Baltimore Crab Cakes Recipe

Ingredients for Baltimore Crab Cakes:

• 1 Pound Crab Meat (3-6 ounce cans of crab meat)
• 1 teaspoon Dry Mustard (Mustard Seed)
• 1 teaspoon Worcestershire sauce
• 1 teaspoon Old Bay Seasoning
• 1 Tablespoon Fresh or Minced Onion
• 2 Tablespoons Mayonnaise (low-fat)
• Few Dashes of Black Pepper (optional)
• 1 Beaten Egg (2 egg whites)
• 2 slices White Bread (Whole Wheat)
• 1 1/2 Tablespoons Whole Milk (Low-fat)
• 1/4 cup Canola Oil for frying (Olive Oil broiling)

Mix the milk and bread together in a large mixing bowl. Add the rest of the ingredients except for the oil and mix well. Divide the mixture and form them into six patties. If they don't form well, you can add a little more mayonnaise.

(See Crab Facts over on the right hand side of this page to form these crab cakes like the professionals!)

Pour oil in a deep frying pan. Heat on medium-high for about 5 minutes or until the oil is hot. Carefully add the crab cakes to the pan and fry on each side 2-3 minutes or until the patties are nicely browned. Drain on paper towels.

Makes 4-6 Crab Cakes

To Broil This Baltimore Crab Cakes Recipe

To broil these crab cakes, refrigerate them for at least one hour, first. Then place them on a slightly greased (or non-stick)cookie sheet. Make sure the oven rack is 3 or 4 inches from the broiler. Broil the crab cakes for approximately 4-5 minutes on each side or until golden brown.

Makes 4-6 Crab Cakes

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