Iconic Baltimore Crab Cakes

Baltimore Crab Cakes are a beloved classic, known for their rich flavors and tender crab meat. Perfectly seasoned and lightly fried, these cakes make for an impressive appetizer or a main dish.

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

Directions

1. Prepare the Mixture:
   In a large bowl, combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, bread crumbs, lemon juice, salt, and pepper. Mix well.
2. Add the Crab Meat:
   Gently fold in the crab meat, being careful not to break up the lumps.
3. Form the Patties:
   Shape the mixture into 8 patties. Refrigerate for at least 30 minutes to help them hold their shape.
4. Cook the Crab Cakes:
   In a large skillet, melt the butter over medium-high heat. Fry the crab cakes in batches until golden brown and crispy, about 3-4 minutes per side.
5. Serve:
   Drain the crab cakes on paper towels. Serve hot with lemon wedges and a sprinkle of fresh parsley.

Servings and Timing

This recipe yields about 8 crab cakes. Prep time is approximately 20 minutes, with a cooking time of around 15-20 minutes. The total time, including refrigeration, is about 1 hour.

Variations

• Baked Crab Cakes: For a healthier option, you can bake the crab cakes at 375°F (190°C) for 20-25 minutes instead of frying.
• Spicy Kick: Add diced jalapeños or a few dashes of hot sauce to the mixture for an extra kick.
• Herbs: Experiment with different herbs such as dill or cilantro for a unique flavor profile.

Storage/Reheating

Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a skillet over medium heat until warmed through or bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes.

10 FAQs

1. Can I use frozen crab meat?
   Yes, but be sure to thaw it completely and drain any excess moisture before using.
2. What type of crab meat is best?
   Jumbo lump crab meat is ideal for the best texture and flavor, but any fresh crab meat works well.
3. Can I make the mixture ahead of time?
   Yes, you can prepare the mixture and refrigerate it for up to 24 hours before forming patties.
4. What can I serve with crab cakes?
   They pair well with a side salad, coleslaw, or a light tartar sauce.
5. Can I freeze crab cakes?
   Yes, you can freeze uncooked patties. Just be sure to separate them with parchment paper to avoid sticking.
6. How do I know when the crab cakes are done?
   They should be golden brown and crispy on the outside, and heated through in the center.
7. What is Old Bay seasoning?
   Old Bay is a classic Maryland seafood seasoning blend that includes a mix of herbs and spices.
8. Can I make mini crab cakes?
   Absolutely! Just reduce the size of the patties and adjust the cooking time accordingly.
9. What if I don’t have Dijon mustard?
   You can substitute with yellow mustard or omit it if needed.
10. Are these crab cakes gluten-free?
    Use gluten-free bread crumbs to make the recipe gluten-free.

Conclusion

Iconic Baltimore Crab Cakes are a delicious representation of Chesapeake Bay cuisine. With their tender crab meat and flavorful seasoning, they are sure to impress at any gathering or family dinner. Enjoy these savory treats with a squeeze of fresh lemon for the perfect bite!

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