Baltimore Crab Cakes
Delightful crab cakes capturing the essence of the Chesapeake Bay with a crispy exterior and tender crab meat inside, perfect for any occasion.
Servings: 8 pieces
Calories: 200kcal
Ingredients
For the Mixture
- 1 tablespoon lemon juice Adds brightness to the cakes.
- 1/4 cup finely chopped fresh parsley For flavor and garnish.
- 1 tablespoon Worcestershire sauce Introduces a savory depth.
- 1/2 cup mayonnaise Acts as a binding agent.
- 1/4 cup butter (for frying) To create a golden crust.
- 1 large egg, lightly beaten Helps bind the mixture.
- 1/2 cup bread crumbs For texture and binding.
- 1 pound fresh crab meat The star ingredient.
- 1 tablespoon Dijon mustard Adds a slight tang.
- 1 teaspoon Old Bay seasoning Traditional seasoning for crab cakes.
- Salt and pepper to taste Salt and pepper, to taste For seasoning.
- Lemon wedges (for serving) For added flavor.
- Fresh parsley (for garnish) For presentation.
Instructions
Preparation
- In a large mixing bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, chopped parsley, and bread crumbs. Season with salt and pepper to taste. Be careful not to overmix, as you want to keep the lumps of crab intact for that ideal texture.
- Once the mixture is uniform, shape it into 8 to 10 patties. Use your hands to press the mixture gently, ensuring it holds together well.
Cooking
- In a skillet over medium heat, melt the butter until it shimmers.
- Place the patties in the hot skillet, frying them for about 3 to 4 minutes on each side, or until they are crisp and golden brown.
- Remove the crab cakes from the skillet and place them on paper towels to drain any excess oil.
Serving
- Garnish the crab cakes with fresh parsley and serve with lemon wedges for an added burst of flavor.
Notes
Use fresh crab meat for the best flavor and texture. Chill the patties for 30 minutes before cooking to help them hold their shape. These can also be baked at 400°F (200°C) for about 20 minutes.