What Kind Of Sauce To Serve With Crab Cakes:
There are lots of options when it comes to sauces that pair well with crab cakes. Tartar Sauce is a classic option, but there are lots of other options as well. Crab pairs well with cocktail sauce, remoulade, wasabi-based sauces if you like heat, or even a creamy horseradish sauce. Garlic butter is also an easy option as well.
Tips For Making Crab Cakes:
- Check for Shell Pieces before adding the crab meat, I like to pick it apart to check for any stray shell fragments.
- Refrigerate chill the mixture for 30 minutes before forming your patties and they will hold together better. It also gives a chance for the flavors to meld.
- Ice Cream Scoop a trigger release scoop makes it easier to portion even crab cakes.
- Wet hands Keep a bowl of water for dipping while forming patties. Crab cake mixture wont stick to your hands.
- Non-Stick Pan a good nonstick pan will keep the cakes from sticking to the pan and breaking apart. It also requires less oil and butter to sautee.
Wilton Perfect Results Premium Non
- READY, SET, BAKE: Bake mini cupcakes or muffins for your celebration with this Perfect Results Premium Non-Stick Mini Muffin Pan.
- PERFORMANCE: The durable construction of this mini muffin pan is designed to spread heat throughout the pan, ensuring your mini treats bake evenly.
- NON- STICK: No matter what youre making, the durable non-stick and scratch-resistant coating on our mini muffin and cupcake pan and allows your food to slide or pop out easily, making cleanup almost effortless.
- CARE INSTRUCTIONS: This Wilton mini muffin and cupcake pan is dishwasher safe however for best results, wash in warm, soapy water before first and after each use.
- INCLUDES: 1 mini muffin and cupcake pan, dimensions: 10 x 16 x 1 inches (25.
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The Best Crab Cake Recipe
The difference between a good Crab Cake and a great Crab Cake all comes down to the details.
And this recipe for Crab Cakes knocks it out of the park in terms of flavor, texture, and ease!
- Lump crab meat is the star. If I am going to enjoy Crab Cakes, I want to enjoy the taste of crab–not the fillers. In this recipe for crab cakes, the fillers simply work to just work to enhance, not overwhelm, the delicate flavor of the crab–just the way it should be.
- Crispy not greasy. Instead of being deep-fried, these crab cakes are coated with panko breadcrumbs and then lightly pan-fried, leaving them crispy, yet not at all heavy or greasy.
- Perfect texture. From the tender crab to the crispy coating to the moist interior, these crab cakes are delicate, yet hearty.
- Lower in fat and calories. Circling back to the fact that these crab cakes are not deep-fried, nor are they stuffed with tons of mayonnaise and breadcrumbs, they have fewer calories and less fat than traditional crab cake recipes.
- Can be baked or fried. You can opt to either bake or pan-fry the crab cakes. I prefer the texture when pan-fried, but the Baked Crab Cakes are still pretty delicious and do save a few extra calories compared to the pan-fried Crab Cakes.
- Better than restaurant crab cakes. Seriously! Because crab is the star and these crab cakes, the flavor just can’t be beat!
Crab Cake Tips And Tricks
This recipe is as easy as it gets, but here are a few tips to keep in mind! Youll make the most irresistible side ever!
- Use High Quality Crab: The fresher the crab, the better flavor your crab cakes will have! I prefer refrigerated lump crabmeat over frozen for the best flavor and texture.
- Mix Gently: You want to use a gentle hand when shaping your cakes. Over-shaping can make your crab cakes dense and those tender bits of crab will break apart.
- Check Temperature: Once my crab cakes are done cooking, I always like to check the internal temperature and make sure its reached at least 145 degrees Fahrenheit. This is especially important if you make your crab cakes on the thicker side- the insides may take longer to cook through.
- Serve With: I love to serve these up with other appetizers for all the seafood-lovers in my family. Shrimp zucchini boats, kabobs, and smoked salmon dip are just a few of our favorites!
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Homemade Maryland Crab Cakes Recipe
This delicious classic recipe for homemade Maryland-style crab cakes is the perfect appetizer to serve up to your guests.
I am a seafood lover like no other. I want to eat it every single day, especially if Im on vacation somewhere near an ocean. If you want to try a few new seafood recipes then definitely make my Gravlax Recipe or Grilled Scallops.
What Ingredients Do I Need For Homemade Crab Cakes
First, its important to buy the right type of crab. Youll want to reach for jumbo lump crab meat here. Its pricey, but, like we said, this is a special treat. Head to the fish counter to find it either fresh or frozen is fine since its typically flash-frozen to preserve quality. If frozen, let it defrost in the refrigerator overnight.
