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Dungeness Crab Cakes Recipe with Lemon Aioli

February 16th, 2009 · 2 Comments

Dungeness Crab Cakes with Lemon Aioli

Dungeness Crab Cakes Recipe

This Dungeness crab cake recipe combines the delicate taste of the dungeness crab cakes with the acidity of lemon aioli. An easy to prepare recipe this one can be made with dungeness or blue crab. Try it out and let me know how it tastes. -The Crab Cake Guy

Crab Cakes

2 teaspoons dijon mustard
2 tablespoons finely diced celery
1/2 cup cream
1 1/2 pounds cleaned Dungeness crab meat
1/4 pound fresh scallops
Fresh ground white pepper to taste
1 teaspoon chopped Italian parsley
1 tablespoon thinly sliced scallion
1 teaspoon fresh thyme
1 tablespoon finely grated lemon zest
Panko breadcrumbs

Lemon Aioli

1 egg yolk
2 teaspoons dijon mustard
1 teaspoon white wine vinegar
1/2 teaspoon fresh lemon juice
1/8 teaspoon saffron
1/4 teaspoon kosher salt
Pinch cayenne
1/2 cup olive oil

Instructions

Pick over crab, checking for shell. Do not break up chunks of meat, chill.
Place the scallops in a blender with a pinch of salt and fresh ground white pepper.
Turn on the blender, and slowly add heavy cream in a steady steam.
Scrape down the sides of the blender with a rubber spatula, then blend the mixture one more time to make sure the scallop mousse is smooth. Set aside.
In a bowl with the crab, add the mustard, celery, herbs and lemon zest and lightly toss to evenly distribute the ingredients.
Fold the scallop mousse into the crab mixture, again taking care not to break up the meat.
Taste, and season, as needed with salt, white pepper, cayenne and lemon juice as needed.
If mixture seems dry and will not hold together, beat and stir in one whole egg to bind.
Form crab mixture into cakes and chill.
For the aioli, place all the ingredients in a blender except the oil.
Turn on the blender and slowly drizzle the oil in a steam until it is completely incorporated into the emulsion. Taste for seasoning and adjust as needed. Refrigerate until ready to use.
Heat a film of olive oil in a large skillet or griddle. Place panko on a sheet pan.
Dip each side of the crab cake lightly in the panko and brown lightly until golden and crab mixture is warmed through. Serve hot garnished with aioli and a drizzle of Lemon olive oil.

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
Crab Cake Guy’s recommended reading

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Deviled Crab Cakes

December 11th, 2008 · No Comments

Captain Buddy’s Deviled Crab Cakes
courtesy of Buddy’s Seafood Restaurant in Charleston, North Carolina

Ingredients

1/2 cup unsalted butter (1 stick)
1 cup finely chopped celery
1 cup finely chopped green pepper
1/2 cup finely chopped onion
2 lbs fresh crabmeat, picked over for shells and flaked
4 hard-boiled eggs, finely chopped
1 cup mayonnaise
3/4 cup crushed soda cracker (saltines)
2 tablespoons minced fresh parsley
salt & freshly ground black pepper
hot pepper sauce
3-4 tablespoons milk (optional)

Directions

Preheat oven to 350 degrees.
Melt butter in large skillet over medium heat.
Add celery,green pepper and onion and cook, stirring constantly until vegetables are soft, about 5 minutes. Do not let vegetables brown.
Add crabmeat,chopped egg,mayonnaise,cracker crumbs and parsley and toss lightly.
Season to taste with salt,pepper and hot sauce.
(If mixture seems too thick, stir in milk one tablespoon at a time.).
Butter scallop, blue crab shells or individual ramekins.
Fill evenly with crab mixture.
Bake until tops are golden brown, about 30 to 35 minutes.
Serve immediately.

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Halloween Crab Cakes

November 2nd, 2008 · No Comments

Halloween Crab Cakes

From Cooking Brooke’s blog check out her take on Pumpkin Crab cakes. I haven’t had the chance to sample these cakes yet, buy according to the site “the pumpkin gives the dish a nice nutty flavor that’s not overly sweet and balances the sweetness of the crab”… can’t wait to try it out!

