bonappetit3.6
Baltimore Crab Cakes
Dress these crispy, pan-fried Maryland crab cakes—with lump or backfin crab, Old Bay, and jalapeño—with lemon and Bibb lettuce for an easy, crowd-pleasing bite.
👥 6 Servings⏳ Prep: 30 min🔥 Cook: 40 min👤 Hunter Lewis📖 bonappetit
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●skillet
📝 Preparation Steps
1
Stir ¼ cup mayonnaise, 2 medium scallions, thinly sliced, 1 large egg, 1 Tbsp. Dijon mustard, 2 tsp. fresh lemon juice, 1½ tsp. Old Bay seasoning, and ½ medium jalapeño, seeded, finely chopped, in a large bowl to combine. Gently fold in 1 lb. crabmeat, picked over, ¾ cup panko, 1 Tbsp. thinly sliced fresh chives, ¼ tsp. kosher salt and ¼ tsp. freshly ground black pepper. Divide crab mixture into 6 equal portions and form into 1”-thick patties. Place onto a large plate or parchment-lined baking sheet and refrigerate uncovered for at least ⏱️ 10 minutes and up to overnight.
medium scallions, thinly sliced2large egg1. Dijon mustard1 Tbsp. fresh lemon juice, plus wedges for garnish2 tsp½ tsp. Old Bay seasoning1. thinly sliced fresh chives1 Tbsp
2
Line a large serving platter with the leaves of 1 medium head Bibb lettuce. Place remaining ½ cup panko in a shallow dish; dredge crab cakes panko, covering all sides with the breadcrumbs. Heat 2 Tbsp. vegetable oil in a large skillet over medium heat. Working in batches as needed and adding more vegetable oil as needed, fry crab cakes until golden brown and crisp, flipping halfway though, 3–⏱️ 4 minutes per side. Arrange on top of lettuce leaves and serve with lemon wedges. Editor’s note: This recipe for Baltimore crab cakes was first printed in our August 2011 issue. Head this way for more of our favorite recipes for summer →
medium head Bibb lettuce1. vegetable oil, plus more2 Tbsp
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...