Baltimore crab cakes are a classic Maryland dish that seafood lovers can’t resist. Made with tender, fresh crab meat, these crab cakes are seasoned with the iconic Old Bay seasoning and lightly fried to golden perfection. Whether served as an appetizer or a main course, these authentic crab cakes are sure to impress.
Ingredients:
1 pound fresh crab meat
1 large egg, lightly beaten
1/2 cup mayonnaise
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup finely chopped fresh parsley
1 teaspoon Old Bay seasoning
1/2 cup bread crumbs
1 tablespoon lemon juice
Salt and pepper, to taste
1/4 cup butter, for frying
Lemon wedges, for serving
Fresh parsley, for garnish
Directions:
Mix Ingredients: In a large mixing bowl, combine the fresh crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, bread crumbs, and lemon juice. Season with salt and pepper to taste.
Shape Crab Cakes: Gently form the mixture into 8-10 crab cakes, pressing them lightly to keep them intact without overpacking them.
Cook Crab Cakes: Heat butter in a large skillet over medium heat until melted and hot. Add the crab cakes to the skillet and cook for 3-4 minutes on each side or until they are golden brown and crispy.
Drain and Serve: Remove the crab cakes from the skillet and let them drain on paper towels. Garnish with fresh parsley and serve with lemon wedges on the side.
Serving Tips:
Classic Pairings: Serve Baltimore crab cakes with lemon wedges and garnish with fresh parsley for a burst of color and flavor. Popular sides include coleslaw, a mixed green salad, or roasted vegetables.
Sauces and Dips: Tartar sauce, remoulade, or a light aioli make great dipping options. A squeeze of fresh lemon juice or a dash of hot sauce also enhances the flavor.
Presentation: For an elegant touch, serve crab cakes on a bed of leafy greens or atop a lightly toasted brioche bun for a casual crab cake sandwich.
Storage Tips:
Refrigeration: Place any leftover crab cakes in an airtight container and store them in the refrigerator for up to 3 days. Make sure they’ve cooled completely before sealing them to prevent moisture buildup.
Freezing: For longer storage, freeze the crab cakes by placing them on a baking sheet lined with parchment paper until they are firm (about 1-2 hours). Then, transfer them to a freezer-safe bag or container. Crab cakes can be frozen for up to 3 months.
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FAQs:
Can I use canned crab meat instead of fresh?
While fresh crab meat is recommended for the best flavor and texture, you can use canned or pasteurized crab meat if fresh is unavailable. Look for high-quality options labeled as “lump” or “jumbo lump” crab meat, and drain it well before use.
How do I keep crab cakes from falling apart?
To help the crab cakes hold together, ensure you’re not over-mixing the ingredients. Handle the cakes gently and press them just enough to form their shape without packing them tightly. The egg and mayonnaise act as binders, but you can add a bit more bread crumbs if needed.
Can I bake crab cakes instead of frying them?
Yes! For a lighter version, preheat your oven to 400°F (200°C) and place the crab cakes on a greased baking sheet. Brush the tops lightly with melted butter or oil, then bake for about 12-15 minutes or until golden brown.
What is the best way to reheat crab cakes without making them dry?
The oven method is best for reheating, as it keeps the crab cakes moist on the inside and crispy on the outside. Preheat your oven to 350°F (175°C), place the crab cakes on a baking sheet, and warm them for about 10-15 minutes. Alternatively, reheating in a skillet with a small amount of butter will also help retain their crispy texture.
Conclusion:
Enjoy these delicious, crispy crab cakes that perfectly capture the taste of Baltimore’s beloved seafood tradition. Whether you’re a local or just craving a taste of Maryland, this recipe is your gateway to authentic crab cake bliss!
📖 Recipe:
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Baltimore Crab Cakes
- Total Time: 18 minutes
- Yield: 4-5 servings
Description
Authentic Baltimore-style crab cakes made with fresh crab meat, seasoned with Old Bay, and lightly fried to a perfect golden crisp. These Maryland crab cakes are a seafood lover’s dream, packed with rich, bold flavors in every bite.
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
1/4 cup butter, for frying
Lemon wedges, for serving
Fresh parsley, for garnish
Instructions
- In a large mixing bowl, combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, bread crumbs, and lemon juice. Season with salt and pepper to taste.
- Shape the mixture into 8-10 crab cakes, pressing gently to hold them together.
- Heat the butter in a large skillet over medium heat until melted and hot.
- Place the crab cakes in the skillet and cook for 3-4 minutes on each side, or until golden brown and crispy.
- Remove the crab cakes from the skillet and let them drain on paper towels.
- Garnish with fresh parsley and serve with lemon wedges on the side.
Notes
For best results, use fresh crab meat for a delicate texture. Avoid over-packing the crab cakes to keep them light.
To bake instead of fry, preheat the oven to 400°F (200°C), place crab cakes on a greased baking sheet, brush with butter, and bake for 12-15 minutes.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Category: Seafood, Appetizer, Main Course
- Method: Pan-Fried
- Cuisine: American, Maryland
Nutrition
- Serving Size: 4-5 servings
