Crab Cake Recipe – Easy Blue Crab Recipe

Crab Cake Recipe

Simple Crab Cake Recipe

This is a version of another crab cake recipe that has all the basics, but not all the bells and whistles. Just to give some credit, here is a link to two other recipes that we used to make our own. Now these recipes have all the bells and whistles, so be forewarned! These were a basis, as well as another home made version.

http://www.tasteofhome.com/recipes/easy-crab-cakes

http://www.foodnetwork.com/recipes/ina-garten/crab-cakes-recipe.html

Crab Cake Recipe Ingredients

Crab Cake Recipe Ingredients

Draining the Crab Meat

Draining the Crab Meat

checking for more shells in Crab meat

checking for more shells in Crab meat

Our ingredients:

We had 3 cups of crab meat to mix and these amounts were great. We made about 11 really decent sized crab cakes.

1/3 cup regular bread crumbs (you will be using more bread crumbs for the outside)
1/4 cup mayonnaise
1 tablespoon lemon juice
1/2 teaspoon garlic powder
1 teaspoon Dijon mustard (or spicy brown mustard)
1/4 teaspoon black pepper
1/2 teaspoon Worcestershire sauce
2 eggs
1 or 2 drops hot sauce (we use Louisiana hot sauce, but there are many)

You will need more regular bread crumbs and Panko style bread crumbs (for texture) for the outside of the crab cakes.

1 – Drain the juice from the meat. Similar to what you would do to a can of tuna, if you were going to make tuna salad sandwich, you wouldn’t want it to be runny. At the same time, you can be checking for shells. We harvested our own crabs, and cleaned them for the crab meat, so we have to be extra cautious.

Mixing up the Crab Cake Mix

Mixing up the Crab Cake Mix

Put Crab Cake Mix in fridge

Put Crab Cake Mix in fridge

Forming the Crab Cakes

Forming the Crab Cakes

2 – Double check for shells. Just before you start the mix it is a real good idea. Even after we checked, double and triple checked, we still had a few shells in ours, so take your time!

3 – Start by adding the mayo, lemon juice, garlic powder, mustard, pepper, worcestershire sauce, and the 2 eggs. Mix it up a little bit, then add the bread crumbs and mix up good. Now add the 1 or 2 or none drops of hot sauce and mix again.

4 – Put this mix in the fridge for 30 minutes or more.

5 – Now take a cake pan or something with a little depth in it and add equal amounts of regular and Panko style bread crumbs. We used a full cup of each in our case. With a ice cream scooper, spoon, measuring cup, or your hand, get a lump of the mix and form into the “cake” that you want. I don’t think it has to look like a hamburger patty, but thicker is usually better as it holds together better. Thinner would break too easily. You may want to separate all the meat before you bread so you can see how many crab cakes you end up with. You may need to reduce the size a little to add a few crab cakes. I want to try making “crab balls” like hush puppies, but with crab meat inside instead of just salty paste like bread. I would cook crab balls in a deep fryer.

Frying crab cake in frying pan

Frying crab cake in frying pan

6 – once you have used up all your crab meat, it is time to cook them up. If you are going to fry them in a pan, or in a deep fryer, it still takes 3 – 5 minutes to cook them. If you chose the “ball” style then a deep fryer is a must. If you cook them slow, they will cook all the way through without burning the outside. Trying to cook them fast will not do good, because you won’t cook the inside.

Frying pan – Put some regular cooking oil in the pan and cover the bottom. Now it is just like cooking a hamburger patty, put it in and let it start cooking. After a minute or two, check the bottom and if it looks good and brown, go ahead and flip it. Once you get both sides cooked, it will be a little easier to turn over. Slow is better than fast.

Frying crab cakes in deep fryer

Frying crab cakes in deep fryer

Deep fryer – Don’t stack them on top of each other, lay them side by side. Cook as many as your tray will allow at one time. We set our fryer on 160 degrees and that was good.

7 – Now just start piling them on to a tray (preferably with a paper towel) as they finish to let them drain. Pretty soon they will all have been cooked and it will be time to enjoy!

Once you have made these a time or two, then you can adjust the amounts of ingredients to your liking. I like to only add hot sauce for spice, then you can put more on it when you are eating it if you want.

 
JUST WATCH THE VIDEO!

How to Boil Eggs for Deviled Eggs – Long Version

How to Boil Eggs for Deviled Eggs. This is a simple method that can be duplicated time and again to consistently boil eggs for deviled eggs. It all starts with the eggs. The best eggs are the ones that come from your chickens, but you can also buy eggs at the store.

Start with Empty water before putting in the eggs

 

 

Start with an empty pot of water and turn the burner on. Stove  burner should be turned on HIGH.
Add Eggs to the water

 

 

 

Put the eggs in the water as you turn on the stove.

