We had a Global street food themed dinner party last weekend and the food was all so good. I made Andrew Zimmern’s crab cake recipe and it’s by far the best I have ever made and up there with some of the best I have ever had. He keeps the recipe simple so the crab shines.
I bought some jalapeño tarter sauce to serve with it but honestly it didn’t need it, just a squeeze or two of lemon is the only teammate they need.
1/2 cup mayonnaise
1 large egg, beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco
1 pound jumbo lump crab meat, picked over
20 saltine crackers, finely crushed
1/4 cup canola oil
In a small bowl, whisk the mayonnaise with 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. 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 to a platter and serve with lemon.
*Recipe from Food and Wine
One thought on “Baltimore Style Crab Cakes”
The crab recipe looks fabulous. Crab wasn’t so plentiful this hear up here but I will send this on to Ted and Mark’s wives to try! Thanks!