Best 2 Camden Yards Crabcakes Recipes

In the vibrant heart of Baltimore, Maryland, where the city's rich history and culinary traditions converge, lies a delectable dish that has captured the taste buds of locals and visitors alike: the Camden Yards Crab Cake. Renowned for its succulent crab meat, perfectly balanced seasonings, and crispy golden-brown exterior, this culinary gem has become synonymous with the city's thriving baseball culture and vibrant waterfront.

Discover the secrets behind crafting the perfect Camden Yards Crab Cake with our collection of expertly curated recipes. From the classic recipe that stays true to the traditional flavors to innovative variations that incorporate unique ingredients and cooking techniques, our recipes cater to every palate and skill level.

Whether you prefer the simplicity of a traditional crab cake or are seeking a more adventurous culinary experience, our recipes provide step-by-step instructions, helpful tips, and ingredient suggestions to ensure your crab cakes turn out perfectly every time.

So gather your ingredients, prepare your kitchen, and embark on a culinary journey that will transport you to the heart of Baltimore's baseball legacy and leave your taste buds craving more.

Here are our top 2 tried and tested recipes!

BALTIMORE CRAB CAKES

Baltimore Crab Cakes image

Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

Provided by Bon Appétit Test Kitchen

Categories Shellfish Appetizer Fourth of July Picnic Quick & Easy Father's Day Backyard BBQ Lunch Mayonnaise Seafood Crab Summer Family Reunion Pan-Fry Party Potluck Lemon Juice Breadcrumbs Bon Appétit Sugar Conscious Pescatarian Dairy Free

Yield Makes 6 servings

Number Of Ingredients 14

Ingredients

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 1/2 teaspoons Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 1/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil

Steps:

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

MARYLAND STYLE CRABCAKES

Maryland Style Crabcakes image

Provided by Food Network

Time 2h

Yield 6 to 8 crabcakes, 4 to 6 appet

Number Of Ingredients 11

Ingredients

1 pound fresh jumbo lump crabmeat
1 sweet red pepper, seeded and finely diced
1 sweet yellow pepper, seeded and finely diced
1 tablespoon finely chopped fresh garlic
1 to 2 jalapeno peppers, finely chopped
1/3 cup fresh cilantro leaves, chopped
1/3 cup mayonnaise
1 cup fresh white bread crumbs
3 tablespoons Maryland style "Old Bay" brand seasoning powder
1 teaspoon each of salt and freshly ground black pepper
Olive oil or vegetable oil for sauteing

Steps:

Even though crab meat is packaged fresh and clean of shell there are always some shell fragments remaining. Open the crab meat, dump into a clean dish, and with scrupulously clean hands, pick through and clean the crabmeat of all shell fragments. Be careful of the delicate nature of such a high quality product and try not to crumble the large lumps of crab. Mix the crabmeat with the sweet peppers, garlic, jalapeno, cilantro leaves, and mayonnaise. Add the seasoning powder, 4 tablespoons of the bread crumbs, salt, and pepper. Mix well then refrigerate the mixture for twenty minutes. A cold mix is easier to work with and form into cakes.
Cover a work surface with waxed paper and sprinkle with half of the remaining bread crumbs. Scoop up and divide the crabmeat into 6 equalsize portions and place each mound on the work space. With the a portion of crab in the palm of one hand pat the crab with the fingers of your other hand into a diskshaped cake approximately 3/4-inch thick. It is important for the crab cakes to be the same thickness so that they will cook uniformly. Pat each cake with the bread crumbs, turning them so they coat evenly on all sides. Refrigerate for at least an hour so that the firm enough to cook and in this way prevent them from crumbling.
Preheat the oven to 375 degrees.
Not more than half an hour before you plan to serve the crab cakes add enough oil to cover the bottom of a saute pan. Heat until just before it begins to smoke. Add the crab cakes gently, being careful not to crowd the pan. (Cook them in two batches if necessary.) Turn the cakes and brown the second side. When the crab cakes are well browned to a rich golden on both sides, place on a heat proof platter and into a 375 degree oven for 6 to 8 minutes to ensure that they are fully cooked and hot at the center. Serve with chili mayonnaise and a mango salad.

Tips:

For the freshest crab cakes, use fresh crab meat. If you don't have access to fresh crab meat, you can use frozen crab meat, but be sure to thaw it completely before using.
Be gentle when mixing the crab cakes. Overmixing will make the crab cakes tough.
Don't overcook the crab cakes. They should be cooked until they are golden brown on the outside and opaque in the center.
Serve the crab cakes with your favorite dipping sauce, such as tartar sauce, cocktail sauce, or remoulade.

Conclusion:

Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or sandwich. With so many different recipes to choose from, you're sure to find a crab cake recipe that you'll love. So next time you're looking for a seafood dish to make, give crab cakes a try.