Baltimore Crab Cakes
Iconic Maryland delicacy featuring jumbo lump crab meat minimally bound with just enough filler to hold together, then pan-seared until golden. These authentic Baltimore-style crab cakes celebrate the sweet, delicate flavor of blue crab from the Chesapeake Bay, focusing on the crab itself rather than heavy breading or fillers.
Ingredients
- 1 lb jumbo lump crab meat, picked over for shells
- 20 saltine crackers, crushed to fine crumbs
- 1/4 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tbsp Old Bay seasoning
- 1 large egg, beaten
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh lemon juice
- 1/2 tsp hot sauce
- 2 tbsp unsalted butter
- 2 tbsp vegetable oil
- 4 lemon wedges
- 1/2 cup tartar sauce
Instructions
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1
In a large bowl, gently pick through the 1 lb picked over for shells jumbo lump crab meat to remove any shells, being careful not to break up the lumps too much.
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2
In a separate medium bowl, combine the 20 crushed to fine crumbs saltine crackers, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp Old Bay seasoning, 1 beaten large egg, 2 tbsp finely chopped fresh parsley, 1 tbsp fresh lemon juice, and 1/2 tsp hot sauce.
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3
Mix these ingredients gently until well combined.
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4
Add this mixture to the crab meat and fold very gently with a rubber spatula, being careful not to break up the crab lumps. The mixture should just hold together.
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5
Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld and the mixture to firm up.
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6
Shape the crab mixture into 4 equal-sized patties, about 3 inches in diameter and 3/4 inch thick. Place them on a plate lined with wax paper.
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7
In a large skillet over medium heat, melt the 2 tbsp unsalted butter with the 2 tbsp vegetable oil.
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8
When the butter stops foaming, carefully place the crab cakes in the pan.
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9
Cook until golden brown on the bottom, about 4-5 minutes.
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10
Gently flip the crab cakes and cook until the other side is golden brown and the cakes are heated through, about 4 more minutes.
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11
Transfer the crab cakes to serving plates and garnish with 4 lemon wedges.
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12
Serve immediately with 1/2 cup tartar sauce on the side.