My mom is a newbie at scanning but she's doing a good job lately. Though
the other day she scanned a pattern for me but the title had "crab
recipe" in it so I said she had to send me the crab recipe. I SO have
to make these. A girl I grew up with has a seafood store (I just found
this out this summer) so I will have to go get some lump crab meat from
there.

@@@@@ Now You're Cooking! Export Format

Crab Cakes A-La-Maryland

fish and seafood, main dish, seafood

1 lb crab meat
2 tablespoons mayonnaise
1/4 teaspoon red pepper (optional)
seafood seasoning
2 tablespoons parsley, chopped
2 tablespoons green pepper, chopped
2 slices bread, crumbled fine
1 egg, beaten
2 tablespoons butter
1 tablespoons flour
1/2 cup milk
white sauce
2 tablespoons butter
1 tablespoons flour
1/2 cup milk

Melt butter. Blend in flour and add milk to make white sauce. Mix all
ingredients including white sauce. Shape into cakes. Roll in flour and
then in bread crumbs. Fry in vegetable shortening until light brown on
both sides.

Source: My mom, but not sure of the cookbook she scanned it from. I
will fry in olive oil unless someone thinks that's going to ruin the
taste. I could use canola oil. Maybe with some butter in it.

On Aug 18, 9:29*pm, Cheryl > wrote:
> My mom is a newbie at scanning but she's doing a good job lately. Though
> the other day she scanned a pattern for me but the title had "crab
> recipe" in it so I said she had to send me the crab recipe. *I SO have
> to make these. *A girl I grew up with has a seafood store (I just found
> this out this summer) so I will have to go get some lump crab meat from
> there.
>
> @@@@@ Now You're Cooking! Export Format
>
> Crab Cakes A-La-Maryland
>
> fish and seafood, main dish, seafood
>
> 1 lb crab meat
> 2 tablespoons mayonnaise
> 1/4 teaspoon red pepper (optional)
> * *seafood seasoning
> 2 tablespoons parsley, chopped
> 2 tablespoons green pepper, chopped
> 2 slices bread, crumbled fine
> 1 *egg, beaten
> 2 tablespoons butter
> 1 tablespoons flour
> 1/2 cup milk
> * *white sauce
> 2 tablespoons butter
> 1 tablespoons flour
> 1/2 cup milk
>
> Melt butter. Blend in flour and add milk to make white sauce. *Mix all
> ingredients including white sauce. *Shape into cakes. *Roll in flour and
> then in bread crumbs. *Fry in vegetable shortening until light brown on
> both sides.
>
> Source: My mom, but not sure of the cookbook she scanned it from. *I
> will fry in olive oil unless someone thinks that's going to ruin the
> taste. *I could use canola oil. *Maybe with some butter in it.

***A few suggestions...

~ Drop the green and/or red pepper
If you want it mince it instead

~ Minced celery or minced shallot might work better

~ Used cream instead of milk

~ Seafood tastes better with a touch of Old Bay

~ Very light flour ~ Tap off excess

~ Might fry in clarified butter/canola combination

Bon Apetite`

On 8/19/2011 1:05 AM, nurk_fred2000 wrote:
> On Aug 18, 9:29 pm, > wrote:
>> My mom is a newbie at scanning but she's doing a good job lately. Though
>> the other day she scanned a pattern for me but the title had "crab
>> recipe" in it so I said she had to send me the crab recipe. I SO have
>> to make these. A girl I grew up with has a seafood store (I just found
>> this out this summer) so I will have to go get some lump crab meat from
>> there.
>>
>> @@@@@ Now You're Cooking! Export Format
>>
>> Crab Cakes A-La-Maryland
>>
>> fish and seafood, main dish, seafood
>>
>> 1 lb crab meat
>> 2 tablespoons mayonnaise
>> 1/4 teaspoon red pepper (optional)
>> seafood seasoning
>> 2 tablespoons parsley, chopped
>> 2 tablespoons green pepper, chopped
>> 2 slices bread, crumbled fine
>> 1 egg, beaten
>> 2 tablespoons butter
>> 1 tablespoons flour
>> 1/2 cup milk
>> white sauce
>> 2 tablespoons butter
>> 1 tablespoons flour
>> 1/2 cup milk
>>
>> Melt butter. Blend in flour and add milk to make white sauce. Mix all
>> ingredients including white sauce. Shape into cakes. Roll in flour and
>> then in bread crumbs. Fry in vegetable shortening until light brown on
>> both sides.
>>
>> Source: My mom, but not sure of the cookbook she scanned it from. I
>> will fry in olive oil unless someone thinks that's going to ruin the
>> taste. I could use canola oil. Maybe with some butter in it.
>
> ***A few suggestions...
>
> ~ Drop the green and/or red pepper
> If you want it mince it instead
>
> ~ Minced celery or minced shallot might work better
>
> ~ Used cream instead of milk

I agree.

