Crab Cake Videos

I am posting a couple of videos about how to make crab cakes.

The video buy the guy is a teaser and it gives you some background on the "how tos" and "whys" of making crab cakes. This will give you a basic understanding of the recipes. Then, the lady shows you the an actual recipe that she uses. I like it because she includes Old Bay Seasoning in the recipe. However the quality of her video is not very good. I hope this is something that you guys enjoy. See I am hard at work, making these posts and opening your mind to the cuisine that is out there that I love so dearly! Please keep your comments coming and suggestions are welcomed. Thank you.

Read More...

Summary only...

A Crab Cake Recipe, Not!

In your quest to make the best and tasty crab cakes, you will come across many recipes. I am here to tell you that if you are have never had crab cakes before, certain recipes will not make a good impression on you.

I was browsing the internet this morning, looking at what others have to offer in the way of crab cake recipes. Always looking to add to my collection of recipes. Well, I came across one recipe that said "quick and easy xxxx" Well, I am here you to tell you that crab cakes are delicacy in some circles. In the South, some of the more fancier restaurants serve crab cakes as gourmet appetizer or meal. So how can a "good" crab cake recipe be quick and easy. Let's take a look at this particular recipe.

2 Eggs
1 tsp Lemon juice
2 cups Bread crumbs
2 cans(6oz) crabmeat,drained and flake
2 tbsp butter/margarine

Now, I understand that everyone's taste buds are different. So things that I like, others have no taste for in fact. This is because we are all different. But, let's take a look at this recipe. If you compare this recipe to some of the recipes that i have posted here, you will see a HUGE difference. In many of my recipes, I use a pound(16oz)of crabmeat. In this example, the recipe calls for 75 percent of my recipes and TWICE as much bread crumbs. Bread crumbs are used in a recipe to hold the crabmeat together. This recipe is nothing more than crab meatloaf. How in the world is a person suppose to learn the joys of crab cakes if recipes like this exist. Do yourself a favor, and run from recipes like such. The content of crabmeat to bread crumbs should be along the like of 1:1 or for every pound of crabmeat, a cup of bread crumbs.
Finally, the recipe show is tasteless. It has no seasonings or spices whatsoever. Take the time to look over the various recipes before you copy them, watch out for some of these corporate food recipes that offer no real taste or lend little to the "crab cake experience".

Read More...

Summary only...

Crab Cake Filler

Hello, everyone. I tried this recipe this weekend. I usually do this before I post the recipes. Crab cakes are something that can be considered a gourmet meal depending on the restaurant that you choose to dine. With that, I see some of he better restaurants using as a sales pitch the amount of meat to filler used in the recipe. In of itself, crab meat will not hold together without something to bind it. Bread crumbs and saltine crackers are the usual choices. I reduced the amount of bread crumbs in recipe. I had a bit more trouble holding the mixture together but the taste was wonderful.
See, someone emailed me and told me that they like the recipes but thought that there was too much filler. Well, I tend to disagree, however, I wanted to try the recipe with less bread crumbs to see what would be the difference. I tend to think that side by side that the one cup of bread cups is about right for the recipes I have published. Yet, a compromise could be along the lines of three quarter cup bread cups? I think that the readers will have to try the recipes for themselves and let me know what they think. I have been a long time fan for more than twenty years of crab cakes so I am biased towards my experience and taste.

Crab Cakes

1 pound Lump Crab meat
1/2 cup Bread Crumbs
1/4 cup Green Onions, finely diced
2 tbsp Mayonnaise
1 tsp Worcestershire Sauce
1 tsp Old Bay Seasoning
1 tsp Dry Mustard
1 tsp Salt

Read More...

Summary only...

Summer means time for grilling

With summer fast approaching, it is without a doubt time to begin grilling. Now, from my view, grilling is an art that must be mastered in ordered to really appreciate the results. This little guide, will help in making your overall grilling experience more enjoyable

First you must choose your heat source. Some of the options include charcoal, wood, and gas. Each has there own advantages and disadvantages and taste. I tend to enjoy using charcoal but this is something of preferred taste over anything else. You choose which will offer the taste that you desire.

