Crab Cakes Baltimore-Style

13 ingredients
9 steps

Ingredients

  • 2 large eggs, well beaten
  • 1/2 cup chopped celery
  • 1 cup crushed saltines
  • 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
  • Salt and freshly ground pepper to taste
  • 1 pound crab meat, lump preferred, shell and cartilage removed
  • 1/2 cup fresh bread crumbs
  • 1/4 cup vegetable oil

Directions

  1. 1
    In a large mixing bowl combine the eggs, celery, saltines, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well.
  2. 2
    Add the crab meat, folding it in lightly without breaking it up.
  3. 3
    Divide the mixture into 12 equal portions.
  4. 4
    Shape them into hamburger-like patties.
  5. 5
    Dredge them lightly in the bread crumbs.
  6. 6
    Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat.
  7. 7
    Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary.
  8. 8
    Drain on paper towels immediately.
  9. 9
    Serve the crab cakes with remoulade sauce (see recipe).

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