To ensure the crab shines, each secondary ingredient has a distinct purpose. The egg, mayo, and breadcrumbs help bind the patties the mustard adds tang the parsley lends color and freshness and the Worcestershire and hot sauce provide zip.
Dont be afraid of the hot sauce here it simply adds flavor, but doesnt actually make these crab cakes spicy. If you do like heat, try stirring a few drops into a bit of mayo to make an easy sauce to dollop on the finished cakes.
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Delicious Maryland Crab Cakes With Little Filler
The Maryland Crab Cake is the signature seafood dish of the state. It will also be a signature seafood dish of your home because this recipe is super simple and absolutely delicious.
After living near Washington D.C. for over two years, I can say with certainty my Maryland Crab Cake tastes just like I remember them, and my local friends have approved them. I have stayed true to its origin by using 100% jumbo lump crab meat, with very little filler and, of course, the Maryland staple, Old Bay Seasoning.
These Maryland Crab Cakes are perfect for an appetizer or the main entree. You can even make this recipe into a crab cake sandwich.
Personally, I love to serve the Maryland Crab Cakes as the star of the show with a lemon wedge on the side. One little squeeze of lemon juice is all thats needed to enhance the flavors and natural sweetness of the blue crab.
Is It Better To Fry Crab Cakes Or Bake Them
I like crab cakes both fried and baked. For this recipe, I chose fried because its faster and I like the outsides of the crab cakes to be crispy and browned when I bite into them. Baking the crab cakes is still delicious, they just wont get as crispy or browned.
If you want to bake this recipe, then preheat the oven to 450 degrees and follow the instructions up through making them into patties. Then, line a baking sheet with parchment or use cooking spray to keep from sticking.
Place the patties on the baking sheet and put in the oven for 12-14 minutes or until they are lightly browned on top.
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The Best Crab Cakes Recipe
Chock full of jumbo lump crabmeat, the Very Best Crab Cakes Recipe is light on fillers for the most perfect tender bite youll ever take. Simple to prepare, these crab cakes are perfect for easy weeknight dinners or elegant dinner parties.
If you didnt get your fill of seafood this summer, youre in luck. Im sharing my FAVORITE recipe ever with you today and its made the only way it should be. The Best Crab Cakes ever made have very little filler making them tender, succulent and perfect.
Im a very picky crab cake eater so I tend to shy away from them at restaurants. A lot of places tend to keep their costs down by plumping up their crab cakes with tons of fillersmainly breadcrumbs. Lots and lots of breadcrumbs.
Then, they dredge them in MORE breadcrumbs before frying them.and basically what youre left with is a mealy crab dip, deep fried and coated in crusty crumbs. Im more of a purist when it comes to my crab cakes.
How To Make Crab Cakes:
Mix crab cake ingredients. Add crab meat to a bowl and mix in the bell pepper, mayonnaise, old bay seasoning, garlic, salt and pepper.
Chill. Refrigerate mixture for at least one hour. This will make the crab cakes easier to form and hold their shape.
Form crab cakes. Use a & frac13 cup measuring cup to scoop the crab . Press mixture firmly into your measuring cup. Invert into the palm of your hand and flatten it gently, molding it tightly with your hands to form a flat disc.
Coat with eggs and breadcrumbs. Add two beaten eggs to a bowl and panko bread crumbs to a separate bowl. Sprinkle crab cakes with cornstarch and set them in the egg mixture, using a pastry brush to brush beaten egg over their top. Scoop and press breadcrumbs around the sides and on top of the crab cake.
Pan fry. Heat olive oil in a large skillet over medium heat. Once hot, add crab cakes and cook for about 3-4 minutes on each side, until golden brown.
For Baked Crab Cakes: place them on a greased baking tray and bake at 400 degrees F for about 8 minutes, then flip and bake for 5-10 more minutes, until warmed through and crispy on top.
For Air Fryer Crab Cakes: Preheat air fryer to 375 degrees F. Arrange crab cakes in a single layer in the air fryer basket and cook for about 8 minutes, until golden on top and warmed throughout.
Perfect Maryland Crab Cakes
Perfect Maryland Crab Cakes The best Crab Cakes feature fresh crab meat, with a light crumb, and lots of zesty seasonings. Make tender, delicious Maryland Crab Cakes baked or pan-fried with our easy recipe, and serve with a side of homemade remoulade or tartar sauce!
We love fresh seafood dishes around here. From Smoky Oven Baked Salmon made with Alaskan salmon and the Best Maine Lobster Rolls, to Authentic New Orleans Seafood Gumbo featuring Gulf shrimp and crawfish, coastal recipes that highlight regional ingredients are some of our favorites.
