Baltimore Maryland Crab Cakes
This is baltimore maryland crab cakes If you avoid overmixing and don’t compact the mounds too firmly, you’ll discover pure crab cake bliss. I prefer recipes that minimize fillers—no minced red pepper, no parsley—none of the typical ingredients that chefs often use to spoil a good crab cake. I usually prepare these in large batches and store the extras in the fridge. If you haven’t tried a cold crab cake on toast topped with sliced tomato and Russian dressing, you’re truly missing something special. For gatherings, instead of just making eight, I whip up 24 to 26 mini donut-hole-sized cakes.
In 2018, Food & Wine recognized this as one of their top 40 recipes: it’s the best baltimore maryland crab cakes recipe you’ll ever come across. As Andrew Zimmern states, if you don’t overmix and keep your mounds loose, you’ll taste pure crab cake perfection. They really are that amazing. Stick to the instructions closely, and you’ll find yourself making these cakes every chance you get. For years, I searched for an excellent crab cake recipe that didn’t rely heavily on fillers. There’s definitely a right and wrong way to prepare certain dishes, and adding excessive unnecessary ingredients to a crab cake is one of the biggest mistakes I see in American cooking, he argues.
About 20 years ago, my best friend’s wife, who hails from Baltimore, shared her mother’s secret ‘country club’ crab cake recipe with me. This is it, word for word. I typically make these in larger quantities and save any leftovers in the fridge. If you’ve never had a cold crab cake on toast with sliced tomato and Russian dressing, you’re genuinely missing out. For parties, I prefer to create 24 to 26 mini doughnut-hole-sized crab cakes instead of just eight. Pair these with homemade coleslaw, warm potato salad, and some fruit salad.
Ingredients
- 1/2 cup of mayonnaise
- 1 large egg, whisked
- 1 tablespoon of Dijon mustard
- 1 tablespoon of Worcestershire sauce
- 1/2 teaspoon of hot sauce
- 1 pound of jumbo lump crabmeat, cleaned
- 20 saltine crackers, crushed finely
- 1/4 cup of canola oil
- Lemon wedges for serving.
Directions
- In a small bowl, combine the mayonnaise, egg, mustard, Worcestershire sauce, and hot sauce, whisking until the mixture is smooth.
- In a medium bowl, gently mix the crabmeat with the cracker crumbs. Carefully incorporate the mayonnaise mixture. Cover the bowl and chill in the refrigerator for at least one hour.
- Form the crab mixture into eight mounds, each about 1/3 cup in size; shape them into 8 patties that are roughly 1 1/2 inches thick. Heat oil in a large skillet until it shimmers. Add the crab cakes and cook over medium-high heat until they are golden brown and heated through, approximately 3 minutes on each side. Move the crab cakes to plates and serve with lemon wedges.
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