>
> ~ Seafood tastes better with a touch of Old Bay

I think that's what the "seafood seasoning" in the recipe is.

>
> ~ Very light flour ~ Tap off excess

Yes.

>
> ~ Might fry in clarified butter/canola combination

I would rather do that than the shortening the recipe called for.
Thanks for your input.

>
> Bon Apetite`

"Cheryl" > ha scritto nel messaggio

"crab
> recipe" in it so I said she had to send me the crab recipe. I SO have to
> make these.

Cheryl, that's the money saving crab cake full of fillers. Although it's
good, I prefer the ones made with crab meat, Old Bay seasoned mayo and no
filler. Just mix the picked crabmeat with enough of the mayo to hold
together. Form into balls. The balls are then rolled in dry crumbs and
plopped into hot butter to cook, turned and continued. They cook just
enough to heat the center. The flatten only the amount that gravity
flattens them when turned.

Giusi wrote:
> "Cheryl" > ha scritto nel messaggio
>
> "crab
>> recipe" in it so I said she had to send me the crab recipe. I SO
>> have to make these.
>
> Cheryl, that's the money saving crab cake full of fillers. Although
> it's good, I prefer the ones made with crab meat, Old Bay seasoned
> mayo and no filler. Just mix the picked crabmeat with enough of the
> mayo to hold together. Form into balls. The balls are then rolled
> in dry crumbs and plopped into hot butter to cook, turned and
> continued. They cook just enough to heat the center. The flatten
> only the amount that gravity flattens them when turned.

And importantly - refrigerate the crab cakes for a while or they will
fall apart in the frying pan.

Andy wrote:
>
> nurk_fred2000 > wrote:
>
> > On Aug 18, 9:29 pm, Cheryl > wrote:
> >> My mom is a newbie at scanning but she's doing a good job lately.
> Though
> >> the other day she scanned a pattern for me but the title had "crab
> >> recipe" in it so I said she had to send me the crab recipe. I SO have
> >> to make these. A girl I grew up with has a seafood store (I just
> found
> >> this out this summer) so I will have to go get some lump crab meat
> from
> >> there.
> >>
> >> @@@@@ Now You're Cooking! Export Format
> >>
> >> Crab Cakes A-La-Maryland
> >>
> >> fish and seafood, main dish, seafood
> >>
> >> 1 lb crab meat
> >> 2 tablespoons mayonnaise
> >> 1/4 teaspoon red pepper (optional)
> >> seafood seasoning
> >> 2 tablespoons parsley, chopped
> >> 2 tablespoons green pepper, chopped
> >> 2 slices bread, crumbled fine
> >> 1 egg, beaten
> >> 2 tablespoons butter
> >> 1 tablespoons flour
> >> 1/2 cup milk
> >> white sauce
> >> 2 tablespoons butter
> >> 1 tablespoons flour
> >> 1/2 cup milk
> >>
> >> Melt butter. Blend in flour and add milk to make white sauce. Mix all
> >> ingredients including white sauce. Shape into cakes. Roll in flour
> > and
> >> then in bread crumbs. Fry in vegetable shortening until light brown
> on
> >> both sides.
> >>
> >> Source: My mom, but not sure of the cookbook she scanned it from. I
> >> will fry in olive oil unless someone thinks that's going to ruin the
> >> taste. I could use canola oil. Maybe with some butter in it.
> >
> > ***A few suggestions...
> >
> > ~ Drop the green and/or red pepper
> > If you want it mince it instead
> >
> > ~ Minced celery or minced shallot might work better
> >
> > ~ Used cream instead of milk
> >
> > ~ Seafood tastes better with a touch of Old Bay
> >
> > ~ Very light flour ~ Tap off excess
> >
> > ~ Might fry in clarified butter/canola combination

I've become a fan of using coconut oil for shallow frying of seafood
dishes. It seems to produce better results.

>
> I think the recipe needed to be fixed. It seems to me that the last three
> ingredients are a repeat of the three prior ingredients.

