Here’s a classic Baltimore Crab Cakes recipe, known for their rich flavor and minimal filler, letting the sweet crab meat shine.
Ingredients:
- 1 lb (450 g) lump crab meat (fresh or pasteurized, picked over for shells)
- 1 large egg
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1/2 teaspoon lemon juice
- 1/4 teaspoon hot sauce (optional)
- 1/4 cup (25 g) finely crushed saltine crackers or breadcrumbs
- 2 tablespoons finely chopped parsley (optional)
- Salt and pepper to taste
- 1/4 cup (60 ml) vegetable oil or butter for frying
Instructions:
- Prepare the Crab Mixture:
- In a large bowl, gently combine the crab meat, egg, mayonnaise, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, hot sauce (if using), crushed saltines or breadcrumbs, parsley, salt, and pepper. Be careful not to overmix; you want to keep the crab meat in nice chunks.
- Form the Crab Cakes:
- Divide the mixture into 4-6 portions (depending on your preferred size) and gently shape them into patties. Place the patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them hold their shape.
- Cook the Crab Cakes:
- Heat the vegetable oil or butter in a large skillet over medium heat. Once hot, carefully place the crab cakes in the skillet. Cook for 3-4 minutes per side, or until golden brown and heated through. Be gentle when flipping to keep them from falling apart.
- Serve:
- Serve the crab cakes hot with your choice of tartar sauce, remoulade, or a squeeze of fresh lemon.
Tips:
- For the best flavor, use fresh lump crab meat.
- Refrigerating the patties before cooking helps them stay together during frying.
- Serve with a side of coleslaw, lemon wedges, and perhaps some Old Bay seasoned fries for a full Baltimore-style meal.
Enjoy your iconic Baltimore Crab Cakes!
