Crabbing - Blue Crab Cake Recipes

The Barney Family

CRAB CAKE RECIPES

Assembled below is a collection of crab cake recipes that have been passed on to me over the years. I hope you enjoy them as well. Click on the title to go directly to that recipe or browse through them by scrolling down.

CRAB CAKES	VIRGINIA CRAB CAKES
CRAB CAKES WITH BELL PEPPER	SOUTHWESTERN CRAB CAKES
TARRAGON CRAB CAKES	SOUTHERN CRAB CAKES
BOOKBINDERS CRAB CAKES	FANCY CRAB CAKES
OLDBAY CRAB CAKES	J. O. #1 CRAB CAKES

TRADITIONAL CRAB CAKES
1 large egg 3 tablespoons mayonnaise 1 1/2 teaspoons dry mustard 1/4 cup chopped jar pimiento 3 tablespoons minced fresh parsley 1 teaspoon Old Bay Seasoning 1 teaspoon Worcestershire sauce	2 dashes of Tabasco 1/4 teaspoon black pepper 1/4 teaspoon salt 1 pound backfin or lump crab meat 3/4 cup finely crushed crackers 2 tablespoons vegetable oil 1 tablespoon unsalted butter
In a large bowl whisk together the egg, the mayonnaise, the mustard, the pimiento, the parsley, the Old Bay Seasoning, the Worcestershire sauce, the Tabasco, the pepper, and the salt, add the crab meat and 1/4 cup of the Saltines, and toss the mixture gently. Spread the remaining 1/2 cup Saltines on a plate, form the crab mixture with a 1/3-cup measure gently into eight 3/4-inch-thick patties, and coat the top and bottoms of each patty carefully with the Saltines, transferring the crab cakes as they are formed to a sheet of wax paper. In a large skillet heat the oil and the butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, in batches if necessary, for 1 to 2 minutes on each side, or until they are golden, transferring them as they are cooked to a heated platter. Serve the crab cakes with the lemon wedges. RETURN

VIRGINIA CRAB CAKES
2 cups backfin crab meat 1 cup fresh bread crumbs 2 large eggs 1/2 cup heavy cream 1 teaspoon dry mustard	2 teaspoons Worcestershire sauce 2 teaspoons chopped fresh parsley leaves 2 teaspoons grated onion 2 tablespoons unsalted butter a dash of hot sauce to taste
In a bowl, combine crab meat and bread crumbs. In a small bowl, whisk eggs well and add cream, whisking. Add cream mixture, hot sauce, Worcestershire sauce, parsley, onion and salt and pepper to taste to crab mixture and combine well. In a large heavy skillet, heat 1 tablespoon butter over moderate heat until foam subsides and into it drop half of crab mixture by tablespoons. Cook crab cakes until golden brown, about 2 minutes, on each side, and repeat with remaining tablespoon butter and crab mixture. Serve crab cakes warm. RETURN

CRAB CAKES WITH RED BELL PEPPER
1/2 pound lump crab meat 1/4 teaspoon salt 1/2 red bell pepper, minced 1/4 cup unsalted butter 1 1/2 teaspoons fresh lemon juice	2 tablespoons lightly beaten egg 1 1/2 teaspoons Worcestershire sauce 1/2 hard-boiled egg chopped fine 1/3 cup fresh white bread crumbs 1 tablespoon vegetable oil
In a bowl combine the crab meat, the salt, and black pepper to taste. In a small saucepan cook the bell pepper in 3 tablespoons of the butter over moderately low heat, stirring, until it is softened. Remove the pan from the heat, stir in the lemon juice, the beaten egg, and the Worcestershire sauce, and stir the mixture into the crab meat. Add the chopped hard-boiled egg and the bread crumbs, combine the mixture gently but thoroughly, and form it into 4 patties, each about 1/2 inch thick. In a large heavy skillet heat the oil with the remaining 1 tablespoon butter over moderately high heat until the foam subsides and in the fat sauté the crab cakes, turning them carefully, for 4 to 5 minutes on each side, or until they are golden brown and crisp. Serve the crab cakes with the lemon wedges, the remaining hard-boiled egg, and the tartar sauce. RETURN

SOUTHWESTERN CRAB CAKES
3 tablespoons vegetable oil 1 red bell pepper, diced 1 yellow bell pepper, diced 6 slices sandwich bread, no crusts 1 pound jumbo lump crab meat 1/4 cup fresh coriander leaves	1/4 cup celery, minced 1/4 cup mayonnaise 2 tablespoons Old Bay seasoning 1 jalapeño, chopped 1 tablespoon garlic, minced freshly ground black pepper
In a skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté bell peppers and celery until softened, then cool . In a food processor grind bread into fine crumbs. In a bowl stir together bell peppers, celery, crab, coriander, mayonnaise, Old Bay seasoning, jalapeño, garlic, 2 tablespoons bread crumbs, black pepper, and salt to taste until combined well and chill 20 minutes. With a 2-ounce ice-cream scoop or 1/4-cup measure, scoop crab mixture into 8 portions and pat each into 3/4-inch-thick disk. Spread remaining bread crumbs on a sheet of wax paper and gently press each crab cake into them, turning it, to coat evenly. To help prevent crumbling during cooking chill crab cakes, covered loosely, at least 1 hour. Preheat oven to 375°F. In a 12-inch skillet heat 1 tablespoon oil over moderately high heat until hot but not smoking and sauté half of crab cakes until golden brown, 3 to 5 minutes. Turn crab cakes carefully and brown other sides. Transfer sautéed crab cakes carefully to a baking sheet. Add remaining tablespoon oil to skillet and sauté remaining crab cakes in same manner. On baking sheet bake all crab cakes 6 minutes, or until heated through. Serve crab cakes with horseradish mayonaise. RETURN

