Baltimore-style Crab Cakes

Ingredients

While the original German dish, Bölletünne, is a meatball soup, Baltimore-style Crab Cakes are a seafood delicacy made primarily with crab meat. The flavors and ingredients used in the two dishes are vastly different, with the focus on the sweet and briny taste of crab in the Baltimore-style Crab Cakes. We alse have the original recipe for Bölletünne, so you can check it out.

• 1 pound (450g) lump crab meat 1 pound (450g) lump crab meat
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 1/4 cup (60g) breadcrumbs 1/4 cup (60g) breadcrumbs
• 1 tablespoon (15g) Dijon mustard 1 tablespoon (15g) Dijon mustard
• 1 tablespoon (15g) Worcestershire sauce 1 tablespoon (15g) Worcestershire sauce
• 1 tablespoon (15g) Old Bay seasoning 1 tablespoon (15g) Old Bay seasoning
• 1/4 cup (15g) chopped fresh parsley 1/4 cup (15g) chopped fresh parsley
• 1/4 cup (15g) chopped green onions 1/4 cup (15g) chopped green onions
• 1 large egg, beaten 1 large egg, beaten
• Salt and pepper to taste Salt and pepper to taste
• Vegetable oil, for frying Vegetable oil, for frying

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 20g, 3g
• Carbohydrates (total, sugars): 10g, 1g
• Protein: 25g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   In a large bowl, gently pick through the crab meat to remove any shells.
2. 2.
   In a separate bowl, combine mayonnaise, breadcrumbs, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, green onions, beaten egg, salt, and pepper. Mix well.
3. 3.
   Gently fold the crab meat into the mixture, being careful not to break up the lumps.
4. 4.
   Shape the mixture into crab cakes, about 3 inches in diameter and 1 inch thick.
5. 5.
   Heat vegetable oil in a skillet over medium heat.
6. 6.
   Carefully place the crab cakes in the skillet and cook for 4-5 minutes on each side, or until golden brown.
7. 7.
   Remove the crab cakes from the skillet and drain on a paper towel-lined plate.
8. 8.
   Serve hot with tartar sauce or remoulade sauce.

Treat your ingredients with care...

• Crab meat — Use fresh lump crab meat for the best flavor and texture. Be sure to carefully pick through the meat to remove any shells before using.
• Old Bay seasoning — This iconic spice blend is essential for the authentic Baltimore flavor. If you can't find Old Bay seasoning, you can make your own by combining celery salt, paprika, black pepper, cayenne pepper, dry mustard, nutmeg, cinnamon, and bay leaf powder.

Tips & Tricks

• Be gentle when mixing the crab meat with the other ingredients to avoid breaking up the lumps.
• Refrigerate the crab cake mixture for 30 minutes before shaping them. This will help the cakes hold their shape better during cooking.
• Use a non-stick skillet or a well-seasoned cast-iron skillet for frying the crab cakes to prevent sticking.
• Serve the crab cakes with a squeeze of fresh lemon juice for a burst of citrus flavor.
• For a spicier kick, add a dash of hot sauce or cayenne pepper to the crab cake mixture.

Serving advice

Serve the Baltimore-style Crab Cakes as a main course accompanied by a side of coleslaw and a slice of crusty bread. Garnish with fresh parsley and lemon wedges for an extra touch of freshness.

Presentation advice

Arrange the crab cakes on a platter, drizzle with remoulade sauce, and garnish with sprigs of fresh parsley. Serve with a side of coleslaw and lemon wedges for a vibrant and appetizing presentation.