OT: Crab cake
- Thread starter wlawn
- Start date
Pay your money take your choice. But I like to pan fry mine
1# premium jumbo lump Maryland crab meat(don't compromise on quality of crab), 1T Goldens Brown mustard, 3T Hellmans Mayo, I beaten egg, Montreal Steak Spice (to taste), i sleeve (minus 4 crackers) Keebler Club House Crackers*crumbled by hand)
Season crab meat with steak spice. Add cracker crumbs and mix by hand. Blend mustard and Mayo and fold in beaten egg. Add to Crab and moisten evenly. Form crab cakes packing lightly. Broil til browned or pan fry in butter
Best ever
Season crab meat with steak spice. Add cracker crumbs and mix by hand. Blend mustard and Mayo and fold in beaten egg. Add to Crab and moisten evenly. Form crab cakes packing lightly. Broil til browned or pan fry in butter
Best ever
Ingredients
1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges
Directions
1/4 cup mayonnaise
1/4 cup onion, minced
2 eggs, lightly beaten
1/2 teaspoon Worcestershire sauce
1/2 teaspoon dry mustard
1/4 teaspoon salt
1/4 teaspoon cayenne pepper
1 pound lump crabmeat, picked over
1 cup soda crackers, finely crushed
2 tablespoons unsalted butter
1/4 cup vegetable oil
Lemon wedges
Directions
- In a large bowl, combine the mayonnaise, onion, eggs, Worcestershire sauce, dry mustard, salt and cayenne. Fold in the crabmeat and 1/4 cup of the cracker crumbs. Shape the mixture into 16 cakes about 1-inch thick. Coat the crab cakes with the remaining cracker crumbs and transfer to a baking sheet lined with waxed paper. The crab cakes can be refrigerated overnight at this point, if needed.
- In a large skillet, melt 1 tablespoon of the butter in 2 tablespoons of the oil. When the foam subsides, add half the crab cakes and cook over moderate heat until golden and crisp, 2 to 3 minutes per side. Drain the crab cakes on paper towels, then keep warm in a low oven. Repeat with the remaining 1 tablespoon of butter and 2 tablespoons of oil and cook the remaining crab cakes. Serve with lemon wedges.
Whatever recipe they use at the Wrightsville Inn in Wrightsville, PA.
Broiled
Broiled
A
anon_1eeb2b426hv3y
Guest
I’ve never been there but that looks mighty nice.Whatever recipe they use at the Wrightsville Inn in Wrightsville, PA.
Broiled
And the recipes above look worthy of playing with. I might even combine elements of the two.
Skip the mustard and worcestershire. add bacon bits. And by bacon bits I mean real bacon bits/pieces, not those fake ones. Use a denser cracker (like wheat thins) so the crackers don't dry out the crab. Bake them with a pat (or half or quarter pat, depending on size) of butter on top
Last edited:
I just dont think home broilers get as hot as commercial oven broilers. And therefore the crab doesnt get cooked right at home by broiling. Takes too long. just my opinion.Whatever recipe they use at the Wrightsville Inn in Wrightsville, PA.
Broiled
Whatever recipe they use at the Wrightsville Inn in Wrightsville, PA.
Broiled
Had one last Wednesday. Delicious. Market value is a tad steep but still worth the price. Going back over Saturday after the game. Recommend reservations.
let me just say, whenever I see 2 crab cakes for something $12, I dont order them. No way they have any crab in them!! if they are $35 or market price, I figure they know what they are doing.
Agree 100%. You get what you pay for. The Wrightsville Inn crab cakes have zero filling........pure crab cake meat.
Here you go...thank me later.
Take mixture and gently cup about 2 - 3 ounces and place on a foil covered pan. Broil on low until nicely browned on top (about 10 - 15 minutes). You should stay by the oven while broiling so that you don't ruin them at the last moment.
Some notes:
If you want 2 pounds, I suggest that you use 1 pound of lump and 1 pound of Jumbo lump. The regular lump helps to bind the crab cakes together and the Jumbo lump is generally better eating but doesn't stay together so well.
The Atlantic Blue Crab is best kind of crab, and Maryland crab specifically is the best. However, blue crab is hard to find most of the year and therefore canned crab is your most likely option. Blue crab is very expensive in comparison but if available it's worth the cost. Another source of blue crab is purchasing whole crabs and cleaning them or the best method is to catch crabs, cook, clean! The one problem with whole crabs is that you'll just want to eat the crab meat as it comes out of the shell, and no one could blame you for that! Unfortunately, eating the crab meat means you won't have any crab cakes.
Ritz crackers give a good buttery flavor. Use the original! Other saltines can be substituted at your own peril.
