Baltimore Crab Cakes
Baltimore Crab Cakes
Ingredients
Instructions
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In a large mixing bowl, gently pick through the crab meat to remove any stray shells or cartilage. Be careful not to break up the lumps of crab meat too much.
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Add the breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, parsley, green onions, Old Bay seasoning, salt, and pepper to the bowl with the crab meat. Gently fold the ingredients together until everything is well combined.
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Using your hands, shape the mixture into evenly sized crab cakes, about 1 inch thick. Place the formed crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes to help them set.
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In a large skillet, melt the butter over medium heat. Once the butter is hot, carefully add the crab cakes to the skillet, being careful not to overcrowd the pan. Cook the crab cakes for about 4-5 minutes on each side, or until they are golden brown and crispy.
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Once the crab cakes are cooked through and crispy on the outside, remove them from the skillet and place them on a paper towel-lined plate to drain any excess oil.
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Serve the Baltimore crab cakes hot, garnished with fresh parsley and a squeeze of lemon juice. These crab cakes are delicious on their own or served with a side of tartar sauce or a simple salad.
Nutrition Facts
Serving size: 1 crab cake- Calories
- 280 kcal
- Total Fat
- 15 g
- Saturated Fat
- 4 g
- Cholesterol
- 130 mg
- Sodium
- 800 mg
- Total Carbohydrate
- 10 g
- Dietary Fiber
- 1 g
- Sugars
- 1 g
- Protein
- 25 g
These Baltimore crab cakes are a true taste of the East Coast, combining the sweet flavor of lump crab meat with the perfect blend of seasonings and breadcrumbs. Whether you're a seafood lover or just looking to try something new in the kitchen, these crab cakes are a must-try recipe. Enjoy them as an appetizer, main course, or even as a tasty sandwich filling. Serve them up at your next gathering and watch as your guests rave about your culinary skills.