But if you are trying to reduce the fat content of your dish a little bit, this healthy Maryland crab cake recipe is a great alternative to deep frying them and your crab cakes can be just as delicious as they would have been fried.
We have tried a few different broiled Maryland crab cake recipes and we really like the Jumbo Lump Maryland Crab Cakes by Jen on the Savory Simple Website. They are simple yet delicious and the crab flavor really shines through. We wanted to share this broiled lump crab cake recipe with you today with a few tiny variations that we have added.
It's a trick that Bachtell-Shelbert conceived of thanks to spending her childhood witnessing her mom making crab cakes at home in her crab-centric home state of Maryland \"with a few minimal ingredients so that the crab really shined as the star ingredient,\" Bachtell-Shelbert notes. In addition, Bachtell-Shelbert wanted to develop a crab cake recipe that requires no frying. Instead, her recipe relies on the Maillard reaction that can be obtained in mere minutes using a broiler set to high. Let's take a deeper look at Bachtell-Shelbert's stunningly simple recipe for broiled crab cakes.
As noted above, Bachtell-Shelbert's broiled crab cakes are mostly made of crabmeat, along with a bit of seasoning. So that the cakes will hold together, they will also need something to give them structure. That's where the crackers come in. Bachtell-Shelbert advises crushing your crackers to a coarse crumb, which can be accomplished using a food processor or by placing the crackers in a zip-top bag and using a rolling pin to crush them. Once crushed, add the crackers to the crab mixture along with a pinch of salt, and fold to combine.
Jennifer My mother who lived till she was 97 plus a few months. She had always made her owned crab cakes too. She actually used a recipe very similar to your family recipe! One difference was she used dry mustard instead of the Dijon mustard. These were the very best crab cakes. Thank you for sharing all your special recipes with us.
These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.
Crab cakes make a wonderful main dish or even as sandwich on a toasted bun. If shaped smaller, mini crab cakes are an awesome finger food. With this recipe, you can be confident that you ALWAYS have a quick dinner recipe in your back pocket, as well as an impressive crowd-pleasing appetizer. They make great leftovers, too.
This crab cake recipe comes from a very well known seafood restaurant in Annapolis MD, a place my family and I would frequent when we lived in Virginia, who had the most fabulous tartar sauce to go along with these crab cakes.
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Broiled Crab Cakes filled with succulent lump crab meat and very little filler are perfect for your next special dinner or party. Everyone will love that these Healthy Crab Cakes are made without mayo AND are baked- broiled and not fried. Plus you've got to love any seafood dish that includes a healthy sprinkle of Old Bay.
This recipe is close to a Maryland Style Crab Cake because it has very little filler - or breadcrumbs. This is a total upgrade from the standard crab cakes you might have gotten in the frozen food department.
The best crab meat for crab cakes is Lump Crabmeat. That's the best way to get those lumps of crab meat you see below. If it is within your budget, it is the best crab meat for this recipe. Depending on where you live it can run between $30-$40 a pound.
What a wonderful recipe! I'm so happy I found a healthier version of crab cakes. We have a seafood night twice a week and we were getting a bit bored with the same fish and method of preparation. These seafood cakes put a lot of a spark in our seafood night. We'll be making them again very soon. Thank you!
Hi, Friends! I'm Julie Wunder... Emmy award-winning former WLOS meteorologist. Here you'll find healthy vegetarian and pescatarian recipes, health & wellness tips, healthy travel guides, plus behind the scenes fun from my life as a twin Mom. My goal with Running in a Skirt is to help YOU live a happier, healthier life!
These broiled Baltimore crab cakes are made with meaty, tender lumps of crab meat and very little filler! This recipe combines lemon, worcestershire, dijon, fresh parsley and old bay seasoning. Makes 12 delicious crab cakes!
Crab cakes can be frozen for up to six months and then baked and broiled. You can pre-bake them or just freeze the uncooked patties. Wrap them individually in plastic wrap and place them in a freezer bag prior to freezing
Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.
