Baltimore Crab Cakes Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1/2 Cup Mayonnaise
1 Large Egg Beaten
1 tbsp Dijon Mustard
1 tbsp Worcestershire Sauce
1/2 tsp Hot Sauce
1 Lb Jumbo Lump Crab Meat, picked over for shells or cartilage
20 Saltine Crackers Finely Crushed
1/4 Cup Canola Oil
Lemon Wedges
Tools:
Small Bowl
Med/Large Bowl
Zip lock bag or Mini Chopper
1/3 Measuring cup
10/12 “ Fry Pan
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Directions: |
Directions:Place crackers in a zip lock bag, remove as much air as possible and crush crackers finely, (I pound them with a meat tenderizer and then use a rolling pin, whatever works for you, if you have a mini chopper, grind them)
In a small bowl Whisk Mayo, Egg, Mustard, Worcestershire and Hot Sauce, in a Med/Large bowl toss the Crab meat with cracker crumbs, gently fold in mayo mixture, cover and refrigerate at least 1 hour, overnight is good. Using 1/3 cup scoop crabmeat, lightly pack it and shape into a pattie about 1/2” thick.
Heat oil in fry pan, add cakes and cook approximately 3 minutes per side or until golden, adjust heat as necessary. Drain on paper towel and serve with lemon wedges. |
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Number Of
Servings: |
Number Of
Servings:Approximately 8 |
Personal
Notes: |
Personal
Notes: Great lunch served with lettuce & tomato and a good cole slaw.
I’ve made these with 1/4 measuring cup, as to make sliders, served on slider buns with Lettuce and Tomato, choice of sauces ie: Russian Dressing, Tartar Sauce, Honey Mustard, Chipotle etc, this way will make about a dozen or so, recipe can be doubled if necessary.
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