Best Crab Cakes Baltimore Style Recipes
BALTIMORE-STYLE CRAB CAKES
Provided by Andrew Zimmern
Categories appetizer
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
- To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
- Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
- Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
- In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
CRAB CAKES BALTIMORE-STYLE
This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.
Provided by Pierre Franey
Categories breakfast, easy, quick, appetizer, main course
Time 15m
Yield 12 crab cakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
BALTIMORE -STYLE CRAB CAKES (WITH SALTINES)
Steps:
- In a small bowl, whisk the sour cream with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the sour cream 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 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.
BALTIMORE-STYLE CRAB CAKES
Categories Shellfish
Number Of Ingredients 9
Steps:
- In small bowl whisk mayo with egg, mustard, worcestershire, and hot sauce until smooth
- In med. bowl lightly toss crab with cracker crumbs. Fold in Mayo mixture. Cover refrigerate 1 hr.
- Scoop crab mixture into eight 1/3 cup moounds; lightly pack into 8 patties about 1/2 inch thick
- Heat oil until shimmering in lg. skillet.
- Add crab and cook over moderately hi heat until deeply golden & heated about 3 min per side
- Transfer crab cakes to plates & serve with lemon wedges.
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