Brian took me on an East Coast adventure for my birthday in 2007 and we walked along the inner harbor of Baltimore and found Philips Seafood Restaurant. I know many people dislike Philips and if we ever go back, we have a long list of other places to try Baltimore's famous crab cakes.....or one could just simply make them at home!
Andrew Zimmerman claims that this recipe is the best crab cake you'll ever find! My only addition is a hint of old bay seasoning.
Enjoy!
Stacy
Baltimore-Style Crab Cakes
Ingredients:
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon old bay seasoning
1 pound jumbo lump crab meat
20 saltine crackers, finely crushed
1/4 cup canola oil
lemon wedge, for serving
Directions:
In a small bowl, whisk together the mayo, egg, mustard, Worcestershire sauce and old bay until smooth.
In a medium bowl, lightly toss the crab meat with the cracker crumbs. Gently fold in the mayo mixture. Cover and place in the refrigerator for 1 hour.
Scoop the crab mix into 8 1/3 cup mounds; lightly packed into 8 patties, about 1 1/2 inches thick. Place patties back in the refrigerator for 30 minutes.
In a large skillet, heat oil until shimmering. Add the crab cakes, 4 at a time to pan and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side; repeat until all crab cakes are cooked.
Transfer the crab cakes to a plate and serve with lemon wedges.
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