If your looking for some other interesting ways to prepare crab, I recommend heading over to the Crab Recipes site… They recently posted this recipe for

Harbour House Maryland Crab Cakes
1/2 cup breadcrumbs
1 egg, beaten
5 Tbsp. mayonnaise
1 Tbsp. finely chopped fresh parsley
2 tsp. Worcestershire sauce
1 tsp. prepared mustard
1 tsp. salt
1/4 tsp. white pepper
1 lb. crab meat, cartilage removed

Whisk all ingredients except crab meat in medium bowl, mixing well. Fold in crab meat lightly but thoroughly. Form into 6 cakes. Deep fry at 350F until golden brown, 2-3 minutes. Or fry lightly in olive oil in heavy pan, 3-4 minutes each side.

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Crab Cake Recipe- Spicy Crab Cakes

September 27th, 2008 · 1 Comment

Spicy Crab Cakes

Here is a crab cake recipe for those of you who like to “Kick it Up a Notch” here is a recipe for Spicy Crab Cakes with Horseradish Mayo. The horseradish mayo gives a refreshing kick to the spicy crab cakes. If you are looking for a way to add spice to the traditional crab cake recipe then try this one out…

Spicy Crab Cake Ingredients

4-5 slices white sandwich bread
3/4 cup chopped fresh parsley
1 large egg yolk
2 teaspoons lemon juice
2 teaspoons Worcestershire sauce
1 1/2 teaspoon Tabasco sauce
2 Tbsp plus 1 teaspoon Dijon mustard
1/2 teaspoon paprika
1/2 teaspoon chopped fresh or dried thyme
1/4 teaspoon freshly ground black pepper
5 Tbsp olive oil
1/4 cup chopped onion
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1 pound cooked fresh crabmeat, picked over and drained

Horseradish Mayo Ingredients

1 cup mayonnaise
2 Tbsp prepared horseradish (see how to make horseradish for a scratch version)
2 Tbsp fresh lemon juice
2 teaspoons grated lemon zest
1/8 teaspoon freshly ground black pepper
Kosher salt

Directions

Tear up the bread and pulse in a food processor to make fine, soft crumbs (about 4 cups). Transfer the bread crumbs to a shallow pan and mix in 1/2 cup of the parsley.
In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, and black pepper. Pulse to combine.
With the motor running, add the oil through the feed tube in a slow, steady stream until the mixture emulsifies and forms a mayonnaise-type sauce.
Transfer sauce to a bowl.
In a large bowl, combine the onion and bell pepper with the remaining 1/4 cup of parsley.
Add the mayonnaise-type sauce and crabmeat and mix lightly.
Using a rubber spatula, fold in 1 cup of the bread crumb mixture.
Gently form 6 cakes and flatten them into patties about 1/2 inch thick.
Place the patties lightly in the remaining bread crumb mixture.
Heat a non-stick skillet on medium heat and add about 2 Tbsp of butter to the pan.
Fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through.
To prepare the horseradish mayo, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.

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Crab Cakes- Ruth’s Chris Recipe

September 24th, 2008 · 3 Comments

Crab Cake Video Chef George Panayiotuo
Ruth’s Chris, Mobile Alabama

Gotta love crab cakes especially when they are prepared by Ruth’s Chris Chef George Panayiotuo. Below is the breakdown of his recipe.

Ingredients

1 LB. LUMP CRABMEAT (DARK LEG MEAT MAY BE USED
2 ½ CUPS SOFT BREAD CRUMBS
1 EGG, BEATEN
¾ CUP MAYONNAISE
1/3 CUP EACH: CHOPPED CELERY, GREEN BELL PEPPER, GREEN ONION
1 TABLESPOON SEAFOOD SEASONING (OLD BAY PREFERRED)
1 TABLESPOON MINCED FRESH PARSLEY
1 TABLESPOON LEMON JUICE
1 TEASPOON WORCESTERSHIRE SAUCE
2 TEASPOON YELLOW MUSTARD
¼ TEASPOON BLACK PEPPER
DASH OF HOT PEPPER SAUCE

Directions

COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
SERVE WITH LEMON SLICES, SLAW AND REMOULADE OR TARTER SAUCE.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Crab Cake Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ruth’s Chris Crab Cake Video

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Crab Cakes- I love them more and more!

