Baltimore-Stye Crab Cakes
February 16 2020
Crab Cakes are one of those dishes that I take amazing joy in eating. But only if it's really, really good. I'm a bit of a snob when it comes to these delicious little cakes...I love large chunks of crab and nothing else! 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.
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.
If you like crab cakes, this is the perfect recipe for you!
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Makes 4 servings
Prep time: 1 hour and 10 minutes (includes 1 hour refrigeration time)
Active Time: 15 minutes
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
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.
The crab cakes can be prepared through Step 2 and refrigerated overnight.
Recipe from Andrew Zimmern