Go Big Red Recipes For July1

[Roxy]

Love Crab Cakes...

 

Agnes Scofield's N.E. Patriots Crab Cakes

 

* 1/2 red bell pepper, finely chopped

* 1/2 green bell pepper, finely chopped

* 1 lb. lump crab mead carefully picked over for cartilage and shell

* 1/4 to 1/2 cup Japanese Panko bread crumbs plus extra for coating

* 2 eggs. yolks and whites separated

* 3 Tbsp Butter

* 1/4 cup light oil like Canola or Safflower

 

Preparation Instructions:

 

Sauté bell peppers in butter until they are soft, and let cool. Spread crab meat in a wide bowl and sprinkle with the bell peppers, add beaten egg yolks and begin to mix in Panko crubs with a VERY LIGHT TOUCH. In a separate bowl beat egg whites until very stiff. Meanwhile begin heating oil in a big skillet and add butter. Using your hands, gently fold egg whites into crab meat mixture, and then form 1/8 cup of the mixture into a ball between the palms of your hands, pat very gently into Panko crumbs, flattening the balls into small disks. After the butter stops bubbling sauté the cakes about two minutes a side until browned on each side. Serve on dressed greens with wasabi mayonnaise and a few teaspoons Balsamic reduction drizzled across the plate. Serves four as a substantial first course, or, with good bread and sliced avocado this will do for a main course.

 

Baked Crab Cake Recipe:

 

* 1 lb. Jumbo Lump crab meat

* 2 Tbsp. fresh lemon juice

* 2 tsp. olive oil

* 1 Tbsp. butter

* 1/2 cup finely chopped onion

* 1 tsp. Old Bay seasoning

* 1/2 tsp. fresh minced garlic

* 1/8 tsp. crushed dried tarragon

* pinch of cayenne pepper

* 2 Tbsp. mayonnaise

* 6 saltine crackers, crushed fine

* 1 large egg, beaten

* 1/4 cup grated sharp cheddar cheese

* 3/4 tsp. Hungarian paprika

 

Preparation Instructions:

 

Toss crab meat with the lemon juice, refrigerate. Sauté onion with butter and olive oil over medium heat until barely limp, about one minute. Transfer to a small bowl to cool. Mix together Old Bay, garlic, tarragon, cayenne pepper, mayonnaise, crackers, and beaten egg. Add the onions and mix well. Fold gently into the crab meat. Divide into 6 portions. Butter a baking dish that will fit your broiler. Roll the crab into 6 large balls, put on buttered dish 2" apart. Bake at 400 degrees for 15 minutes. Remove from oven and flatten each ball a little. Sprinkle each one first with the cheese and then the paprika. Broil to toast the cheese a bit. Serve hot.

 

Baltimore Crab Cakes:

 

6 ounce jumbo lump crab meat

1 slice white bread, crust off, small dice

1/4 teaspoon shallots, finely diced

1/4 teaspoon chives, finely diced

1 whole egg

1 teaspoon mayonnaise

1/4 Dijon mustard

1/4 teaspoon lemon juice

Salt and pepper to taste

2 T. butter

Preheat oven to 375 degrees.

 

1. In a bowl, whisk one egg

2. Gently fold in all ingredients (except butter) until combined

3. Shape crab cakes into 3 ounces patties

4. In a hot sauté pan, add 2 tablespoon of butter

5. Lightly brown crab cakes on both sides

6. Remove from sauté pan

7. Using a small oven pan, bake for 5 minutes or until done

 

Blue Corn Crab Cakes with Black Olive-Red Pepper Relish and Basil Vinaigrette: Bobby Flay

 

6 tablespoons olive oil

1 medium red onion, diced

2 cloves garlic, finely chopped

2 jalapenos, diced

1/4 cup prepared horseradish, drained

3 tablespoons Dijon mustard

1/4 cup creme fraiche or sour cream

2 pounds lump crabmeat, picked over

2 to 4 tablespoons instant flour (recommended: Wondra)

Salt and freshly ground black pepper

2 cups blue cornmeal

Black Olive-Roasted Red Pepper Relish, recipe follows

Basil Vinaigrette, recipe follows

 

Heat 2 tablespoons oil in a medium saute pan over high heat. Add the onion, garlic and jalapenos and cook until soft. Remove from the heat and set aside to cool slightly.