The last three ingredients are supposed to be a white sauce to go on the
crab cakes. I've never run into crab cakes served with white sauce
before and at the very least I would season the white sauce with some
Old Bay. Horseradish tartar sauce used sparingly is my preference on
crab cakes.

On Fri, 19 Aug 2011 00:29:41 -0400, Cheryl > wrote:

>Crab Cakes A-La-Maryland

Way too complex, too much crap content, and if there's no Old Bay, they're not
Maryland crab cakes.

-- Larry

Andy wrote:
>
> "Pete C." > wrote:
>
> > The last three ingredients are supposed to be a white sauce to go on
> the
> > crab cakes. I've never run into crab cakes served with white sauce
> > before and at the very least I would season the white sauce with some
> > Old Bay. Horseradish tartar sauce used sparingly is my preference on
> > crab cakes.
>
> Pete C.,
>
> Here's what I meant...
>
> > >> 2 tablespoons butter
> > >> 1 tablespoons flour
> > >> 1/2 cup milk
> > >> white sauce
>
> Then followed by...
>
> > >> 2 tablespoons butter
> > >> 1 tablespoons flour
> > >> 1/2 cup milk
>
> Except for the missing:
>
> > >> white sauce
>
> A simple text entry redundancy oops to the ingredients list.
>
> Best,
>
> Andy
>

Hmmm, re-reading the recipe and instructions I see it is indeed screwy.
At first skim it looked like a white sauce was intended as a topping,
but it seems it's being used in the crab cakes.

On 8/19/2011 3:01 AM, Giusi wrote:
> > ha scritto nel messaggio
>
> "crab
>> recipe" in it so I said she had to send me the crab recipe. I SO have to
>> make these.
>
> Cheryl, that's the money saving crab cake full of fillers. Although it's
> good, I prefer the ones made with crab meat, Old Bay seasoned mayo and no
> filler. Just mix the picked crabmeat with enough of the mayo to hold
> together. Form into balls. The balls are then rolled in dry crumbs and
> plopped into hot butter to cook, turned and continued. They cook just
> enough to heat the center. The flatten only the amount that gravity
> flattens them when turned.
>
>

I sometimes use panko instead of breadcrumbs. It helps a lot if you
chill the crab cakes before sauteeing. I agree: crab, Old Bay and mayo.

--



Janet Wilder
Posting from the Netbaby

On 8/19/2011 8:01 AM, Pete C. wrote:
>
> Andy wrote:
>>
>> > wrote:
>>
>>> On Aug 18, 9:29 pm, > wrote:
>>>> My mom is a newbie at scanning but she's doing a good job lately.
>> Though
>>>> the other day she scanned a pattern for me but the title had "crab
>>>> recipe" in it so I said she had to send me the crab recipe. I SO have
>>>> to make these. A girl I grew up with has a seafood store (I just
>> found
>>>> this out this summer) so I will have to go get some lump crab meat
>> from
>>>> there.
>>>>
>>>> @@@@@ Now You're Cooking! Export Format
>>>>
>>>> Crab Cakes A-La-Maryland
>>>>
>>>> fish and seafood, main dish, seafood
>>>>
>>>> 1 lb crab meat
>>>> 2 tablespoons mayonnaise
>>>> 1/4 teaspoon red pepper (optional)
>>>> seafood seasoning
>>>> 2 tablespoons parsley, chopped
>>>> 2 tablespoons green pepper, chopped
>>>> 2 slices bread, crumbled fine
>>>> 1 egg, beaten
>>>> 2 tablespoons butter
>>>> 1 tablespoons flour
>>>> 1/2 cup milk
>>>> white sauce
>>>> 2 tablespoons butter
>>>> 1 tablespoons flour
>>>> 1/2 cup milk
>>>>
>>>> Melt butter. Blend in flour and add milk to make white sauce. Mix all
>>>> ingredients including white sauce. Shape into cakes. Roll in flour
>>> and
>>>> then in bread crumbs. Fry in vegetable shortening until light brown
>> on
>>>> both sides.
>>>>
>>>> Source: My mom, but not sure of the cookbook she scanned it from. I
>>>> will fry in olive oil unless someone thinks that's going to ruin the
>>>> taste. I could use canola oil. Maybe with some butter in it.
>>>
>>> ***A few suggestions...
>>>
>>> ~ Drop the green and/or red pepper
>>> If you want it mince it instead
>>>
>>> ~ Minced celery or minced shallot might work better
>>>
>>> ~ Used cream instead of milk
>>>
>>> ~ Seafood tastes better with a touch of Old Bay
>>>
>>> ~ Very light flour ~ Tap off excess
>>>
>>> ~ Might fry in clarified butter/canola combination
>
> I've become a fan of using coconut oil for shallow frying of seafood
> dishes. It seems to produce better results.
>
>>
>> I think the recipe needed to be fixed. It seems to me that the last three
>> ingredients are a repeat of the three prior ingredients.
>
> The last three ingredients are supposed to be a white sauce to go on the
> crab cakes. I've never run into crab cakes served with white sauce
> before and at the very least I would season the white sauce with some
> Old Bay. Horseradish tartar sauce used sparingly is my preference on
> crab cakes.

