Best 5 Local Baltimore Crab Cakes Recipes
In the heart of Maryland, where the Chesapeake Bay meets the Atlantic Ocean, lies a culinary treasure that has captivated seafood enthusiasts for generations: the Baltimore crab cake. These delectable patties, bursting with succulent crab meat, have become an iconic representation of Maryland's rich seafood heritage.
Our journey into the world of Baltimore crab cakes begins with a classic recipe that stays true to tradition. Using fresh, locally sourced crab meat, this recipe guides you through the process of creating authentic crab cakes, seasoned to perfection with a blend of Old Bay seasoning, mayonnaise, and bread crumbs.
For those seeking a gluten-free alternative, we present a delightful gluten-free crab cake recipe that offers the same delectable flavors without compromising on texture. This recipe utilizes almond flour and gluten-free bread crumbs to create a crispy exterior and a tender, flavorful interior.
Venturing beyond the traditional, we introduce a unique crab cake recipe that incorporates corn and bacon, adding a touch of sweetness and smokiness to the classic dish. This recipe promises a burst of flavor in every bite, sure to tantalize your taste buds.
Finally, we unveil a gourmet crab cake recipe that elevates this dish to a new level of culinary excellence. Using jumbo lump crab meat and a combination of herbs and spices, this recipe creates an elegant and sophisticated crab cake, perfect for special occasions or a luxurious seafood feast.
No matter your taste or dietary preferences, our collection of Baltimore crab cake recipes offers something for everyone. Embark on this culinary adventure and discover the true essence of Maryland's seafood legacy, one crab cake at a time.
BALTIMORE-STYLE CRAB CAKES
Provided by Andrew Zimmern
Categories appetizer
Time 1h15m
Yield 3 to 4 servings
Number Of Ingredients 10
Steps:
- Finely crush the saltine crackers in your hands and place in a large bowl. Add the crabmeat, reserving any crab juice in a separate small bowl.
- To the bowl with the crab juice, add the mayonnaise egg, mustard, Worcestershire sauce and hot sauce; whisk until smooth. Season with black pepper.
- Gently fold the mayonnaise mixture into the crab and saltines. Refrigerate for at least 1 hour.
- Scoop the crab mixture into six patties, about 1 1/2-inches thick. Be careful not to handle the mixture too much.
- In a large skillet, heat the oil over moderately high heat until shimmering. Add the crab cakes and cook until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.
LOCAL BALTIMORE CRAB CAKES
This recipe originated from several friends who attended a cooking demo from a local restaurant. Relying on memory only (since there were no written instructions), I received from my friends multiple versions of what ingredients and measurements were used. Needless to say, this recipe tastes nothing like the restaurant's version...
Provided by Shellie Phillips
Categories Seafood
Time 30m
Number Of Ingredients 11
Steps:
- 1. Mix all ingredients together.
- 2. Form mixture into 6 patties.
- 3. Place onto well greased cookie sheet (I line my cookie sheet with alumnium foil and then spray it with PAM).
- 4. Bake at 350 degrees or broil until golden brown on both sides.
BALTIMORE ORIOLES MARYLAND CRAB CAKES
Steps:
- Whisk together the first 7 ingredients in a bowl and set aside.
- Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
- mixture to rest in refrigerator for 10 minutes.
- Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
- Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
- Serve immediately.
