Baltimore-Style Crab Cakes

Jennifer

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.

Baltimore-Style Crab Cakes

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:

  1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  2. 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.
  3. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick.
  4. 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.
    Baltimore-Style Crab Cakes | TotallyChefs