![]() When the oil is between 350☏ and 375☏, you can begin to fry the crab cakes. Set a medium skillet over medium heat, and add enough canola oil to reach a ¼-inch depth. When you’re ready to fry, use your hands to divide the crab mixture into 8 round patties (firmly packed, about 2 ½ inches in diameter). ![]() Cover and refrigerate the mixture for at least 1 hour, or up to overnight, in the fridge. Some of the larger pieces of crab meat will inevitably shred-that's okay just try to keep as many intact as you can. Add the mayonnaise, lemon juice, Old Bay, and Dijon.Transfer the crab meat to a large bowl and pick through it to make sure there are no pieces of shell.It’s a bit of extra work to flip the crab cakes on the stovetop, but the reward is well worth it. The final decision: to fry or bake? For the crispiest crust and most succulent interior, frying is the way to go. We considered parsley, tarragon, chives, and scallions-and a lot of recipes go this route but for us, the best crab cake comes with restraint. For the same reason, we decided to skip fresh herbs. We considered adding other flavor elements like hot sauce or worcestershire but, in the end, we wanted to highlight the crab flavor, not overpower it, so we held back on those extra condiments. When it comes to flavoring, we kept it simple: mayonnaise, Dijon mustard, Old Bay (a seasoning mix that includes celery salt, black pepper, and paprika), and lemon juice. While crushed saltines are a popular option in Baltimore, we love panko because its flavor is mild, and it does an excellent job of binding the crab. However, either option works in this recipe.įor bread crumbs, we decided to use panko, a Japanese variety of flaky breadcrumbs. After testing both, we preferred the jumbo lump, because it delivered a cleaner crab flavor. ![]() Backfin is known for its lacey texture and sweet flavor. Jumbo lump is more expensive, but has a firmer, meatier texture. There’s an age-old debate about whether to use jumbo lump or backfin meat for crab cakes. Just make sure you’re sourcing blue crab meat from a purveyor you trust. Crab meat from Chesapeake blue crabs is traditional, but not essential. Without good crab meat, there’s basically no point in making crab cakes. It’s imperative to use the highest quality crab meat you can get your hands on. Our recipe seeks to replicate the best features of these Baltimore classics: the maximum amount of crab meat, minimal binder to hold it all together, and a luscious moist interior. Which is why we found the optimal ratio to ensure your crab cakes will have great crab flavor without falling apart.įor inspiration in developing this recipe, we reflected on some of the best Baltimore crab cakes we’ve ever eaten-at Shultz’s Crab House, Faidley Seafood, and Koco’s Pub. The classic problem with crab cakes is that they fall apart without enough bread crumbs, but they taste bland with too many.
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