Old bay has a pretty basic recipe on the side of the can that's not real heavy on the seasoning . I just change the amount of seasoning to my own tastes . Just remember to use DRY Mustard not wet !I'm thinking that this is the way to go. I've never had a bad crabcake except one that had green peppers in it. That totally ruined it for me.
40% of 'Maryland" Crabcakes really from Indo-Pacific region
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For 1 pound of lump meat, I mix up
1/2 cup mayo
2 tablespoon spicey brown mustard
1 large egg, well beaten
1 tablespoon Worcestershire
1/2 teason hot sauce
15 saltines, finely crushed
couple splashes of canola oil.
blend in crab meat gently after everything else is well mixed.
Refrigerate for an hour at least to stiffen the mixture up. I sprinkle some old bay on the cakes after they are pattied. I usually make 3-4 pounds worth at a time and par-fry the cakes ( in oil for 1 minute) before vacuum bagging them and freezing.
Ready to go in the deep fryer....
1/2 cup mayo
2 tablespoon spicey brown mustard
1 large egg, well beaten
1 tablespoon Worcestershire
1/2 teason hot sauce
15 saltines, finely crushed
couple splashes of canola oil.
blend in crab meat gently after everything else is well mixed.
Refrigerate for an hour at least to stiffen the mixture up. I sprinkle some old bay on the cakes after they are pattied. I usually make 3-4 pounds worth at a time and par-fry the cakes ( in oil for 1 minute) before vacuum bagging them and freezing.
Ready to go in the deep fryer....
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Green peppers ruin everything.I'm thinking that this is the way to go. I've never had a bad crabcake except one that had green peppers in it. That totally ruined it for me.
Some recipes include diced celery. I never use any in mine...don't see the point.
You have a commercial deep fryer, yes? At least one with a basket? Do these hold up to pan frying in deep oil? Those look great, btw. One (JO) recipe I ran across said to dust the outside with addition cracker meal. Maybe just to sell more?
Yes, we have several deep fryers with baskets*. But I've pan fried those with no issues...just need a good 1/4" of oil and flip 'em often.
* lighting one off now, in fact...got some soft crabs to fry, ;-)
kom526
They call me ... Sarcasmo
Deep fryer with a basket is not an issue. When we did our dinners for the club they were deep fried 3-4 minutes.
WheezyCarl
Active Member
I worked at a locally owned and operated restaurant on Solomon's Island and the crab meat was indeed from a can, product of Indonesia. Bought from the distributor, Sysco.
Sysco can get local crab meat, I pick it up at the cash and carry store in Lankford occasionally. It's only problem is that it isn't picked well so it's got more shell in it than others, but for the price it's pretty good.
mitzi
Well-Known Member
I always that one is the safest to go by.
LightRoasted
If I may ...
If I may ...
J. M. Clayton Company, Smith Island Co-op, Bay Hundred Seafood, etc.. At least our local restaurants would be selling true Maryland Blue Crab crab cakes, crab soup, etc.. If they are charging market prices, or high prices, which they surely must be doing, implying the crabs are local, or at least Maryland Blue Crab, or leaving the assumption on the customer to think so because their restaurant is on the water and/or advertise or sell local seafood, rockfish possibly, giving the impression the crabs are local too. Cheap bastards.
I'm betting the place you worked was the Lighthouse or Stoney's?
Which really sucks seeing as the commercial crabbers dock their boats on the bay side of Island. So much for local businesses supporting local, on the other side of the island, businesses. Hell, even from crab pickers and packers on the Eastern Shore if our local guys don't do it. Like Lindy’s Seafood,
J. M. Clayton Company, Smith Island Co-op, Bay Hundred Seafood, etc.. At least our local restaurants would be selling true Maryland Blue Crab crab cakes, crab soup, etc.. If they are charging market prices, or high prices, which they surely must be doing, implying the crabs are local, or at least Maryland Blue Crab, or leaving the assumption on the customer to think so because their restaurant is on the water and/or advertise or sell local seafood, rockfish possibly, giving the impression the crabs are local too. Cheap bastards.
I'm betting the place you worked was the Lighthouse or Stoney's?
luvmygdaughters
Well-Known Member
I use Maryland or Virginia crabmeat when I make crabcakes. Mayo, dijon mustard, Old Bay, horse radish, egg and a very small amount of bread crumbs.
Daughter has one. I know nothing about them. Not everything is cooked in the rotating basket, right? I've never looked at it too closely.
lucky_bee
RBF expert
I picked up some lobster cakes from Harris Teeter the other day and just threw them in the air fryer. They were pretty good! Next time I'll bread them again though - these had breading in them and research online indicated I didn't need to bread again but I wanted them a little crispier. I have no doubt if I do that, they'll be just as good as a deep/pan fried cake.
Panko?
Sneakers
Just sneakin' around....
Trick with Panko... put it in a plastic bag and run a roller over it. Makes the crumbs a little more uniform in size and they brown and crisp more evenly.
I prefer Panko over bread crumbs due to their crunchiness.