2010 is the year of the crab cake! Ok, its not but on the Crab Cake Guy website I am always looking for new crab cake recipes and great crab cake ideas. I recently tested out the Healthy Maryland Crab Cake Recipe. Overall I found this to be flavorful and when paired with a crab cake sauce this is worth a try. Please check it out and let me know what you think. Thanks and enjoy.

1/4c mayonnaise (fat free if your looking to cut some calories)
1 lightly beaten large egg
1 tablespoon stone ground mustard
Minced Parsley leaves
1/4 teaspoon fresh ground pepper
Three dashes of tabasco sauce
1 lb fresh lump crabmeat (be sure to go through and remove excess shells)
1/2 cup finley coursed whole wheat breadcrumbs
1 tablespoon of light olive oil
Directions
Combine all ingredients in a large mixing bowl. Form minxture into 5-6 good sized patties. Heat the light olive oil until very hot in a nonstick skillet on medium heat. Cook the patties until golden on each side, about 5 min per side. As an alternative you can also You can also opt to broil the crab cakes. If you choose to broil, lightly brush each cake with olive oil prior to baking. Enjoy!

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Crab Cake Recipes

My apologies… It has been a while since I posted on the Crab Cake Guy blog. I have been busy testing new crab cake recipes and putting together some crab cake sauces. Below are 3 different variations of sauces for crab cakes. Please test them out and let me know what you think. Thanks

Creamy Crab Cake Sauce
Ingredients
1 cup sour cream
1 cup mayonnaise
1/2 cup cottage cheese
1/3 cup hot salsa
1/4 teaspoon cayenne pepper
1 tablespoon lemon juice
1/2 cup plain yogurt

Directions
1. Combine the sour cream, mayonnaise, cottage cheese, salsa, cayenne pepper, lemon juice and yogurt in a blender and puree until smooth. Chill before serving.

Savory Crab Cake Cream Sauce:
Ingredients
3 Crab shells chopped in half
1/4 cup olive oil
1/2 cup yellow onion
1/2 cup chopped carrot
1/2 cup chopped celery
2 cloves garlic
2 sprigs basil
1 bay leaf
1 Roman tomato, chopped
1/4 cup dry white wine
2 cups water
2 cups heavy cream
salt and freshly ground white pepper

Directions
1. Place the crab shells in a roasting pan and roast in the oven for about 15 minutes or until orange and slightly browned.
2. Remove and set aside.
3. heat the olive oil in a large, heavy saucepan over medium-high heat.
4, Add the onion, carrot, and celery and sauté for 2 minutes. Add the garlic, basil, bay leaf, tomato and roasted lobster heads.
5. Add the white wine, stir to deglaze the pan, and cook for 1 minute. Add the water, bring to a simmer, and decrease the heat to low.
6. Cook at a low simmer for 15 minutes. Increase the heat to high and cook to reduce the liquid by three-quarters.
7. Add the cream and cook for 10 minutes longer, until slightly thick.
8. Remove the pan from the heat and strain the liquid into a clean saucepan, pressing down on the solids with a wooden spoon to extract as much of the liquid as possible.
9. Set over medium heat and cook for about 10 minutes, or until sauce is thick enough to coat the back of a spoon.
10. Season with salt and pepper to taste. Remove from the heat and let cool. Cover and refrigerate.

Crab Cake Sauce with Chives

Ingredients
1/4 cup Dry White Wine
1 teaspoon Sherry Vinegar
1/4 cup Vegetable Stock
2 tablespoons Heavy Cream
2 tablespoons unsalted Butter, diced
4 tablespoons chopped Fresh Chives

Directions
1. Add dry white wine, sherry vinegar and vegetable stock to saucepan.
2. Heat over medium heat, and reduce volume by half.
3. Stir in heavy cream and cook another 4 minutes.
4. Add butter pieces one by one, stirring while they melt.
5. Remove sauce from heat and add chives.
6. Serve hot over crab cakes.

