CRAB CAKE BALTIMORE RECIPES
CRAB CAKE RECIPE | BALTIMORE STYLE CRAB CAKES RECIPE ...
This is the best crab cake recipe you will ever find. If you don’t overmix, and don’t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have. For years I searched for a great crab cake recipe. I wanted one that didn’t have a lot of filler, had no minced red pepper, no parsley—none of the usual crap that chefs typically ruin a good crab cake with. There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery. Anyway, one night about 20 years ago, my best friend’s wife (who is from Baltimore) shared her mother’s secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you haven’t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out.I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.Team these with homemade slaw, a warm potato salad and some fruit salad, and watch your family go to it like a swarm of locusts. Guaranteed. —Andrew ZimmernIn 2018, Food & Wine named this recipe one of our 40 best. Related: Guide to more appetizers.
Provided by Andrew Zimmern
Categories Crab
Total Time 1 hours 25 minutes
Yield 4
Number Of Ingredients 9
Steps:
- In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.
- In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
- Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
CRAB CAKES BALTIMORE-STYLE RECIPE - NYT COOKING
This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.
Provided by Pierre Franey
Total Time 15 minutes
Yield 12 crab cakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Nutrition Facts : @context http//schema.org, Calories 156, UnsaturatedFatContent 8 grams, CarbohydrateContent 8 grams, FatContent 9 grams, FiberContent 1 gram, ProteinContent 9 grams, SaturatedFatContent 1 gram, SodiumContent 361 milligrams, SugarContent 1 gram, TransFatContent 0 grams
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