tag:blogger.com,1999:blog-7173052990851751381.post9167084371915447335..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: Maryland Crab Cakes – The Good News is They're Almost All Crab, and the Bad News is They're Almost All CrabChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger52125tag:blogger.com,1999:blog-7173052990851751381.post-89813593740649879042019-04-30T13:17:25.291-04:002019-04-30T13:17:25.291-04:00I have made this recipe twice, once with large lum...I have made this recipe twice, once with large lump crab and once with smaller lump and found no difference in flavor or of the mouth of the cakes. I did find a big difference in handling: the smaller lump keeps its shape better and is easier to bread. It also costs $10 less per pound (In Maryland!). My guests were delighted both times. Toklinemanhttps://www.blogger.com/profile/02434178999808000093noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40926041741153734602015-03-12T20:00:15.859-04:002015-03-12T20:00:15.859-04:00panko would work! panko would work! Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3289024851928946412015-03-12T18:10:38.924-04:002015-03-12T18:10:38.924-04:00Do you have to use regular bread crumbs? Or can yo...Do you have to use regular bread crumbs? Or can you use Panko? <br /><br />Clarification: I would purchase bread crumbs but I am on a budget and I don't get paid for a while from now.SS4Kokorohttps://www.blogger.com/profile/13533518228058283443noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81528615630184827462013-05-27T18:27:43.035-04:002013-05-27T18:27:43.035-04:00any substitute for mayoany substitute for mayoStarhttps://www.blogger.com/profile/02508096705333957433noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-4002469822276101962012-12-30T19:42:52.495-05:002012-12-30T19:42:52.495-05:00Yes! :)Yes! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87985856931835890642012-12-30T18:52:44.505-05:002012-12-30T18:52:44.505-05:00Would this be the same recipe for crabmeat stuffin...Would this be the same recipe for crabmeat stuffing? Looking for a crabmeat stuffing recipe for flounder.rosshttps://www.blogger.com/profile/14242971868983115473noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28718937410590943492012-10-05T12:30:08.619-04:002012-10-05T12:30:08.619-04:00Before you fried you put a dry ingredient on both ...Before you fried you put a dry ingredient on both sides. What is the ingredient? ThanksBridgette's Creationshttps://www.blogger.com/profile/03167826883989749985noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-70738703056130753292012-04-17T12:38:01.877-04:002012-04-17T12:38:01.877-04:00Anonymous on April 5: Make your own. It isn't ...Anonymous on April 5: Make your own. It isn't hard and it will be fresh ground. Here is the recipe I use: http://www.food.com/recipe/old-bay-seasoning-11791.<br /><br />I'm afraid I didn't have the top notch crab, but a fresh jar of Chicken of the Sea crab that I used half of for a recipe and didn't want to waste the rest. It was too much for a crab omelet (my other favorite crab application) so I went for the crab cakes. This was just flaked body meat, no chunks but the recipe came out very nice anyway. Absolutely not as good as if I'd had fresh chunks but a great breakfast with a couple of poached eggs.philogaiahttps://www.blogger.com/profile/02570156509307983353noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-505851543554052192012-04-05T08:34:20.416-04:002012-04-05T08:34:20.416-04:00Hi there chef, these look very good! I want to try...Hi there chef, these look very good! I want to try them out only the problem is that where I'm from, I can't seem to find the old bay seasoning, with what seasoning can it be replaced?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-33838987781568842292012-03-22T16:32:57.476-04:002012-03-22T16:32:57.476-04:00A tip that has always worked well for me... Right ...A tip that has always worked well for me... Right after I mix, I form the patties using a scoop with a release. I sprinkle a platter with bread crumbs generously. I form the patties, dredge on crumbs and then place on the sheet and then pop into the fridge. I've found that if you form them while still relatively wet from the "dressing" they hold their shape better for getting into the pan.Jennahttps://www.blogger.com/profile/00536468568490860470noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44647029848991861502012-03-22T16:31:54.790-04:002012-03-22T16:31:54.790-04:00Once you have eaten blue crab, you will never eat ...Once you have eaten blue crab, you will never eat any other. Especially dungeoness. Great recipe though.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-9141420789423000102012-03-22T15:55:13.128-04:002012-03-22T15:55:13.128-04:00As a Marylander, we always use Old Bay, and dry mu...As a Marylander, we always use Old Bay, and dry mustard powder instead of mustard. Also, we broil rather than fry up our crab cakes. Less fuss and maybe a bit healthier? Make sure to spray the broiler pan before lightly setting the crab cakes on top. Broil for 3-5 minutes each side, 'til brown. Excellent on a whole grain roll with a slice of tomato, and tartar sauce. Mmmmmmmdbloggerhttps://www.blogger.com/profile/04310860585947978291noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-30793577647829555582012-02-18T18:47:50.541-05:002012-02-18T18:47:50.541-05:00sounds good to me!sounds good to me!Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-56784852469513240542012-02-18T18:26:17.812-05:002012-02-18T18:26:17.812-05:00I feel like I'm blaspheming just having made t...I feel like I'm blaspheming just having made them, but I would be remiss not to share with others who lack the means or ability to purchase good quality crab how I made this recipe...