Baltimore Style Crab Cakes

To tell you the truth, we don’t have much experience with eating or making crab cakes.  Honestly, this was probably only the third time we have ever ate a crab cake.  Last week when we were in Florida, we decided to order Crab Cakes and that is when we realized how great they actually are.  Ever since then, we have been wanting to try to make my own crab cakes.  For Christmas, Mary got the New York Times Cook Book (from Christina) and Mary found a recipe for Baltimore Style Crab Cakes that looked pretty appealing.  So, on Friday night, we danced around the kitchen to Pandora making crab cakes!

We really loved this recipe because it really is all about the crab meat and not all about the filler.  Flavor-wise, we would not change a single thing about them.  However, next time, we may try adding a tablespoon of Mayonnaise to help the crab cakes form together better.  Unlike the majority of recipes, this one calls for no mayonnaise at all, so I’m thinking a squeeze or two might help a bit.  Another thing that may help would be to stick the uncooked crab cakes in the refrigerator for about an hour.  I will definitely be making this recipe again and again.  It really is simple to make.  Also, it’s great because the crab cakes and the Remoulade Sauce that accompanies them share a lot of the same ingredients.  If you have never made crab cakes, don’t be intimidated, this recipe is practically foolproof.  As a side note, the Remoulade Sauce recipe makes a ton of sauce, you could definitely cut it in half for a single recipe of crab cakes.

Baltimore Style Crab Cakes (New York Times Cook Book)

Serves 4

Ingredients

• 2 large eggs, well beaten
• 1/2 cup chopped celery
• 1 cup crushed saltines
• 1 tablespoon Dijon mustard
• 1 teaspoon Old Bay seasoning
• 1/4 teaspoon crushed red pepper flakes
• 2 teaspoons Worcestershire sauce
• 2 tablespoons finely chopped flat-leaf parsley
• 1/2 cup finely chopped scallions
• salt and freshly ground black pepper
• 1 pound crabmeat, preferably jumbo lump crab
• 1/2 cup bread crumbs
• 1/4 cup vegetable/canola oil
• Remoulade Sauce (recipe follows)

Directions

1. Combine the eggs, celery, saltines, mustard, Old Bay seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, and salt and pepper to taste in a large bowl and blend well.  Add the crabmeat, folding in lightly without breaking it up.
2. Divide the mixture into 12 equal portions.  Shape them into hamburger-like patties.  Dredge them lightly in the bread crumbs
3. Heat approximately 2 tablespoons oil in a large nonstick skillet over medium heat.  Cook the crab cakes for 2-3 minutes on each side, or until golden brown, using the remaining 2 tablespoons of oil if necessary.  Drain on paper towels, serve with the remoulade sauce.

Remoulade Sauce

Makes 2 cups

Ingredients

• 1 large egg yolk
• 3 Tablespoons of Dijon or Creole-style mustard
• 1/4 cup White Wine Vinegar
• 1 tablespoon Paprika
• 1 cup vegetable/canola oil
• 2 tablespoons grated horseradish (fresh or prepared)
• 1 teaspoon finely chopped garlic
• 1/3 cup finely chopped scallions
• 1/3 cup finely chopped celery
• 2 tablespoons finely chopped flat leaf parsley
• 2 tablespoons ketchup
• salt and freshly ground black pepper to taste

Directions

1. Put the egg yolk, mustard, vinegar, and paprika in a medium bowl.  Blend with a wire whisk.  Add the oil gradually, beating briskly, then add the remaining ingredients and blend well.

Question:  Do you like Crab Cakes?  Do you have a favorite recipe for Crab Cakes?

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Tagged as: Baltimore Style Crab Cakes, Crab Cakes, new york times, Remoulade Sauce