Baltimore Style Crab Cakes

2014-09-09
  • Yield : 16 crab cakes
  • Servings : 6
  • Prep Time : 15m
  • Cook Time : 10m
  • Ready In : 1:25 h

I found this recipe here: http://www.foodandwine.com/recipes/baltimore-style-crab-cakes

 

Ingredients

  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for serving

Method

Step 1

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth

Step 2

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.

Step 3

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.

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