Baltimore-Style Crab Cakes

Name: Baltimore-Style Crab Cakes
Total time: 1 min
Ingredients: 1/2 cup mayonnaise; 1 large egg, beaten; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1/2 teaspoon hot sauce; 1 pound jumbo lump crab meat, picked over; 20 saltine crackers, finely crushed; 1/4 cup canola oil; Lemon wedges, for serving

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Total: 1 hours, 25 minutes

Servings: 4

Cost: $10.73 /serving

Author : Andrew Zimmern

Ingredients

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Instructions

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Step 1

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

Step 2

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.

Step 3

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.