Baltimore-Style Crab Cakes
Cuisine: American
Categories: Main Dishes & Seafood
Recipe Source: Food and Wine
These Baltimore-Style Crab Cakes are a true taste of Maryland tradition. Made with jumbo lump crab meat, they are bound together with just enough filler to hold their shape, allowing the sweet and delicate flavor of the crab to shine through. They are pan-fried until golden brown and crispy, making for a delectable appetizer or main course.
Difficulty: EASY
Prep Time: 1 hour
Cook Time: 15 minutes
Total Time: 1 hour 15 minutes
Serving Size: 4 servings
Ingredients:
- 1/2 cup mayonnaise
- 1 large egg, beaten
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1/2 teaspoon hot sauce
- 1 pound jumbo lump crab meat, picked over
- 20 saltine crackers, finely crushed
- 1/4 cup canola oil
- Lemon wedges, for serving
Directions:
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick.
- In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.