Maryland’s secret crab cake recipe
Maryland is home of the best crabs. So what is the secret of making a fried lump of crabmeat into a perfect crab cake? Chef Nancy Longo from Pierpoint Restau…
Categories: Cake Recipes Tags: Cake, Crab, Maryland's, Recipe, secret
Those were club crackers
mine are better
Outstanding presentation by Nancy! Thanks for sharing your wonderful
recipe. Kyle B.
WHY CAN’T U? HERE IS WHERE THE WOMAN IN YOU COMES OUT… YOU NEED TO DO
IT!!!! JUST ADD WHAT SHE SAID.. THIS IS LIFE..WE DON’T ALWAYS NEED
MEASUREMENTS WE JUST NEED TO ADD TO TASTE. I WOULD SAY THE ONLY THINGS THAT
NEED RECIPES ARE CAKE BATTERS..GO FOR IT GIRL AND TRY IT ON YOUR OWN.
FIRST……….lol
love it, we did a similar video check out my channel
Why weren’t there any measurements… I wanted to make them and can’t : (
I wasn’t clear on the order of things: mix everything but meat and
crackers…meat should be in a flat, wide bowl..pour mix slowly all over
meat, gently fold, add crackers little by little folding gently until you
can form. Also forgot to add – you need to add some fresh squeezed lemon to
the mix, as well as over the cakes before you broil. Also, note that I said
form into a ball, not a patty. Baseball size are perfect. You can flatten
SLIGHTLY if it makes you feel better
Use about a tbsp of mayo, mustard, old bay, worsch., and parsley
(optional), and 1 egg per lb. of crab meat (jumbo lump – not backfin). Use
Ritz or Saltines….1/2 a cup or so/lb of meat. Add little by little until
you can just form them into a ball – NO MORE! Do not add the crab meat to
the mix!! Add the mix slowly to the crabmeat..less mixing (meat intact).
Lastly, and most importantly, DO NOT FRY THEM!!!!! Broil only!!