Instructions:
- Prepare the Crab Mixture: In a large mixing bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper. Be careful not to break up the crab meat too much; you want to retain those lovely lumps.
- Form the Cakes: Shape the mixture into patties, about 3-4 inches in diameter. You can make them thick or thin based on your preference.
- Chill: For the best results, refrigerate the formed crab cakes for at least 30 minutes. This helps them hold their shape while cooking.
- Cook the Crab Cakes: In a large skillet, heat a couple of tablespoons of vegetable oil over medium heat. Once hot, carefully place the crab cakes in the skillet, cooking for about 4-5 minutes on each side or until golden brown.
- Serve: Transfer the crab cakes to a paper towel-lined plate to absorb any excess oil. Serve hot with a wedge of lemon and a side of tartar sauce or a light remoulade for dipping. Garnish with chopped parsley if desired.
Tips for Perfect Crab Cakes
- Fresh Ingredients: Always use fresh, high-quality crab meat. Frozen crab can work in a pinch, but fresh is best for flavor and texture.
- Gentle Mixing: Handle the crab meat gently to preserve its texture. Over-mixing can lead to tough cakes.
- Taste as You Go: Adjust the seasonings according to your taste preferences. Some may prefer more Old Bay or a squeeze of additional lemon.
Conclusion
Baltimore crab cakes are more than just a dish; they represent a rich culinary heritage that celebrates the bountiful seafood of the Chesapeake Bay. Whether you’re enjoying them at a local restaurant or making them at home, these crab cakes are sure to impress. With their sweet crab flavor, minimal fillers, and perfect seasoning, they encapsulate the essence of Maryland cuisine. Dive in and savor a bite of this iconic dish that has won hearts and taste buds for generations!
