Crab Cakes Baltimore-Style
- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2large eggs, well beaten
- ½cup chopped celery
- 1cup crushed Saltine crackers
- 3tablespoons mayonnaise
- 1tablespoon Dijon-style mustard
- 1teaspoon Old Bay Seasoning
- ¼teaspoon red hot pepper flakes
- 2teaspoons Worcestershire sauce
- 2tablespoons finely chopped parsley sprigs
- ½cup finely chopped scallions
- ½teaspoon salt
- ¼teaspoon freshly ground pepper
- 1pound crab meat, lump preferred, shell and cartilage removed
- ½cup finely ground fresh bread crumbs
- ¼cup vegetable oil
Nutritional analysis per serving (12 servings)
142 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 5 grams monounsaturated fat; 3 grams polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 0 grams sugars; 9 grams protein; 339 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
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.
- Step 2
Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Step 3
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.
Private Notes
Comments
Baltimore Girl comments. For real Baltimore crab cakes: No pepper flakes, parsley, scallions. No breading. Bake crab cakes in oven at 425 degrees F rather than fry--they are less likely to break apart if the oil is not perfect and they will have less fat and more crab flavor.
Remoulade is for my Richmond husband. Real Baltimorons use a tomato/horseradish/lemon/Worchestershire sauce-based cocktail sauce.
Baltimore Girl adds: my Aunt Thelma from Easton/ St Michaels thought the best crab cakes in Baltimore were served at the Peppermill in Timonium. Not a lot of filling. My cousin Gail's recipe: All jumbo lump. 2Tbsp Mayo, 1 Tbsp mustard, 1/2 tsp Worcestershire. Salt. 1/2 tsp baking soda. One egg and a tsp of Old Bay. Scant 1/3 cup Panko. dash tobacco. Bake at 425.
Forget the celery, hot pepper flakes, finely chopped scallions probably the Worcestershire sauce and one of those eggs. Change the mustard to a bit of Colman's dry mustard, maybe some lemon juice and a little onion juice(grate the onion) and you have it. I am from Baltimore, believe me we prefer our crab cakes to taste like crab and not something else. We used to eat them with Saltines and some Frenches mustard, I still do.
Beautiful. Restaurant quality crab cakes. Made the following changes and it still worked…. Baked at 425F for 20 minutes. Used onions instead of scallions and sea salt naan chips. Skipped the chilis flakes. The crab cakes seemed wet when I shaped them, but they baked up lovely, moist and tender. It was good to skip the oil from frying. Overall a 10/10 will happily make again. Thank you to others for sharing the suggestion to bake.
I found this a tad watery. Based on other notes, I think leaving out the celery will help. Will also take the advise to bake them vs fry. Save the mess and smell.
Listen. Idc what kind of crab cakes these are because at the end of the day they were spectacular. The only thing I substituted was the scallions because I didn’t have them. I grated it a little bit of shallot instead and they were to die for. My husband who doesn’t really like crab cakes even said how much he enjoyed them. Make them as is. The recipe is the recipe for a reason.