- 1/2 cup mayonnaise
- 1 large egg, beaten, plus one extra egg white (use your judgment as this extra egg white is to help bind. If you double the recipe you probably should just add one extra)
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce or 1 teaspoon Old Bay
- 1 pound lump crab meat
- Ritz crackers (about 8 - 12 crackers), finely crushed which is about a 1/2 cup
Take mixture and gently cup about 2 - 3 ounces and place on a foil covered pan. Broil on low until nicely browned on top (about 10 - 15 minutes). You should stay by the oven while broiling so that you don't ruin them at the last moment.
Some notes:
If you want 2 pounds, I suggest that you use 1 pound of lump and 1 pound of Jumbo lump. The regular lump helps to bind the crab cakes together and the Jumbo lump is generally better eating but doesn't stay together so well.
The Atlantic Blue Crab is best kind of crab, and Maryland crab specifically is the best. However, blue crab is hard to find most of the year and therefore canned crab is your most likely option. Blue crab is very expensive in comparison but if available it's worth the cost. Another source of blue crab is purchasing whole crabs and cleaning them or the best method is to catch crabs, cook, clean! The one problem with whole crabs is that you'll just want to eat the crab meat as it comes out of the shell, and no one could blame you for that! Unfortunately, eating the crab meat means you won't have any crab cakes.
Ritz crackers give a good buttery flavor. Use the original! Other saltines can be substituted at your own peril.
I googled where that was and saw it was near the "Turkey Hill Experience". WTF?
Much canned "blue" crab is from Indonesia. Strangely, the largest blue crab fishery in the USA isn't Maryland, but Louisiana.
I'll get "fried" for this but I buy canned and use the general recipe of mustard, mayo, egg, old bay or some other seasoning, a dash or two of Tobasco or some other hot sauce, Worcestershire, crushed up crackers and pan fry them in olive oil. Parsley, salt and pepper. Gotta drain the crab really well. Works for me. Fresh lump crabmeat is expensive enough that I'd rather spend that kind of money on ribeyes. But different strokes.
The "Blue" crab from Asia is NOT the Atlantic Blue Crab. The Asian crab is the Blue Swimmer Crab and although ok for crab cakes does not taste nearly as good.
Here's a picture of the Blue Swimmer Crab
Here's a picture of the Atlantic Blue Crab
Yes I'm well aware of the difference. But it's common for the other blue crab to be substituted (sometimes misleadingly) for the MD blue crab
Whatever recipe they use at the Wrightsville Inn in Wrightsville, PA.
Broiled
Had one last Wednesday. Delicious. Market value is a tad steep but still worth the price. Going back over Saturday after the game. Recommend reservations.
Send one down to NC please. With a sweet potato (loaded) and asparagus.
And WELL worth the market price. With a pint of lager... I mean come on.
That is pretty much is everyone else's recipe for crab cakes. And I agree that I would rather buy a good ribeye for the price. But I admit I'm way partial to quality beef over anything else.
Never been to the left bank, but i'll absolutely sign off on your comment about the Paddock. Right down the street from my mom's house, so when we come to visit we usually head there to eat at some point.
That said, they're a distant 1A to the wrightsville inn re: crab cakes IMO.
My son gave me this cookbook for Christmas in '07. I've made many of the recipes in it and they have all been great! Whitey Schmidt knew how to appreciate crabs.
https://www.thriftbooks.com/w/chesa...-schmidt/871784/#isbn=096130085X&idiq=9269531
https://www.thriftbooks.com/w/chesa...-schmidt/871784/#isbn=096130085X&idiq=9269531
Now I have a hankering for crab cakes. Every one I've bought in Florida has been crap, it doesn't matter how expensive. So I'm going to have to do it myself. Wish me luck!
Haven't had one in awhile. Used to buy them at Perose seafood store in the Allentown Fairgrounds- those were fantastic. No idea if Perose is still in business...
miracle whip
just leave it out, or depending on why you don't want to use mayo, whip up an aioli
Alright the best I could do at Publix in Tampa was 8oz of jumbo lump for $24 + 8oz of lump for $15 and it's from the Philippines. So I'm already compromised and out $40!
They had some sweet Ribeyes though... And BEER of course for all you PA residents.
They had some sweet Ribeyes though... And BEER of course for all you PA residents.
I absolutely hate mayomiracle whip
just leave it out, or depending on why you don't want to use mayo, whip up an aioli
I lived in Baltimore for 9 years and sucked up the hatred enough to eat plenty of crab cakes in my day
just thinking about making my own and omit the mayo
Just now was one of the first times I ever bought mayo. It's nasty but necessary here.
I've heard yogurt can be a substitute but this is my first time and going by the book. Mayo is ok in certain recipes, and I accept that it's in delicious blue cheese dressing probably. But I would like to invent a time machine to go back in time and kill whoever decided it should be in every god damned sandwich in America.
Catch your own crabs...in Florida they are active year round.
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