Here’s a classic recipe for authentic Baltimore-style crab cakes, known for their sweet lump crabmeat, minimal filler, and bold seasoning. Perfect for a main dish or an appetizer!
Ingredients:
1 lb jumbo lump crabmeat, handpicked to remove any shells
1 egg, lightly beaten
3-5 tbsp mayonnaise (to bind)
1 tsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1/4 cup breadcrumbs (panko or regular; adjust for texture)
1 tbsp fresh parsley, finely chopped
Juice of 1/2 lemon
Optional: salt and pepper to taste
Instructions:
Prepare the Mixture:In a bowl, gently combine mayonnaise, egg, mustard, Worcestershire sauce, Old Bay, and lemon juice. Stir until smooth.
Fold the wet mixture into the crabmeat carefully to avoid breaking the lumps.
Sprinkle breadcrumbs and parsley into the mix, combining lightly until the mixture just holds together.
Shape the Crab Cakes:Using an ice cream scoop or your hands, form the mixture into 6-8 cakes (about 1/3 cup each).
For best results, refrigerate the cakes for 30 minutes to help them firm up.
Cook the Crab Cakes:Pan-Fry: Heat a thin layer of oil in a skillet over medium heat. Cook each cake for 3-4 minutes per side until golden brown.
Broil: Preheat your broiler to high. Place crab cakes on a baking sheet and broil 3-5 minutes until the tops are golden.
Deep-Fry: For extra crispiness, fry in 350°F oil for 2-3 minutes per side until golden and cooked through.
Serve:Garnish with lemon wedges and parsley. Pair with tartar sauce, cocktail sauce, or a simple squeeze of lemon.
Tips:
Filler Balance: Use minimal breadcrumbs to let the crab shine.
Chilling: Refrigerating the cakes helps them hold their shape during cooking.
Variations: For extra flavor, try adding minced scallions or a dash of cayenne