Baltimore Crab Cakes Recipe Recipes Recipe For Chili

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CRAB CAKES BALTIMORE-STYLE



Crab Cakes Baltimore-Style image

This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.

Provided by Pierre Franey

Categories     breakfast, easy, quick, appetizer, main course

Time 15m

Yield 12 crab cakes

Number Of Ingredients 15

2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil

Steps:

  • In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
  • Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
  • Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

BALTIMORE CRAB CAKES



Baltimore Crab Cakes image

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Provided by Bon Appétit Test Kitchen

Categories     Shellfish     Appetizer     Fourth of July     Picnic     Quick & Easy     Father's Day     Backyard BBQ     Lunch     Mayonnaise     Seafood     Crab     Summer     Family Reunion     Pan-Fry     Party     Potluck     Lemon Juice     Breadcrumbs     Bon Appétit     Sugar Conscious     Pescatarian     Dairy Free

Yield Makes 6 servings

Number Of Ingredients 14

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 1/2 teaspoons Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 1/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil

Steps:

  • Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
  • Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

BALTIMORE-STYLE CRAB CAKES



Baltimore-Style Crab Cakes image

Provided by Andrew Zimmern

Categories     appetizer

Time 1h15m

Yield 3 to 4 servings

Number Of Ingredients 10

20 saltine crackers
1 pound jumbo lump crabmeat
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon hot sauce
Freshly ground black pepper
1/4 cup canola oil
Lemon wedges, for serving

Steps:

  • Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
  • To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
  • Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
  • Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
  • In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

BALTIMORE CRAB CAKES



Baltimore Crab Cakes image

Phillips seafood restaurant, in Baltimore's Inner Harbor, serves some of the best crab cakes I have ever had. Here is a copycat recipe for this traditional Maryland delicacy

Provided by Millereg

Categories     Lunch/Snacks

Time 25m

Yield 4 crab cakes, 2 serving(s)

Number Of Ingredients 13

8 ounces crabmeat, shell pieces removed (backfin recommended)
1 large egg
1 teaspoon Worcestershire sauce (or 2 tsp. Worcestershire for Chicken)
1/8 teaspoon freshly ground mustard seeds or 1/8 teaspoon dry mustard
1/2 tablespoon mayonnaise
1/2 tablespoon sour cream
1/2 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons unsalted butter, melted
3/4 teaspoon parsley flakes
1/2 teaspoon Old Bay Seasoning (or other crab or seafood seasoning)
1/4 cup breadcrumbs
lemon wedges or lemon slice, to garnish

Steps:

  • Whisk together all ingredients except crab meat.
  • Fold in crab meat.
  • Divide mixture into 4 parts and shape into cakes approximately 3/4” thick.
  • Pan fry the cakes in a little peanut oil or canola oil.
  • Serve hot, garnished with lemon.

Nutrition Facts : Calories 221.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 149.8, Sodium 1155.8, Carbohydrate 10.9, Fiber 0.8, Sugar 1.4, Protein 26

BALTIMORE ORIOLES MARYLAND CRAB CAKES



Baltimore Orioles Maryland Crab Cakes image

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12

1 1/4 cups mayonnaise
4 tablespoons Dijon mustard
2 tablespoon crab boil seasoning (recommended: Old Bay)
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon freshly chopped parsley leaves
2 eggs, beaten
1 pound lump or backfin crabmeat
1 pound jumbo lump crabmeat
2 slices white bread, crusts removed and torn into small pieces
1/4 cup unsalted butter, as needed
Serving Suggestion: Tartar sauce

Steps:

  • Whisk together the first 7 ingredients in a bowl and set aside.
  • Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
  • mixture to rest in refrigerator for 10 minutes.
  • Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
  • Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
  • Serve immediately.

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