Baltimore-Style Crab Cakes

Baltimore-Style Crab Cakes

shared by Jennifer

Details:

    PT1H
  • Prep Time: 1 Hour
  • PT10M
  • Cook Time: 10 Minutes
  • PT1H15M
  • Total Time: 1 Hour 15 Minutes
  • Difficulty: Novice
  • Serves: 4 people
  • In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.In a medium bowl, lightly toss the crabmeat wi

Ingredients:

  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for serving

Directions:

  1. In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
  2. In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick.
  4. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.


Notes:

The crab cakes can be prepared through Step 2 and refrigerated overnight.