The Crab Cake Guy

Crab Cake Recipes for July 4th 2008

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

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

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.

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

New Crab Cake Recipes

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.

Falafel Crab Cakes Adapted from Wine Bar Food by Cathy Mantuano and Tony Mantuano

Kiy’s Recipe Box Crab Cakes

Spicy Crab Cakes With Key Lime Mustard Sauce

New England Crab Cake Burgers

Mexi-crab cakes

Crab Cakes with Green Mango Salsa

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

Crab Cake Recipes and Information from Across the Web

Recently there have been a myriad of great crab cake recipes and articles featured across the web. I listed some of these recipes below. I haven’t had time to try them out yet…If you are planning on preparing them please let me know. Also, I have received several great recipes via email crabcakeguy@gmail.com, please keep them coming. In the forthcoming weeks I will post a review of all these crab cakes. Thanks -The Crab Cake Guy.

Parmesan Crab Cakes By R. L. Raustad

Maryland Crab Cakes By Emily- an slight variation on an old Maryland favorite….

This recipe featured in Barbara Tropp’s China Moon Cookbook illustrates coconut milk would nicely complement the sweetness of the crabs. Ginger, Cilantro, and Coconut Milk Crab Cakes By kitchenography

Crab Cakes Italiano features some favorite Italian staples, fresh basil leaves, Italian plum tomato slices, or julienned sun-dried tomatoes

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

Paula Deen’s Crab Cakes

Last week it was Tyler Florence, last month Emeril Lagasse, previously I looked at Rachel Ray….and now onto the original Southern Queen of Cooking Paula Deen. Her take on crab cakes is truly divine. -Enjoy!

Ingredients
1 pound crabmeat
1/3 cup crushed crackers
3 green onions chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 teaspoon Worcestershire sauce
1 teaspoon dry mustard
1/2 lemon, juiced
1/4 teaspoon garlic powder
1 teaspoon salt
Dash cayenne pepper
Flour, for dusting
1/2 cup peanut oil

Directions

1. In a large bowl, mix together all ingredients, except for the flour and peanut oil.
2. Shape into patties and dust with flour.
3. Heat oil in a large skillet over medium heat.
4. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes.
5. Carefully flip crab cakes and fry on other side until golden brown, about 4 minutes.
6. Serve warm.

Additional Resources:
Paula Deen’s Website
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 Recipes from Wikipeida
Crab Cake Guy’s recommended reading

New Orleans Crab Cakes
by Tyler Florence

One of my favorite celebrity chefs recently featured an amazing recipe for New Orleans crab cakes. This fantastic recipe was originally compliments of Tyler Florence of the Food Network. It yields 6 to 8 servings of delicious crab cakes. The salmon adds a nice taste to the dish. Check it out and let me know what you think.

Ingredients
1 1/2 stalks celery heart, finely chopped
1/2 red bell pepper, finely chopped
1/2 medium white onion, finely chopped
2 bunches of scallion, green part only, finely chopped
2 teaspoons dried basil
1 tablespoon fresh oregano leaves, chopped
2 teaspoons fresh thyme leaves
Salt
Freshly ground black and white pepper
1/2 teaspoon dill weed
1/2 cup parsley leaves, finely chopped
3 cloves garlic, finely chopped
2 egg whites, beaten to stiff peaks
1/2 cup smoked salmon
1 cup whipped cream
1/2 lemon, juiced
Hot sauce (recommended: Crystal’s)
1 pound jumbo lump crab
3 cups seasoned bread crumbs
5 tablespoons corn or vegetable oil, for frying
2 tablespoons butter, for frying

Directions

1. In a big heavy bottomed frying pan saute celery, peppers, onions, scallions in butter and oil.
2. Add oregano, basil and thyme, salt and white pepper and add parsley and garlic and cook until soft.
3. Allow time to cool.
4. Finely chop smoked salmon, then flatten it, using the blade of a kitchen knife.
5. Add the salmon to the whipped cream in a large mixing bowl. Add dill and season with salt and white pepper. Add 1/2 of the lemon juice and blend gently with spoon.
6. Add 1 tablespoon of the sauteed vegetables and herbs to the mousse.
7. Fold egg whites into mousse.
8. Check the crabmeat for pieces of shell and put in a large clean bowl.
9. Season with a handful of bread crumbs, salt, pepper, hot sauce and remaining lemon juice.
10. Fold in mousse, taking care not to over mix it. Fold in the rest of the vegetables and herbs and a handful of bread crumbs.
11. Blend it together very carefully with your hands taking care not to break up any of the crabmeat and overwork the mousse.
12. Gently work into little cakes and bread them with more bread crumbs. Set aside.
13. Heat the butter and oil in a large heavy-bottomed frying pan.
14. Fry the crab cakes until golden brown on each side.
15. Only turn them once after the bottom side is browned.

Remoulade Ingredients
1 cup mayonnaise
1 tablespoon red bell pepper, finely chopped
3 tablespoons green onion, finely chopped
1 garlic clove, finely chopped
1 1/2 tablespoons Creole mustard
1/2 teaspoon Creole seasoning
1 teaspoon capers, roughly chopped
3 tablespoons parsley leaves, finely chopped
1 teaspoon hot sauce (recommended Crystal’s)
1 teaspoon lemon juice

Remoulade

1. Chop all vegetable ingredients.
2. Place in bowl and add remaining ingredients.
3. Mix thoroughly then refrigerate.

Additional Resources:
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Recipes from Wikipeida
Crab Cake Guy’s recommended reading
Tyler Florence

The 1789 Restaurant’s Jumbo Lump Crab Cakes
courtesy Chef Ris Lacoste, The 1789 Restaurant

