Crab Cakes – Baltimore and Maryland
The Preakness Stakes – The second leg of the Triple Crown has been hosted in Baltimore, Maryland, for more than 144 years and crab cakes are definitely on the menu. Serve with Remoulade or Tartar Sauce.
Crab Cakes – Baltimore and Maryland
Baltimore is famous for crab cakes; there’s much discussion about how to make them and what type of Remoulade to serve. (Some in our family prefer Tartar Sauce, which is delicious with the cakes as well).
We really like these two versions of the crab cakes.
One is gluten free and uses rice crumbs; and the other contains crushed saltines – which are a big deal on the north east coast. Very tasty.
Ingredients
Baltimore Style Crab Cakes
- 1 lb (454 grams) lump crab
- 2 eggs well beaten
- ½ cup (55 grams) finely diced celery
- 1 cup (9 grams) 22 saltines crushed
- 3 TBSP Hellman’s Regular Mayonnaise
- 1 TBSP (15 ml) Dijon mustard
- 1 tsp. Old Bay Seasoning
- 1 tsp. Worcestershire sauce
- 2 TBSP finely chopped fresh parsley
- 2 TBSP finely chopped chives
- ¼ tsp. Salt
- ½ cup (30 grams) Panko breadcrumbs to dredge cakes in
- Olive oil to drizzle
Maryland Style Crab Cakes
- 1 lb. (454 grams) lump crab
- 3 TBSP (39 gr) Hellman’s regular mayonnaise
- 1 TBSP Dijon mustard
- 2 eggs well beaten
- 1 tsp. Old Bay Seasoning
- 1/3 cup (35 grams) Gluten Free Rice Crumbs
- 2 TBSP (4 gr) finely chopped fresh parsley
- ¼ cup (22 grams) finely diced celery
- ¼ tsp. Salt
- Olive oil to drizzle
Instructions
- Pre heat oven to 425.
- In a large bowl add crab and remaining ingredients. Stir until incorporated (except Panko if making Baltimore Style Cakes). Form into 6 hamburger sized cakes ,105 – 115 grams each. (Dredge Baltimore Style Cakes in Panko).
- Place crab cakes on parchment lined baking sheet and drizzle with olive oil. Cook for 10 minutes, flip and continue cooking for another 10 minutes.
- Serve with Remoulade and/or Tartar Sauce, Fries and Caesar Salad.
Notes
Crab cakes themselves pair beautifully with a Sparkling Cava or Dry Brut. Add the sauces and depending on your preference, the wine pairings can change. Sangiovese
Bright crisp whites stand up to the rich cakes and lemony tartar sauce.
A dry Chenin Blanc or dry Riesling rounds out a spicier Remoulade.
A Sangiovese will do nicely if looking for a red.
We’ve paired Crab Cakes with:
• Segura Viudus Brut Reserva Heredad Cava
• Villa Wolfe Riesling
• Quails Gate Chenin Blanc
• Sandhill Sangiovese