Cakes with Coconut Basil Mayonnaise courtesy Food Network Emeril Live and Sam Choy, 2002 Ingredients 2 tablespoons canola oil 1/2 medium onion, finely diced 1 stalk celery, finely diced 1 pound lump crabmeat 1/2 cup unsweetened shredded coconut 2/3 cup mayonnaise 1 teaspoon Dijon mustard 2 tablespoons chives, finely minced 2 tablespoons parsley, chopped 5 cups panko bread crumbs Salt and pepper 1/2 cup all-purpose flour 3 large eggs, beaten Diced tomatoes, for garnish Chives, for garnish Coconut Basil Mayonnaise, recipe follows Directions 1. Heat oil in a saute pan. Add onion and celery and saute until onion is translucent. Remove from heat and set aside. 2. In a large bowl, mix crabmeat, coconut, mayonnaise, mustard, chives, parsley and 1 cup panko with the onion/celery mixture. 3. Add salt and pepper, to taste. 4. Form into 2-inch diameter cakes. 5. Roll cakes first in flour, then in beaten eggs, then in the remaining 4 cups of panko, each time shaking o


Blue Ribbon Dungeness Crab Cake
2007-08-20 07:32:40
Blue Ribbon Dungeness Crab Cake courtesy Lanier Publishing Hood River, Oregon Ingredients Dungeness Crab Cake artichoke tapenade, garlic coulis, caper berries Micro greens Caper berries 3 each Large egg 1 cup flour 2 cups panko Canola oil Crab cakes 10 ounces Dungeness crab meat 8 ounces Rock shrimp sautéed and chopped 1 each Red bell pepper small diced ½ each Sweet onion small diced 1 teaspoon Garlic minced 1 Cup Heavy cream 1 Tablespoon Dijon mustard 2 Teaspoons Worcestershire ¼ Cup Chopped herbs (tarragon, oregano, Italian parsley) ¼ Cup Panko (Japanese bread crumbs) Salt and pepper to taste Garlic coulis ½ pound Whole garlic peeled Water to cover garlic ¼ cup Extra virgin olive oil Salt to taste Artichoke tapenade 3/4 cup marinated artichokes ¼ cup Kalamata olives 1 tablespoon Capers ½ teaspoon Minced garlic 1/8 cup extra virgin olive oil 1 each Lemon juiced 1 tablespoon Basil chopped Salt and Black pepper to taste Directions 1. Place the artichokes, kalamata olives, garlic


Maryland Blue Crab Cakes
2007-08-26 12:21:59
Maryland Blue Crab Cakes courtesy Maryland Seafood and Aquaculture Maryland Blue Crab- This Chesapeake crustacean is probably the most enduring symbol of Maryland. Mature blue crabs average five to seven inches across, and are most plentiful from late spring through the fall, although crabmeat is available in many forms year-round. Ingredients 1 pound Maryland crab meat (fresh or pasteurized) 1 egg 2 teaspoons Worcestershire sauce 1 teaspoon seafood seasoning 1 teaspoon dry mustard ½ cup cracker or bread crumbs ¼ cup mayonnaise ¼ teaspoon white pepper   Directions   1. Remove all cartilage from crab meat.   2. In a bowl, mix together egg, mayonnaise, seafood seasoning, white pepper, Worcestershire sauce and dry mustard.   3. Add crab meat: mix evenly. Add cracker or bread crumbs evenly.   4. Shape into 6 cakes.   5. Deep fry in oil at 350oF for 2 to 3 minutes or sauté in a frying pan with a little oil for 5 minutes on each side.   6. Cook until g
Read more: Maryland

Delaware’s Best Crab Cakes Contest
2007-09-21 10:16:45
Mid Atlantic Region Crab Cake Fans Check out this Special Crab Cake Event! Coast Day, Oct. 7 Seafood lovers can watch the contestants compete in the 18th annual Crab Cake Cook-Off in hopes of making “Delaware ’s Best Crab Cakes ” and vote for their favorite seafood chowder in the annual Seafood Chowder Challenge–a friendly competition between two local chefs’ associations. They can attend a variety of seminars that will present innovative ways to prepare seafood, including one of this year’s features, seafood jambalaya. In addition, a variety of seafood and nonseafood items will be available for purchase. For additional information check out the official Cost Day 2007 Website If you are able to get there let me know how the Crab Cakes are. Thanks The Crab Cake Guy! Additional Resources: I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance The Crab Cake Guy’s Recipes The Crab Lover’s Book: Recipes & More by Mary Ethel
Read more: Contest

