Baltimore-Style Crab Cakes

This is a great crab cake recipe. You can make the crab mixture and shape the patties ahead of time. I fried it about 1 hour before dinner, and kept it warm in the oven until dinner.

I froze some cooked crab cakes. Then I reheated them at 325 for 13 min and they were still good! 

Baltimore-Style Crab Cakes (~by Food and Wine Contributor, Andrew Zimmern)

Ingredients

• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1/2 teaspoon hot sauce
• 1 pound jumbo lump crab meat, picked over (used three 6-oz cans of lump crab meat)
• 20 saltine crackers, finely crushed
• 1/4 cup canola oil
• Lemon wedges, for serving

How to Make It

Step 1    

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

Step 2    

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Step 3    

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1 1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

Make Ahead

The crab cakes can be prepared through Step 2 and refrigerated overnight.