Crab Cake recipes?

[Nung]

I am interested in Crab Cake recipes. Any good examples out there? I have tried a few and have had good results but haven't quite equalled some of the wonderful cakes I have had in various restuarants.

Last night I ws in a rush so I just threw something together. It was pretty good but again, not great. I think I did realize one important thing about the texture...I have generally ended up with a too-consistent texture and I think that is because I have over-mixed because I was trying to get the binders worked in. I think it would be good to hold back about 1/2 of the lump crab and then fold it in at the very end. One of the things I like about the restaurant cakes is that blend of larger chunks and well-blended matrix.

Oh, and do you all use "Old Bay" Seasoning?

Oh, and I generally am catering to my Gluten-Free wife so I use either GF crackers or bread...

Feedback please?

[N'awlins]

Hey Nung! My mom had sent us a lot of her recipes from the deep South (N.O.) including one from a restaurant there that has the most awesome crab cakes I've ever tasted! They use mainly the Blue Crab down there, and most of the places can aquire it fresh, which I've been told makes a world of difference. I'll look it up when I get home and post it here tomorrow....N'awlins

[Nung]

(09-29-2011 01:35 PM)Gnawin Nawlins Wrote:  Hey Nung! My mom had sent us a lot of her recipes from the deep South (N.O.) including one from a restaurant there that has the most awesome crab cakes I've ever tasted! They use mainly the Blue Crab down there, and most of the places can aquire it fresh, which I've been told makes a world of difference. I'll look it up when I get home and post it here tomorrow....N'awlins

Excellent! I would appreciate your research! And yes, I grew up in Maryland so I remember that delicious Blue Crab! Yum!
Funny thing, we don't seem to get great seafood here in the desert!
I don't know why. (LOL!)

[Nung]

(09-29-2011 01:35 PM)Nawlins Wrote:  Hey Nung! My mom had sent us a lot of her recipes from the deep South (N.O.) including one from a restaurant there that has the most awesome crab cakes I've ever tasted! They use mainly the Blue Crab down there, and most of the places can aquire it fresh, which I've been told makes a world of difference. I'll look it up when I get home and post it here tomorrow....N'awlins

Yo, N'awlins! Any chance you might spill the beans on Mom's recipe?
Thanks!!

[N'awlins]

(11-09-2011 03:49 PM)Nung Wrote:  

(09-29-2011 01:35 PM)Nawlins Wrote:  Hey Nung! My mom had sent us a lot of her recipes from the deep South (N.O.) including one from a restaurant there that has the most awesome crab cakes I've ever tasted! They use mainly the Blue Crab down there, and most of the places can aquire it fresh, which I've been told makes a world of difference. I'll look it up when I get home and post it here tomorrow....N'awlins

Yo, N'awlins! Any chance you might spill the beans on Mom's recipe?
Thanks!!

Hey again Nung!...sorry it's taken me so long to get back on this, but I found it wasn't a recipe for crab cakes at all, but one for Stuffed Crab from a restaraunt called 'LeRuth's'. My Mom had sent it via a cookbook she and my Sister had aquired and forwarded to us called "Cooking Up A Storm". (Post Katrina) I'll bring it in tomorrow and post the recipe here, again, sorry for the delay. On a side note, it is mentioned in this recipe to use 'lump-chunk' crab vs the usual shredded variety you sometimes find in less-than-fresh supermarket seafoods, and can be the difference in 'good' and 'magnifique!', or so I'm told! I feel awful not getting this up here sooner, but it has been quite the month and a half both at home and at work, so...tomorrow it is!

[Nung]

(11-09-2011 05:49 PM)Nawlins Wrote:  

(11-09-2011 03:49 PM)Nung Wrote:  

(09-29-2011 01:35 PM)Nawlins Wrote:  Hey Nung! My mom had sent us a lot of her recipes from the deep South (N.O.) including one from a restaurant there that has the most awesome crab cakes I've ever tasted! They use mainly the Blue Crab down there, and most of the places can aquire it fresh, which I've been told makes a world of difference. I'll look it up when I get home and post it here tomorrow....N'awlins

Yo, N'awlins! Any chance you might spill the beans on Mom's recipe?
Thanks!!

Hey again Nung!...sorry it's taken me so long to get back on this, but I found it wasn't a recipe for crab cakes at all, but one for Stuffed Crab from a restaraunt called 'LeRuth's'. My Mom had sent it via a cookbook she and my Sister had aquired and forwarded to us called "Cooking Up A Storm". (Post Katrina) I'll bring it in tomorrow and post the recipe here, again, sorry for the delay. On a side note, it is mentioned in this recipe to use 'lump-chunk' crab vs the usual shredded variety you sometimes find in less-than-fresh supermarket seafoods, and can be the difference in 'good' and 'magnifique!', or so I'm told! I feel awful not getting this up here sooner, but it has been quite the month and a half both at home and at work, so...tomorrow it is!

No worries! No dinner parties were harmed in the interim! Lol!
I'd love that recipe.
And I agree that the lump crab is much better. Thanks so much!!

