BEST CRAB CAKE RECIPE (BALTIMORE CRAB CAKES)
The
BEST CRAB CAKE RECIPE is right here! I love fresh, crispy crab cakes, and these
Baltimore Crab Cakes are really hitting the spot. This crab cake recipe is
ideal seafood dinner!
Prep
Time : 15 mins
Cook
Time : 10 mins
Total
Time : 25 mins
Servings : 4
Calories : 370
INGREDIENTS
·
20
saltine crackers finely crushed
·
1
pound lump crabmeat; jumbo lump crab meat is best if available
·
½
cup mayonnaise
·
1
large egg
·
1
tablespoon Worcestershire Sauce
·
1
tablespoon Baking powder
·
½
teaspoon hot sauce or 1 teaspoon OLD BAY Seasoning
·
1
tablespoon minced fresh parsley optional
·
Garnish:
fresh dill and lemon wedge
·
For
Serving: Homemade Tartar Sauce (click for recipe)
INSTRUCTIONS
1.
In
a medium mixing bowl, gently combine the crushed crackers with the crabmeat.
2. In
a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire Sauce,
baking powder, hot sauce and parsley until smooth.
3.
Gently
fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate 1
hour or until ready to cook.
4.
When
ready to cook, divide the crabmeat mixture into 8 equal parts and very gently
pat into 1½-inch hamburger-like patties. DO NOT OVERWORK. Set the patties aside
until ready to cook.
5.
Set
a large skillet over medium heat and, when hot, heat the oil until it shimmers.
Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until
golden brown on both sides and hot throughout. It is important to not crowd the
skillet, so cook the crab cakes in two batches.
6.
Transfer
the cooked cakes to a paper towel-lined plate to remove excess oil and then to
a serving plates.
7.
Garnish
with fresh dill leaves and a wedge of fresh lemon.
8.
Serve
with Homemade Tartar Sauce.
9.
Enjoy!
NOTES
·
The
baking powder keeps the crab cakes light and fluffy.
NUTRITION
Calories:
370kcal | Carbohydrates: 13g | Protein: 23g | Fat: 24g | Saturated Fat: 4g |
Cholesterol: 100mg | Sodium: 1338mg | Potassium: 607mg | Sugar: 1g | Vitamin A:
105IU | Vitamin C: 8.5mg | Calcium: 196mg | Iron: 2.2mg
Recipe
from thecookierookie.com
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