06.26.08

Another Great Crab Cake Recipe

Posted in crab, seafood at 5:51 pm

This is another recipe I tried to create for Tim. It is a kicked up version of the Traditional Maryland Crab Cake. I hope ya’ll like a little spiced up crab cake. Give it a try and let me know what ya’ll think.

Kicked up Maryland Crab Cakes:

2 pounds crab meat (back fin is best but claw meat works just as well or a combination of both )

2 eggs

1 teaspoon lemon juice

½ Cup mayonnaise

¼ cup mustard

1 small sweet onion, minced fine

1 green or red pepper, finely chopped (I use Red Peppers since Tim can not eat Green Peppers)

1 cup crushed Ritz Crackers

1 teaspoon Tabasco Sauce or your favorite hot sauce

a few red pepper flakes ( 6 -8 flakes) optional

2 teaspoons Worcestershire Sauce

1 ½ teaspoons Old Bay Seasoning

1 bunch parsley, chopped

1/2 teaspoon garlic powder

Combine all ingredients in a large bowl, mixing well. Form into crab cakes and refrigerate. Broil in oven or fry in butter (no margarine please) until golden brown. Serve with fresh salsa or favorite condiments or make a terrific sandwich with lettuce and tomato. Hope to see ya’ll really soon.

06.24.08

My take on Traditional Maryland Crab Cakes

Posted in crab, seafood at 5:37 pm

This is my version of the Traditional Maryland Crab Cake. Tim enjoys them. But says the ones I made the other day were better. I think he liked the buttery flavor of the Ritz Crackers that I used in that recipe. So give this one a try and let me know what you think. If you compare the two let me know which you think is best. I would love to hear from ya’ll.

Traditional Maryland Crab Cakes:

1 pound backfin crab meat

1 green onion chopped fine, including the tops

2 teaspoons parsley chopped fine or dried

½ cup bread crumbs

2 eggs

¼ cup mayonnaise

1 teaspoon Old Bay Seasoning

½ teaspoon white pepper

2 teaspoons Worcestershire sauce

1 teaspoon dry mustard

Carefully remove all cartilage and shell from crab meat. In a bowl, mix together eggs, mayonnaise, Old Bay Seasoning, white pepper, Worcestershire Sauce, onion, parsley, and dry mustard. Add crab meat, mix evenly and gently. Add cracker crumbs evenly. Shape into 6 cakes. Deep fry in oil at 350 degrees for 2 to 3 minutes until golden brown, or saute in a frying pan with a little butter(never Margarine) for 5 -7 minutes on each side. Crab cakes can also be broiled for a few minutes on each side until golden browned.

Hope to see ya’ll real soon>

06.22.08

Tim’s Maryland Crab Cakes

Posted in crab, seafood at 3:13 pm

This is a recipe I just came up with today. Tim and I went crabbing and I steamed the crabs as soon as we got home which was around 1 am. We picked the crabs this afternoon.Tim could not believe that I had never picked a crab before. So he was very calm and patient with me as I learned to pick the crabs. I personally would rather buy the crab meat than to pick it but Tim says that takes all the fun out of it. But that is his opinion not mine.

Maryland Crab Cakes 1:

1 pound fresh lump crab meat

1 cup low-fat mayonnaise

1 tablespoon Dijon

1 egg, beaten

1 teaspoon Worcestershire sauce

1 teaspoon Old Bay seasoning

7 – 10 RITZ crackers, crushed

2 tablespoons fresh minced parsley

Put crab meat in bowl. Mix rest of ingredients and add to crab meat. Chill for 2 hours. Form into 6 to 8 cakes. Place on buttered sheet pan and bake at 450 degrees until golden brown. Or fry in butter not margarine for 5 – 7 minutes on each side.

Tim really enjoyed these for lunch today. So I hope ya’ll give them a try and let me know what ya’ll think.

See ya’ll soon.