Mar22

Baltimore Crab Cakes

by tanis
Posted In: Crab Cakes

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The best crab cake Baltimore has to offer

Baltimore Crab Cakes

You know how the saying goes; when in Baltimore do as they do…

Here’s a great way to start an argument with a complete stranger: let them know you just sampled THE best crab cake at such and such a place. Those few words will spark up a debate EVERYTIME.

Baltimore is full of competition. People claiming to make the world’s best crab cake, the person next to you claiming to be the best at shelling a blue crab or the best kind of bait to use to catch these delicacies. But one thing that Baltimore (and the rest of Chesapeake Bay area) leaves no room for arguments and wins hands down -access to endless amounts of Blue Crabs.

And what, my pretty’s does an endless amount of Blue crabs gives you? -The freedom to experiment with your recipes until they are done to perfection.

Try out this recipe and you’ll taste the evolution of this Baltimore delicacy.

 

Ingredients:

  • ½ cup of mayonnaise
  • 1 egg, beaten
  • 1 ½ teaspoon Dijon mustard
  • 1 ½ teaspoon prepared brown grainy mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon hot red pepper sauce
  • 1 cup saltines crackers, crushed
  • 1 lb. Jumbo lumb blue crab meat
  • ¼ cup of oil
  • 2 Tablespoons of butter

 

Method to the Rad-ness:

In a medium sized mixing bowl, mix the mayonnaise and egg until thoroughly blended. Add the Dijon mustard, prepared mustard, Worcestershire sauce and red pepper sauce. Stir well.

Add the saltines and stir until the crackers are moistened.

Gently fold in the crab meat, taking extra care not to break the meat apart when mixing. Cover the bowl and refrigerate for 20 minutes.

Divide the mixture into 8 equal parts and form into crab cakes and place them on a baking sheet. Refrigerate again for 30 minutes.

In a large heavy frying pan, heat the oil and butter over medium-high heat. Don’t add the crab cakes until the butter has finished bubbling. Cook the crab cakes on both sides until golden brown (usually about 4 minutes per side).

Drain them on paper bags for an extra crispy outer crust or paper towel to remove excess oil from the frying process.

 

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Baltimore Crab Cakes
 
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And what, my pretty’s does an endless amount of Blue crabs gives you? -The freedom to experiment with your recipes until they are done to perfection.
:
: Appetiser, Entree, Main
: 8
Ingredients
  • ½ cup of mayonnaise
  • 1 egg, beaten
  • 1 ½ teaspoon Dijon mustard
  • 1 ½ teaspoon prepared brown grainy mustard
  • 1 Tablespoon Worcestershire sauce
  • 1 teaspoon hot red pepper sauce
  • 1 cup saltines crackers, crushed
  • 1 lb. crab meat
  • ¼ cup of oil
  • 2 Tablespoons of butter
Method to the Rad-ness
  1. In a medium sized mixing bowl, mix the mayonnaise and egg until thoroughly blended. Add the Dijon mustard, prepared mustard, Worcestershire sauce and red pepper sauce. Stir well.
  2. Add the saltines and stir until the crackers are moistened.