Baltimore Crab Cakes Recipe

Instructions

1. Prepare the Crab Meat

• Gently pick through the lump crab meat to remove any shells or cartilage. You want the crab to be as pure and unblemished as possible for the best texture. If using canned crab, ensure it’s well-drained before proceeding.

2. Mix the Ingredients

• In a large bowl, combine the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and a pinch of salt and pepper. Whisk the ingredients together until smooth.
• Add the beaten egg and mix well, then gently fold in the crab meat, being careful not to break up the lumps too much.
• Gradually add the breadcrumbs and parsley, folding until everything is well combined. The mixture should hold together but still be slightly loose. If it feels too wet, add a little more breadcrumbs.

3. Shape the Crab Cakes

• Using your hands, shape the crab mixture into cakes. Aim for about 4-6 crab cakes depending on the size you prefer. Each cake should be about 1 to 1.5 inches thick. Press gently to compact the mixture, ensuring the cakes hold together while cooking.

4. Chill the Crab Cakes

• For best results, refrigerate the shaped crab cakes for at least 30 minutes to allow them to firm up. This step helps the crab cakes hold their shape during cooking.

5. Cook the Crab Cakes

• Heat the butter or oil in a large skillet over medium heat. Once hot, carefully place the crab cakes in the skillet, cooking in batches if necessary.
• Cook for 4-5 minutes per side, or until the crab cakes are golden brown and crispy on the outside. Flip gently to avoid breaking them. The interior should be warm and tender, with the crab meat staying intact.

6. Serve and Enjoy

• Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Serve immediately with your choice of dipping sauce.

What to Serve with Baltimore Crab Cakes

Baltimore Crab Cakes are versatile, and they can be served in various ways depending on your preferences or the occasion. Here are some ideas for side dishes and accompaniments that complement the crab cakes:

• Tartar Sauce: A classic condiment to pair with crab cakes. You can make a simple tartar sauce with mayo, pickles, and a squeeze of lemon juice.
• Lemon Wedges: A fresh squeeze of lemon enhances the flavor of the crab and adds a bright, zesty note.
• Coleslaw: The crunchy, tangy slaw pairs wonderfully with the crispy, rich crab cakes.
• Corn on the Cob: A classic summer side dish that brings a sweet contrast to the savory crab.
• Garlic Mashed Potatoes: Creamy mashed potatoes add a comforting element to the meal.
• Mixed Greens Salad: A light salad with a tangy vinaigrette balances the richness of the crab cakes.

Tips for Perfect Crab Cakes

• Use Fresh Crab Meat: For the best flavor, use fresh crab meat from a reputable source. If you must use canned crab, look for high-quality options, such as lump or jumbo lump crab meat.
• Don’t Overmix: Crab cakes should be delicate, so avoid overmixing the ingredients. You want to preserve the lumps of crab as much as possible for a tender texture.
• Chill Before Cooking: Chilling the crab cakes before frying helps them hold together better and ensures they won’t fall apart in the pan.
• Fry in Butter: Using a combination of butter and oil for frying gives the crab cakes a rich flavor and crispy texture. Butter helps create a golden brown crust, while the oil prevents burning.

Final Thoughts

Baltimore Crab Cakes are a delicious, authentic taste of Maryland’s rich seafood culture. With tender crab, a touch of seasoning, and a crispy exterior, these crab cakes are sure to be a hit at any gathering or dinner. Whether you’re hosting a special occasion or simply want to enjoy a comforting meal, these crab cakes will impress. Serve them with your favorite sides, and enjoy a true taste of the Chesapeake Bay!