<br />Chef John's recipe is excellent as is, I've made it with fabulous crab exactly as specified and it was delightful. When my sister came home from the store today she plunked some lobster flavored 'krab' on the counter and asked me to make something with it. Apparently it was on sale. I didn't have much else to work with besides the goldfish crackers (also on sale) that she bought at the same time. Surprisingly the 'krab cakes' weren't terrible, they were actually rather tasty. Not as mouth watering as with real crab, but the goldfish crackers added a bit of cheesy flavor that helped a lot. <br />Something fun to try if you want a good appetizer and don't have a large budget. Or if you want to make something that looks fancy with your kids.Laurelnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-64778853878097621582011-11-05T19:38:19.029-04:002011-11-05T19:38:19.029-04:00What if you want a bigger serving of (these) crab ...What if you want a bigger serving of (these) crab cakes?Unknownhttps://www.blogger.com/profile/16374530313591562974noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-39141486801751549362011-10-19T18:52:20.520-04:002011-10-19T18:52:20.520-04:00You know... If you put this in hamburger buns, put...You know... If you put this in hamburger buns, put some tomatoes, lettuces, pickles, some tomato sauce and mustard, you will basically have a Krabby Patty.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-32153905318715166562011-09-24T21:26:33.320-04:002011-09-24T21:26:33.320-04:00WOW! These look really great, and I want to make t...WOW! These look really great, and I want to make them, but I have no idea where to find old bay seasoning! Can anyone please help?Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20630163450489109502011-07-11T15:19:09.298-04:002011-07-11T15:19:09.298-04:00i kind of wish he would take a bite out of his foo...i kind of wish he would take a bite out of his food. i know its all great, but for some reason i like when they eat a bit of their food.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26680470350185618162011-05-22T15:23:02.342-04:002011-05-22T15:23:02.342-04:00Hello Chef,
Please don't call this a Maryland...Hello Chef,<br /><br />Please don't call this a Maryland Crab Cake! You are 'CLOSE' but NO PRIZE!!<br /><br />First, and most importantly you need Maryland Crab & Md. crab meat. (all lump is best) Making it with Left Coast Dungeness crab is an insult to the Chesapeake Bay. <br /><br />We also don't use French Dijon Style mustards ... we use YELLOW BALL PARK mustard and we don't dip it in any crumbs B4 frying ... you added the cracker crumbs into the slurry, no need for more. The original recipe called for 1 slice of white stale`ish bread soaked in milk (not Cracker crumbs) and 1 T. of fresh chopped parsley from the herb garden.<br /><br />Crab Meat is available in Md. - Jumbo Lump, Backfin, Special, Claw and Cocktail Claw. Fresh & pastuerized, only American Blue Crab Meat from the Chesapeake Bay. Also Soft Crab types - Whales, Jumbos, Primes, Hotels, and Mediums. Available both live & frozen. <br /><br />http://www.freshmarylandseafood.com/shippinginfo.htm<br />A BEST FRESH CRAB DEALER IS:<br /><br />Kool Ice & Seafood Company, Inc.<br />110 Washington Street<br />Cambridge, Maryland 21613<br />410.228.2300<br />800.437.2417<br /><br />1900's Governor of Maryland's Original Crab Cake Recipe<br /><br />Ingredients: <br />1 pound Maryland LUMP crab meat (no CLAW)<br />1 slice white bread in crumbs soaked in 2T. milk<br />1 large egg - beaten<br />1/4 cup mayonnaise <br />1/2 teaspoon salt & black pepper<br />1/2 to 1 teaspoon Old Bay Seasoning (or to taste)<br />1 teaspoon ea. Worcestershire sauce & Tabasco hot sauce<br />1 heap. teaspoon yellow French's Brand Ball Park Mustard (not a French Dijon)<br />Butter or veg. oil for frying until firm & crisp at the edges.<br /><br />Wilbur M. Reeling<br />QUINTESSENTIAL CUISINE© <br />Chesapeake Bay & Maryland's Eastern Shore Residentstatshttps://www.blogger.com/profile/12330202884499903517noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-87755296169908046872009-12-04T16:08:57.854-05:002009-12-04T16:08:57.854-05:00SS pan was probably dirty.SS pan was probably dirty.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-2819151103367019032009-12-04T15:19:36.221-05:002009-12-04T15:19:36.221-05:00Why did you choose to cook the crabcakes in a non-...Why did you choose to cook the crabcakes in a non-stick as opposed to a stainless steel pan?Jesse from Detroithttps://www.blogger.com/profile/08438636760352711305noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-66022585152972355152009-12-02T14:05:56.711-05:002009-12-02T14:05:56.711-05:00that could work, but maybe too crumbly since the m...that could work, but maybe too crumbly since the meat doesn't shred as muchChef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-61883754865535922002009-12-02T13:30:03.505-05:002009-12-02T13:30:03.505-05:00um believe it or not i just figured out i could wa...um believe it or not i just figured out i could watch this in full screen an tried because of the hd lol works great :) um Chef is frozen king crap leg meat ok to use have lots here um can buy live crab but after watching the french laundry woman cut the heads off crabs don't think i could bring myself to kill one.tuthttps://www.blogger.com/profile/04699782149172352299noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7550790784895465102009-12-02T12:31:58.334-05:002009-12-02T12:31:58.334-05:00or unless I call them that... ;-)or unless I call them that... ;-)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-46201933636864851482009-12-02T10:57:25.516-05:002009-12-02T10:57:25.516-05:00Hi Chef John! Love the new video format. It real...Hi Chef John! Love the new video format. It really looks great. Sound is better too!<br /><br />One little quibble. As a native Marylander, it was drilled into me that crab cakes aren't "Maryland" crab cakes unless they're made with MD blue crab!<br /><br />DanAnonymousnoreply@blogger.com