Description
Baltimore Crab Cakes are a classic American seafood dish featuring sweet, delicate lump crab meat combined with savory seasonings and lightly fried to golden perfection. These crab cakes are tender yet crispy outside, making them perfect as a main course served with lemon wedges or your favorite dipping sauce.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 cup finely crushed saltine crackers or breadcrumbs
- 2 tablespoons fresh parsley (chopped)
For Frying
- 2 tablespoons unsalted butter
- Vegetable oil (as needed for frying)
Instructions
- Prepare the Crab Cake Mixture: In a large bowl, gently mix together the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, crushed saltines, and chopped parsley until just combined. Be careful not to break up the crab meat too much to maintain lumps for texture.
- Shape the Crab Cakes: Form the mixture into 6 to 8 crab cakes, each about 1/2 to 3/4 inch thick. Place the formed crab cakes on a baking sheet and refrigerate for at least 30 minutes. This chilling step helps set the cakes and prevents them from falling apart during cooking.
- Heat the Pan: In a large skillet, heat the unsalted butter and a small amount of vegetable oil over medium heat. The oil helps prevent the butter from burning, ensuring a nice golden crust on the crab cakes.
- Cook the Crab Cakes: Once the skillet is hot, gently place the crab cakes in the pan. Cook for 3 to 4 minutes on each side until they develop a golden brown crust and are heated through. Flip carefully to keep the cakes intact.
- Drain and Serve: Remove the crab cakes from the skillet and place them briefly on paper towels to drain excess fat. Serve hot with lemon wedges or your favorite dipping sauce for a delicious, classic seafood dish.
Notes
- For best results, use high-quality lump crab meat and handle it gently to preserve its texture.
- Avoid overmixing the crab cake mixture to keep the cakes light and flaky.
- If you prefer to avoid frying, you can bake the crab cakes at 400°F (200°C) for 12 to 15 minutes until golden and cooked through.