In regards to grilling there are two methods: direct and indirect grilling. With direct grilling you are placing the food over the heat source. Food should be turned once halfway through the cooking process. Seafood should not be turned multiple times to prevent it from breaking. Use the direct grilling to cook meats that require less than 30 minutes to cook: steaks, chops, vegetables and kabobs.
The other method is indirect. This involves taking the meat and placing it near the heat source to cook in a slower manner. This method is accomplished by placing the food to the side of the grill, near the heat source. Indirect grilling is usually for foods which are more susceptible to burning or need to be cooked for a longer period of time, such as ribs, chicken and seafood that is more delicate. A wire basket comes in handy for many of the types of seafood that you will be grilling. Another method is to wrap the fish in aluminum foil.

Here is a handy guide which will be useful in grilling seafood.

I hope these tips were helpful and useful to your grilling experience. As always, remember that the first point of grilling is to be safe.

Read More...

Summary only...

Shrimp Scampi Recipe

I know, I know. This is a blog that shares with you recipes for crab cakes. That is true,my love for crab cakes is never ending. However, I got to thinking late last night, and this recipe came to mind. I want to share with you an exciting dish, Shrimp Scampi. It's a quick dish and very tasty. I tried this shrimp scampi recipe on my family once, and they simply went ballistic. One reason is because they never really knew that I was able to cook. Seeing that I am a bachelor and live alone, I just don't understand why they would think any other way?
Shrimp scampi can be made in a number of ways, one of which is to prepare over rice. Let me find out that this recipe is being used in that manner, and I will come to your home and destroy all of your cookware! No self-respecting shrimp scampi lover would ever eat this meal over rice! Yuck! As you can see I am a traditionalist. I like my meals in the original form that they may have been first prepared. But, who am I to say how a meal was originally prepared? Variations on this dish include using white wine in the making of the scampi sauce or instead of olive oil. I say, try both ways and see which fits your taste best.
The number of shrimp used in preparation are determined by the count not weight. A 12-16 count will mean larger shrimp per pound. I like to use 24 count shrimp in my preparation. I like a larger quantity of shrimp with my meal.

Shrimp Scampi


1-1/4 pound(s) Shrimp(s)
1/4 cup Olive oil
4 tbsp Butter
2 tbsp Garlic,Minced
1 tbsp Parsley,chopped
1 tbsp Salt
1 tsp Black Pepper
1 Lemon


In a large pot,cook the linguine to the instructions of the manufacture on the box. Most often,pasta is cooked al dente or firm to the bite.
Take shrimp,cut down the back and remove the vein, but leave the tail on. Pat dry and place to the side. In a large skillet, heat the butter until melted. Add the olive oil,garlic,salt and juice of half of the lemon. Cook over low to medium heat until garlic begins to brown. Add shrimp to the skillet in a layer so as to cook evenly on one side. Make two batches of mixture if needed. Cook 4-5 minutes until the shrimp begin to turn pink in color. Using a pair of tongs or a spatula, turn the shrimp over and finish cooking. when done, immediately add the parsley,stir quickly and remove from heat. Place shrimp and scampi sauce over pasta. Sprinkle Parmesan over top and serve.

Read More...

Summary only...

Crab Cakes Delight

Kinda got a bit busy yesterday, so I was unable to post a recipe. Thank you to those of you who have been patient. here is a recipe that more of a Louisiana taste to it. I have received suggestions about crab salad. Well, I can't say that I have ever actually tried crab salad,but, I will find a recipe from one of my contacts or post one from you, the reader. I believe that this will be something that most of the readers will like. I am here to provide a helping hand, and see that all of you enjoy these wonderful and tasty recipes.


Louisiana Style Crab Cakes


1 cup Lump Crab meat
4 ounces shrimp,cooked and chopped
1 teaspoon Cayenne Pepper
1 teaspoon Salt
1/4 cup Green Onion,chopped
2 tablespoons Grey Poupon Mustard
1 cup Bread Crumbs
1/4 cup Celery,finely dice
1 tablespoon Parsley,(fresh or dried)
4 tablespoons Hellman's Mayonnaise


In a large mixing bowl blend mayonnaise,mustard,salt and cayenne pepper. Gently fold in crab meat,shrimp,onions,celery and bread crumbs. Mix together well. Form mixture into a round ball. Place in refrigerator for 1 to 2 hours until chilled. Take chilled product,and place in a frying pan of heated butter or cooking oil. Cook for 3-5 minutes on each side until brown on all sides.