In a mixing bowl, whisk together the horseradish, mustard, creme fraiche until combined. Stir in the onion mixture. Add the crabmeat and 2 tablespoons of the flour and gently fold to combine; season with salt and pepper. If the mixture appears too loose, add more flour, tablespoons at a time. Refrigerate, covered for at least 1 hour or up to 1 day.

 

Divide the chilled crab mixture into 8 patties about 1/2-inch thick. Dredge each cake in the corn chips or cornmeal and tap off excess.

 

Heat the remaining 4 tablespoons olive oil in a large nonstick saute pan over high heat and fry the cakes for about 3 minutes on each side, or until crusty and lightly browned. Place 2 crab cakes on a dinner plate and top each cake with a tablespoon of the relish and drizzle with the vinaigrette.

 

 

Black Olive-Roasted Red Pepper Relish:

 

2 roasted red peppers, peeled, seeded and diced

1/4 cup kalamata olives, pitted and chopped

2 tablespoons white wine vinegar

3 tablespoons extra-virgin olive oil

2 tablespoons basil chiffonade

Salt and freshly ground black pepper

Combine all ingredients in a small bowl and season with salt and pepper. Let sit at room temperature for at least 30 minutes before serving.

 

 

Basil Vinaigrette:

 

1 cup chopped fresh basil leaves

1/4 cup mayonnaise

3 tablespoons white wine vinegar

Water

2 teaspoons honey

2 tablespoons extra-virgin olive oil

Kosher salt

Combine the basil, mayonnaise, vinegar and a little water in a blender and blend until smooth. Add the honey, olive oil and salt, to taste, and blend a few more seconds.

 

CENTRE CLUB CRAB CAKES:

 

 

Tim Drown, executive chef at the Centre Club in Tampa, Florida, adds cilantro and a bit of garlic to his crab cakes.

 

1 pound jumbo lump crabmeat

 

6 slices white bread, crusts removed

 

1⁄3 cup mayonnaise

 

1 tablespoon Dijon mustard

 

1 egg

 

2 teaspoons chopped cilantro

 

1 tablespoon lemon juice

 

1 1⁄2 teaspoons chopped garlic

 

1⁄8 teaspoon Tabasco

 

1⁄8 teaspoon Worcestershire sauce

 

Salt and pepper

 

Pick over the crabmeat carefully, discarding any bits of shell, and set the crabmeat aside. Dice the bread into small cubes and set aside.

 

In a bowl, combine the mayonnaise, mustard, egg, cilantro, lemon juice, garlic, Tabasco, and Worcestershire sauce. Add the diced bread and allow mixture to rest a few minutes until the bread is thoroughly soaked. Gently fold the crabmeat into the bread mixture, without breaking up the lumps of crab. Add salt and pepper to taste.

 

Form into 8 cakes. Sauté in clarified butter over medium heat until golden brown.

 

CITY CLUB CRAB CAKES

 

 

Peter Gems, executive chef of the City Club of Washington in Washington, D.C., prefers a simple recipe. He believes too many ingredients can mask the sweet flavor of the crabmeat.

 

1 pound jumbo lump crabmeat

 

1 tablespoon mayonnaise

 

1 egg

 

1 teaspoon finely cut fresh chives

 

3 tablespoons toasted brioche or French bread crumbs

 

Salt and pepper

 

Pick over the crabmeat carefully, discarding any bits of shell, and set the crabmeat aside. Combine the mayonnaise, egg, and chives in a bowl. Add the crabmeat and bread crumbs and fold lightly to combine. Season the mixture with salt and pepper.

 

Shape into 8 small or 4 large cakes. Sauté in clarified butter until golden brown on both sides.

 

 

CLUB LECONTE COASTAL CRAB CAKES:

 

 

Seth Simmerman, executive chef at Club LeConte in Knoxville, Tennessee, serves these crab cakes as appetizers, as entrées, and in sandwiches in the grill.

 

1 pound jumbo lump crabmeat

 

2 tablespoons mayonnaise

 

1 1⁄2 teaspoons Old Bay

 

1 1⁄2 teaspoons Dijon mustard

 

1 cup fresh white bread crumbs

 

1 tablespoon lemon juice

 

1⁄2 teaspoon Worcestershire sauce

 

1 egg

 

2 tablespoons butter

 

Pick over the crabmeat carefully, discarding any bits of shell, and set the crabmeat aside. In a bowl, combine the mayonnaise, Old Bay, mustard, bread crumbs, lemon juice, Worcestershire sauce, and egg. Fold into crabmeat. Shape into 8 patties.

