My World Famous No Filler Crab Cake Recipe
ฝัง
- เผยแพร่เมื่อ 5 ก.ค. 2024
- Every restaurant at the shore has their own signature way of making crab crakes. Being that i’ve visited most of the sea-side restaurants in Cape May Country, I've had my fill on who I think makes it the best. (I will not share those details)
Over the years ive learned how to protect this recipe and have been serving it up to family and friends during their stops by the shore house or during the Holidays. Today I am going to let you in on the secret to this delectable culinary delight.
Crab cakes showcase the essence of coastal cuisine. Crafted from succulent crab meat, these patties are a harmonious blend of flavors and textures. A crispy, golden-brown exterior gives way to a tender, luscious interior, rich with the sweetness of the crab.
Some restaurants try their hardest to give you a good crab cake but sometimes add a bit too much filler which kind of ruins it.
This recipe will use practically no filler in it. Some kind of breadcrumbs are needed just as a way to keep the crab cakes together.
Not only will this taste good but it is so easy to make that you can make these quickly. This recipe will make you 6 1/2 cup-sized crab cakes.
For this recipe you will need.
1 large egg
2 Lemons - 1-2 tablespoon fresh lemon juice, plus 1 sliced up for plating.
1/4 cup mayonnaise (I suggest not using the fat free, it changes the taste)
1 Tablespoon chopped fresh parsley (or 2 teaspoons dried)
2 teaspoons Yellow mustard
1 tablespoon Old Bay seasoning (up to 1 and 1/2 tablespoon for a kick)
1 pound fresh lump crab meat*
2/3 cup of Panko breadcrumbs
1/8 teaspoon salt
In a spacious bowl, combine the egg, mayonnaise, parsley, mustard, Old Bay seasoning, lemon juice, and salt. Whisk the ingredients together thoroughly. It’s going to look at bit yellow and reddish at the same time but trust the process.
Arrange the crab meat on the top layer, then add the panko breadcrumbs. Using a rubber spatula, delicately blend the components, ensuring an even mixture throughout.
I suggest just using your hands and go slow. If you go too fast you could break up the crab meat into small pieces which defeats the purpose of making these.
If you're a protectionist like me, you will want a circle 1/2 plastic measuring cup so that each crab cake is perfectly circle. (yes my wife hates that haha)
Use the measuring cup to form the crab cakes and place them on a baking pan.
Pre-heat the oven to 450. Once pre-heated bake the crab cakes on the top shelf for 12-16 minutes.
For the last 2 minutes throw them on broil to bring out that brown.
Once they are down take them out and let them sit for 5 minutes before plating them.
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Old Bay 🎉
That looks awesome. As a north wildwood resident, I approve!
Hi Joey. I just happen to have a can of crabmeat in the fridge. They look amazing . Thanks. Take care
Thanks for the crabcake recipe!! Can't wait to try it. I was recently wondering if you would do a fun food recipe. Thank you!!
Chef, great U Tube vidio producer, Emmy nominee, Ambassador to the Wildwoods. A very talented young man.
Looks delicious! I like your Contino crabbing trip videos too. Looking forward to more of those.
Born and raised in Maryland - we call those little cakes, crab balls lol / appetizers - 10oz to 12oz cakes are Maryland style (Baseball size) although I must say they do look Tasty
He did a good job, but I like em looser with more mix. He did a good enough job that a Wye River waterman would say, "I tell ya wut nauw cap, that's a good crab cake!". 🤣
Thank you for your special recipe chef Contino 👨🏻🍳
Wow those look good. I’m going to have to try making them, didn’t think they were that easy. Thanks Joey
Do you deliver?
They look great! I don't like a lot of filler either
We love you Joey...
There are blue crabs here in Texas but they can be really salty! My fav hotel breakfast is a crab cake with a poached egg on top! YUM ;) You are right, getting all the shells out of the blue crab is a pain in da butt.
I'd love to watch at 12:15, but i'm off to Aloha for breakfast and Morey's Piers!
Wow Joey, this was really an awesome and informative video! Thanks so much, my wife & I love when you show us your personal recipe's from the seafood in Wildwood and the surrounding area of the Jersey shore. We're going to try this and share it with our family!
