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
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
BALTIMORE ORIOLES MARYLAND CRAB CAKES
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.
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
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
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
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
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