Crab Cakes Baltimore-Style


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2 large eggs, well beaten

cup chopped celery

1 cup crushed Saltine crackers

3 tablespoons mayonnaise

1 tablespoon Dijon-style mustard

1 teaspoon Old Bay Seasoning

teaspoon red hot pepper flakes

2 teaspoons Worcestershire sauce

2 tablespoons finely chopped parsley sprigs

cup finely chopped scallions

teaspoon salt

teaspoon freshly ground pepper

1 pound crab meat, lump preferred, shell and cartilage removed

cup finely ground fresh bread crumbs

cup vegetable oil



In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.

Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.

Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.