Baltimore Crab Cakes: A Classic Coastal Delight
Baltimore Crab Cakes are an iconic dish representing the rich seafood heritage of Maryland’s coast. These crab cakes are packed with sweet, succulent crab meat, perfectly seasoned with Old Bay, and fried to golden perfection. With their crispy exterior and tender interior, they make for an irresistible appetizer, light meal, or sandwich filling. Whether you're hosting a summer gathering or just craving a taste of the sea, Baltimore Crab Cakes are the perfect way to enjoy fresh crab.
Yield: 8
Materials
- - **1 pound fresh crab meat**: The star of the show! Use fresh lump or backfin crab meat for the best results.
- - **1/2 cup mayonnaise**: Helps bind the crab cakes and keeps them moist.
- - **1 large egg lightly beaten**: Acts as a binder to hold the cakes together.
- - **1 tablespoon Dijon mustard**: Adds a subtle tang and depth of flavor.
- - **1 tablespoon Worcestershire sauce**: Provides an umami boost to enhance the crab’s natural sweetness.
- - **1 teaspoon Old Bay seasoning**: This classic Maryland spice blend gives the crab cakes their authentic flavor.
- - **1/4 cup finely chopped fresh parsley**: Adds a pop of color and freshness.
- - **1/2 cup bread crumbs**: Just enough to hold the cakes together without overpowering the crab.
- - **1 tablespoon lemon juice**: Adds brightness and balances the richness of the crab and mayo.
- - **Salt and pepper to taste**: Enhances the flavor and helps bring everything together.
- - **1/4 cup butter for frying**: Gives the crab cakes a rich golden crust.
- - **Lemon wedges for serving**: Adds freshness and acidity.
- - **Fresh parsley for garnish**: For a touch of color and elegance.
Instructions
Step 1:Prepare the Crab Cake Mixture
- In a large mixing bowl, gently combine the following ingredients:
- - **1 pound fresh crab meat**
- - **1/2 cup mayonnaise**
- - **1 large egg, lightly beaten**
- - **1 tablespoon Dijon mustard**
- - **1 tablespoon Worcestershire sauce**
- - **1 teaspoon Old Bay seasoning**
- - **1/4 cup finely chopped fresh parsley**
- - **1/2 cup bread crumbs**
- - **1 tablespoon lemon juice**
- - **Salt and pepper to taste**
- Use a spatula or your hands to gently fold the mixture together, being careful not to break up the crab meat too much. The goal is to evenly distribute the ingredients without overmixing, which helps retain the delicate texture of the crab.
Step 2: Shape the Crab Cakes
- Once the mixture is combined, shape it into **8-10 equal-sized crab cakes**, depending on your preferred size. Press gently but firmly to form the cakes, making sure they hold their shape. If the mixture feels too loose, you can add a little more bread crumbs, but avoid using too much to keep the focus on the crab.
Step 3: Chill the Crab Cakes
- For best results, refrigerate the shaped crab cakes for about **20-30 minutes** before frying. This helps them firm up and hold together during cooking. If you're in a rush, you can skip this step, but chilling ensures the best texture.
Step 4: Fry the Crab Cakes
- Heat **1/4 cup butter** in a large skillet over **medium heat**. Once the butter is melted and hot, carefully place the crab cakes into the skillet. Make sure to give them space so they cook evenly.
- Fry the crab cakes for **3-4 minutes per side**, or until they’re golden brown and crispy on the outside. Use a spatula to gently flip them, being careful not to break the cakes apart. Adjust the heat as necessary to avoid burning.
Step 5: Drain and Garnish
- Once the crab cakes are done cooking, transfer them to a plate lined with paper towels to drain any excess butter. This helps keep them crisp. Garnish with a little extra fresh parsley for color and serve with lemon wedges on the side for a burst of acidity.