Photo: Baltimore Orioles Maryland Crab Cakes Recipe
Ingredients
- 1 1/4 cups mayonnaise
- 4 tablespoons Dijon mustard
- 2 tablespoon crab boil seasoning (recommended: Old Bay)
- 1 tablespoon fresh lemon juice
- 1 tablespoon Worcestershire sauce
- 1 teaspoon freshly chopped parsley leaves
- 2 eggs, beaten
- 1 pound lump or backfin crabmeat
- 1 pound jumbo lump crabmeat
- 2 slices white bread, crusts removed and torn into small pieces
- 1/4 cup unsalted butter, as needed
- Serving Suggestion: Tartar sauce
Directions
Whisk together the first 7 ingredients in a bowl and set aside.
Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
mixture to rest in refrigerator for 10 minutes.
Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
Serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By schiappo
on April 13, 2011
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This is not the correct recipe for the Baltimore Orioles anymore, ARAMARK no longer takes care of the Orioles ballpark.
By glowery
Aurora, CO
on March 05, 2011
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Very goood!! but way too much mustard. I cut to 1 tablespoon, used bread crumbs (1 Cupinstead of bread I also used imitation crab. when I am trying a new recipe like this I donot want to pay the price of real crab and have the recipe be a bummer. I also stuck them in the freezer for about an hour and I was able to bread them with egg and bread crumbs and pam fryed them. Thery held together very well.
By PattiJay
on January 02, 2011
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Best crab cake recipe I ever tried! Hardly ANY filler. Went to Orioles game after making these and had one in a skybox, EXACT same cake. Brand of meat I use is "Culinary Reserve Jumbo lump & lump", great results every time, family loves them.
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