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Morton's Crab Cake Recipe:
1 lb. Jumbo Lump Crabmeat
1 cup Bread crumbs, prepared
1 Tbsp. Parsley, fresh and finely chopped
2 Tbsp. Mustard Mayonnaise
1 tsp. Grey Poupon Dijon Mustard
1/4 cup Pasteurized Whole Egg
1/2 tsp. Worcestershire Sauce
1/4 tsp. Tabasco Sauce
Clarified Butter as needed
Procedure
Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and toss to distribute evenly.
In a separate bowl, combine remaining ingredients with a wire whip.
Pour over crabmeat mixture. Mix GENTLY to combine all ingredients.
Divide evenly into 6 portions and form into balls. Flatten slightly to 1” thick – do not make perfectly flat, because cake should have grooves.
Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter.
Place in a preheated 450-degree oven and bake approx. 5 minutes on first side.
Turn crab cake over using a metal spatula. Finish cooking—approx. 4 minutes.
Place crab cakes in center of plate. Garnish with lemon.
Paula Deen's Crab Cakes: Go to foodnetwork to see picture
1 lb. crabmeat, picked free of shells
1/3 cup crushed Ritz crackers
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 lemon, juiced
1/4 tsp. garlic powder
1 tsp. salt
Dasy cayenne pepper
Flour, for dusitng
1/2 cup peanut oil
Favorite dipping sauce, for serving
IN a large bowl, mix together all ingredients, except for the flour and peanut oil.
Shape into paties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip the crab cakes and fry on other side until golden brown, about 4 minutes. Serve with preferred sauce.
TEXAS CRAB CAKES:
A favorite recipe from the author’s kitchen.
1 pound jumbo lump crabmeat
3 tablespoons chopped onion
1⁄4 cup chopped celery
2 tablespoons plus 2 teaspoons butter
2 tablespoons mayonnaise
2 tablespoons chopped parsley
1 egg
3 tablespoons Panko (Japanese bread crumbs)
Salt and pepper
2 tablespoons vegetable oil
Pick over the crabmeat carefully, discarding any bits of shell. Place the crabmeat in a mixing bowl and set aside. Sauté the onion and celery in 2 teaspoons butter until tender, but not brown. Cool the vegetables to room temperature. Combine the onion, celery, mayonnaise, parsley, and egg in a bowl, stirring until smooth.
Sprinkle the Panko over the crabmeat. Pour the onion mixture over the Panko and stir gently to combine. Season lightly with salt and pepper. Shape into 8 small cakes and cover with plastic wrap. Refrigerate one hour.
Heat 2 tablespoons of butter and the vegetable oil in a sauté pan. Pan fry the crab cakes until golden brown on both sides.
TRUDY MILLESON’S TOWN POINT CLUB CRAB CAKES
For a traditional meal, club manager John Milleson of Town Point Club in Norfolk, Virginia, suggests you complement your crab cakes with cocktail or tartar sauce, vinegar coleslaw, French fries, and cold beer.
1 pound jumbo lump crabmeat
1 slice fresh white bread (mill in a food processor until crumbs are very fine)
1 teaspoon butter, melted
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard
Dash of Worcestershire sauce
Dash of Durkee Hot Sauce
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay
Pick over the crabmeat carefully, discarding any bits of shell. Place the crabmeat in a mixing bowl and set aside. Stir the bread crumbs and melted butter together in a separate bowl.
Combine the egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, parsley, and Old Bay in another bowl. Mix thoroughly with a whip or whisk. Add the crabmeat and buttered bread crumbs and mix gently until fully incorporated. Cover with plastic wrap and chill for at least one hour.
Divide the mixture into 8 small or 4 large portions. Shape into patties. Coat a griddle or skillet with butter, oil, or non-stick cooking spray. Cook the crab cakes over medium heat until golden brown on both sides and hot throughout.
1 lb. Jumbo Lump Crabmeat
1 cup Bread crumbs, prepared
1 Tbsp. Parsley, fresh and finely chopped
2 Tbsp. Mustard Mayonnaise
1 tsp. Grey Poupon Dijon Mustard
1/4 cup Pasteurized Whole Egg
1/2 tsp. Worcestershire Sauce
1/4 tsp. Tabasco Sauce
Clarified Butter as needed
Procedure
Drain crabmeat of all excess liquid and place in a stainless bowl. Add bread crumbs and toss to distribute evenly.
