Maryland crabcakes

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• katyrouth

  11 April 2008

  katyrouth rated and commented on this recipe

  

  Delicious way to bulk up (expensive) crab. I can't find Old Bay seasoning so use paprika with a little cumin and coriander in, which seems to work!

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• Louise

  12 August 2008

  Louise rated and commented on this recipe

  

  Lovely. i made miny cakes so they didn't need to go in the oven, just fried them for three mins on each side. I couldn't get old bay seasoning either so just left it out and seasoned the mix with a little salt and plenty of pepper.

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• Louise

  18 August 2008

  Louise commented on this recipe

  By the way, Nigella says that old bay seasoning can be substituted by half salt, half paprika, jusy in case thats of use to anyone

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• Sarah

  07 March 2009

  Sarah commented on this recipe

  I use old bay but its very similar to 'seasonal all' which I believe is made by Schwartz.

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• Simmo13

  10 October 2010

  Simmo13 rated and commented on this recipe

  

  I agree with Nigel Slater and used all the meat (white and brown) of some dressed crabs from our local fishmonger, Panko crumbs, chilled the mixture before and after making the cakes, added a dash of tabasco to the mix. Results were fantastic, some guests (big shellfish fans) said they were the crabbiest tasting crabcakes they'd ever eaten.

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• Steven

  17 November 2011

  Steven rated and commented on this recipe

  

  Terrible - I ended up with a thin, pale goop that wouldn't keep together as a cake in any way. A disappointing waste of money and ingredients, and far from the standard I expect from this site.

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http://www.bbcgoodfood.com/recipes/2522/

http://www.bbcgoodfood.com/recipes/2522/

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Ingredients

• 50g mayonnaise
• 1 egg
• ½ tbsp Old Bay seasoning (optional)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• juice 1½ lemons
• handful chopped parsley
• 500g white crabmeat
• 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
• 5 tbsp olive oil

FOR THE BUTTER SAUCE

• 350ml white wine
• 3 shallots , diced
• 1 sprig thyme
• 1 bay leaf
• 3 tbsp extra-thick double cream
• 300g butter , cut into small cubes
• juice 1 lemon

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Difficulty and servings

Serves 6

Preparation and cooking times

Prep 35 mins

Cook 15 mins

(before frying if the crab is fresh)

Ingredients

• 50g mayonnaise
• 1 egg
• ½ tbsp Old Bay seasoning (optional)
• 1 tbsp Dijon mustard
• 1 tsp Worcestershire sauce
• juice 1½ lemons
• handful chopped parsley
• 500g white crabmeat
• 50g breadcrumbs (look out for crispy Japanese-style Panko ones)
• 5 tbsp olive oil

FOR THE BUTTER SAUCE

• 350ml white wine
• 3 shallots , diced
• 1 sprig thyme
• 1 bay leaf
• 3 tbsp extra-thick double cream
• 300g butter , cut into small cubes
• juice 1 lemon

Per serving

693 kcalories, protein 18g, carbohydrate 11g, fat 63 g, saturated fat 31g, fibre 0g, sugar 4g, salt 2.18 g

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