Crab Cakes Baltimore Style Recipe - Jason (2020)


1 large egg plus 2 yolks - well beaten

1 cup butter crackers - crushed

4 to 5 tablespoons mayo

1 tablespoon dijon mustard

1 tablespoon Old Bay seasoning

2 teaspoons hot pepper flakes

2 tablespoons Worcestershire Sauce

2 tablespoons parsley sprigs - finely chopped

1/2 cup scallions - finely chopped

1/4 teaspoon freshly ground back peppercorns

1.5 pound crab meat - lumps prefered, shell and cartilage removed - Dungeness crab if you can get it.

1/4 cup vegetable oil or rice bran oil


Jason's Crab Cakes Baltimore-Style Recipe - Jason (2020)

Yield: 6 to 8 large crab cakes

Jason Crab Cakes Baltimore Style!

Jason is one of our regulars. He always comes in with a mission. Something he has found to make, to try, to experiment on. And always looking for a hard-to-find ingredient! And often gives us ideas for things we should have!

Jason tells me that he ALWAYS makes crab cakes on Christmas Eve. Apparently his version is a "riff" on a recipe from New York Times by Pierre Franey. His version of this recipe is here. He serves them with a French Creole-inspired remoulade sauce -- also from the same NTY article. 


1. In a large bowl, combine eggs, celery, crackers, mayo, mustard, Old Bay Seasoning, pepper flakes, Worchestershire sauce, parsley, scallions, salt and pepper and blend well.

2. Add crab meat, folding in lightly without breaking it up.

3. Divide mixture into 12 equal portions. Shape each portion into hamburger-like patties.

4. Heat 2 tablespoons of vegetable or rice bran oil in a non-stick pan over medium heat. 

5. Saute crab cakes 2-3 minutes on each side or until golden brown, using more oil if needed. 

6. Drain cakes on a paper towel immediately, and serve with Remoulade sauce.