Baltimore Crab Cakes Recipe

Instructions:

1. Prepare the Crab Meat: Start by gently picking through the crab meat to remove any shells or cartilage. Place it in a large mixing bowl, being careful not to break up the lumps too much. You want to maintain the integrity of the crab for those signature chunks in each cake.
2. Make the Crab Cake Mixture: In a separate bowl, combine the mayonnaise, egg, Dijon mustard, Old Bay seasoning, Worcestershire sauce, salt, pepper, and lemon juice. Whisk everything together until smooth.
3. Add Breadcrumbs and Parsley: Stir in the breadcrumbs and chopped parsley, mixing gently to incorporate everything without breaking up the crab too much.
4. Form the Crab Cakes: Take small portions of the crab mixture and gently form them into patties, about 1/2 inch thick. Be sure to handle the mixture lightly to keep the cakes tender. You should be able to make around 6-8 cakes, depending on the size.
5. Chill the Crab Cakes: For the best texture and to prevent them from falling apart during cooking, refrigerate the crab cakes for at least 30 minutes before frying. This helps them firm up and hold their shape.
6. Cook the Crab Cakes: Heat a large skillet over medium heat and add a bit of butter or oil. Once hot, gently place the crab cakes into the pan. Cook the cakes for 3-4 minutes per side, or until they are golden brown and crispy on the outside. Be careful not to overcrowd the pan, as this can cause the cakes to break apart.
7. Serve: Once cooked, transfer the crab cakes to a plate lined with paper towels to drain excess oil. Serve the crab cakes immediately with a side of lemon wedges and a drizzle of tartar sauce or remoulade for dipping.

Tips for the Best Baltimore Crab Cakes:

• Use Fresh Crab Meat: The quality of the crab is crucial. Fresh, sweet lump crab meat from a reputable seafood market will give you the best results. If you’re using frozen crab, make sure it’s properly thawed and drained.
• Minimal Fillers: Baltimore-style crab cakes are known for their minimal use of fillers, allowing the crab to be the star of the dish. If you add too many breadcrumbs, the cakes may become dense.
• Chill Before Cooking: Don’t skip the chilling step! It helps the crab cakes firm up, ensuring they hold together during cooking.
• Pan-Fry for Crispness: Pan-frying in butter or oil creates a perfectly crispy exterior, which contrasts beautifully with the tender, juicy crab inside.

Serving Suggestions:

Baltimore crab cakes are versatile and can be served in a variety of ways. Serve them as a starter with a fresh salad or as a main course with side dishes like coleslaw, roasted vegetables, or corn on the cob. They also pair wonderfully with a chilled glass of white wine or a cold beer. For a classic Maryland experience, enjoy your crab cakes with a side of old-fashioned potato salad.

Why You’ll Love This Recipe

Baltimore crab cakes are a true coastal delicacy, and this recipe captures the essence of Maryland’s famous dish. With their crispy, golden exterior and sweet, succulent crab interior, these cakes are a perfect balance of flavors and textures. Whether you’re a crab lover or new to seafood, this recipe offers a taste of the Chesapeake Bay that’s sure to impress. Plus, it’s simple enough for a weeknight dinner but special enough for a celebration.

Try this Baltimore Crab Cakes recipe and bring a piece of Maryland’s coastal charm to your table!