crab cakes without mayo?
vacuumfreak
13 years ago
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lindac
13 years agoLars
13 years agoRelated Discussions
Crab cakes not holding together
Comments (6)This is how my Grandmother made them. GENTLY pick thru crab to check for shell or cartlidge. Finely diced onions and green/red bell peppers... guess ya could spice it up with a touch of something hot. Generous shake of Old Bay. One beaten egg... beat it up a bit first so you don't have to rough up the crab lumps. Blob of mayo and some bread crumbs. Hers were always very LOW on fillers... lots of crab. Mix gently, form into balls and refrigerate till ready to cook. She didn't bake hers. Form chilled balls into patties, into beaten egg, then into seasoned bread crumbs. Then into cast iron skillet with BACON GREASE till browned. YUMMY! I like to give mixture a glug of hot sauce... don't think Nana ever had that in her house?? Also like homemade cocktail sauce... ketchup, lemon juice and enough horseradish to make it almost pink!...See MoreCrab cakes?
Comments (36)Here's the recipe I usually use, from a friend in Annapolis. It's pretty similar to some of the other recipes posted and is pretty light on the Old Bay. I'd like to try Marilyn's salmon cakes and just happen to have some fresh salmon right now, so maybe tomorrow will be the day. Delicious Crab Cakes 1 lb. crab meat (picked through) 1 teaspoon Worcestershire sauce 1 teaspoon mustard (regular) 1/2 teaspoon Old Bay 2 tablespoons mayonnaise 2 eggs (slightly beaten) 1 teaspoon parsley 2 pieces white bread - no crusts (I pulse it in the food processor, but a blender would probably work, too) Mix all this together - toss in crab meat last and donÂt overmix. Gently form into individual patties and refrigerate for 1/2 hour prior to frying. Fry in approximately 1/4 inch oil (I use half butter and half oil) about 4 minutes each side (or until nicely browned)....See MoreLOOKING for: your best lump crab cake w/ sauce
Comments (4)I know you're asking for crab cakes, but here's a wonderful crab stuffed mushroom recipe that I made for an appetizer on New Years Eve. Becky * Exported from MasterCook * Crab Stuffed Mushrooms Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 18 medium mushrooms (about 1 pound) 7 ounces crab meat 5 green onions with tops -- finely chopped 1/4 teaspoon dried thyme 1/4 teaspoon dried oregano 1/4 teaspoon dried savory ground black pepper 1/4 cup grated Parmesan cheese 1/3 cup mayonnaise grated Parmesan cheese paprika 1 Preheat the oven to 350 degrees F (175 degrees C). 2 In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use. 3 Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika. 4 Bake for 15 minutes. Remove from oven, and serve immediately Makes 6 servings Recipe by Wilma Scott, AllRecipes.com Wilma says: This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first. - - - - - - - - - - - - - - - - - - - NOTES : Made 12-31-07 Halved recipe and filled three portabello mushrooms caps (stems and gills removed). Brushed the caps with oil and parbaked at 350F for 15 minutes, then filled and baked for antoher 15 minutes. Used canned lump crabmeat, rinsed and drained....See MoreLOOKING for: non mayo recipe
Comments (3)when it comes to Crab, my mantra is the simpler, the better...nothing should intefer with that special taste .. of course here in Maryland, there is only one type of crab -- BLUE Maryland Inn Crabcakes Makes 4 servings Source Maryland Seafood Cookbook2 from the Maryland Inn, Annapolis 1 pound lump backfin crab meat picked over to remove cartilage 1 egg beaten slightly 1 slice cubed white bread 1 teaspoon worcestershire sauce 1 teaspoon dry mustard 1 tbsp fresh lemon juice 1/2 teaspoon salt 1/4 teaspoon black pepper Vegetable oil for sauteeing In medium bowl, mix egg, bread and seasonings. Toss to mix. Add crab meat. Mix gently but thoroughly. Shape into 6 patties. Place on cookie sheet and chill covered for 30 minutes. (This helps cakes hold shape while cooking.) Cook crab cakes in heavy fry pan in just enough oil to prevent sticking until browned -- about 5 minutes on each side....See Moreeileenlaunonen
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