Crabcakes

When I read this recipe for Baltimore crabcakes from Bon Appetit, I was instantly interested in making them. We had bought 25 pounds of crabs fresh off the boat at the Kemah seafood market and there was only me, my mom and dad to eat them. We had a great supply of meat leftover after picking for an hour or two after we were full. I felt it was a sign to make these crabcakes. I opted to use a more Maryland style saltine instead of the Panko originally called for.  Real folks from Baltimore don't use Panko (or jalapenos!) in their crabcakes.  The goal of a good crab cake is to let the crab shine through, you need just enough filler to bind the crab together.  This is my 500th post, it's fitting that it is one of my most favorite foods.

Baltimore Crab Cakes

¼ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 ½ teaspoons Old Bay Seasoning
1 pound lump crabmeat, picked over
¾ cup crushed saltines (about half a sleeve)
4 teaspoons butter

Whisk together the mayonnaise, egg, mustard, lemon juice and Old Bay. Gently fold in the crab meat. Add in enough crushed saltines to absorb the liquid, you may not need all the saltines. Divide the mixture into four equal portions and shape into crab cakes. Refrigerate for 15 minutes.

Grease a broiler pan and place the crab cakes on it. Top each crab cake with a teaspoon of butter. Broil for 10 to 15 minutes, until the tops are golden brown and each cake is heated through. Serve with lemon wedges.

Pin It Now!