So, of course, we just had to share the Perfect Maryland Crab Cakes recipe with you, too!
To me, the best crab cakes are the Maryland-style Crab Cakes with very little filler. They are primarily made of big chunks of crab meat, with just a little bit of crumb, egg, and seasoning to hold them together and enhance the flavor of the crab.
I like pan-fried crab cakes the best for the wonderfully crispy exterior. However, Im including oven instructions as well, so you can easily bake them if you prefer!
How To Make Crab Cakes
Pick over the crabmeat, removing any stray shell pieces or bits of cartilage. Pat dry with paper towels and let drain on the towels for a few minutes.Beat the eggs in a medium-size bowl and add ½ cup of the saltine crumbs, the mayonnaise, onion, parsley, mustard, Worcestershire, cayenne, and black pepper and stir to blend well.
Add the crabmeat and stir to combine.
Divide the mixture into 6 portions and shape each into a patty 3/4-inch thick, using your hand to make the rounds nice and neat.
Place the remaining saltine crumbs on a plate. Dredge the patties in the crumbs to cover completely.
Line a clean plate with paper towels. Heat half of the oil in a large skillet over medium-high heat. Sauté 3 of the patties until golden brown on both sides, 4 to 5 minutes per side.
Drain briefly on the paper towellined plate. Repeat with the remaining patties.
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List Of Ingredients For Maryland Crab Cakes
As the state crustacean, the Maryland blue crab is the star ingredient of Maryland Crab Cakes. The blue crab meat might be costly, but it is worth every penny as it has a distinct sweetness and flavor that makes this recipe delicious.
It is recommended to use jumbo lump blue crab meat, but you can substitute 8 ounces for regular lump crab meat or shredded crab meat if needed.
This is a brief overview. Please refer to the full recipe description at the end of this post.
- Jumbo Lump Blue Crab Meat, fresh or pasteurized
- Saltine crackers
- Salt and pepper
For The Love Of Seafood
Almost nothing comes in between me and my love for seafood. Whether its got a shell, scales, or some combination of the two, Im here for it. If you come to love this recipe just as much as I do, youll love some of these other recipes. Bon appetit!
- 1tspfresh lemon juice
- 1tspOld Bay seasoning
- 1/4tspcayenne peppercan go up to 1/2 tsp if you want more spice
- 2lbsfresh crabmeatdrained, flaked and all cartilage removed
- 3/4cupplain panko breadcrumbs
- 1tbspoilcanola, vegetable or olive oil is best
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Fresh Vs Frozen Vs Canned: What Crab Meat Should I Buy
If possible, always buy fresh or frozen crab meat rather than canned.
TIP 1: I REPEAT AVOID THE CANNED OPTIONS! Canned options are typically flavorless and rubbery. For a brand that I love that is fresh, check out Pontchartrain Blue Crab. It is imported regularly and can be found at Whole Foods Market. You will find it over ice in the seafood section so it stays fresh.
TIP 2: Another amazing tip is asking your local grocery store seafood section. They usually have fresh crab in the back of the store and will go to their fresh deliveries and gather and weigh it for you if in stock. This guarantees you get fresh delicious crab for your crab cakes.
For this recipe, I highly suggest flaked lump crab meat which refers to smaller pieces of meat that come from the claw. The flavor is delicious and the texture melts in your mouth.
TIP 3: If using frozen meat, be sure to properly defrost, rinse and dry off excess moisture. The result will be a bit different but nonetheless, delicious.
Devouring Maryland Crab Cakes In Washington Dc
If you love seafood, a trip to Maryland and Washington D.C. is not complete without ordering a plate of Maryland Crab Cakes. During our time living near Washington D.C., we took full advantage of eating the freshest crab in the area.
One of the best places to eat Maryland Crab Cakes is at Pappas Restaurant. The restaurant and seafood market has been consistently voted as the best crab cake in Maryland for several years.
Most of the locations are in the Baltimore area, but lucky for us one opened near Washington D.C. Moreover, the Pappas Restaurant opened at the MGM National Harbor, which also happened to be where we worked at the time. Needless to say, we devoured our fair share of the award-winning Maryland Crab Cakes.
We also enjoyed visiting the Municipal Fish Market at The Wharf and ordering a bushel of fresh blue crab and crab cakes from Captain Whites Seafood. Additionally, we also enjoyed delicious no-filler crab cakes at Captain Zacks Seafood in Chincoteague, Virginia. As I said, we took full advantage of eating fresh crab during our time in the Washington D.C. area.
Therefore, I have created my Maryland Crab Cake recipe to be as close to the award-winning and delightful crab cakes I enjoyed throughout my time in Washington D.C.
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