Recipe courtesy of Andrew Zimmern
Recipe courtesy of Andrew Zimmern
Watch how to make this recipe.
Baltimore-Style Crab Cakes
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- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 3 to 4 servings
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- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 84 mg
- Sodium
- 532 mg
- Level: Easy
- Total: 1 hr 15 min
- Active: 15 min
- Yield: 3 to 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 251
- Total Fat
- 20 g
- Saturated Fat
- 3 g
- Carbohydrates
- 6 g
- Dietary Fiber
- 0 g
- Sugar
- 0 g
- Protein
- 12 g
- Cholesterol
- 84 mg
- Sodium
- 532 mg
Ingredients
Directions
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14m
Easy
CLASS
- Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
- To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
- Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
- Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
- In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
