The Crab Cake Guy

Crab Cake Videos From Across the Web

How to make Crab Cakes from Chefknowledgenet, offers some tips and techniques when cooking up a crab cake.

Cajun Crab Cakes at the Blue Ribbon Louisiana Crab Cake recipe and instructional video

Rib Ranger Making Crab Cakes interesting recipe and video about tasty crab cakes

Beth’s Crab Cake Cooking Video Watch Beth walk you through the art of creating the perfect crab cake. Video quality leaves something to be desired but there is still some good info in this video.

5MinutesCooking: Crab Cake Sandwich offers her version of the classic crab cake sandwich

Best Crab Cake? G and M Verses Olive Branch: Baltimore, MD watch Rich and Mark explore these Baltimore Crab Cake institutions

Sonya Thomas wins crab cake eating competition video from Phillips Crab cake eating contest

Additional Resources
Deadliest Catch Season 1
Deadliest Catch Season 2
Blue Crab Bay Co. Crab Cake Mix, 2 Ounces
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau
Crab Cake Guy’s recommended reading

Crab Cakes with Green Chilli Mayonnaise
courtesy of Chubby Hubby adapted from a recipe in Lotus by Teage Ezard

I tried this crab cake recipe out this weekend courtesy of Chubby Hubby blog. The Green Chili Mayonnaise offers a refershing kick to the crab cakes. Make sure you try this variation out next time you prepare crab cakes. Thanks
-The Crab Cake Guy

Ingredients
1 live mud crab weighing at least 1.3kg (2lb 10oz) or several fresh blue swimmer crans equal to the same weight
1 large red capsicum
1/2 tablespoon olive oil
600g (1lb 3oz) white fish fillets (such as whiting or john dory), skinned, boned and roughly chopped
1 egg
1 teaspoon white sugar
1/2 large red onion, finely chopped
1 tablespoon fish sauce
1 teaspoon Worcestershire sauce
750ml vegetable oil
a little sliced ginger and spring onion

Crab Directions

1. Kill the crab quickly and humanely.
2. Chop it up and steam it until the flesh is just tender and the shells are bright red.
3. We steam our crab with a little sliced ginger and spring onion in our Miele steam oven (a Godsend) for 10 minutes.
4. Let your crab cool and peel it, setting aside the yummy flesh.
5. You’ll need 250g (8oz) of meat for this recipe. Refrigerate or freeze the rest for a rainy day.
6. Preheat your oven to 200 degrees Celsius (400 degrees F).
7. Brush the capsicum with olive oil and roast until the skin begins to blister (10-15 minutes).
8. When cool enough to handle, peel the skin and scrape out the seeds.
9. Finely chop the flesh.
10. Place the fish fillets, egg and sugar in a food processor and blend until the mixture is firm and sticky (around 3 minutes).
11. This helps the cakes to hold together.
12. Scoop mixture into a bowl and fold through the crab meat, capsicum, onion, lemon juice, fish sauce and Worcestershire and roll the mix into 18 even-sized balls.
13. Press the balls flat into squat discs and chill until needed.
14. Heat 250ml of vegetable oil in a wok to 180 degrees C (350 degrees F) and fry the spinach leaves until crisp. Drain on paper towel.
15. Place the spice powder, chilli paste, spinach, egg yolk, vinegar, mustard, coriander and mint leaves in a food processpr. Blend to a smooth puree.
16. Slowly add the olive oil until the mixture emulsifies and thickens.
17. Heat 750ml vegetable oil in a wok to 180 degrees C (350 degrees F).
18. Fry the crab cakes in batches until crisp and golden.
19. Drain on paper towel and serve them with the mayo.

