CraigC
Guru
I serve the cakes over a lightly dressed spinach/arugula salad. The fritters are served with a cocktail sauce or a roasted garlic, tartar sauce.
Maryland Crab Cakes – makes 12 cakes
One version
Ingredients
8 slices Wonder bread
3 tbsp white wine
4 cups backfin crabmeat
4 cups lump crabmeat
Old Bay seasoning to taste
4 eggs, beaten
1tbsp fresh lemon juice
¼ cup melted unsalted butter
8 tbsp thick mayonnaise (like Hellman’s)
Lard
Vegetable oil
Directions
1) Trim the crusts from the bread and tear each piece into little pieces (about 20 pieces per slice). Place the bread in a bowl and sprinkle with the wine, toss lightly. Set aside.
2) Pick over the crab meat to remove any shells.
3) Season to taste with Old Bay, then add the soaked bread, beaten eggs, lemon juice and melted butter, toss lightly to keep crab pieces together.
4) Add the mayo and toss gently to mix using your fingers. Allow mixture to sit in fridge for several hours.
5) Place a large, heavy bottomed skillet over medium-high heat and add enough lard and vege oil (50/50 mix) to a depth of about 1”.
6) Shape mixture into 12 equal cakes. Gently place the cakes in the oil (I slide off of a spatula), fry for 3-4 minutes or just until golden.
7) Flip them carefully (I use 2 spatulas) and fry 3-4 minutes.
8) Remove from pan and drain.
Craig’s Conch Fritters
2 lbs conch, diced (I cut up in big chunks and zap in the food processor to a coarse mince. Now that I have the meat grinder, I process through the 1/4" die
2 tubes Ritz crackers, crushed – I use about 1-1/2 tubes to start then add if necessary
¼ cup peeled, seeded, and diced tomatoes
¼ cup chopped parsley
½ cup chopped onion
½ tsp garlic paste
6 eggs, add 1 at a time
1 finely chopped pickled jalapeno
Directions
Mix together, form in balls, and deep fry until golden brown.I use a 1", quick release ice cream scoop. Do not over crowd the fryer.
Maryland Crab Cakes – makes 12 cakes
One version
Ingredients
8 slices Wonder bread
3 tbsp white wine
4 cups backfin crabmeat
4 cups lump crabmeat
Old Bay seasoning to taste
4 eggs, beaten
1tbsp fresh lemon juice
¼ cup melted unsalted butter
8 tbsp thick mayonnaise (like Hellman’s)
Lard
Vegetable oil
Directions
1) Trim the crusts from the bread and tear each piece into little pieces (about 20 pieces per slice). Place the bread in a bowl and sprinkle with the wine, toss lightly. Set aside.
2) Pick over the crab meat to remove any shells.
3) Season to taste with Old Bay, then add the soaked bread, beaten eggs, lemon juice and melted butter, toss lightly to keep crab pieces together.
4) Add the mayo and toss gently to mix using your fingers. Allow mixture to sit in fridge for several hours.
5) Place a large, heavy bottomed skillet over medium-high heat and add enough lard and vege oil (50/50 mix) to a depth of about 1”.
6) Shape mixture into 12 equal cakes. Gently place the cakes in the oil (I slide off of a spatula), fry for 3-4 minutes or just until golden.
7) Flip them carefully (I use 2 spatulas) and fry 3-4 minutes.
8) Remove from pan and drain.
Craig’s Conch Fritters
2 lbs conch, diced (I cut up in big chunks and zap in the food processor to a coarse mince. Now that I have the meat grinder, I process through the 1/4" die
2 tubes Ritz crackers, crushed – I use about 1-1/2 tubes to start then add if necessary
¼ cup peeled, seeded, and diced tomatoes
¼ cup chopped parsley
½ cup chopped onion
½ tsp garlic paste
6 eggs, add 1 at a time
1 finely chopped pickled jalapeno
Directions
Mix together, form in balls, and deep fry until golden brown.I use a 1", quick release ice cream scoop. Do not over crowd the fryer.
. They sound amazing
