Crab Cakes Baltimore-Style

By lihui

12 Person

15 Minutes

0 Calories

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. It's my favorite crab cake recipe. If you don’t overmix and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. They are simply delicious.

Ingredients

1/4 cup Vegetable oil
1/2 cup Finely ground fresh bread crumbs
1 pound Crab meat, lump preferred, shell and cartilage removed
1/4 tsp. Freshly ground pepper
1/2 tsp. Salt
1/2 cup Finely chopped scallions
2 tbsp. Finely chopped parsley sprigs
2 tsp. Worcestershire sauce
1/4 tsp. Red hot pepper flakes
1 tsp. Seafood seasoning
1 tbsp. Dijon-style mustard
3 tbsp. Mayonnaise
1 cup Crushed Saltine crackers
1/2 cup Chopped celery
2 Large eggs, well beaten

Method

01

In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, seafood 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.
02

Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
03

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.

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Crab Cakes Baltimore-Style

4.1

( By lihui )

01 Information

Grade easy
Serving 12 servings
Total Time 15 Mins

02 Ingredients

1/4 cup Vegetable oil

1/2 cup Finely ground fresh bread crumbs

1 pound Crab meat, lump preferred, shell and cartilage removed

1/4 tsp. Freshly ground pepper

1/2 tsp. Salt

1/2 cup Finely chopped scallions

2 tbsp. Finely chopped parsley sprigs

2 tsp. Worcestershire sauce

1/4 tsp. Red hot pepper flakes

1 tsp. Seafood seasoning

1 tbsp. Dijon-style mustard

3 tbsp. Mayonnaise

1 cup Crushed Saltine crackers

1/2 cup Chopped celery

2 Large eggs, well beaten

03 Method

Step 1

In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, seafood 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.

Step 2

Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

Step 3

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.

04 Author