Mayonnaise
1/2 tablespoon caraway seeds, lightly roasted
1/2 tablespoon coriander seeds, lightly roasted
7 long green chillies, seeded and roughly chopped
250ml (8 fl oz) vegetable oil
1 cup baby spinach leaves, washed and dried
1 egg yolk
1.5 tablespoons white vinegar
1 teaspoon dijon mustard
1/2 cup coriander leaves
1/2 cup mint
250ml (8 fl oz) olive oil

Mayonnaise Directions

1. Grind the caraway and coriander seeds to a fine powder using a mortar and pestle.
2. Sieve to remove the husks. Pound the chillies into a paste.
3. Set the powder and paste aside.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau
Crab Cake Guy’s recommended reading
Chubby Hubby’s Original Crab Cakes with Green Chilli Mayonnaise Post

Crab Cake Information and Stories from Across the Web

The Crab Cake Guy found articles about restaurants and “Best Crab Cakes” from blogs, newspapers and a few other contributors. Check them out here…

The Baltimore Sun looks and reviews some of the best crab cake restaurants in the Charm City. Check it out here at Top Ten Best Crab Cakes

Maryland style crab cakes with cayenne dressing has to be one of the simplest yet robustly flavored crab recipes in the arsenal of Chef Brian. Try this recipe for yourself and I think you will agree, this one has got it! Enjoy! By Brian Ankner

The Detroit News gives us their take on the best crab cakes from the Motor City. The Crab Cake Guy has never visited Detroit, but after reading this I may need to book a flight.

Philadelphia’s Best Crab Cakes. Check out this great blog post that looks at some of the hot spots for Crab Cakes in the City of Brotherly Love. The Crab Cake Guy has eaten the Devon Seafood Grill’s crab cakes on several occasions. I need to try out these other places as well!

Kim’s Cajun Crab Cake Recipe. Try this one out. Looks great…..Now I have to give it a taste test to be sure.

Madera’s Crab Cake Restaurant located in  Oakhurst, CA check out this article that offers a great review of this West Coast jewel.

Dungeness Crab Cake recipe courtesy of  J & M Cafe 6th and Ash, Portland, OR, United States.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
Ocean Friendly Cuisine: Sustainable Seafood Recipes From The World’s Finest Chefs by James O. Fraioli and Cousteau
Crab Cake Guy’s recommended reading

New England Style Crab Cakes
courtesy Charlie Burke “The Heart of New England”

In New England, fresh crabmeat from Maine is always available and is notable for its sweetness; it has a more delicate flavor than lobster. Some mix an egg to bind the filling, but good crab cake is fragile and can be patted back into shape on the plate if it fragments.

The cakes are often served over our greens with a lemony vinaigrette for a great summer lunch; the cakes usually break up some, following the contour of the greens for an appealing affect. This recipe serves four as a first course and can
be doubled for a main course.

Ingredients
12 ounces fresh Maine crabmeat
Scant 2/3 cup of fresh white breadcrumbs
2 teaspoons Dijon mustard
11/2 tablespoon mayonnaise
1 tablespoon chopped scallion, shallot or chives
Sea salt and freshly ground black pepper
1 ½ tablespoon chopped flat- leaf parsley
1 tablespoon lemon juice or to taste
½ teaspoon cayenne pepper
Butter and olive oil for frying

Directions

1. Thoroughly mix mayonnaise, mustard, scallions, parsley, lemon juice and cayenne; add breadcrumbs and crabmeat.
2. Toss gently to mix, leaving crab in chunks. Add salt and pepper to taste and add more lemon juice or cayenne if you wish.
3. Form into four cakes.
4. Heat a nonstick sauté pan over medium heat and add approximately a tablespoon each of olive oil and butter. After the butter has foamed, add the four cakes and cook just until golden brown on each side.
5. If they break apart somewhat as they are turned; simply reform them with a spoon or spatula.
6. Serve immediately with a salad and dressing or serve with mayonnaise that has been mixed with a few capers, lemon juice and tobasco sauce. They go well also with remoulade sauce and with tartar sauce.
7. Vary the flavoring of the cakes according to your taste, and you will soon have made the recipe your own.

About the author
An organic farmer and avid cook, writer Charlie Burke is the vice president of the New Hampshire Farmer’s Market Association (www.nhfma.org) and helps run the Sanbornton Farmers’ Market. Along with his wife, Joanne, he grows
certified organic herbs, greens and berries at Weather Hill Farm in Sanbornton, NH.  His column & recipes appear weekly in The Heart of New England’s newsletter… to get your free subscription send a blank email to heartofnewengland-subscribe@yahoogroups.com

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Other Crab Cake Resources, Recipes, and Bloggers

Here is a short list of other bloggers who also love crab cakes. Check out their sites, these guys & gals are offering some good insights, recipes, and news about my favorite food….crab cakes!