Boil eggs for Deviled Eggs.

 

 

 

 

 

Now all the eggs are in the pot and it will take a minute or two to get to a rolling boil.

 

 

Raging boil for boiling eggs

 

Let the water come to a rolling boil and as soon as the rolling boil starts, time for 3 MINUTES.

Turn off the stove.

Let sit 10 minutes on the stove.

Rinse the eggs with cold water

 

 

Rinse with cold water – tap water from faucet on cold.

Drain the pot full of eggs

 

 

 

Drain out water and repeat process a time or two.

 

 

 

 

 

Swirl the pot with the eggs and water. This will crack the eggs slightly and allow some of the water to enter between the egg and shell.

 

Flush – swirl – flush – swirl – 2 or 3 times.

Put the boiled eggs in the fridge

 

 

 

 

Empty water, put in another container and place in the fridge.

 

Short Version – How to Boil Eggs for Deviled Eggs

 

 

How to Boil Eggs for Deviled Eggs

How to Boil Eggs for Deviled Eggs. This is a simple method that can be duplicated time and again so you can consistently boil eggs for deviled eggs. It all starts with the eggs. The best eggs
Boil eggs for Deviled Eggs. are the ones that come from your chickens, but you don’t have to own chickens to get eggs. Deviled eggs are a great addition to any function or get together.

  1. Put the eggs in the water as you turn on the stove. Stove should be turned on HIGH.
  2. Let the water come to a rolling boil and as soon as the rolling boil starts, time for 3 MINUTES.
  3. Turn off the stove.
  4. Let sit 10 minutes on the stove.
  5. Rinse with cold water – tap water from faucet on cold.
  6. Swirl the pot with the eggs and water. This will crack the eggs slightly and allow some of the water to enter between the egg and shell.
  7. Flush – swirl – flush – swirl – 2 or 3 times.
  8. Empty water and place in the fridge.

How to Boil Eggs for Deviled Eggs – Long Version

Devilled Egg Recipe – Very simple method with mustard

There are many different ways to make deviled eggs. This is one of the simpler methods that will be loved by many. This is a staple at any function and is always a welcomed dish.

This page is a summary of the process in making deviled eggs. A more detailed step by step with images and some videos will be forthcoming.

This particular recipe is with 9 eggs in the beginning with 1 casualty. There are 9 yolks in the bowl.

  1. Boil the eggsDeviled Eggs ready to go
  2. Peel the eggs
  3. Rinse the eggs
  4. 1 egg makes 2 deviled eggs
  5. cut eggs in half
  6. separate yolk from egg white
  7. put yolk in a mixing bowl – put egg white in deviled egg tray or flat tray (deviled egg tray is better so they don’t slide around in the car so much).
  8. Mash the yolk in the mixing bowl – mash until all lumps are out – this is not critical as there is more mixing ahead.
  9. Get out the Mayo – yellow mustard – spicy brown mustard (these ingredients can be replaced with other types, such as Miracle Whip and Honey Dijon. These are personal preferences that can be perfected by trial and preferred tastes).
  10. Add 2 heaping tablespoons of Mayonnaise.
  11. Go ahead and mix this up with a spatula until thoroughly mixed.
  12. Add 1 level teaspoon yellow mustard.
  13. Add 1 level teaspoon spicy brown mustard.
  14. Mix well until blended to desired consistency. Don’t be afraid to sample and add more brown spicy mustard if needed.
  15. Clean off egg whites to personal taste. If going to a function, wipe off the yolk from the flat part of the egg whites. The inside round part does not matter. It just makes the lines cleaner.
  16. Put sandwich bag into a cup with the top of the bag folded over the sides of the cup, and put the yolk mixture in it.
  17. close by sealing or twisting the top of the plastic bag, forcing the deviled yolk mixture to the bottom of the bag.
  18. Clip a bottom corner with scissors. Start small and cut bigger if needed.
  19. This will serve as an icing bag and will fill the egg whites without too much mess.
  20. once filled level, designs can be added.
    1. apply swirlies and spirals
    2. fill and over fill to fluff up
    3. use a store bought icing bag and use decorative tips.
  21. Now some different types of personal touches can be applied to the deviled eggs.
    1. sprinkle paprika powder over the finished eggs (sparingly)
    2. or just sprinkle very little paprika powder over only the deviled yolk mixture.
    3. place an olive or a sliced olive onto the top of each one.
  22. Place in the fridge – approximately 1 hour before serving.


That’s it. Please visit some of the other pages to see some of the images and videos of each of these steps.

VIDEO – Deviled Egg Recipe

How to Boil Eggs for Deviled Eggs – Short Version

How to Boil Eggs for Deviled Eggs – Long Version