Prep 30 mins
Cook 0 mins
“Crab Cakes Baltimore” is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel. “Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan.”
- 2 eggs
- 1⁄4 cup mayonnaise
- 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay Seasoning
- 1⁄4 teaspoon white pepper
- 1 pinch cayenne
- 1⁄2 teaspoon salt
- 1 3⁄4 lbs dungeness crabmeat (or lump crab meat from the best crab available to you)
- 2 tablespoons cracker crumbs
- clarified butter, as needed (for frying, sauteing)
- breadcrumbs, as needed (Japanese bread crumbs)
- Whisk the eggs in a mixing bowl to blend.
- Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
- Mix in crab and cracker crumbs.
- Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
- Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
- Coat the crab cakes with Panko bread crumbs.
- Fry in clarified butter until golden brown on both sides.
- Serve with tartar sauce or cocktail sauce or your favorite sauce.