Tartar sauce is good. I sometimes make a coulis of red bell pepper. It's
a winner.

--



Janet Wilder
Posting from the Netbaby

On 8/19/2011 2:40 PM, Rusty wrote:
> On 8/19/2011 11:15 AM, wrote:
>> On Fri, 19 Aug 2011 00:29:41 -0400, > wrote:
>>
>>> Crab Cakes A-La-Maryland
>>
>> Way too complex, too much crap content, and if there's no Old Bay,
>> they're not
>> Maryland crab cakes.
>>
>> -- Larry
>
>
> This is the best crab cake recipe from Maryland. It is a sacrilege to
> add onions, green or red peppers, or any other ingredient to the crab
> cakes. Rusty from MD
>
>
>
> Crab Cakes
>
> 1/4 cup mayonnaise
> 1 tablespoon Dijon mustard
> 1 dash Worcestershire sauce
> 1 teaspoon salt
> 1 large egg, lightly beaten
> 1 pound crabmeat, picked over
> 1/4 cup fresh breadcrumbs
> Old Bay seasoning
> 2 tablespoons vegetable oil
> 2 tablespoons butter
>
> Combine mayonnaise, mustard, Worcestershire sauce, salt and egg. Add to
> crab and fold in enough breadcrumbs so crab cakes just hold together;
> season with Old Bay seasoning. Refrigerate the mixture for 30 minutes so
> that it is easier to handle. Shape mixture into 6 small cakes. Heat oil
> and butter in a nonstick skillet. Dip cakes in flour or breadcrumbs on
> both sides and shake off excess. Cook gently, on low heat for 3-5
> minutes a side or until cooked through.

I don't know who in Maryland passed off that recipe, but "authentic"
Maryland crab cakes never have filler. Just crab, seasoning and mayo or
possibly an egg.

--



Janet Wilder
Posting from the Netbaby

On 8/19/2011 4:01 AM, Giusi wrote:
> > ha scritto nel messaggio
>
> "crab
>> recipe" in it so I said she had to send me the crab recipe. I SO have to
>> make these.
>
> Cheryl, that's the money saving crab cake full of fillers. Although it's
> good, I prefer the ones made with crab meat, Old Bay seasoned mayo and no
> filler. Just mix the picked crabmeat with enough of the mayo to hold
> together. Form into balls. The balls are then rolled in dry crumbs and
> plopped into hot butter to cook, turned and continued. They cook just
> enough to heat the center. The flatten only the amount that gravity
> flattens them when turned.
>
>
That kind of surprises me to read that because my mom is an awesome
cook. I don't think I've had these if she made them, but for her to save
the recipe made me think it was good. I will try it your way. Thanks.

On 8/19/2011 5:06 PM, Janet Wilder wrote:
> On 8/19/2011 2:40 PM, Rusty wrote:
>> On 8/19/2011 11:15 AM, wrote:
>>> On Fri, 19 Aug 2011 00:29:41 -0400, > wrote:
>>>
>>>> Crab Cakes A-La-Maryland
>>>
>>> Way too complex, too much crap content, and if there's no Old Bay,
>>> they're not
>>> Maryland crab cakes.
>>>
>>> -- Larry
>>
>>
>> This is the best crab cake recipe from Maryland. It is a sacrilege to
>> add onions, green or red peppers, or any other ingredient to the crab
>> cakes. Rusty from MD
>>
>>
>>
>> Crab Cakes
>>
>> 1/4 cup mayonnaise
>> 1 tablespoon Dijon mustard
>> 1 dash Worcestershire sauce
>> 1 teaspoon salt
>> 1 large egg, lightly beaten
>> 1 pound crabmeat, picked over
>> 1/4 cup fresh breadcrumbs
>> Old Bay seasoning
>> 2 tablespoons vegetable oil
>> 2 tablespoons butter
>>
>> Combine mayonnaise, mustard, Worcestershire sauce, salt and egg. Add to
>> crab and fold in enough breadcrumbs so crab cakes just hold together;
>> season with Old Bay seasoning. Refrigerate the mixture for 30 minutes so
>> that it is easier to handle. Shape mixture into 6 small cakes. Heat oil
>> and butter in a nonstick skillet. Dip cakes in flour or breadcrumbs on
>> both sides and shake off excess. Cook gently, on low heat for 3-5
>> minutes a side or until cooked through.
>
> I don't know who in Maryland passed off that recipe, but "authentic"
> Maryland crab cakes never have filler. Just crab, seasoning and mayo or
> possibly an egg.
>


