Baltimore Style Crab Cakes

Crab Cakes are one of those dishes that I take amazing joy in eating.ย  But only if it’s really, really good.ย  I’m a bit of a snob when it comes to theseย delicious little cakes…I love large chunks of crab and nothing else!ย  I get that we need some filler to hold them together, but I really don’t want onions, and peppers, and all the other stuff that you often get when you order most crab cakes.

Baltimore-Stye Crab Cakes

So, what a pleasant surprise when I came across Andrew Zimmern’s recipe for Baltimore-Style Crab Cakes…nothing but crab meat, some eggs, mayo, seasonings and a special ingredient that I wouldn’t have thought of to bind the cakes.ย 

โ€‹If you like crab cakes, this is the perfect recipe for you!

Baltimore-Stye Crab Cakes

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Lastly, if you make Baltimore Style Crab Cakes, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you and always do my best to respond to each and every comment. And of course, if you do make this recipe, donโ€™t forget to tag me onย Instagram! Looking through the photos of recipes you all have made is one of my favorite things to do!

Baltimore Style Crab Cakes

Makes: 4 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes plus chill time 1 hour

Ingredients

  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 tsp hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for serving

Instructions

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.

Chefโ€™s Note:

The crab cakes can be prepared through Step 2 and refrigerated overnight.

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