Maine crab Cakes made with a chesapeake Bay Twist.

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(Free-Press-Release.com) April 4, 2011 --

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Maine crab Cakes made with a chesapeake Bay Twist.

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Maryland really is a more of a crab cake king then Maine but the Maine crab meat is in my opionion just as good although much harder to pick per pound . If you lke crab cakes this is a Chesapeake styly recipe with Maine cran meat substitute that is good for 6 large or 24 small crab cakes . Ingreadiants needed are 1 pound fresh Maine crab meat , 1/4cup diced onion ,1/4 cup diced red bell pepper , 3 cups fresh bread crumbs ,1/2 cup mayonnaise ,1/4 cup cream cheese softened , 1/2 tablspoon of dried leaf tarragon , 1tbl sppon of dijon mustard , and 1/2 tablespoon old bay . Comine crab meat onion and pepper with 1/2 cup bread crumbs first . In seperate bowl combine mayo , cream cheese mustard , egg and spices , Stir ingreadiants from both bowl together in one . Take complete mixture and combine spoonfuls onto bread crumbs and form patties , Heat vegatable oil or butter in skillet cook untill golden brown on medium heat, takes less time for smaller portions . For healthier crab cake bake at 350 for 13 minutes or untill light brown . This is just one version of a nice tasting crab cake , old bay is a classic spice and a quick fix . Just using salt and pepper with a little cayenne would work good as well . Adding a few shot a worchesture is also an option . Crab cakes are good alone but are also good to eat in between saltine crackers . It is not uncommen to see a crab cake dinner be the most important thing on a menu in a respectable restaurant , or uncommen to see them as a deep fried side dish at a bar. We can provide order on fresh crab meat in increments of up to 20lbs . Frozen crab meat is also good , but all fresh and frozen food has a shelf life . and knowing the date of your seafood is always a good idea. As we all know if it comes in a can a year might as well be yesterday even for frozen seafoods i would not think anything over 6 months old would taste quite like it should .

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