Crabcakes Baltimore Style Recipes

CRAB CAKES BALTIMORE-STYLE

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.

BALTIMORE-STYLE CRAB CAKES

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

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.

MARYLAND CRAB CAKES I

Steps:

• Pick the crab meat to remove any remaining pieces of shell.
• Pick bread into small pieces and place in medium-size bowl with crabmeat. Add egg, mayonnaise, mustard, Worcestershire sauce, and Old Bay seasoning ™. Mix ingredients by hand to avoid overworking the crabmeat, you want to keep the lumps of meat as much as possible. Form into patties; this should make 6 good-size cakes.
• Heat 2 tablespoons of butter in a skillet, then fry cakes for about 4 minutes each side or until brown crust forms on both sides of the crab cake.

CRAB CAKES

Steps:

• Heat the broiler to 500 degrees (or its highest setting). On your oven's highest rack, broil all the bread slices on a baking sheet for 2 to 3 minutes, or until golden and crisp but not burned. Flip all the slices over and broil for another 2 to 3 minutes. Turn the broiler off and allow the bread to crisp in the oven until totally dry, 15 to 20 minutes.
• Remove the bread from the oven and let cool. Using a box grater or rolling pin, coarsely grate and crush the bread slices into bread crumbs (or, pulse them in a food processor). The crumbs should look and feel like sand; you should get about 4 cups. Set the bread crumbs aside.
• In a large cast-iron skillet, melt the butter over high heat. Once the butter is melted, add the onion and cook, stirring often, until tender, about 5 minutes.
• Pour the butter and onion into a large bowl. Whisk the flour into the melted butter and onion, then slowly whisk in the milk to make a creamy sauce. Once the sauce is smooth, whisk in the eggs, lemon juice, vinegar and mace.
• Add the crab meat to the cream sauce and mix lightly with a fork; don't break up the pieces of crab meat. Gently fold in just enough of the bread crumbs so that the mixture holds together (about 2 1/2 cups). Divide the crab mixture into 12 equal portions, setting them on a baking sheet as you go. They should be thick rounds - about the size of the palm of your hand, and roughly 1 1/2 inches thick.
• Using your hand, take a scoop of the toasted bread crumbs and coat each crab cake.
• Wipe out the skillet and heat the oil over high. Once the oil is hot, place a few of the crab cakes in the skillet. Reduce the heat to medium and cook for 3 to 5 minutes on each side, or until browned and cooked through. Place the cooked crab cakes on a paper towel to drain. Working in batches, cook the remaining crab cakes, adding more oil as needed.
• Serve crab cakes immediately, or set aside in a warm oven (see Tip) while you cook the remaining crab cakes.

BALTIMORE CRAB CAKES

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.

BAKED MARYLAND LUMP CRAB CAKES

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Grease a baking sheet.
• Combine bread crumbs, baking powder, parsley, mustard powder, pepper, and seafood seasoning; set aside. Stir together mayonnaise, butter, Worcestershire, and egg product until smooth. Fold in crab meat, then fold in bread crumb mixture until well blended.
• Shape mixture into 12 crab cakes, about 3/4 inch thick, and place onto prepared baking sheet.
• Bake in preheated oven for 15 minutes, then turn the crab cakes over, and bake an additional 10 to 15 minutes, until nicely browned.

LORD BALTIMORE HOTEL CRAB CAKES

Steps:

• Whisk the eggs in a mixing bowl to blend.
• Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
• Mix in crab and cracker crumbs.
• Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
• Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
• Coat the crab cakes with Panko bread crumbs.
• Fry in clarified butter until golden brown on both sides.
• Serve with tartar sauce or cocktail sauce or your favorite sauce.