Lord Baltimore Hotel Crab Cakes

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READY IN: 30mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
  • 14
  • 2
    teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes)
  • 1
    teaspoon Old Bay Seasoning
  • 14
    teaspoon white pepper
  • 1
    pinch cayenne
  • 12
    teaspoon salt
  • 1 34
    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)
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DIRECTIONS

  • 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.
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