Monday, May 26, 2014

Baltimore-Style Crab Cakes

Who knew making crab cakes was pretty easy? Half the battle is getting some quality crab and the rest is simple. We ate ours over some bibb lettuce, veggies and a few healthy dollops of tartar sauce. 
Baltimore-Style Crab Cakes
Recipe and picture from

  1. 1/2 cup mayonnaise
  2. 1 large egg, beaten
  3. 1 tablespoon Dijon mustard
  4. 1 tablespoon Worcestershire sauce
  5. 1/2 teaspoon hot sauce
  6. 1 pound jumbo lump crab meat, picked over
  7. 20 saltine crackers, finely crushed
  8. 1/4 cup canola oil
  9. Lemon wedges, for serving
  10. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  11. 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.
  12. 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