We love fresh seafood dishes around here. From Smoky Oven Baked Salmon made with Alaskan salmon and the Best Maine Lobster Rolls, to Authentic New Orleans Seafood Gumbo featuring Gulf shrimp and crawfish, coastal recipes that highlight regional ingredients are some of our favorites.
Why Crackers Saltines are an old-school ingredient to use as a moisture-holding binding agent in crab cakes, meatballs, casseroles, and all sorts of recipes. They offer more flavor than standard breadcrumbs, and tend to create a lighter less dense texture.
These crabcakes were outstanding! Just as good as any restaurant and actually better. Followed the directions exactly. I was a little hesitant about the saltines but used them anyway. I used the stove top method which was great and the remoulade sauce was perfect.
I made this as an appetizer on Christmas with a garlic caper sauce. The recipe was easy to follow and delicious. Thank you, Laney! The entire family loved them! I did use the whole egg instead of just the whites and it worked for us.
As a blogger, there are tons of recipes I have that are in need of updating. Sometimes just the photos and sometimes the actual recipe as well. The Festive Foodies group has started a monthly redo of recipes, where we all share them on the same day.
Remaking these Maryland Crab Cakes has been on my list for longer than I care to admit. From the stereotypes, I'm sure people think that Marylanders eat crab cakes all of the time, but that's not actually true. While I love them and would love to eat them more often, the cost of crab meat has doubled since I first shared this recipe with you back in May of 2011, which definitely puts a damper on making these as often as I'd like.
Crab cakes are served two ways here - either broiled or fried. Personally, I prefer them broiled because it leaves the crab meat as close as possible to it's natural state and you taste the ingredients you've added to make it much more than you do with the fried variety.
I used to follow the recipe on the back of the Old Bay can to make my crab cakes but eventually started branching out from it to see if there was anything that could be improved. Their recipe calls for breaking up two slices of bread into tiny pieces and soaking them in milk to use as the binding. I don't mind this way at all, but have found by using Panko, it reduces the size of the filler pieces and somehow just goes a little bit better with broiling them.
Original Recipe from May 9, 2011: I can't believe I've never blogged about crab cakes before. As a resident of Maryland, known for their blue crabs, I'm a bit of a crab cake snob. Okay, I admit it, I'm a full blown crab cake snob. But I can't help it. Once you have a Maryland crab cake nothing else is as a good.One thing in common about many of the great seafood restaurants in Maryland is that they all agree, a simple crab cake recipe is best. The crab meat needs to be the star. Everything else is just for texture, binding and color. Okay, fine, and flavor. I definitely agree with those restaurants and I've only ever made crab cakes one way; using the recipe on the back of the Old Bay can.If you're not in an area where Old Bay is sold, I highly recommend that you head on over to purchase some. Immediately. Its not just for seafood. You can put it on chicken, pork, in burgers, on fries, popcorn, in salads, just about anywhere.
I used two types of bread crumbs in this recipe - panko and regular bread crumbs. The regular bread crumbs ensure an even, consistent coating since they have a finer grain. On the other hand, the panko adds extra texture and crunch with their larger flakes. You certainly don't have to use both as the crust will still be crunchy with whatever bread crumbs you use so use whatever you have on hand.
When it comes to choice of filler, the recipes I looked at ran the gamut from breadcrumbs to saltine crackers to bread. I opted for Panko breadcrumbs because I always have them in my pantry and I don't always love the texture of pulverized crackers as a filler in similar recipes.
If you are in Maryland, you would be looking for their famous Chesapeake Blue Crabs. Elsewhere in the country, you might be getting dungeness crab, which is also delicious and will work just fine for this recipe even if the taste is slightly different from Maryland crabs.
These sound so amazing. i am in LOVE with crab cakes, although I always have them fried so I will have to try broiled for sure!! Now I will not be satisfied until I have some crab cakes. I think the Hubs has a mission this eve!! Pinned!
Gina, I LOVE all of your recipes. Your site is my go-to for everything!!I just got an air fryer and LOVE that you have lots of air fryer recipes. Have you cooked these crab cakes in an air fryer If so, what tempt and timeThanks for sharing! 153554b96e