Baltimore Crab Cakes

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Baltimore Crab Cakes

Baltimore Crab Cakes
3 tbsp. mayonnaise
2 tbsp. minced green onion tops (about 2 green onions)
1¼ tsp. Old Bay Seasoning
1 tsp. lemon juice
1/8 tsp. cayenne pepper
20 saltine crackers, finely crushed
1 egg
3 cups Dungeness crab meat (about 2 whole crabs or two 6-oz. containers)
2 tbsp. butter (or vegetable oil)
Freshly ground sea salt and pepper, to taste
Lemon wedges

Prep: 30 minutes, Chill: 1 hour, Cook: 10 minutes, Serves: 3 to 6 

Stir together mayonnaise, green onions, seasoning, lemon juice, cayenne, crackers and egg in a medium bowl. Carefully stir in crab.

2. Shape into 6 (1/2-inch thick) patties; cover and refrigerate for at least 1 hour.

3. Melt butter or heat oil in a large skillet over medium-high heat. Add crab cakes and cook for about 5 minutes on each side or until golden brown and cooked through.

4. Remove from skillet and drain on paper towels. Season with salt and pepper and serve immediately with lemon wedges.



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