[N'awlins]

Ok Nung, and all you grillers lookin' for an 'Authentic' N'awlins recipe!...this is the one I mentioned from renowned chef Warren Leruth, owner, operator, and head chef of Leruths' in New Orleans. Gone since Katrina, this is one of the "lost recipes of the French Quarter" found in the most excellent of cookbooks "Cookin' Up A Storm", 225 recipes, all 368 pages. Highly recommend purchasing one, or at least check out the parts you can see on Amazon, very interesting!

Without further adieu', from the late, great Warren Leruth, I present:

STUFFED CRABS LERUTH
(Makes 6 servings)
Ingredients:
1/2 cup (one stick) butter
1 medium yellow onion, chopped
1 bunch green onions, chopped (white & green parts)
1/2 Green Bell Pepper, chopped
1/4 stalk celery, chopped
1/2 Loaf French Bread, soaked in milk, and squeezed dry
1/4 cup fresh parsley, chopped
Salt
Black Pepper
1 Pound Lump Crabmeat, picked over for shells and cartilage
Bread Crumbs for Sprinkling

COOK 'EM UP!:
Preheat the oven to 375 degrees F. Coat 6 ramekins or cleaned crab shells with nonstick cooking spray.
In a large, ovenproof skillet, melt the butter over medium heat and saute' the yellow onion, green onions, bell pepper, and celery until the vegetables are tender, 5-6 minutes. Add the bread and parsley and season with salt and pepper to taste. Stir to mix, and remove from the heat. Allow the stuffing to cool and gently stir in the crabmeat. Divide the crabmeat mixture evenly among the ramekins or crabshells. Top with breadcrumbs and bake until browned, about 20 minutes.

LAISSEZ LES BON TEMPS ROULE! (French Cajun for "Let the Good Times Roll!)

Guys, this is tooo easy to make to not at least try it once! Add a little Cayenne to 'kick it up a notch' and BAM! Eatin' good in the hood! (and the B&G!)...N'awlins

[Nung]

Yippee!
Even though I am drinking coffee this morning I want to cook this NOW!
Thanks for the effort! I will let you know!

[CaptainZeep]

I'll go ahead and submit this. It's my girlfriend's recipe. A fine treat...

Mama E's Maryland Crab Cakes


2 lbs lump crab meat (You can use 1 lb jumbo or all jumbo but jumbo is the way to go)
1/2 stack crackers (I use flipside crackers, it's my secret ingredient-- but you can use club crackers or saltines too.)
2 eggs
1/2 C mayo
several drops Tabasco sauce
2 tbsp Dijon mustard (or stone ground)
1 tsp Worcestershire sauce
dash pepper
1 tsp Old Bay seasoning (plus more for sprinkling)

Clean meat. Even the cleanest crab needs picking through to remove shells and some "yucky" stuff. Crush the crackers in a food processor. Toss the crab and crackers in a large bowl; set aside.

Combine the rest of the ingredients in a smaller bowl. Pour mixture into crab and mix gently.

With a large spoon, drop and shape mounds onto a cookie sheet or baking pan or baking stone. Slightly press them. You can make the cakes as big or small as you want...but may need to adjust the time of baking. Sprinkle more Old Bay seasoning on top.

Broil for 15-20 minutes until golden and bubbly. If you have big crabcakes, you may need a few more minutes, in which case, open the oven door halfway and continue broiling for about 5 more minutes. Just keep your eye on it.

[Layllah]

(11-13-2011 09:43 PM)CaptainZeep Wrote:  I'll go ahead and submit this. It's my girlfriend's recipe. A fine treat...

Mama E's Maryland Crab Cakes


2 lbs lump crab meat (You can use 1 lb jumbo or all jumbo but jumbo is the way to go)
1/2 stack crackers (I use flipside crackers, it's my secret ingredient-- but you can use club crackers or saltines too.)
2 eggs
1/2 C mayo
several drops Tabasco sauce
2 tbsp Dijon mustard (or stone ground)
1 tsp Worcestershire sauce
dash pepper
1 tsp Old Bay seasoning (plus more for sprinkling)

Clean meat. Even the cleanest crab needs picking through to remove shells and some "yucky" stuff. Crush the crackers in a food processor. Toss the crab and crackers in a large bowl; set aside.

Combine the rest of the ingredients in a smaller bowl. Pour mixture into crab and mix gently.

With a large spoon, drop and shape mounds onto a cookie sheet or baking pan or baking stone. Slightly press them. You can make the cakes as big or small as you want...but may need to adjust the time of baking. Sprinkle more Old Bay seasoning on top.

Broil for 15-20 minutes until golden and bubbly. If you have big crabcakes, you may need a few more minutes, in which case, open the oven door halfway and continue broiling for about 5 more minutes. Just keep your eye on it.

Yummy! I love these, Thanks for the Flipside trick, I hope I can keep those tasty crackers for a recipe test run. My husband can scarf down a box in no time. LOL!