Baltimore Crab Cakes

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Baltimore Crab Cakes

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Oh, these Baltimore Crab Cakes are just delightful! They are a famous dish from Maryland and are so tasty. The lump crab meat combines beautifully with other simple ingredients to create flavorful cakes. They are crispy on the outside and soft inside, making them perfect for any meal or a special treat.

Why You Will Love This Recipe

  • Easy to Make: You don’t need fancy cooking skills to whip up these crab cakes. Just mix everything in a bowl, form it into patties, and fry them up!
  • Fresh and Flavorful: The combination of crab meat, Old Bay seasoning, and fresh veggies brings a taste of the ocean right to your table.
  • Great for Any Occasion: Whether it’s a family dinner, a holiday feast, or a summer BBQ, these crab cakes are sure to impress everyone.

How to Make Baltimore Crab Cakes

Ingredients:

  • 1 lb lump crab meat
  • 1/2 cup breadcrumbs
  • 1/4 cup mayonnaise
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 cup finely chopped bell pepper
  • 1/4 cup finely chopped onion
  • 2 eggs, beaten
  • Salt and pepper to taste
  • Oil for frying

Directions:

  1. In a large bowl, gently mix the crab meat, breadcrumbs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, bell pepper, onion, and beaten eggs. Add salt and pepper to taste.
  2. Shape the mixture into cakes about 3 inches wide.
  3. Heat oil in a skillet over medium heat. When the oil is hot, add the crab cakes in batches. Cook for about 4-5 minutes on each side until they are golden brown and crispy.
  4. Take them out of the skillet and let them drain on paper towels. Serve hot with tartar sauce or your favorite dipping sauce.

How to Serve Baltimore Crab Cakes

Serve the crab cakes hot with a side of tartar sauce. You can also add a fresh salad or some coleslaw for a nice meal. They make a wonderful appetizer too!

How to Store Baltimore Crab Cakes

If you have leftovers (which is rare!), store them in a container in the fridge for up to 2 days. You can reheat them in a skillet over low heat until they are warm again, or pop them in the oven for about 10 minutes.

Tips to Make Baltimore Crab Cakes

  • Be Gentle: When mixing the crab meat, handle it gently. You want the lumps to stay big for a nice texture.
  • Make Them Ahead: You can prepare the crab cakes and keep them in the fridge for a couple of hours before frying. It makes things easier.
  • Test Fry One First: Fry a small cake first to taste it. You can adjust the seasoning if needed.

Variations

You can add some spices, like cayenne pepper, for a little kick. Some people also like to add corn or different herbs for a twist!

FAQs

  • Can I use canned crab meat?
    Yes, you can use canned crab meat, but fresh lump crab meat is best for flavor and texture.

  • Can I bake the crab cakes instead of frying?
    Yes! You can bake them at 375°F for about 20 minutes, flipping halfway through, until they are golden.

  • Do I need to remove shells from crab meat?
    Yes! If you use fresh crab meat, check for any small shells before mixing.

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