Best Lord Baltimore Hotel Crab Cakes Recipes

FAIDLEY'S WORLD FAMOUS CRAB CAKES

Steps:

• Crab cakes: Spread the crab meat out in a flat pan and sprinkle the crushed saltines over the top.
• In a small bowl, mix mayonnaise, egg, mustard, Worcestershire and tobasco.
• Pour the mayonnaise over the crab meat and gently toss or fold the ingredients together, taking care not to break up the lumps of crab meat.
• Let the mixture sit for 2-3 minute.
• before forming the cakes.
• Form the cakes by hand or with an ice cream scoop into 8 mounds about 3" in diameter and 3/4" thick.
• Do NOT pack the mixture too firmly.
• The cakes should be as loose as possible, yet still hold their shape.
• Place the cakes on a tray or platter lined with wax paper, cover and refrigerate for at least 1 hour before cooking.
• Tartar sauce: In a bowl, mix mayonnaise, dill pickles, onion, parsley and dill pickle juice.
• Chill for at least 1 hour.
• To fry: Pour oil into a heavy skillet to a depth of about 1 ½".
• Heat oil and fry crab cakes, a few at a time, until golden brown, about 4 minute.
• on each side.
• Remove with a slotted utensil to a paper towel to drain.
• To broil: Slip them under a preheated broiler until nicely browned, turning to cook evenly, about 4-5 minute.
• on each side To sauté: Heat a small amount of clarified butter or olive oil, or a combination, in a skillet and sauté the cakes, turning several times, until golden brown, about 8 minute.
• total cooking time.
• Serve at once with tartar sauce on the side.
• Makes 4 servings.

MARYLAND LADY CRAB CAKES

Steps:

• Remove all cartilege from crabmeat.
• In a bowl, mix breadcrumbs, egg, mayonnaise and seasonings.
• Add crabmeat and mix gently but thoroughly.
• Shape into 6 cakes.
• Fry in oil (350 F), until browned, or pan fry in a little butter or oil until browned on both sides.

BALTIMORE-STYLE CRAB CAKES

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.

MARYLAND CRAB CAKES

Steps:

• If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
• In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
• Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
• Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
• Serve, garnished with chopped parsley or green onion.

BALTIMORE CRAB CAKES

Steps:

• Whisk together all ingredients except crab meat.
• Fold in crab meat.
• Divide mixture into 4 parts and shape into cakes approximately 3/4” thick.
• Pan fry the cakes in a little peanut oil or canola oil.
• Serve hot, garnished with lemon.

LORD BALTIMORE CAKE

Steps:

• Cream butter; gradually add sugar; beat until fluffy.
• Beat egg yolks until thick and slowly add to the mixture.
• Mix together the cake flour, salt, and baking powder and add alternately with the milk.
• Add extracts.
• Pour mixture into 3 greased and floured 9-inch layer pans.
• Bake at 350 degrees for 25-30 minutes.
• Invert pans and continue cooling.
• Lord Baltimore Frosting.
• Mix sugar, cream of tartar, water and salt.
• Bring to boiling, stir until sugar is dissolved.
• Slowly add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes.
• Beat in vanilla.
• To 2 cups of frosting add remaining ingredients.
• Spread first layer of cake with half of the fruit frosting, cover with second layer.
• Spread with remaining fruit mixture.
• Top with third layer.
• Frost entire cake with remaining plain frosting.

ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND

Steps:

• Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
• Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
• Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
• After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
• Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
• Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
• Drain on paper towel and serve.