Baltimore Style Crab Cakes Recipes

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CRAB CAKES BALTIMORE-STYLE

This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.

Provided by Pierre Franey

Categories     breakfast, easy, quick, appetizer, main course

Time 15m

Yield 12 crab cakes

Number Of Ingredients 15



Crab Cakes Baltimore-Style image

Steps:

  • In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
  • Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
  • Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams

2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Saltine crackers
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed
1/2 cup finely ground fresh bread crumbs
1/4 cup vegetable oil

BALTIMORE ORIOLES MARYLAND CRAB CAKES

Provided by Food Network

Categories     appetizer

Time 35m

Yield 6 servings

Number Of Ingredients 12



Baltimore Orioles Maryland Crab Cakes image

Steps:

  • Whisk together the first 7 ingredients in a bowl and set aside.
  • Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
  • mixture to rest in refrigerator for 10 minutes.
  • Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
  • Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
  • Serve immediately.

1 1/4 cups mayonnaise
4 tablespoons Dijon mustard
2 tablespoon crab boil seasoning (recommended: Old Bay)
1 tablespoon fresh lemon juice
1 tablespoon Worcestershire sauce
1 teaspoon freshly chopped parsley leaves
2 eggs, beaten
1 pound lump or backfin crabmeat
1 pound jumbo lump crabmeat
2 slices white bread, crusts removed and torn into small pieces
1/4 cup unsalted butter, as needed
Serving Suggestion: Tartar sauce

AUTHENTIC BALTIMORE CRAB CAKES

When DH and I were first married we lived in Baltimore. We loved the crab cakes more than anything. There is always more crab than bread. Splurge!

Provided by Penny Stettinius

Categories     Crab

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 9



Authentic Baltimore Crab Cakes image

Steps:

  • Mix all ingredients except bacon grease.
  • Mold into round cakes whatever size you desire.
  • Heat bacon grease in cast iron skillet and fry cakes until brown on one side, about 4 minutes, depending on the size of the cakes.
  • Flip the cakes to the other side and brown.
  • Serve with fresh lemon wedges and Worcestershire sauce.

Nutrition Facts : Calories 151, Fat 3.9, SaturatedFat 0.8, Cholesterol 120.7, Sodium 436.5, Carbohydrate 5.6, Fiber 0.3, Sugar 0.8, Protein 22

1 lb fresh lump crab
1 egg
1 -2 tablespoon mayonnaise
1/2 teaspoon dry mustard
1 slice white bread, broken into small pieces
1/4 cup fresh parsley, chopped
1 teaspoon Worcestershire sauce
salt and pepper
bacon grease

BALTIMORE CRAB CAKES

Phillips seafood restaurant, in Baltimore's Inner Harbor, serves some of the best crab cakes I have ever had. Here is a copycat recipe for this traditional Maryland delicacy

Provided by Millereg

Categories     Lunch/Snacks

Time 25m

Yield 4 crab cakes, 2 serving(s)

Number Of Ingredients 13



Baltimore Crab Cakes image

Steps:

  • Whisk together all ingredients except crab meat.
  • Fold in crab meat.
  • Divide mixture into 4 parts and shape into cakes approximately 3/4” thick.
  • Pan fry the cakes in a little peanut oil or canola oil.
  • Serve hot, garnished with lemon.

Nutrition Facts : Calories 221.7, Fat 7.5, SaturatedFat 3.2, Cholesterol 149.8, Sodium 1155.8, Carbohydrate 10.9, Fiber 0.8, Sugar 1.4, Protein 26

8 ounces crabmeat, shell pieces removed (backfin recommended)
1 large egg
1 teaspoon Worcestershire sauce (or 2 tsp. Worcestershire for Chicken)
1/8 teaspoon freshly ground mustard seeds or 1/8 teaspoon dry mustard
1/2 tablespoon mayonnaise
1/2 tablespoon sour cream
1/2 teaspoon freshly squeezed lemon juice
1 1/2 teaspoons prepared mustard
1 1/2 teaspoons unsalted butter, melted
3/4 teaspoon parsley flakes
1/2 teaspoon Old Bay Seasoning (or other crab or seafood seasoning)
1/4 cup breadcrumbs
lemon wedges or lemon slice, to garnish

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