Thursday, May 17, 2012

Recipe of the Week: Baltimore Style Crab Cakes

A crab cake is an American dish composed of crab meat and other ingredients, such as bread crumbs, milk, mayonnaise, eggs, yellow onions, and seasonings. Crab cakes are traditionally associated with the area surrounding the Chesapeake Bay, in particular the state of Maryland and the city of Baltimore.

Maryland Crab Cakes are the national food of The Preakness Stakes, the second jewel of the US Triple Crown of Thoroughbred Racing, a horse race that is run on the third Saturday of May each year.

I am heading to Baltimore this morning and I hope to eat my weight in crab cakes.  If not, I'll make this recipe when I get home.


Baltimore-Style Crab Cakes

Recipe makes about 25 3 oz cakes


3 cups mayonnaise
1 tbsp. Old Bay seasoning
1 tbsp. fresh lemon juice
1 tbsp. Worcestershire sauce
1 tbsp. Coleman dry mustard
4  whole eggs
4 slices white bread (crust removed);  cut in 3/8” dice
8 scallions (chopped)
1b.  claw crab meat
1 lb.  lump crab
1 lb.  jumbo lump crab (* you can find Phillips seafood in many west coast grocery stores)


• Mix together mayonnaise, Old Bay seasoning, lemon juice, Worcestershire sauce and dry mustard
• Fold in beaten eggs and mix well
• Add bread cubes and scallions
• Fold in claw meat and lump crab
• Very gently fold in jumbo lump crab; be careful not to break up the large pieces of crab
• Portion into 3-oz. cakes and brown lightly in clarified butter or oil; finish in a 400-degree oven until hot

Chef’s Note: The claw meat in this recipe gives the crab cakes a sweet flavor and unique texture. The simplicity of the ingredients is what makes them great. Serve them with just a wedge of fresh lemon.