Duet of Chesapeake Crab: Chesapeake Jumbo Lump Crab Cakes with Mustard Creme Fraiche
butter, eggs, +cayenne, +dijon mustard, +hot sauce, +bread crumbs, +crabmeat, +mayonnaise, +mustard powder, +onions, +parsley, +red pepper, +black pepper, +vegetable oil
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Crab bisque with crab beignets
butter, eggs, +crab meat, +onions, +carrot, +celery, +thyme, +bay leaves, +tarragon, +cayenne, +tomato, +white wine, +brandy, +fish stock, +cream, +lemon juice, +black pepper, +water, +flour, +vegetable oil, +pea shoots, +olive oil, +bread
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Crab Cakes
This recipe is slightly altered from Amanda Hesser's Grandmother's Crab Cake recipe. It is featured in her book "Cooking for Mr. Latte". She doesn't suggest...
eggs, butter, +bread crumbs, +cayenne, +crabmeat, +black pepper, +cracker crumbs, +egg yolks, +horseradish, +lemon, +mayonnaise, +bread
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Connie's Zucchini 'Crab' Cakes
"These really taste like crab cakes but without the crab, and is a really good way to utilize that bumper crop of zucchini!"
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Classic Old Bay Crab Cakes
***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring...
butter, eggs, +baking powder, +bread, +crabmeat, +lemon juice, +mayonnaise, +milk, +old bay seasoning, +parsley, +salt, +worcestershire sauce
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Baked Maryland Lump Crab Cakes
"Having lived by the Chesapeake Bay on Kent Island, MD nearly my whole life, I was challenged to develop this authentic Maryland style crab cake about...
butter, eggs, +baking powder, +black pepper, +bread crumbs, +parsley, +crab meat, +mayonnaise, +mustard powder, +old bay seasoning, +worcestershire sauce
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Zucchini "Crab" Cakes
If you love crab cakes and live in an area where fresh crabmeat is not available, these are a great substitution! They really do taste like crabcakes!...
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Maryland Crab Cakes I
"Growing up near the Chesapeake Bay you learn that crabs are as valuable as gold. My mom made crab cakes every Friday in the summer months, but I like...
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Crabby Crab --cakes That Is Recipe
Chilling the formed cakes for an hour before cooking helps them hold together better. Pan-frying works best, as crab cakes without a lot of binder often...
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