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I also worked at a crabshack as a kid and I was in charge of making the local crabcakes. The old man who shared the recipe with me made me promise to never share so I can't. I still use his recipe. So simple and so good. I will throw this out there, though, most MD restaurants don't use Old Bay and I certainly don't. I much prefer J.O. Spice. I also prefer them broiled.
That's intersting. I spent many summers at Chincoteague as a kid (30+ years ago) and I remember Old Bay being a staple in the crab cakes. I think my favorite place was an old shack named McCready's on the road to Assateague and they had the best oyster fritter sandwiches I ever had. I'll look up J.O. Spice.
Unfortunately there is a distinct lack of seafood in Montana (fresh at least) so I have to make my crab cakes with canned crab. Not as good, but good enough!
Recipe printed on the side of the Old Bay can (this is the old recipe, new cans of Old Bay have a recipe that includes mustard powder):
2 slices bread, crusts removed
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp parsley flakes
1 tbsp baking powder
1 tsp Old Bay
1/4 tsp salt
1 egg, beaten
1 lb crab meat
enough milk to moisten bread
Break bread into small pieces and moisten with milk. Add remaining ingredients and shape into cakes (I like to make 6 cakes). Fry or broil until golden brown.
Ah thank-you! I looked up our old recipe card and that is it. I did't realize Old Bay changed the recipe.
That's the new version as currently printed in the can. No Worcestershire sauce, and includes mustard powder. Still, a good recipe.
I don't think that green or red bell pepper, onion, or celery, should be part of a crab cake.
I don't put that in mine.
After commenting on this thread I believe I will get my butt to the local market and buy some crab and oyster. I see a crab cake and an oyster fritter in my evening plans!
I love homemade crab cakes, using the the refrigerated crab from Costco. Like most, I don't order them out anymore, because the crab to filler ratio usually disappoints.
A favorite memory from when my kids were young was hauling up the crab cages off the dock at the Jersey shore. We picked the meat out over newspapers spread on the picnic table, and made crab sauce. Delicious!
...I don't like worcestershire in mine, or Old Bay...
Quote:
Originally Posted by bande1102
...most MD restaurants don't use Old Bay and I certainly don't. I much prefer J.O. Spice. I also prefer them broiled.
Since Old Bay didn't come on the market until the late 1930's, the very most traditional crab cake recipes don't include it. Certainly there are personal preferences between Old Bay, J.O., Wye River, or one of the many other local spice blends, but they're all pretty good.
I like to cook them by pan-frying in about 1/8" of peanut oil with a pat of butter for flavor. Deep-fried would be second choice, broiling third. But just like the choice of spice, they're all good.
Yes, my only source is canned crab meat, so that could be part of the problem.
Yesterday's recipe had no filler whatsoever and had homemade aioli for the binder, a bit of minced celery and chives, then they were dipped in flour, egg and panko. They were not bad, but they weren't remarkable. I also don't use Old Bay, because I think it overpowers the taste.
I remember being on the pier in San Francisco and they had big yummy cooked crabs for sale for about
$7. Super good.
I'm sorry to say this but you shouldn't really try to make anything with canned crab. It will be disappointing.
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