Your CRABCAKES look delicious!!!
Looks delicious. Can't wait to try this recipe.
Awesome Brother thank you thats my kind of good time love you guys see ya
Great recipe. I like the fact that you don't fry them. There are a few ingredients which makes it easier. Thanks for the video.
I refrigerate till thoroughly chilled to help hold together and avoid bread filler. Sometimes an extra egg white is added.
Awesome video! Joey you could have just texted me to come over to eat instead of just teasing me with the video. 😂😂😂 Great job. Love ya brother and tell the wife I said hello 👋
But breadcrumbs are fillers??
Right lol
He said a little 😮
Good job, more authentic than 90% of places in your area. Not bashing on your recipe but gotta have a little Worcestershire sauce in the mix, maybe not so much parsley, and make em wetter. They're more fragile that way but man are they good. And try a little dry mustard sometime. Darn good job though and it's really just personal preference. You'd make a Kent Narrows waterman proud, "I tell ya wut nauw, cap!" 😊🦀
I also add some dry mustard powder and a dash of Worcestershire sauce - very very little dash.
My spin that I do though..I mix two types of crabmeat. Lump and jumbo lump- one can of each. I add the jumbo lump in at the very last mixing step.
My last trick is to mince up some fresh red bell pepper. Adds color and a pop of flavor. It's so little it's barely there but it's a great "filler". It ends up being like one chewing gum size strip of red pepper per 2 lbs of crab meat. Minced up very tiny and mixed in. I have made with and without and done tests..at parties I'd say it's 10-1 people like it with the pepper without even knowing what the difference is..they just prefer them as well.
Looks delicious
Wait... isn't the panko considered "filler"?
I use all the ingredients that you are using except bread crumbs and lemon it's up to the person if they want to use those ingredients i also put in a dash of Worcestershire sauce old bey i taste my crab meat to see if i want more i pan fry i use very little oil to cover bottom of pan so they will not stick let the pan get hot to brown them i do not cook them to long cause the crab cakes will come out dry the meat has already been cook i cook 5lbs last week for 4 people old bey is the maine ingredient of cause i use more of the ingredients for every pound been cooking my crab cakes the same way for years my brother who lives in NC call and ask me to text his wife the ingredients cause something was missing in there crab meat
They look amazing I use the old bay crab cake package and broil them
Looks fab. Where did you get the Old Bay oven mit set from please?
That looks great I'm going to have to try 😂 July 12th will be my 70th year going to Wildwood NJ I hope I see you down there this year
❤thank you 🦀🦀
Ok on my way over.
Yummmmmmmmmy
I just bought limp crab wand was deciding what to do with it
Hey Joey.... Bread crumbs is filler. Lol
Maryland gurl here...no lemon juice, no mustard..no panko...Please and thank u!!❤
Maryland here too. It's all preferance but I like a little mustard in the mix, dry mustard if I have it. Panko is ok as is a little lemon juice but not too much. And gotta include a little Worcestershire sauce. But he did a pretty darn good job, "Cap!"
What can be a substitute for mayonnaise?
Miracle Whip.
@@gregggoss2210 other than miracle whip?
VEGAN MAYO.
love how you use "precise" measurements! I cook the same way. LOL
I do not measure mines and they usually come out the same size if not i add a little more
I close my eyes and I hear Matt Hooper talking.
Who is that?
He was a on a ship named the Orca, with Quint and Chief Brody
@@WildwoodVideoArchive
Butter helps
You said no filler in the caption but we determined that was a lie. 1:08
LOL i stopped listening when he said yellow mustard instead of Dijon and "depending whether you like Old Bay or not". ❌
Looks good !
Ya know if you add a little worcheshire and some chopped pimentos , put it in a dish and bake it, you'd have a delicious crab imperial dish !
A restaurant in Mullica Hill N.J. made it that way and it was awesome !!
The Blue Plate?
Pimentos aren't in the "genuine Chesapeake" style but I don't mind some in them. What restaurant in Mullica Hill? I'll make a stop there on one of my trips to Cape May County.