Baltimore Crab Cakes

2
Connee Sheckler

By
@conneeconehead

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. :-)

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
5 Min
Cook:
15 Min
Method:
Pan Fry

Ingredients

1 tsp
old bay or other seafood seasoning
1 large
egg
2 Tbsp
mayonnaise
1 Tbsp
pimientos, chopped
1 tsp
worcestershire sauce
1 tsp
ground mustard
1 tsp
lemon juice
4
ritz crackers, crushed
1 tsp
parsley flakes
1 lb
backfin crabmeat

How to Make Baltimore Crab Cakes

Step-by-Step

  • 1Preheat oven on broiler setting. Lightly grease a baking sheet.
  • 2Place all ingredients, except crab meat in medium-sized bowl; mix.
  • 3Fold in backfin, taking care not to break up lumps.
  • 4Form into 4 patties.
  • 5Traditional Baltimore crab cakes are preferred broiled. Broil 8-10 minutes on each side until browned.
  • 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.

Printable Recipe Card

About Baltimore Crab Cakes

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #crab