Baltimore Crab Cakes
Crab Cakes that are made up of Crab and more Crab
- 16 oz Lump Crab Meat if you use other types of crab meat you will need to clean it up, some of the cartilage remains and makes eating it a challenge
- 1/2 cup Mayonnaise you can you light mayonnaise to reduce the calories but it will change the flavor
- 1 Egg
- 1 Tbsp Dijon Mustard
- 1 TBSP Worcestershire sauce
- 20 Saltine Crackers
- Oil or Pam This is your choice, if you would prefer to save calories use Pam, I use just enough Oil to coat the pan
- 1 tsp hot sauce
- 1/2 tsp hot sauce
- Old Bay seasoning to taste
Clean your crab meat to ensure the cartilage is removed, then add the panko break crumbs to the crab meat and gently mix.
Next in a separate bowl combine your Mayonnaise, Dijon Mustard, Egg, Worcestershire Sauce and Hot sauce together. Mix until smooth.
Place the crab mixture into the Mayonnaise mixture and blend them together. Cover and place in the refrigerator for 1 hour.
At this point the size of the crab cake depends on your meal. As a main course you should take 1/2 cup to a 1/3 cup of crab mixture and make your crab cakes, you should get 6 to 8 depending on the size. For Appetizers you can cut this in half and use a 1/8 to a 1/4 cup for smaller crab cakes.
Heat your pan medium heat and add Oil or Pam, place the crab cakes in the pan and cook approximately 3 to 4 minutes on each side, you will want the crab cakes a nice golden brown color.
I like to give credit where credit is due. My original inspiration came from Andrew Zimmern recipe. I am including a link to his site and the original recipe.
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