Baltimore Style Crab Cakes

Hi Y’all – I’d love to take credit for this recipe but, I can’t. It comes from Andrew Zimmern.

What I like about it, is exactly what he says he likes about it – not a lot of filler or extra ingredients. This allows the crab to really be the star of this recipe.

Anyway on to the recipe.

1/2 cup mayonnaise (I use less – maybe 1/4 cup – ‘ cause my honey doesn’t like mayo)

1 large egg, beaten (fresh, from the Cottage Roadside Stand, of course.)

1 Tablespoon Dijon mustard

1 Tablespoon Worcestershire sauce

1/2 teaspoon hot sauce (I use more ’cause we like heat)

1 pound jumbo lump crab meat, picked over

20 saltine crackers, finely crushed

1/4 cup canola oil

lemon wedges, for serving

Instructions:

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

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture.

Baltimore style crab cake form Our Cottage

Baltimore style crab cake from Our Cottage

Cover and refrigerate for at least 1 hour.

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.