Trusted Travels: On the road with John Stavely- From Florida to Maryland’s Eastern Shore John knows the hot spots for great crab cakes.

Cape May Wine Festival at Cape May-Lewes Ferry- The Cape May Wine Festival will feature hundreds of award-winning New Jersey wines and an array of great food such as crabcakes and oysters.

Crab Cakes in College? Elon Debuts High-End Menu- Looks like the Crab Cake Guy may need to re-enroll at Elon

Chesapeake Bay Classic Crab Cakes with Spicy Remoulade- Check out this classic recipe

Southern Crab Cakes with Spicy Dipping Sauce- WOW! You got to give these a try.

Seafood Appetizers: Maryland Crab Cakes III- Crab Cake apps. I’ll take 5!

Beacon Street Grille crowned Shore’s best crabcakes- The Neptune Township, NJ restaurant bested some of the Jersey Shore’s favorite restaurants in the spirited competition. Looks like the Crab CAke Guy needs to get up to The Garden State and try these crab cakes out!

The Crab Cake Guy is always on the look out for great recipes, information or restaurants that serve crab cakes. If you have a suggested recipe or restaurant please email me at crabcakeguy@gmail.com. Thanks and have a jumbo lump crab cake for me!

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Super Healthy Crab Cake Recipe
courtesy Healthy Food Recipe

Ingredients
1 Pound Regular Lump Crabmeat 1-tsp. Dry Mustard
1 Egg 1-tbs. Parsley (chopped fine)
3-tbs. Mayonnaise 1-tbs. Melted Butter
1-tbs. Worcestershire Sauce 1-cup Saltine crackers
1-tbs. Lemon Juice 1-tsp. Old Bay seasoning

Directions

1. Combine all ingredients except Crabmeat and Saltine crackers.

2. Mix ingredients very well then add Saltine crackers and blend in.

3. Next add Crabmeat and gently fold into mixture. Note:

4. Do not over mix because Crabmeat will break apart. Crab cakes should be made into balls 4, 6 or 8 oz.

5. They are best pan fried in vegetable oil on medium heat, turning as they are golden brown.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Mid Atlantic Region Crab Cake Fans Check out this Special Crab Cake Event!

Coast Day, Oct. 7
Seafood lovers can watch the contestants compete in the 18th annual Crab Cake Cook-Off in hopes of making “Delaware’s Best Crab Cakes” and vote for their favorite seafood chowder in the annual Seafood Chowder Challenge–a friendly competition between two local chefs’ associations. They can attend a variety of seminars that will present innovative ways to prepare seafood, including one of this year’s features, seafood jambalaya. In addition, a variety of seafood and nonseafood items will be available for purchase.

For additional information check out the official Cost Day 2007 Website

If you are able to get there let me know how the Crab Cakes are. Thanks The Crab Cake Guy!

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
Dungeness Crab & Seafood Festival

Miss O’s Crab Cakes
courtesy of Clara Mae Shannon, Owens’ Restaurant, Nags Head, NC

Here is a great crab cake recipe compliments of Lisa Finneran at Take It or Leave It Blog. Check out her site for some other great recipes and postings.

Ingredients
1 lb. jumbo lump crabmeat
3 Tbs. mayo
1 tsp. Worcestershire
1 tsp. celery salt
1 egg
1/4 tsp. dry mustard
Dash of Tobasco sauce
3 Tbl. fresh breadcrumbs
Butter, for pan
Fresh lemon slices, for serving

Directions

1. Pick over crabmeat and carefully remove any remaining shells or cartilage.
2. Do not break large lumps.
3. Gently whisk mayo, Worcestershire, celerey salt, egg, Tobasco and dry mustard.
4. Fold mixture into crabmeat by hand, again being careful not to break lumps. Sprinkle with fresh breadcrumbs and fold gently to distribute.
5. Refrigerate 10 minutes. Form into cakes. Pan saute in butter over medium heat until done, about 3 minutes on each side.
6. Serve with a squeeze of fresh lemon.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading
Take It or Leave it Blog
Owens Restaurant in Nags Head North Carolina

Four Seasons Crab Cake Recipe
courtesy cdKitchen

Four Seasons crab cake recipe…..WOW! This is a must try. Thanks to everyone for email me your recipes. I encourage you to send me a email with your favorite crab cake recipes- crabcakeguy@gmail.com.