September 19th, 2008 · No Comments

Crab Cake Links From Across the Web

There are a ton of great crab cake article across the web. Check out some of these links. Also, if you are in the Baltimore area I recommend visiting What’s to Eat Baltimore blog.

and the Eggs offers their recipe for an Eastern Shore Crab Cake, if your ever traveling to Maryland’s Eastern Shore (I recommend it) then swing by the Narrows Restaurant. I consider The Narrows Restaurant’s crab cakes the best in the area. A pretty impressive feat, but I have yet to find a better crab cake. They also offer a service that allows you to ship crab cakes across the country, all year round….

Here is a recipe for Crab Cakes from Maryland Governor’s Kitchen. Originally from Maryland Governor Tawe’s cookbook, these look amazing!

Don Shula is best known as the coach of the 1972 NFL champion Miami Dolphins but guess what….Shula loves crab cakes as well. Here is a link to Don Shula’s take on crab cakes.

I hope you enjoy these crab cake links.

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Delmarva Crab Cakes

August 4th, 2008 · 1 Comment

Delmarva Crab Cakes
by Mrs. James Blizzard

A special thanks to Cynthia from Middletown DE for passing along this crab cake recipe. Originally prepared by Jame Blizzard, this award winning recipe is worth trying out! Enjoy -The Crab Cake Guy

Ingredients
1 pound lump crab meat
1 cup bread crumbs
1 cup bread crumbs
1/2 teaspoon salt
1 tablespoon lemon juice
2 tablespoons mayonnaise
1/4 cup milk
1 tablespoon green pepper (chopped)
dash of nutmeg

Directions
1. Blend all ingredients together.
2. Shape into good size crab cakes.
3. Fry in butter or margarine in electric fry pan at 350 degrees for 20-30 minutes.

This recipe for Delmarva Crab Cakes was originally conceived by Mrs. James Blizzard of Seafood, Delaware. It was the Crab Cake Winner in the 1965 National Hard Crab Derby in Crisfield, MD.

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Crab Cake Recipes for July 4th 2008

July 3rd, 2008 · No Comments

Crab Cake Recipes for July 4th 2008

crab cakes I have received several emails asking for some new crab cake recipes to try out for the July 4th weekend. So I put together a short list of some new crab cake recipes. Some were good others need some minor tweaks. I encourage you to check out my crab cake recipes page where you will find a great list of other crab cake recipes.

From Dave’s Cupboard here is his recipe for The Best Crab Cake Ever
From My So Called Life blog here is a Low Carb Crab Cake Recipe
From Spice of Life, check out this recipe for Crab Cakes with Dijon Sauce …. This is a Crab Cake Guy favorite!!
and finally a great post from Honeyed Hashette on the Lighter Side of Crab Cake

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Howard Stern Show features Crab Cakes

June 23rd, 2008 · 2 Comments

Howard Stern Show features Crab Cakes

G and M Crab Cakes were featured this morning on the Howard Stern show. Robin Quivers (originally from D.C) showed her crab cake expertise as she explained the keys to a great crab cake. Quivers mentioned jumbo lump crab cakes, blue crab meat, and back fin as important factors when checking for the quality of a crab cake. Even the Queen of Media loves crab cakes.

→ 2 CommentsTags: Crab Cake News

New Crab Cake Recipes

May 29th, 2008 · No Comments

New Crab Cake Recipes

new crab cakes After another great Memorial Day (I actually caught my first Blue Crab of the season), I decided to put together a list of new crab cake recipes from across the web. Thanks to all you fellow crab cake fans for sending me your recipes and links. Keep them coming! Enjoy these crab cake variations.