Baltimore-style Crab Cakes
A proper crab cake made with blue crab and Old Bay.
Ingredients
- 1 pound fresh blue crab meat, lump or jumbo lump
- 1 egg, lightly beaten
- 6 Tbsp mayonnaise, preferably Hellman's or Duke's
- 5 Tbsp panko bread crumbs, plus more for topping crab cakes (can substitute other type of white bread crumb)
- 2 tsp worcestershire sauce
- 1/2 tsp tobasco
- 2 tsp Old Bay seasoning
- 1 Tbsp minced shallot or onion
- 1.5 Tbsp chopped parsley
- 1/2 tsp dijon mustard
- salt to taste
- lemon wedges and/or tartar sauce to serve
- olive oil for sauteeing the crabcakes
Instructions
- Pick through the crabmeat to remove any bits of shell that remain (see method in article above).
- Add all of the ingredients (minus the salt, olive oil, and extra breadcrumbs for topping) to a large mixing bowl. Gently fold everything together, trying not to break up the crabmeat, until evenly mixed. Taste the mix to see if you need any additional salt.
- Form 6 patties.
- Top each patty with a layer of breadcrumbs.
- Heat a nonstick pan with some olive oil (about 1/8th inch) over medium-high heat. Place crabcakes top side down (the side with the breadcrumbs) in the olive oil and cook about 4 minutes until golden brown.
- Flip crabcakes and cook one more minute. This side does not need to get as much color as the first side.
- Remove crabcakes from the pan and place them on paper towels. Season lightly with salt.
- Serve with lemon wedges and/or tartar sauce.
