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Bernaise Sauce & Crab Cakes

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  • Bernaise Sauce & Crab Cakes

    My hon took me to Hungry Hunter for Mothers Day and I ordered salmon steak with Bernaise Sauce on it...it was great...does anyone have a good tried and true recipe for Bernaise Sauce with no wine in it?

    I also ordered crab cakes as an appetizer because I have never tried crab cakes before. I loved them Anyone have a good tried and true recipe for this too please?

    Thx for any help on this

  • #2
    Jodilyn posted Morton's Steakhouse crab cakes a few weeks ago in recipes to try.

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    • #3
      Thanks for telling me..will go check it out

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      • #4
        Crab cakes

        okay, these are not tried and true but they are very similar to the ones I have used and eaten. Maryland lump crab is truly the key to an amazing crabcake.

        Crab Cakes - Seasoned patties of succulent crab meat.
        Serves : 4
        Prep. Time : 0:30

        1/4 tsp. garlic - minced
        1/2 Tbls. onion - minced
        1/2 Tbls. celery - diced
        1 Tbls. mayonnaise
        1 egg yolk
        1 dash salt
        1 dash black pepper
        1/2 tsp. dijon mustard
        1/2 tsp. Old Bay®
        1/8 cup dry bread crumbs
        1/2 Lb. crab meat
        dry bread crumbs
        1 Tbls. vegetable oil

        -Combine all ingredients, except crab meat and bread crumbs,
        in a bowl.
        -Gently fold in crab meat and bread crumbs with your hands.
        -Coat the counter or a cutting board with bread crumbs.
        -Divide mixture into 4 equal parts, roll into balls, and press
        to a 1/2" thickness on the bread crumbs.
        -Place cakes in the refrigerator until ready to use again.
        -Heat oil over medium heat in a frying pan.
        -Fry 2 crab cakes at a time, 3 minutes for the first side,
        lower the heat, and cook an additional 7 minutes on the other
        side.
        ~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

        Joe's Crab Shack® Crab Cakes - Serve by themselves or on a
        sandwich!

        Serves : 4-6
        Prep. Time : 0:25

        2 1/2 tsps. Worcestershire sauce
        1 tsps. lemon juice
        1 egg yolk
        1 tsps. dry mustard
        1 tsps. black pepper
        1 dash crushed red pepper
        1 dash Old Bay seasoning
        1 dash salt
        1/3 cup mayonnaise
        1 1/4 cups fresh breadcrumbs
        3 Tbls. chopped parsley
        1 Lb. crab meat
        vegetable oil - for deep-frying

        -Combine first 9 ingredients.
        -Fold in breadcrumbs and parsley.
        -Fold in crab meat.
        -Form into 4-6 patties.
        -Deep-fry crab cakes in hot oil until browned.

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        • #5
          This is the only crab cake recipe my family has used for ages It won the Crisfield Crab Cookoff perhaps 25 years ago.

          Maryland Crab Cakes

          2 eggs
          3 Tbsp mayonnaise
          3 Tbsp half and half
          2 tsp Worchestershire
          1 Tbsp. fresh chopped parlsey or 1 tsp dry
          2 tsp Old Bay or to taste (I use more)
          1 Tbsp melted butter
          1 lb jumbo lump or backfin crab meat (the best you can afford)
          1 1/2 slices of white bread crusts removed
          Fresh bread crumbs - probably about 2 c.

          In small bowl combine first 7 ingredients thoroughly.

          Break bread into tiny pieces into a medium bowl. Add and toss picked crab meat. Pour liquid ingredients over the crabmeat/bread mixture and gently combine. Form into cakes (messy) and roll in fresh bread crumbs. Place on plate, cover and chill 3-4 hours.

          Saute in combination of oil and butter until nicely browned on both sides.

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          • #6
            Thank you all so much

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            • #7
              You can also take any of these recipes and use tuna out of the can, instead of the expensive crab meat and it will be similar, but not exact.

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