Chef Ris Lacoste of The 1789 Restaurant offer his unique take on the crab cake. One of Washington D.C’s hottest spots this traditional crab cake recipe also features a a tasty garlic-shallot-chile paste, which complements the subtle crab flavors, while acting as a thickener. Enjoy

Ingredients
5 pounds jumbo lump crabmeat
4 whole eggs
2 Tablespoons Dijon mustard
4 Tablespoons mayonnaise
1/4 cup lemon juice
1 1/2 Tablespoons Chesapeake Bay seasoning
1/4 teaspoon ground ginger
1/2 cup fresh parsley, chopped
1-1 1/2 cups ground oyster crackers
Salt and freshly cracked black pepper

Garlic-Shallot-Chili Paste
10 garlic cloves, chopped coarsely
5 shallots, chopped coarsely
1/2 teaspoon chili powder
Olive oil for sautéing

Directions for the Garlic Shallot Chili Paste

1. For the garlic-shallot-chili paste, sauté the shallot and garlic without browning them and purée in a blender - can be made ahead and stored (covered) in the refrigerator.
2. Combine with the chili powder and add a generous amount of olive oil, stirring constantly. The mixture should have a burnt orange color and should be very paste-like.
3. Add more olive oil to make a thicker paste.

Directions for the Crab Cakes

1. For the crab cakes, carefully pick shells from crabmeat and drain in a colander to remove excess liquid.
2. Gently combine with garlic-shallot-chili paste and all remaining ingredients. Season to taste with salt and pepper.
3. Shape into loose cakes and refrigerate to set a little before sautéing. In a sauté pan, sauté the crab cakes until golden brown.

Chef Lacoste changes the preparation for the crab cakes seasonally. This spring she is serving the crab cakes with tartar sauce, cole slaw and potato crisps. In the winter, the sides include celeriac remoulade, mustard crème fraîche and melted leeks.

Additional Resources:
The 1789 Restaurant
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 Recipes from Wikipeida
Crab Cake Guy’s recommended reading

Cantler’s Riverside Inn’s Lump Crab Cakes
courtesy Chef Paul Kerner

An Annapolis, Maryland icon, Cantler’s waterfront restaurant and crab house has been serving the area’s freshest seafood for over 3 decades. Located at 458 Forest Beach Rd, Annapolis, MD 21409, Cantler’s Chef Paul Kerner offers his crab cake recipe. Try it out for yourself then stop by and have Paul prepare it for you.

Ingredients
2 pounds lump crabmeat
1 teaspoon parsley
1 cup mayonSnaise
1 egg
Pinch of paprika
2 dashes Tabasco sauce
1 Tablespoon lemon juice
Pinch of salt and white pepper

Directions

1. Mix all ingredients except for the lump meat.
2. After all ingredients are mixed well, fold the dressing in with the crabmeat without breaking up the crabmeat.
3. Form 5-ounce balls. Bake in 350°F oven for 10 minutes.
4. Serve with a parsley garnish and lemon wedge on the side.
5. makes 6 to 8, 5-ounce small lump crab cakes

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 Recipes from Wikipeida
Crab Cake Guy’s recommended reading
Jimmy Cantler’s Riverside Inn

Jumbo Lump Crab Cakes

Just got finished trying out this recipe for Jumbo Lump Crab Cakes. Easy to prepare and quite tasty. Try it out if you get a chance. -The Crab Cake Guy

Ingredients
2 lbs. jumbo lump crabmeat
2 cups bread crumbs, about 6 slices white bread, no crust
1/2 cup mayonnaise
2 Tbs. lemon juice
2 eggs
1 jalapeno pepper, seeds removed, finely chopped
2 scallions, finely chopped
2 Tbs. fresh parsley, chopped
1 garlic clove, minced
Dash of salt
Dash of pepper
1 cup flour
6 Tbs. vegetable oil
2 lemons cut into wedges

Directions

1. Flake the jumbo lump crabmeat into a bowl and add bread crumbs, mayonnaise, lemon juice, eggs, jalapeno, scallions, parsley, garlic, salt and pepper. Mix well.
2. Spread flour on a board. Flour your hands and form crab cakes about 3 inches round and about 3/4 thick. Add a little flour to the mixture so it isn’t so sticky.
3. Heat oil in a large frying pan on medium heat.
4. When the oil is hot, cook a few crab cakes at a time, about 2-3.
5. After they start to brown at the edges, turn the cakes over with a wide spatula. Fry each side for about 3 minutes.
6. Drain on paper towels and serve with lemon wedges

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 Recipes from Wikipeida
Crab Cake Guy’s recommended reading

Crab Cake Recipes, Baltimore Crab Cakes, Vegan Crab Cakes and more
by The Crab Cake Guy

In Crab Cakes: Everything You Ever Wanted to Know About Maryland’s Signature Dish But Were Too Hungry to Ask, Baltimore City Paper writer Henry Hong describes the grades of crab cake meat, grades Baltimore crab cakes, and provides a ton of great information on crab cakes in the Charm City. Check this post out!

The Sunny Raw Kitchen An Inspiring and Cozy Place to Share and Learn About Raw Foods! offers a Vegan Bay “Crab” Cakes Recipe adapted from by Cherie Soria of Purely Delicious magazine.

A short video on How to Make 10 Minute Crab Cakes

Crab cakes get a tangy kick with aioli by Howie Rumberg of the Associated Press offer a new twist on crab cake dressing. These crab cakes are paired with a lemony aioli (a French-style garlic mayonnaise)….a Crab Cake Guy favorite!

Check out this old family recipe featuring GrandMom’s Crab Cakes

Looking for a crab cake that is plump and moist with a crisp crust and has enough spice to accent, not overpower, the crab? Check out this Delmarva Crab Cakes with Cucumber Tartar Sauce Recipe

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
Crab Cake Guy’s Crab Cake Recipes