Recipe: 4 Crab Cake Recipes

Hi Julie, Here are some (I haven't tried them). Betsy

MARYLAND CRAB CAKES FROM NORA'S KITCHEN
From: Je-Nor

The secret is not much fillers!

1 pound backfin or lump crab meat.
1 or 2 eggs
2 tablespoons mayonnaise or Miracle Whip
Dash of Worcestershire sauce
1 to 2 tbsp. grated fresh onion
1 to 2 tbsp grated fresh green pepper.
1/2 cup plain fine bread crumbs
1 tbsp Dijon mustard
Vegetable oil (for frying)

Blend all ingredients, except oil, together well; form into cakes.

Heat vegetable oil in skillet and fry to the desired crispness. I prefer mine to be golden brown.

Serve on a lightly toasted French baguette with fresh tomato slice and some leaf lettuce.

---

DEAN FEARING'S PAN-FRIED CRAB CAKES WITH BELL PEPPER BUTTER SAUCE
Source: New York Times

1 extra large egg, beaten
1 T mayonnaise
1/4 t curry powder
3-4 drops hot pepper sauce
1 t Worcestershire sauce
1 T lemon juice
1/8 t ground cloves
1/8 t cayenne pepper
1/2 t paprika
1/4 t dry mustard
salt & pepper
1 lb. fresh lump crab meat
3-5 T bread crumbs
4-6 T corn or peanut oil

1. Combine egg, mayo, seasoning.
2. Add crab meat and enough bread crumbs to absorb excess moisture (it
is important not to add too much). Stir carefully to blend. Mixture
should be firm to hold together.
3. Form 6 patties and place on wax-paper, uncovered, for 15 or 20
minutes to dry slightly.
4. Heat oil in large skillet and saute over medium heat until golden
brown. Turn and brown on second side. Serve with sauce.

SAUCE

1/4 red bell pepper
1/4 yellow bell pepper
1/2 jalapeno pepper
1 cup cold unsalted butter, diced
1/2 cup chopped fresh mushrooms
2 shallots, chopped
1 sprig fresh thyme
1/4 cup dry white wine
1/4 cup white wine vinegar
1/2 cup chicken stock
1/4 cup lemon juice
1/4 cup heavy cream
Fresh lemon juice
salt & pepper

1. Place seeded, deveined pepper sections under the broiler until
charred black. Discard skin. Dice pepper small and set aside.
2. Heat 1 T butter over medium heat. Saute mushrooms, shallots and
thyme for about 2 mins.
3. Add wine, vinegar and stock, cook over high heat until liquids
reduce by 1/2. ~10 mins.
4. Add cream, reduce again by 1/2. ~5 mins.
5. Over low heat, whisk in rest of butter, piece by piece, to make
emulsion.
6. Strain & season sauce to taste with lemon juice, salt & pepper.
Fold in diced pepper. Serve warm.

---

JAMES BEARD CRAB CAKES
From: New Fish Cookery

4 tablespoons butter
1 medium onion, chopped
1 cup bread crumbs
1 pound crab meat
3 eggs, beaten
1 teaspoon salt
1 teaspoon dry mustard
4 tablespoons chopped parsley
Heavy cream
Flour

Melt the butter in a skillet and cook the onion until just
transparent. Add the crumbs and blend well. Mix with the
crab meat, eggs, and seasonings. Add just enough cream to bind
the mixture together. Shape into large flat cakes. Roll each
cake in flour and fry in butter or oil until nicely browned on
both sides and cooked through. Serve with tartar sauce or
lemon butter.

---

JEFF SMITH'S CRAB CAKES
From: The Frugal Gourmet Cooks American

This recipe works well for year-round eating, since crab cakes
can be made even with frozen crab. Please do not overcook.

2 tablespoons chopped fresh parsley
1 teaspoon dry mustard
1 teaspoon Worcestershire or dash of Tabasco
2 eggs, beaten
2 tablespoons mayonnaise
1 pound cooked crab, flaked or broken up
1 cup fresh bread crumbs or 1/2 unsalted cracker crumbs
Flour for dredging

Mix the parsley, dry mustard, Worcestershire or Tabasco, eggs,
and mayonnaise together. Add the crab and crumbs, and season
with salt and pepper to taste. Simply taste it and go from
there!

Divide the mixture into 8 cakes and dredge in flour. These can
be deep-fried at 375 degrees to 380 degrees for 2 to 3 minutes,
or until golden brown.

Or you may pan-fry them on both sides in a bit of butter. I
prefer the butter-fried cakes.

Note: Fresh bread crumbs are made by removing the crusts from
fresh bread and placing the bread in your food processor. Chop
quickly and use the crumbs immediately. They are not to be dry.