 

Use a cast iron skillet if possible (if not available, a frying pan will do), and heat the butter until very hot, but not smoking. Sear the crab cakes on both sides until golden brown.

 

CRAB CAKES :

 

6 ounces fresh crab meat

1 pound pollock, cooked and flaked **

1/4 cup mayonnaise

2 tablespoons fresh parsley, chopped fine

4 green onions, chopped fine

2 teaspoons Old Bay seasoning

1/2 teaspoon coriander

1/8 teaspoon cayenne

1/4 teaspoon pepper

1/2 teaspoon hot sauce

2 egg whites

1/2 cup unsweetened coconut, finely ground

Oil, for frying

 

In a medium bowl, break up the pollock with your fingers until it's finely shredded. Stir in all of the remaining ingredients, except the crab meat, coconut and oil, until well blended. Gently fold in the crab meat, trying not to break it up too much. Divide into 6 equal portions on a wax paper-lined baking sheet. Gently shape into patties with your hands; chill two hours. Put the coconut in a small shallow dish. Carefully set one crab cake in the coconut and gently turn over to coat the other side; place back on the wax paper. Repeat to coat all of the patties. Chill at least 1 hour. Heat the oil in a skillet over medium heat. Fry the patties 4-5 minutes per side, flipping carefully, until golden brown on each side.

 

Makes 6 servings

 

 

Deviled Crab Deluxe Recipe:

 

1 pound crab meat

1 cup cracker crumbs

1 tablespoon lemon juice

1 teaspoon Worcestershire sauce

1/2 cup minced onion

dash of hot sauce

dash of cayenne pepper

1 teaspoon dry mustard

1/4 cup parsley flakes

2/3 cup butter, melted

1/4 cup evaporated milk

salt and pepper as desired

1/2 cup cracker crumbs for topping

butter for topping

 

Preparation Instructions:

 

In a bowl, mix first 12 ingredients lightly but thoroughly. Put mixture into six individual shells or ramekins. Sprinkle with cracker crumbs; dot with butter. Bake 15 to 20 minutes at 375 degrees or until browned on top. Yields 6 servings.

 

Down-South Crab Cakes:

 

2 cups cornbread crumbs

1/4 cup diced red bell pepper

1/4 cup chopped fresh chives

1/4 cup Creole mustard

1/2 cup mayonnaise

2 large eggs

1 teaspoon adobo sauce

1 teaspoon Worcestershire sauce

1/4 cup chopped cooked bacon

1 pound fresh jumbo lump crabmeat

Vegetable cooking spray

Garnishes: chopped fresh chives, diced red bell pepper

 

Preheat oven to 375 degrees F.

 

Combine first 9 ingredients in a large bowl. Gently stir in crabmeat. Shape mixture into 10 (3 to 3 1/2-inch) patties. Place on a baking sheet coated with cooking spray.

 

Bake for 12 minutes.

 

Garnish with chopped fresh chives and diced red bell peppers.

 

Gourmet Crab Cakes Recipe

 

2 tablespoons unsalted butter

2 tablespoons olive oil

3/4 cup small diced red onion (1 small onion)

1 1/2 cups small diced celery (4 stalks)

1/2 cup small diced red bell pepper (1 small pepper)

1/2 cup small diced yellow bell pepper (1 small pepper)

1/4 cup minced fresh flat-leaf parsley

1 tablespoon capers, drained

1/4 teaspoon hot pepper sauce (recommended: Tabasco)

1/2 teaspoon Worcestershire sauce

1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)

1/2 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound lump crabmeat, drained and picked to remove shells

1/2 cup plain dry bread crumbs

1/2 cup good mayonnaise

2 teaspoons Dijon mustard

2 extra-large eggs, lightly beaten for frying

4 tablespoons unsalted butter

1/4 cup olive oil

 

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large sauté pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into your bite sized gourmet crab cakes.

 

Heat the butter and olive oil for frying over medium heat in a large sauté pan. Add the gourmet crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.

