Baltimore Style Crab Cakes

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Inspired by Andrew Zimmern.

These delicious crab cakes don’t contain minced onion, pepper, parsley or anything else that you often find in restaurant crab cakes. Simple delicious crab meat and very few ingredients make for unadulterated crab cake heaven. Be sure not to over mix or pack the patties to tightly.
1/4 cup mayonnaise

1 egg

1 tablespoon whole grain mustard

1/2 tablespoon Worcestershire sauce

1 teaspoon hot sauce

2 cans lump crab meat

10 saltine crackers crushed

Canola oil for frying

Garnish with fresh fruit, something green and serve with garlic aioli or tartar sauce if desired.  (pineapple and green onion used below)

1. In a small bowl whisk mayo with egg, mustard, Worcestershire and hot sauce until smooth.

2. In a medium bowl lightly toss crab with cracker crumbs. Gently fold in mayo mixture. Cover and refrigerate at least 1 hour.

3. Make 4 patties packed lightly. About 1.5 inches thick. Heat oil until hot. Add the crab cakes and cook over medium high heat until golden brown. Approx 3 minutes per side.

Transfer to paper towel and let rest for a minute. Add garnish and serve.

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