In a separate bowl, combine remaining ingredients with a wire whip.
Pour over crabmeat mixture. Mix GENTLY to combine all ingredients.
Divide evenly into 6 portions and form into balls. Flatten slightly to 1” thick – do not make perfectly flat, because cake should have grooves.
Place portioned crab cakes on a non-stick cookie sheet, slightly oiled with clarified butter.
Place in a preheated 450-degree oven and bake approx. 5 minutes on first side.
Turn crab cake over using a metal spatula. Finish cooking—approx. 4 minutes.
Place crab cakes in center of plate. Garnish with lemon.
Paula Deen's Crab Cakes: Go to foodnetwork to see picture
1 lb. crabmeat, picked free of shells
1/3 cup crushed Ritz crackers
3 green onions (green and white parts), finely chopped
1/2 cup finely chopped bell pepper
1/4 cup mayonnaise
1 egg
1 tsp. Worcestershire sauce
1 tsp. dry mustard
1/2 lemon, juiced
1/4 tsp. garlic powder
1 tsp. salt
Dasy cayenne pepper
Flour, for dusitng
1/2 cup peanut oil
Favorite dipping sauce, for serving
IN a large bowl, mix together all ingredients, except for the flour and peanut oil.
Shape into paties and dust with flour.
Heat oil in a large skillet over medium heat. When oil is hot, carefully place crab cakes, in batches, in pan and fry until browned, about 4 to 5 minutes. Carefully flip the crab cakes and fry on other side until golden brown, about 4 minutes. Serve with preferred sauce.
TEXAS CRAB CAKES:
A favorite recipe from the author’s kitchen.
1 pound jumbo lump crabmeat
3 tablespoons chopped onion
1⁄4 cup chopped celery
2 tablespoons plus 2 teaspoons butter
2 tablespoons mayonnaise
2 tablespoons chopped parsley
1 egg
3 tablespoons Panko (Japanese bread crumbs)
Salt and pepper
2 tablespoons vegetable oil
Pick over the crabmeat carefully, discarding any bits of shell. Place the crabmeat in a mixing bowl and set aside. Sauté the onion and celery in 2 teaspoons butter until tender, but not brown. Cool the vegetables to room temperature. Combine the onion, celery, mayonnaise, parsley, and egg in a bowl, stirring until smooth.
Sprinkle the Panko over the crabmeat. Pour the onion mixture over the Panko and stir gently to combine. Season lightly with salt and pepper. Shape into 8 small cakes and cover with plastic wrap. Refrigerate one hour.
Heat 2 tablespoons of butter and the vegetable oil in a sauté pan. Pan fry the crab cakes until golden brown on both sides.
TRUDY MILLESON’S TOWN POINT CLUB CRAB CAKES
For a traditional meal, club manager John Milleson of Town Point Club in Norfolk, Virginia, suggests you complement your crab cakes with cocktail or tartar sauce, vinegar coleslaw, French fries, and cold beer.
1 pound jumbo lump crabmeat
1 slice fresh white bread (mill in a food processor until crumbs are very fine)
1 teaspoon butter, melted
1 egg
1 tablespoon mayonnaise
1 teaspoon mustard
Dash of Worcestershire sauce
Dash of Durkee Hot Sauce
2 tablespoons chopped fresh parsley
1 teaspoon Old Bay
Pick over the crabmeat carefully, discarding any bits of shell. Place the crabmeat in a mixing bowl and set aside. Stir the bread crumbs and melted butter together in a separate bowl.
Combine the egg, mayonnaise, mustard, Worcestershire sauce, hot sauce, parsley, and Old Bay in another bowl. Mix thoroughly with a whip or whisk. Add the crabmeat and buttered bread crumbs and mix gently until fully incorporated. Cover with plastic wrap and chill for at least one hour.
Divide the mixture into 8 small or 4 large portions. Shape into patties. Coat a griddle or skillet with butter, oil, or non-stick cooking spray. Cook the crab cakes over medium heat until golden brown on both sides and hot throughout.