The BEST MARYLAND STYLE COLOSSAL LUMP CRAB CAKE RECIPE #shorts #youtubeshorts #seafoodrecipes

The BEST MARYLAND STYLE COLOSSAL LUMP CRAB CAKE RECIPE #shorts #youtubeshorts #seafoodrecipes

In This Short Video I’m Going To Share With You Yet Another One Of My Well Regarded Secrets! My Colossal Lump Crab Cake Recipe With My Secret Ingredient! Enjoy The Video & Don’t Forget To Bon Appétit Peoples…To Bon Appétit!!!

Rico Soul Italia Eats Famous Colossal Lump Crab Cake Recipe & Instructions:

Ingredients
———————
Colossal Lump Crab Meat: 1 Can (16oz)
Italian BreadCrumbs: 1.7oz
Crab Seasoning: 2 Teaspoons
Parsley: 1 Tablespoon
Mayonnaise: 1 Tablespoon
Grey Poupon Dijon Mustard: 1 Tablespoon
Pecorino Romano: 1 Tablespoon
Garlic Powder: 1/4 Teaspoon
Worcestershire Sauce: 2 Teaspoons
Lemon Juice: 2 Teaspoons
Eggs: 3 Per Pound Of Crab Meat

Instructions
——————-
1.) Add 1.7 ounces of seasoned bread crumbs to a bowl per pound of crab meat. (You can also substitute a half a sleeve of Ritz crackers crushed per pound of crab meat.)

2.) Add 2 teaspoons of Maryland Style Crab Seasoning per pound of crab meat. (Can use Old Bay seasoning or J.O. Crab 🦀 Seasoning.)

3.) Add 1 tablespoon of fresh chopped parsley per pound of crab meat. (Can use parsley flake if you don’t have fresh parsley.)

4.) Add 1 tablespoon of Hellmann’s real mayonnaise per pound of crab meat.

5.) Add 1 tablespoon of Grey Poupon Dijon Mustard per pound of crab meat.

6.) 2 Teaspoons of Worcestershire sauce per pound of crab meat.

7.) 2 Teaspoons of lemon juice per pound of crab meat.

8.) 3 eggs per pound of crab meat.

9) Add 1/4 Teaspoon Of Garlic Powder.

10.) 1 Tablespoon of Pecorino Romano Cheese per pound of Crab 🦀 Meat

11.) Mix ingredients into a paste.

12.) Add Colossal, Jumbo or Super Lump Crab Meat To A Bowl.

13.) Pure Paste Over Top Of Crab Meat & Fold Gently Until Its Fully Incorporated With Crab Meat.

14.) Start To Shape Crab Cake By Grabbing A Handful & Shaping Into A Ball. (shaping is easier if you store in fridge for 30 minutes or more)

15.) When done shaping mixture into crab cakes, place on cookie sheet or hard plate, apply egg wash to Crab 🦀 Cakes with a brush and refrigerate for at least one hour before crab cakes are put in the oven. (Applying Egg Wash Is Optional.)

16.) After having the Crab 🦀 Cakes in the fridge for a minimum of 1 hour, pre-heat oven for 10 minutes with the broiler on high. 10 minutes later, remove Crab 🦀 Cakes from fridge and put on a baking tray. (I prefer to use parchment paper on baking tray, but if you don’t have parchment paper do not use a non stick pan because these type of pans do not regulate heat evenly and the bottom of your Crab 🦀 Cakes will burn)

17.) After the oven has been preheated for 10 minutes, place Crab 🦀 Cakes in the oven on the middle rack under the broiler on the high. Leave crab cakes under the broiler for 2 minutes 30 seconds, then turn 180 degrees for another 2 minutes & 30 Seconds.

18.) Take Crab Cakes Out of the oven, turn oven to 375F degrees. While the oven is heating to reach 375f degrees start brushing Crab Cakes with Melted Butter, just enough to cover all of the Crab Cakes.

19.) Then Place Crab Cakes Into The Oven bake for 3 minutes at 375F degrees, then turn Crab 🦀 Cakes 180 degrees & bake for another 3 minutes at 375 degrees. Then take out of the oven, and brush with melted butter again until all Crab Cakes are covered by butter. Then add a few drizzles of lemon 🍋 juice as well. (It also could be some type of garlic butter or garlic oil is optional.)

18.) Sprinkle just a tad of J.O. Crab 🦀 Seasoning, or any other Maryland Style Seasoning very lightly.

19) Garnish Crab Cakes with a little fresh chopped parsley, Let cool for five minutes and serve. (Adding more butter is optional as well.) Bon Appetite and enjoy your Crab Cakes!

www.youtube.com/@ricosoulitaliaeats

want to learn how to make these colossal lump crab [Applause] cakes we’ll let us show you first add 1.7 oz of Italian bread crumbs 2 tbspoon of Marilyn crab seasoning give a quick mix add 1 tbsp of chopped parsley add 1 tbsp of Hellman’s real mayonnaise 1 tbsp gray Pon Dijon mustard 1 tbsp of imported peino Romano cheese 2 teaspoons of Worcestershire sauce 1 tbsp of fresh lemon juice three fresh eggs 1/4 teaspoon of granulated garlic give a real good mix add 16 oz of colossal lump crab meat to a bowl add the paste over top and mix in gently form the crab cakes sprinkle with some J crab seasoning into the oven they go for a total of 11 minutes here’s the finished succulent colossal lump crab cakes