TARRAGON CRAB CAKES
1/4 cup unsalted butter, melted 4 large eggs, lightly beaten 6 tablespoons sour cream 1/4 cup minced fresh parsley 2 tablespoons fresh lemon juice 1 teaspoon Worcestershire sauce 1 teaspoon paprika	1/4 teaspoon tarragon 1/2 teaspoon salt 1/4 teaspoon cayenne 2 pounds lump crab meat 2 cups fine fresh bread crumbs 1/3 cup cornmeal 1/2 cup vegetable oil
In a bowl whisk together the butter, the eggs, the sour cream, the parsley, the lemon juice, the Worcestershire sauce, the paprika, the salt, and the cayenne and stir in the crab meat and the bread crumbs gently. Form 1/2-cup measures of the mixture into twelve 3/4-inch-thick cakes and transfer the crab cakes as they are formed to a baking sheet sprinkled with half the cornmeal. Sprinkle the crab cakes with the remaining cornmeal and chill them, covered with plastic wrap, for at least 1 hour. In a large heavy skillet heat the oil over moderately high heat until it is hot but not smoking and in it sauté the crab cakes in batches, turning them once, for 3 to 4 minutes on each side, or until they are golden, transferring them as they are cooked to paper towels to drain. Keep the crab cakes warm on another baking sheet in a 200°F. oven. Serve the crab cakes with a tarragon tartar sauce and lemon wedges. RETURN

SOUTHERN CRAB CAKES
1 pound jumbo lump crab meat 1 cup seasoned bread crumbs 1/4 cup melted butter 2 eggs, lightly beaten 1 carrot, scraped and grated 1 1/2 teaspoons chopped parsley 2 teaspoons mayonnaise 1 1/2 teaspoons Worcestershire sauce	1 teaspoon salt 3/4 teaspoon dry mustard 1/4 teaspoon pepper ------------------------ 1 egg, slightly beaten 2 tablespoons water 3/4 cup dry bread crumbs 6 tablespoons melted butter
Combine first 11 ingredients; stir well. Shape into six patties (mixture will be slightly loose). Cover and chill mixture 1 hour. Combine 1 egg and water, beat well. Dip patties in egg mixture, then dredge in 3/4 cup bread crumbs. Saute crab cakes in butter, turning once, until golden brown. Drain on paper towels. RETURN

BOOKBINDERS CRAB CAKES
1 tablespoon green pepper 1 tablespoon minced onions 1 tablespoon celery 1 tablespoon pimiento 1/2 teaspoon thyme 1 teaspoon Worcestershire sauce	2 teaspoons butter 4 tablespoons flour 1 cup milk 1 pound jumbo lump crab meat 2 eggs, beaten Bread crumbs
Mix vegetables and seasonings. Cook in butter on low heat for 10 minutes. Add flour and stir to blend well. Add milk and crab and mix. Chill and form into cakes, Salt and Pepper to taste dip into egg and then into bread crumbs, and fry until golden brown. RETURN

FANCY CRAB CAKES
1 pound backfin crab meat 2 1/2 tablespoons butter 2 tablespoons flour 1 cup milk 3 tablespoons dry white wine 1/2 teaspoon dry mustard	1/4 teaspoon white pepper 1 scallion, finely chopped parsley, finely chopped green pepper strip, chopped 1 egg, beaten Salt
Make a white sauce with butter and flour; then add milk, wine, mustard, pepper and salt. Mix with crab and other ingredients. Form into large cakes and fry until golden. RETURN

OLDBAY CRAB CAKES
2 slices bread, crusts removed 1 tablespoon parsley flakes 1/4 teaspoon salt 1 tablespoon mayonnaise 1 tablespoon baking powder	1 egg, beaten 1 tablespoon Worcestershire sauce 1 teaspoon OLD BAY seasoning 1 pound crab meat
Break bread into small pieces and moisten with milk. Add remaining ingredients; shape into cakes. Fry or broil until golden brown. RETURN

J.O. No. 1 CRAB CAKES
1 pound crab meat (backfin or lump) 1 teaspoon J.O. No. 1 seasoning 1 tablespoon mayonnaise 1 tablespoon Worcestershire sauce	1 tablespoon chopped fresh parsley 1 tablespoon baking powder 1 egg beaten well 2 slices of bread
Remove crusts from bread and break into small pieces and moisten slightly with milk. Mix all ingredients and shape into cakes. Fry quickly until brown. RETURN

Below are links to other recipe pages for many tasty items made with blue claw crab meat. Click on the link to go to that page.

RECIPE PAGE	CRAB CAKES	BAKED CRAB
SOUPS	CRAB DIPS	OTHER

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