That is why the recipe says only a 1/4 cup of breadcrumbs - I should
have said if needed. Sometimes it isn't needed. I agree it is better
without any filler. The breadcrumbs can be used to "bread" the cakes
before they are fried. Do you do that?

Rusty in Md

Rusty in MD

On 8/19/2011 8:29 PM, Sqwertz wrote:
> On Fri, 19 Aug 2011 11:15:26 -0400, wrote:
>
>> On Fri, 19 Aug 2011 00:29:41 -0400, > wrote:
>>
>>> Crab Cakes A-La-Maryland
>>
>> Way too complex, too much crap content, and if there's no Old Bay, they're not
>> Maryland crab cakes.
>
> Old Bay is over-rated, IMO. And it's a pretty strong spice in itself
> - almost all salt and celery seed. Invented by a German fresh off the
> boat (from Germany, not the crab boat). Fired by McCormic Spice, who
> ended up eventually buying the company/recipe 50 years later.
>

I love the flavor of Old Bay. I like it sprinkled on deviled eggs, and
a little touch on chicken salad.

On 8/19/2011 6:48 PM, Rusty wrote:
> On 8/19/2011 5:06 PM, Janet Wilder wrote:
>> On 8/19/2011 2:40 PM, Rusty wrote:
>>> On 8/19/2011 11:15 AM, wrote:
>>>> On Fri, 19 Aug 2011 00:29:41 -0400, >
>>>> wrote:
>>>>
>>>>> Crab Cakes A-La-Maryland
>>>>
>>>> Way too complex, too much crap content, and if there's no Old Bay,
>>>> they're not
>>>> Maryland crab cakes.
>>>>
>>>> -- Larry
>>>
>>>
>>> This is the best crab cake recipe from Maryland. It is a sacrilege to
>>> add onions, green or red peppers, or any other ingredient to the crab
>>> cakes. Rusty from MD
>>>
>>>
>>>
>>> Crab Cakes
>>>
>>> 1/4 cup mayonnaise
>>> 1 tablespoon Dijon mustard
>>> 1 dash Worcestershire sauce
>>> 1 teaspoon salt
>>> 1 large egg, lightly beaten
>>> 1 pound crabmeat, picked over
>>> 1/4 cup fresh breadcrumbs
>>> Old Bay seasoning
>>> 2 tablespoons vegetable oil
>>> 2 tablespoons butter
>>>
>>> Combine mayonnaise, mustard, Worcestershire sauce, salt and egg. Add to
>>> crab and fold in enough breadcrumbs so crab cakes just hold together;
>>> season with Old Bay seasoning. Refrigerate the mixture for 30 minutes so
>>> that it is easier to handle. Shape mixture into 6 small cakes. Heat oil
>>> and butter in a nonstick skillet. Dip cakes in flour or breadcrumbs on
>>> both sides and shake off excess. Cook gently, on low heat for 3-5
>>> minutes a side or until cooked through.
>>
>> I don't know who in Maryland passed off that recipe, but "authentic"
>> Maryland crab cakes never have filler. Just crab, seasoning and mayo or
>> possibly an egg.
>>
>
>
> That is why the recipe says only a 1/4 cup of breadcrumbs - I should
> have said if needed. Sometimes it isn't needed. I agree it is better
> without any filler. The breadcrumbs can be used to "bread" the cakes
> before they are fried. Do you do that?

Sometimes. We are carb-conscious in our house so the less bread-stuff
the better. I have used panko a few times and I think it has a better
result if one is using any outer breading.


--



Janet Wilder
Posting from the Netbaby