Ingredients
2 pounds jumbo lump crabmeat
1/2 pound fresh codfish fillet
1 cup heavy cream
1 tablespoon Dijon mustard
2 teaspoons roasted (Japanese) sesame oil
2 tablespoons finely chopped parsley
2 tablespoons finely chopped chives
2 tablespoons basil, julienned
Salt and pepper to taste
1/2 lemon, juiced
Olive oil for sauteing

Directions

1. Pick through crabmeat, removing all shells but being careful not to break up the large lumps too much.
2. In a food processor, grind codfish until pureed. Add 1/2 cup of heavy cream and puree until incorporated. Then add more cream if needed. The mixture should be smooth and shiny, yet firm enough to hold its shape.
3. Place this mousse in a metal bowl and add the other ingredients, except for the olive oil.
4. Take a small portion of the crab-cake mixture and saute in hot olive oil until golden brown. Taste to adjust seasoning.
5. Form the rest of the crab cakes and saute in hot olive oil until golden on both sides. Finish by baking in a 450-degree oven for 4 to 5 minutes.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading

Gruet Steak House Crab Cakes
courtesy Gruet Steak House Albuquerque

From the beautiful South West comes this Dungeness Crab Cake recipe. Gruet Steak House is the Gruet family’s entrée into the culinary scene. Located within the historic Monte Vista Fire Station in the Sante Fe’s vibrant Nob Hill neighborhood, the Steakhouse both celebrates and contributes to the festive energy of the area though its Epicurean alchemy- providing patrons with classic American cuts and courses accented by French preparation and presentation.

Ingredients

Dungeness Crabmeat 1lb
Panko Bread Crumbs 1/3 cup
Mayonnaise (Best Foods) 1/3 cup
Whole Grain Mustard 2tbsp
Tarragon 1 tbsp
Chives 2 tbsp
Cayenne Pepper 1 pinch
Kosher Salt ½ tsp
Black Pepper 1 pinch freshly ground
Lemon Zest 1 each zest & Mince
Shallots 2 tbsp minced

Preparation
Prepare all ingredients as directed.
Combine all ingredients except for the crab meat and bread crumbs.
Over and ice bath, fold in the crabmeat.
Gently add the bread crumbs until thoroughly mixed.
Taste and adjust as needed.

Directions

1. In a heated sauté pan ad tbsp of cooking oil and place crab cake with the presentation side down first.
2. Sautee until golden brown or until the crab cake no longer sticks to the pan (only on one side).
3. Flip and place into 350 degree oven for 4 to six minuets.
4. While crab cake is in the oven, set plate with mixed greens and small ramiken of Remoulade sauce garnished with chopped chives.
5. Remove crab from oven and probe to get internal temperature of 160 degrees.
6. Once this temperature has been attained placed next to mixed greens with the presentation side up.

Remoulade Ingredients
Mayonnaise (Best Foods) 1 cup
Anchovies 1 each chopped fine
Dijon Mustard 1 tsp
Tarragon 1 tsp chopped fine
Dill Pickles ½ tsp chopped fine
Capers ½ tsp chopped fine
Champagne Vinegar 1 tsp
Cayenne Pepper 1 pinch
Lemon Juice 2 tsp fresh
Kosher Salt 1 pinch
Black Pepper 1 Dash Fresh Ground

Directions

1. Place all ingredients except mayonnaise in a food processor.
2. Blend until all ingredients are very fine and well combined.
3. Ad the mayonnaise and pulse until thoroughly combines with all ingredients.
4. Taste and adjust as needed.

Additional Resources:
I Love Crab Cakes! 50 Recipes for an American Classic by Tom Douglas and Shelley Lance
The Crab Cake Guy’s Recipes
The Crab Lover’s Book: Recipes & More by Mary Ethelyn Orso
Crab Cake Guy’s recommended reading