Crab Cakes -- Baltimore Style
By á-24734
Ingredients
- 1/2 Cup Mayonnaise
- 1 Large Egg, beaten
- 1 Tbs. Dijon Mustard
- 1 Tbs. Worcestershire Sauce
- 1/2 tsp. Hot Sauce
- 1 Lb. Jumbo Lump Crab Meat, picked over
- 20 Saltine Crackers, finely crushed
- 1/4 Cup Canola Oil
- 1/4 tsp. Baking Powder
- Lemon Wedges, for garnish
Details
Preparation
Step 1
In a small bowl, whisk the mayonnaise with egg, mustard, Worcestershire sauce, and hot sauce until smooth. In a medium bowl, lightly toss the crab meat 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 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.
Variation: Substitute 1 Cup Panko breadcrumbs for saltines and add 1 Tbs. Old Bay Seasoning. Basic Remoulade: Mayonnaise, Dijon, and fresh lemon juice.
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