Serving suggestions

Tartar Sauce
Cocktail Sauce
Lemon slices
Caesar salad

Read More...

Summary only...

Crab Cake Recipes

As you can see, I am a huge fan of Crab Cakes and everything that deals with the tasty little crustaceans. Well, just this weekend, I have come to realize that I am not the only fan of crab cakes and seafood. I want to thank all of those who have taken the time to write me an email to say that they tried one of the recipes that I have provided. Wow! I just posted this blog on Tuesday, and voila! Yesterday, I got two emails from fellow crab lovers who said they tried the Crab dip and my Mom's Crab Cake recipe. Once again, thank you for your support.

I am writing this early on a Saturday morning, and I will be providing another recipe this afternoon. So, if you are visiting for the first time and don't see enough recipes and choices, my goal is to add one or two at a time. I like feeding them to you slowly, to keep the excitement(or the perceived excitement) going! Sorry, I like the attention. So check back this afternoon. I want you to enjoy this site, and please, add any suggestions as to what you would like to make this more interesting.

Read More...

Summary only...

Instead of Crab Cakes

That's right! Your eyes aren't playing tricks on you. Instead of Crab Cakes, today I will share with you a recipe for Salmon Burgers. This is probably the best that I have ever tasted. While in college, I waited tables at several restaurants. Several of them served "salmon burgers". If you could call them that. Usually these were of the frozen variety that had no taste and we a far cry from what a REAL salmon burger is suppose to taste like. Much like what you would expect from the high school cafeteria. Not too appetizing. The recipe that I am providing below is what a true salmon burger. Fresh,tasty and full of flavor! With the summer fast approaching, this is great for the backyard parties and late afternoon meals. I hope you enjoy this recipe, and once again, feel free to comment after you try them.

Salmon Burger

1 lb. Fresh Salmon
4 oz Lump Crab meat
3/4 cp Bread Crumbs
2 sm Eggs, beaten
1/2 Onion, small, finely chopped
1 tbsp Garlic, minced
2 tbsp Worcestershire sauce
1 tsp Salt
1 tsp Black Pepper
1 tsp Dill Weed(dried)


Using a large mixing bowl, flake the salmon into a consistent mixture without lumps. Add the crap meat and mix. Combine the remaining ingredients. Form mixture into 1/2 inch thick patties. I like to take the patties and chill in the refrigerator for about an hour until they are firm. Makes for better cooking or grilling. I knew a chef who like to wrap the burgers in Nori to keep the burger together. Cook on the grill or in a pan with light amount of oil or butter until desired temperature. I tend to like mine medium. Enjoy.

Optional sauces: Tartar
Cocktail

Suggested Wine: Chardonnay or Riesling

Read More...

Summary only...

What is a Crab Cake?

Believe it or not, I have to write this post in order to clarify what Crab Cakes are! Yesterday, I sent a number of individuals from a forum that I am a member of to view this site. Amazingly, several members inquired as to what were Crab Cakes? Well, I can understand that one of the members was from the United Kingdom, so that made sense. But, I just assumed everyone here in the United States at least knew what Crab Cakes are. That is not the case!
So, let me present you with a non dictionary working definition of what a Crab Cake is to me. It is a flattened or lumped mixture of crab meat and other combined ingredients that is lightly fried or served chilled. It can be served as an entrée or appetizer. There you have it! While, it may not be the most illustrious definition. I think you get the point. It’s a crab patty for goodness sake!
This situation actually got me to thinking. Crab Cakes are mostly a region dish. The most popular style of Crab Cake has the state of Maryland as a name. As mentioned, I hadn’t heard of Crab Dip for the first twenty-four years of my life. But, luckily, I am here to expand your knowledge, along with interest in Crab Cakes.
By the way, as mentioned; this site is not about Crab Cake dishes only. I have one or two recipes that include Salmon that will simply make your mouth explode with delight when you try it. This is the true test for those who love seafood dishes. Lastly, I would like to thank all of the visitors of this site so far. I have gotten nothing but compliments from you. More recipes will be added in the next few days. I will be posting some pictures of what a Crab Cake looks like when I find one that fits my idea of what they should look like. So far, only thing that I have seen is some burnt lumpy masses of God knows what! And that is not going to be my friend from the United Kingdoms’ first image of a Crab Cake!

