Old Bay seasoning, eggs, and bread crumbs combine to make this simple crab cake dish. The tastiest crab cakes in Baltimore, Maryland, may be found in these crab cakes. For a restaurant-style plate, top with crab cake sauce.
Crabmeat, eggs, bread crumbs, and Old Bay seasonings make up the bulk of this crab cake dish. It’s authentic. The recipe is simple and inexpensive, making it a better option than dining out.
This Baltimore, Maryland crab cake recipe is the greatest; I tasted it many years ago and still remember how good it was.To get the best results, use fresh Dungeness crab when it’s in season if you’re making your own crab cakes at home.
Purchasing live Dungeness crab from your local fish market and having it steamed for you is a smart move. Put the crab meat in a basin and remove the shells. Alternatively, you can use live blue crab.
Alternative: buy lump crab meat for the same great results. You can also use canned or frozen crab meat, but they won’t be as flavorful as fresh crab flesh.
To accompany your meal, I recommend the following sauces, which can either be made at home or purchased from the market.
- Mayonnaise, mustard, Cajun/Creole flavor, and spicy sauce combine to form the Remoulade sauce.
- Bang bang sauce is a hot mayonnaise sauce with Sriracha added to it.
- Mayonnaise, finely diced onion, celery, and lemon juice make this tartar sauce.
- Italian-style tomato-based sauce such as marinara.
What is the average number of calories in one serving?
- Each serving of this recipe contains only 183 calories.
With this recipe, what are its complementary dishes?
This dish is ideally served as a prelude to the main course. I’ve compiled a collection of recipes that are both healthy and quick enough to prepare on a weeknight.
- CHILI GARLIC SHRIMP
- GARLIC BUTTER LOBSTER TAILS
- STEAMED CLAMS IN BEER
- GARLIC BUTTERFISH
- 1 egg
- 1 lb. cooked lump crab meat or Dungeness crab meat, drained of any liquid (with 1/2 shredded and 1/2 lump meat)
- 1 tsp. old bay seasoning
- salt and pepper
- 1/4 teaspoon paprika powder
- 1 tablespoon all-purpose flour
- 1/4 cup finely chopped onion
- 3 tablespoons unsalted butter
- 1/2 cup fine dry bread crumbs
- 2 tablespoons chopped parsley leaves
- 1/2 teaspoon Worcestershire sauce
- 1 teaspoon Dijon mustard
- 2 tablespoons mayonnaise
- Stir-fry chopped onion in a skillet with 1 tablespoon of butter over medium-low heat until it’s soft. A bowl is all that is needed for this step. Crabmeat, bread crumbs, and flour are then added to the parsley.
- In a small bowl, mix mayonnaise, egg, Dijon mustard, Worcestershire sauce, paprika, Old Bay seasoning, salt, and pepper to taste. Stir the crab mixture until it is well combined.
- Wax paper should be used to cover a baking pan. Make a dozen crab cakes by flattening them out. Refrigerate the crab cakes for an hour, covered with plastic wrap.
- Cook the crab cakes for 2 to 3 minutes on each side in the remaining 2 tablespoons butter in a heavy skillet over medium heat. Serve the crab cakes hot.