Miss O’s Crab Cakes
2007-09-19 13:11:59
Miss O’s Crab Cakes courtesy of Clara Mae Shannon, Owens’ Restaurant, Nags Head, NC Here is a great crab cake recipe compliments of Lisa Finneran at Take It or Leave It Blog. Check out her site for some other great recipes and postings. Ingredients 1 lb. jumbo lump crabmeat 3 Tbs. mayo 1 tsp. Worcestershire 1 tsp. celery salt 1 egg 1/4 tsp. dry mustard Dash of Tobasco sauce 3 Tbl. fresh breadcrumbs Butter, for pan Fresh lemon slices, for serving Directions Pick over crabmeat and carefully remove any remaining shells or cartilage. Do not break large lumps. Gently whisk mayo, Worcestershire, celerey salt, egg, Tobasco and dry mustard. Fold mixture into crabmeat by hand, again being careful not to break lumps. Sprinkle with fresh breadcrumbs and fold gently to distribute. Refrigerate 10 minutes. Form into cakes. Pan saute in butter over medium heat until done, about 3 minutes on each side. Serve with a squeeze of fresh lemon. Additional Resources: I Love Crab Cakes! 50 Reci


Four Seasons Crab Cake Recipe
2007-09-15 11:04:22
Four Seasons Crab Cake Recipe courtesy cdKitchen Four Seasons crab cake recipe…..WOW! This is a must try. Thanks to everyone for email me your recipes. I encourage you to send me a email with your favorite crab cake recipes- crabcakeguy@gmail.com. Ingredients 2 pounds jumbo lump crabmeat 1/2 pound fresh codfish fillet 1 cup heavy cream 1 tablespoon Dijon mustard 2 teaspoons roasted (Japanese) sesame oil 2 tablespoons finely chopped parsley 2 tablespoons finely chopped chives 2 tablespoons basil, julienned Salt and pepper to taste 1/2 lemon, juiced Olive oil for sauteing Directions Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape. Place this mousse in a metal bowl and add the other ingredients, except for the olive oi


Gruet Steak House Crab Cakes
2007-09-13 12:14:11
Gruet Steak House Crab Cakes courtesy Gruet Steak House Albuquerque From the beautiful South West comes this Dungeness Crab Cake recipe. Gruet Steak House is the Gruet family’s entrée into the culinary scene. Located within the historic Monte Vista Fire Station in the Sante Fe’s vibrant Nob Hill neighborhood, the Steakhouse both celebrates and contributes to the festive energy of the area though its Epicurean alchemy- providing patrons with classic American cuts and courses accented by French preparation and presentation. Ingredients Dungeness Crabmeat 1lb Panko Bread Crumbs 1/3 cup Mayonnaise (Best Foods) 1/3 cup Whole Grain Mustard 2tbsp Tarragon 1 tbsp Chives 2 tbsp Cayenne Pepper 1 pinch Kosher Salt ½ tsp Black Pepper 1 pinch freshly ground Lemon Zest 1 each zest & Mince Shallots 2 tbsp minced Preparation Prepare all ingredients as directed. Combine all ingredients except for the crab meat and bread crumbs. Over and ice bath, fold in the crabmeat. Gently add the b


Faidley’s World Famous Crab Cakes
2007-09-11 19:50:36
Faidley’s World Famous Crab Cakes courtesy of recipezaar The world renown Faidley’s crab cakes. In many circles Faidley’s has the best crab cakes in the world! We’ll leave it up to you to be the judge. Ingredients 1 lb large lump crabmeat, picked over 1 cup crushed saltines 1/2 cup mayonnaise 1 egg 1 tablespoon Dijon mustard 1 tablespoon worcestershire sauce 1 dash Tabasco sauce vegetable oil (for frying) (optional) clarified butter (optional) or olive oil, for sauteing (optional) Tartar sauce 1 cup mayonnaise 1/2 cup finely chopped dill pickles 1/4 cup minced onions 2 tablespoons chopped parsley 1 tablespoon pickle juice Directions Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top. In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco. Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat. Let the mixture sit
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