baltimore crab cakes
This is my late mother's recipe. Do not use imitation or claw meat, backfin only; do not skip the seafood seasoning. My mother used prepared mustard in her recipe; I prefer ground mustard as it gives it more zing. Experiment with different mustards (Dijon, Spicy Brown, etc.) until you find the exact flavor YOU like. :-)
prep time
5 Min
cook time
15 Min
method
Pan Fry
yield
4 serving(s)
Ingredients
- 1 teaspoon Old Bay or other seafood seasoning
- 1 large egg
- 2 tablespoons mayonnaise
- 1 tablespoon pimentos, chopped, optional
- 1 teaspoon Worcestershire sauce
- 1 teaspoon ground mustard
- 1 teaspoon lemon juice
- 4 - Ritz crackers, crushed
- 1 teaspoon parsley flakes
- 1 pound backfin crab meat
How To Make baltimore crab cakes
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Step 1Preheat oven on broiler setting. Lightly grease a baking sheet.
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Step 2Place all ingredients, except crab meat in medium-sized bowl; mix.
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Step 3Fold in backfin, taking care not to break up lumps.
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Step 4Form into 4 patties and place on a plate. Cover with plastic and refrigerate for at least 15 minutes or until you are ready to prepare for lunch or dinner.
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Step 5Traditional Baltimore crab cakes are preferred broiled. Broil 8-10 minutes on each side until browned.
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Step 6You may also pan fry. In a large saute pan, pour 2 tablespoons oil (my mom used peanut oil). Gently lay the cakes and pan fry until browned, about 5 minutes on each side. Drain cakes on paper towels.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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