Baltimore Crab Cakes
Baltimore Crab Cakes are a delicacy that combines fresh crab meat with zesty lemon and Old Bay seasoning for a flavorful dish that’s perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Crab Cake Mixture
- 1 tablespoon lemon juice Adding a bright, zesty note to enhance the crab.
- 1/4 cup finely chopped fresh parsley Infusing freshness and color.
- 1 tablespoon Worcestershire sauce Contributing a rich depth of flavor.
- 1/2 cup mayonnaise Keeping the crab cakes moist and creamy.
- 1/4 cup butter For frying, perfect for golden, crispy edges.
- 1 large egg, lightly beaten Acting as a binder to hold the cakes together.
- 1/2 cup bread crumbs Providing structure and a delightful crunch.
- 1 pound fresh crab meat The star of the show, delivering sweetness and richness.
- 1 tablespoon Dijon mustard Adding a subtle spice that complements the crab.
- 1 teaspoon Old Bay seasoning A classic choice that enhances the dish with its signature flavor.
- Salt and pepper, to taste Essential seasonings for balance.
For Serving
- Lemon wedges For an extra squeeze of freshness.
- Fresh parsley For garnish, making the dish visually appealing.
Instructions
Preparation
- In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, finely chopped parsley, and bread crumbs. Season with salt and pepper to taste.
- With clean hands, craft the mixture into 8–10 uniform patties. Press them gently to ensure they hold together without being overly compact.
Cooking
- Place a skillet over medium heat and melt the butter until it bubbles and begins to foam.
- Carefully add the crab cakes to the skillet, ensuring not to overcrowd the pan. Fry them for about 3–4 minutes on each side or until they turn a beautiful golden brown and become crisp.
- Once cooked, transfer the crab cakes to a paper towel-lined plate to drain excess oil. Garnish with fresh parsley and serve alongside lemon wedges.
Notes
Freshness is key; always use fresh crab meat for the best flavor. Chill the patties in the refrigerator for at least 30 minutes before cooking. Serve with a homemade remoulade or tartar sauce for added flavor.