Description
Discover the secret to making iconic Baltimore crab cakes that are bursting with flavor and perfect for any seafood lover. Learn the authentic recipe now!
Ingredients
Scale
- 450 grams lump crab meat
- 60 grams breadcrumbs
- 60 milliliters mayonnaise
- 1 large egg
- 15 milliliters Dijon mustard
- 15 milliliters Worcestershire sauce
- 5 milliliters hot sauce
- 15 grams chopped fresh parsley
- 2 grams Old Bay seasoning
- 1 gram salt
- 1 gram black pepper
- 30 milliliters vegetable oil for frying
Instructions
- Place the crab meat in a large mixing bowl and check for any shell pieces.
- In a separate bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and hot sauce.
- Add the mayonnaise mixture to the crab meat and gently stir to combine.
- Sprinkle the breadcrumbs, chopped parsley, Old Bay seasoning, salt, and black pepper over the crab mixture.
- Gently fold the ingredients until just combined, being careful not to break up the crab meat.
- Form the mixture into 8 equal-sized patties, about 1 inch thick.
- Place the patties on a baking sheet and refrigerate for at least 30 minutes to set.
- Heat the vegetable oil in a large skillet over medium heat.
- Once the oil is hot, add the crab cakes to the skillet, spacing them evenly.
- Cook the crab cakes for 3-4 minutes on each side, until golden brown and cooked through.
- Transfer the crab cakes to a paper towel-lined plate to drain excess oil.
- Serve the crab cakes warm, optionally with lemon wedges or tartar sauce.
Notes
- Ensure the crab meat is well drained to prevent excess moisture in the mixture.
- Refrigerate the crab cakes before frying to help them maintain their shape.
- Adjust the hot sauce amount to your desired level of spiciness.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Nutrition
- Calories: 250
- Fat: 15g
- Protein: 20g
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