Read More...

Summary only...

Mom's Crab Cakes

While Maryland Crab Cakes are the most popular style of dish. I had to just about twist my mothers' arm in order to get her to share her favorite recipe with me. My mother is originally from the South, so she likes a flavorful type of cuisine. Now, I know what gives her Crab Cakes that zesty and flavorful taste. This is going to be a fan favorite. So take good notes, and make my Momma proud.

Mom's Crab Cakes


1 Cup Lump crab meat
2 tablespoons Hellman's Relish
1 Cup Italian Bread Crumbs
1 teaspoon Cayenne Pepper
1 teaspoon Salt
1 small Yellow Onion,finely chopped
1 large Egg
1 1/2 Lemon
Olive oil


In a mixing bowl, combine each of the ingredients. Gently adding each item,one after the other. Finishing with squeezing the juice from the half lemon into the mixture. Refrigerate for 1 hour. Remove product from the refrigerator, form into patties. Place patties into preheat olive oil and cook until golden brown on both sides. Serve with a small Caesar or garden salad. Note: When you are frying the patties, always use the least amount of oil as possible. Crab Cakes were designed to be eaten as a meal of lighter and not as heavy.

Read More...

Summary only...

Crab Dip

I thought it would be interesting to make my first recipe something other than Crab Cakes. As much as I love Crab Cakes, I think that a real smooth and creamy Crab Dip is even more irresistible! I never heard of crab dip until I was twenty-four and living in Greenville,North Carolina. I was a college student and waiting tables at a privately-owned restaurant, Annebelle's. On the menu was a crab dip, and it was good! This is the one that I make at home all the time as a treat for special occasions. Try it out, and comment back as to how you like it.

Crab Dip

• 2 packs Philadelphia brand cream cheese, softened
• 1/2 cup sour cream
• 1 tablespoon chopped onions
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
  
• 1/2 teaspoon garlic powder
  
• 8 ounces crab meat

Preheat oven to 350 degrees. In a large mixing bowl,beat the cream cheese and the sour cream together until smooth. Fold in gently the remaining ingredients. Spoon dip into a medium sized cooking dish. Cook for 30 minutes or until top layer begins to bubble.
Spoon dip on toasted bread squares, crackers or even garlic toast(my mother likes this option). Enjoy.

Read More...

Summary only...

Maryland Crab Cakes

This here is a basic recipe for Maryland Crab Cakes. Summer is almost here. Crab cakes should be a light and tasty dish. Nothing heavy on the stomach. Therefore, I like to cook my crab cakes in olive oil. It is lower in calories and offers a lighter taste. Enjoy.

Maryland Crab Cakes

1 Pound Crab meat
3 tablespoon Hellman's mayonnaise
1/2 teaspoon Salt
1/2 teaspoon Old Bay seasoning
1 Cup Italian bread crumbs
1 teaspoon Parsley
1 large Egg

Read More...

Summary only...

A taste of Crab

Welcome to the maiden post of Crab Cake Heaven. My ex girlfriend actually got me interested in crabcakes a few years back. I have always enjoyed the taste of Crab Cakes from that point to now. Initially, I thought that this would be a bit weird to share with you my love for Crab Cakes. But,hey, you have to like something. Here, I will share with you some of the most delicious recipes on making the wonderful dish that we both know and love. Some of the recipes will be of the basic variety. This is to get your mouth watering with the taste of Crab Cakes. From there, we will move on to more exotic treats. Something for the bolder and more complex taste. But, what will a site on Crab Cakes be without the discussion of the various types of crabs and their habits. I think you will find this site, both interesting and tasty! We will also sneak in a few recipes on salmon cakes also. Yikes! I am sure my mother will be more than welcome to contribute to this site.

Because this site is so fun, feel free to comment and send me some of your favorite recipes. The good ones, I will post on the site. Thievery is the best form of flattery in cooking.

Read More...

Summary only...