ANGELINA'S RESTAURANT CRAB CAKES - MARYLAND
This is the original as it appeared in the "Baltimore Sun" as a recipe request, recently. This was also printed many years ago, but has made a new a recent appearance again paralleling the closure of "Angelina' and subsequent auction of the restaurant. With the sale of the restaurant this crab cake recipe goes along with it. History as follows from Angelina's website. "In 1952, Angelina Tadduni and her family began a neighborhood Italian restaurant in a row home in northeast Baltimore. Building upon its local popularity, Bob and Carole Reilly purchased the restaurant in 1968 and added several essential features to the Angelina's legacy. Among these were a renowned Irish pub (the first to serve draught Guinness in Baltimore) and the finishing touches on the celebrated crab cake recipe. The success of this signature dish made Angelina's name famous far beyond the old neighborhood, and the crab cakes began accumulating a list of awards too lengthy to include here. Visitors from across the country came to Angelina's seeking the best known crab cakes in a city best known for crab cakes." "This recipe is straightforward and unadulterated and what you will get are authentic Maryland-style crab cakes. The real key to making good crab cakes is the use of top quality crab meat, and very little filler as possible. It's equally as important to be very careful with the fragile lumps, as you don't want to break up the lumps that provide the best formed crab cakes you will ever see, and without over-mixing. Enjoy this recipe as this is a Baltimore staple, and what a tradition it is.
Provided by Andi Longmeadow Farm
Categories Crab
Time 20m
Yield 10 serving(s)
Number Of Ingredients 13
Steps:
- Put crab meat in a large bowl and cover with bread crumbs and moisten with milk.
- Combine beaten egg with the mayonnaise in a separate bowl. Add baking powder, parsley, onion, salt, and pepper.
- Pour this mixture over crab/crumb/milk mixture. Refrigerate for at least 1 hour. Dust cakes lightly with flour.
- After one hour, form crab into cakes, not over mixing or over forming. Put each crab cake on wax-paper - (putting wax paper on top too) and let sit until ready to fry up. Let sit again, at least one hour, this makes the cake easier to hold together during the cooking process.
- Spray cooking spray on bottom of pan, (either stainless steel, or non-stick),.
- Heat butter or oil until hot. (Shimmering) Fry crab cakes approximately 4 minutes per side, carefully, flipping over and frying for another 4-5 minutes until browned.
- Drain on paper towel and serve.
Nutrition Facts : Calories 153.1, Fat 6.6, SaturatedFat 1.2, Cholesterol 55.7, Sodium 437.7, Carbohydrate 10.3, Fiber 0.5, Sugar 1.1, Protein 12.5
CRAB CAKES BALTIMORE-STYLE
This is a classic crab cake inspired by those that were served at Obrycki's Crab House, a rollicking fish restaurant in a former row house on East Pratt Street in Baltimore. They are simply delicious.
Provided by Pierre Franey
Categories breakfast, easy, quick, appetizer, main course
Time 15m
Yield 12 crab cakes
Number Of Ingredients 15
Steps:
- In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
- Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
- Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.
Nutrition Facts : @context http, Calories 156, UnsaturatedFat 8 grams, Carbohydrate 8 grams, Fat 9 grams, Fiber 1 gram, Protein 9 grams, SaturatedFat 1 gram, Sodium 361 milligrams, Sugar 1 gram, TransFat 0 grams
Tips:
- Use fresh crabmeat: Fresh crabmeat has a sweeter, more delicate flavor than canned or frozen crabmeat. If you can't find fresh crabmeat, frozen crabmeat is a good alternative.
- Don't overmix the filling: Overmixing the filling will make the crab cakes tough. Gently fold the ingredients together until just combined.
- Use a light touch when forming the crab cakes: Gently pat the crab cakes into shape. Don't pack them too tightly, or they will be dense and heavy.
- Don't overcrowd the pan: When cooking the crab cakes, don't overcrowd the pan. This will prevent them from cooking evenly.
- Serve the crab cakes with your favorite dipping sauce: Crab cakes are traditionally served with tartar sauce, but you can also serve them with remoulade sauce, cocktail sauce, or even just a squeeze of lemon.
Conclusion:
Crab cakes are a delicious and versatile dish that can be enjoyed as an appetizer, main course, or even a snack. They are relatively easy to make, and with a few simple tips, you can make perfect crab cakes every time. Whether you are a seasoned cook or a beginner, you are sure to enjoy this classic seafood dish.
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