Baltimore Crab Cakes
Crab Cakes that are made up of Crab and more Crab
Ingredients
- 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
Instructions
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Clean your crab meat to ensure the cartilage is removed, then add the panko break crumbs to the crab meat and gently mix.
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Next in a separate bowl combine your Mayonnaise, Dijon Mustard, Egg, Worcestershire Sauce and Hot sauce together. Mix until smooth.
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Place the crab mixture into the Mayonnaise mixture and blend them together. Cover and place in the refrigerator for 1 hour.
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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.
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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.
Recipe Notes
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.
http://andrewzimmern.com/2012/12/31/baltimore-style-crab-cakes/