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
Crab Cake Guy’s recommended reading

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

1. Pick over crab, checking for shell. Do not break up chunks of meat, chill.
2. Place the scallops in a blender with a pinch of salt and fresh ground white pepper.
3. Turn on the blender, and slowly add heavy cream in a steady steam.
4. 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.
5. In a bowl with the crab, add the mustard, celery, herbs and lemon zest and lightly toss to evenly distribute the ingredients.
6. Fold the scallop mousse into the crab mixture, again taking care not to break up the meat.
7. Taste, and season, as needed with salt, white pepper, cayenne and lemon juice as needed.
8. If mixture seems dry and will not hold together, beat and stir in one whole egg to bind.
9. Form crab mixture into cakes and chill.
10. For the aioli, place all the ingredients in a blender except the oil.
11. 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.
12. Heat a film of olive oil in a large skillet or griddle. Place panko on a sheet pan.
13. 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

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

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

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

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.

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

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

1. 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.
2. In a food processor, combine the egg yolk, lemon juice, Worcestershire sauce, Tabasco sauce, mustard, paprika, thyme, and black pepper. Pulse to combine.
3. 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.
4. Transfer sauce to a bowl.
5. In a large bowl, combine the onion and bell pepper with the remaining 1/4 cup of parsley.
6. Add the mayonnaise-type sauce and crabmeat and mix lightly.
7. Using a rubber spatula, fold in 1 cup of the bread crumb mixture.
8. Gently form 6 cakes and flatten them into patties about 1/2 inch thick.
9. Place the patties lightly in the remaining bread crumb mixture.
10. Heat a non-stick skillet on medium heat and add about 2 Tbsp of butter to the pan.
11. Fry crab cakes gently 4 to 5 minutes on each side, until they are golden brown and heated through.
12. To prepare the horseradish mayo, combine all ingredients in a small bowl and mix well. Taste and adjust seasoning. Cover and refrigerate.

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

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

1. COMBINE ALL INGREDIENTS IN A BOWL, HAND MIX WELL.
2. SHAPE INTO 8 LARGE OR 12 SMALL PATTIES.
3. BROIL OR COOK IN A LIGHTLY OILED SKILLET FOR 3 TO 4 MINUTES PER SIDE OR UNTIL GOLDEN BROWN.
4. 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

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.

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

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.

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

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

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

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

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

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

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

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

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

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

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

Brett Moore’s classic recipe for Crab Cakes and a spicy Mango sauce. The Lime Sauce nicely compliments the luscious jumbo lump crab. I strongly recommend serving this at your next dinner party.

Ingredients

2 tablespoons olive oil
1/2 cup red onion, diced into 1/4-inch pieces
1/2 cup red bell pepper, stem and seeds removed and diced into 1/4-inches pieces
1 large egg
3 tablespoons lemon juice
6 tablespoons Dijon mustard
3 tablespoons mayonnaise
2 teaspoons Old Bay seasoning
1/4 teaspoon cayenne pepper
1 pound jumbo lump crabmeat
1 cup Panko (Japanese breadcrumbs) or cracker crumbs (such as Ritz)
salt, to taste
2 large ripe mangos, peeled and flesh removed from pit
Juice of 2 limes
1 teaspoon sugar
Pinch of salt
2 serrano chile peppers (or 1 jalapeño), stem and seeds removed and diced very fine

Directions

1. In a medium sauté pan over medium-high heat, add the 2 tablespoons of olive oil. Gently cook the onion and red peppers until soft, about 4 minutes. Remove from heat.
2. Pick through the crabmeat and remove any shell or cartilage you may find.
3. In a large bowl, whisk together the egg, lemon juice, Dijon mustard, mayonnaise, Old Bay, and cayenne.
4. With a rubber spatula, fold in the sautéed vegetables, crabmeat, and Panko or cracker crumbs down gently on each ball to form a cake.
5. Put cookie sheet into the oven and bake until crab cakes are golden brown on each side, about 20 minutes. Turn the crab cakes over half way through. (Alternatively, you may also fry the crab cakes in oil or butter. About 3 minutes each side.)
6. While the crab cakes are baking, make the Spicy Mango Lime Sauce. Place the mango, lime juice, sugar, and pinch of salt into a food processor and blend until pureed. If sauce is too thick, add a tablespoon or two of cold water. Stir in the diced chiles.
7. To serve: Place 1 or 2 crab cakes onto plates (1 for an appetizer, 2 for an entree). Drizzle crab cakes with 2 tablespoons of Spicy Mango Lime Sauce. Add a fresh green salad on the side if you like.

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