 

Prep Time: 30 minutes

Cook Time: 20 minutes

Yield: 26 mini crab cakes; 6 to 8 servings

 

LEMON SCALLION CRAB CAKES:

 

 

Neil Cohen, executive chef at the South Carolina Yacht Club on Hilton Head Island, serves tiny (1⁄2 ounce) crab cakes as hors d’oeuvre and small (1 1⁄2 ounce) cakes as plated appetizers.

 

1 pound jumbo lump crabmeat

 

1⁄2 cup finely minced Vidalia onion

 

2 stalks celery, finely minced

 

1⁄2 cup finely minced red pepper

 

3 tablespoons finely minced scallions

 

3 tablespoons finely minced chives

 

1 tablespoon finely minced parsley

 

1 medium lemon, juice and zest

 

1⁄3 cup finely crushed saltines

 

1⁄3 cup mayonnaise

 

1 teaspoon cayenne

 

Salt and pepper

 

2 tablespoons butter

 

Pick over the crabmeat carefully, discarding any bits of shell, and refrigerate until ready to use. Combine crabmeat, onion, celery, red pepper, scallions, chives, parsley, lemon, saltines, mayonnaise, and cayenne in a bowl. Add salt and pepper to taste. Shape into desired size cakes. Chill at least one hour.

 

Heat a sauté pan over medium to medium-high heat and add 2 tablespoons butter. When hot but not smoking, add the crab cakes and sear each side until golden brown.

 

 

Maryland Blue Crab Cake Panini Recipe

 

* 1 lb. Maryland blue lump crab meat

* 2 small garlic cloves

* 1/2 c. fresh washed basil leaves

* 6 T. olive oil

* 2 T. freshly grated parmesan cheese

* 3/4 c. mayonnaise

* 1/2 c. chopped red onion

* 1/2 T. red wine vinegar

* 1/2 tsp. chopped fresh oregano

* 1/3 + 1/4 c. minced green onions

* 1/3 c. minced celery

* 1/2 c. cracker crumbs

* 1 egg

* 2 T. minced parsley

* 1-1/2 tsp. seafood seasoning

 

Preparation Instructions:

 

 

Basil Sauce:

Mix garlic cloves, basil leaves, 3 T. olive oil, parmesan cheese, salt and pepper to taste and mayonnaise in a food processor and set aside.

 

Onion Relish:

Toss together red onion, red wine vinegar and fresh oregano in a small bowl and set aside.

 

Maryland Blue Crab Cakes:

 

1. Heat 3 T. oil in a sauté pan over medium high heat. Sauté 1/3 cup minced green onions and minced celery until soft.

2. In a large bowl, mix cracker crumbs, 1/4 cup of minced green onions, egg, parsley, seafood seasoning and 1/2 tsp. salt. Add the sautéed onion and celery, then gently mix in the crab meat.

3. Form the crab mixture into eight cakes using a round mold or hands. Place the cakes, not touching, on a metal baking sheet. Broil the crab cakes under the broiler for about 4 minutes. Gently turn them over, careful not to break them, and broil on the other sides. At the end of 8 minutes, they should be nicely browned.

 

Assembling The Dish:

 

1. Heat a stovetop grill on medium heat.

2. Crown 8 semi-hard round buns by cutting off the rounded tops with a bread knife. If not already split, cut in half, lengthwise. Brush the outsides with olive oil.

3. On the inside of the top half of each bun, spread about 1 tsp. basil sauce and 1/2 T. onion relish. Place a crab cake on the inside of the bottom half of the bun.

4. Grill each sandwich for a minute or two per side, pressing down on the sandwich with an egg turner. The sandwich is done when lightly browned on each side.

5. Cut the sandwiches into two halves or quarters and serve.

 

»This recipe, submitted by Jodi Jones Smith, was the grand prize-winning recipe for the 2001 crab cooking contest held in conjunction with the 54th annual National Hard Crab Derby.

 

Maryland Jumbo Lump Crab Cakes

 

1 egg yolk

1 1/2 teaspoons salt

1/2 teaspoon pepper

1 teaspoon dry mustard

2 teaspoons Worcestershire sauce

1 tablespoon mayonnaise

1 tablespoon chopped fresh parsley

1 pound Maryland jumbo lump crab meat

 

Preheat the broiler.

 

In a large bowl, combine the egg yolk, salt, pepper, mustard, Worcestershire, mayonnaise, and parsley. Then, gently fold in crabmeat (be careful not to break up the lumps). Shape into cakes and broil for 5 minutes.

 

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:

 

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.