This is the best crab cake recipe you will ever find. If you don&rsquo;t overmix, and don&rsquo;t pack your mounds too tightly, you will experience pure, unadulterated crab cake heaven. Seriously, they are that good. Follow the steps to the letter and you will be making these cakes every opportunity you have. For years I searched for a great crab cake recipe. I wanted one that didn&rsquo;t have a lot of filler, had no minced red pepper, no parsley&mdash;none of the usual crap that chefs typically ruin a good crab cake with. There is, in fact, a right and a wrong way to cook some foods, and putting a lot of junk in a crab cake is one of the biggest transgressions I find in American cookery. Anyway, one night about 20 years ago, my best friend&rsquo;s wife (who is from Baltimore) shared her mother&rsquo;s secret "country club" recipe for crab cakes. This is it, verbatim. I make these in double batches and put the leftovers in the fridge. If you haven&rsquo;t eaten a cold crab cake on toast with sliced tomato and Russian dressing, then you are really missing out.I also make these as a master batch: Instead of just eight, I make 24 to 26 mini donut-hole-size crab cakes for parties.Team these with homemade slaw, a warm potato salad and some fruit salad, and watch your family go to it like a swarm of locusts. Guaranteed. &mdash;Andrew ZimmernIn 2018, Food & Wine named this recipe one of our 40 best. Related: Guide to more appetizers.

Baltimore-Style Crab Cakes

mayonnaise

egg,

Dijon mustard

Worcestershire sauce

hot sauce

crab

crackers,

canola oil

Lemon wedges,

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.


In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.


Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.


I have been making this recipe for several years now. I initially wanted a crab cake recipe without a bunch of filler to take away from the delicious crab; and this definitely fit the bill.I’m in the west, so I typically use Dungeness crab that I pick myself. I also use crushed ritz crackers and about 2 Tbsp. very finely chopped yellow onion or shallot. Pan fry with olive oil due to a canola allergy.Delicious

Most of the commenters here never made the recipe so they don`t count,although I have never been to B` More I can`t comment on what is authentic c/c.Having said that I have made these several times and am about to make a batch right now,this is the best c/c recipe I have ever made.I use Dungenes Crab since I live 70 miles from the coast.

First, I too am from Baltimore brought up on crabs.im living in NC now and have to say I haven't  found a good old MD crab cake yet. In fact I have been known to not pay for them they tasted like fish.

Great crab cakes! The ratio of crab to filler is perfect, much more crab than other stuff. The saltines work great.

This recipe is great. I am a Marylander and yes Marylanders do like their Old Bay but I don't know any Marylander who has the exact same recipe for crabcakes. I personally prefer panko or broken sliced bread to crackers. I sometimes add onions, sweet red peppers and yes hot sauce. Sometimes I don't use the peppers or onion.  I remember my grandmother used French's yellow mustard instead of Dijon and I'm pretty sure there was no worcestershire sauce. What I am trying to say is there is no one authentic recipe for Maryland Style Crabcakes. Everyone has their own version but most include Old Bay as tradition but I have made them and purchased them without Old Bay and they still are great.

Instructional recipe videos from Food & Wine.

baltimore-style crab cakes

Total: 1 hours, 25 minutes

Servings: 4

Cost: $10.73 /serving

Author : Andrew Zimmern

Ingredients

Instructions

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