My Fleep:
Food & Cooking
Food & Cooking
Maryland Style Crab Cakes -by Chef Brian
Here is a recipe for Maryland style crab cakes that makes
the absolute best tasting crab cakes I have ever found.
This recipe is used at one of the restaurants I worked at
some time ago. It was a guarded secret until today!
There are very few private recipes that I will let go
public but it's time that everyone needs to have this one.
I have traveled the country trying crabcakes that were
supposed to be fantastic by the critics, but none have ever
come close to this one.
This is a very simple recipe, as some of the best are, and
can be made in a short amount of time. The dressing gains
flavor over time, 3-5 days, and will keep well if
refrigerated.
Blue crab lump meat is quite pricey and you can get away
with just claw meat for this recipe if your budget demands.
I have reduced the recipe to a manageable size, originally
it was for 100, 4 oz. cakes! The restaurant would go
through a couple hundred cakes a day. They were the most
popular item on the menu. You will find out why when you
try them.
Crab cake dressing: 2 eggs, 2 teaspoons salt, 1 teaspoon
cayenne pepper, 1 cup finely ground onion, drained very well
Use food processor to grind onion, let drain in colander
for at least 20 minutes, do not press. Mix above items
together with large wire whip until smooth.
Crab cakes: 1 pound blue crab claw meat, 1 pound blue crab
lump meat, 4 ounces cracker crumbs made from saltines, 1
1/4 cups dressing, you can add the balance of the dressing
prepared above if a moister cake is desired.
Gently mix crab meat, cracker crumbs and dressing together
by hand just enough to fully moisten.
Weigh out 4 ounce portions and hand form into round cakes
about 3/4 to 1 inch thick. Wrap in wax paper, 6" squares
will do, and refrigerate for 2 hours before cooking.
Saute using clarified butter till golden brown on both
sides. (to clarify butter, heat till almost boiling, let
set till it separates. Use the clear portion on top)
Can be served by themselves or as a compliment to a light
flavored fish such as grouper, scamp or tilapia.
Yield: approx. 12-13 cakes.
The last time I checked, blue crab claw meat was $12-$14 a
pound and blue crab body lump meat was $18-$20 a pound. And
you always wondered why the crab cakes at the restaurant
seemed so small and over priced!
By making these at home the costs will be about $3 each and
like I said earlier, these are going to be better than 99%
of the restaurants that serve them unless you live on the
Chesapeake Bay! Enjoy! ~ Chef Brian ~
----------------------------------------------------
If you think this recipe was out of the ordinary, you
should check out Chef Brian's website at
===> http://www.chefbrianscookingtips.com <===
Where you will find many unusual recipes, from simple to
fairly difficult. That is, if you think you are up to
it.....Well, are ya? Enjoy!
Here is a recipe for Maryland style crab cakes that makes
the absolute best tasting crab cakes I have ever found.
This recipe is used at one of the restaurants I worked at
some time ago. It was a guarded secret until today!
There are very few private recipes that I will let go
public but it's time that everyone needs to have this one.
I have traveled the country trying crabcakes that were
supposed to be fantastic by the critics, but none have ever
come close to this one.
This is a very simple recipe, as some of the best are, and
can be made in a short amount of time. The dressing gains
flavor over time, 3-5 days, and will keep well if
refrigerated.
Blue crab lump meat is quite pricey and you can get away
with just claw meat for this recipe if your budget demands.
I have reduced the recipe to a manageable size, originally
it was for 100, 4 oz. cakes! The restaurant would go
through a couple hundred cakes a day. They were the most
popular item on the menu. You will find out why when you
try them.
Crab cake dressing: 2 eggs, 2 teaspoons salt, 1 teaspoon
cayenne pepper, 1 cup finely ground onion, drained very well
Use food processor to grind onion, let drain in colander
for at least 20 minutes, do not press. Mix above items
together with large wire whip until smooth.
Crab cakes: 1 pound blue crab claw meat, 1 pound blue crab
lump meat, 4 ounces cracker crumbs made from saltines, 1
1/4 cups dressing, you can add the balance of the dressing
prepared above if a moister cake is desired.
Gently mix crab meat, cracker crumbs and dressing together
by hand just enough to fully moisten.
Weigh out 4 ounce portions and hand form into round cakes
about 3/4 to 1 inch thick. Wrap in wax paper, 6" squares
will do, and refrigerate for 2 hours before cooking.
Saute using clarified butter till golden brown on both
sides. (to clarify butter, heat till almost boiling, let
set till it separates. Use the clear portion on top)
Can be served by themselves or as a compliment to a light
flavored fish such as grouper, scamp or tilapia.
Yield: approx. 12-13 cakes.
The last time I checked, blue crab claw meat was $12-$14 a
pound and blue crab body lump meat was $18-$20 a pound. And
you always wondered why the crab cakes at the restaurant
seemed so small and over priced!
By making these at home the costs will be about $3 each and
like I said earlier, these are going to be better than 99%
of the restaurants that serve them unless you live on the
Chesapeake Bay! Enjoy! ~ Chef Brian ~
----------------------------------------------------
If you think this recipe was out of the ordinary, you
should check out Chef Brian's website at
===> http://www.chefbrianscookingtips.com <===
Where you will find many unusual recipes, from simple to
fairly difficult. That is, if you think you are up to
it.....Well, are ya? Enjoy!