Authentic Baltimore Crab Cakes Recipe | Easy Homemade Recipe

Baltimore Crab Cakes

YIELD Makes 6 servings (2 crab cakes each)

INGREDIENTS

16 ounces lump crabmeat, picked over and flaked 1 cup saltine cracker crumbs, divided 2 eggs, lightly beaten 1/4 cup chopped green onions 1/4 cup minced fresh parsley 1/4 cup mayonnaise 2 tablespoons fresh lemon juice 1 teaspoon green pepper sauce 1/4 teaspoon salt Black pepper 1/4 cup vegetable oil 2 tablespoons butter Lemon wedges

PREPARATION:

1. Combine crabmeat, 1/4 cup cracker crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper to taste in medium bowl; mix well. Shape mixture into 12 cakes, using 1/4 cup crab mixture for each.
2. Place remaining 3/4 cup cracker crumbs in shallow bowl. Coat crab cakes with crumb mixture, lightly pressing crumbs into cakes. Place cakes on plate; cover and refrigerate 30 minutes to 1 hour.
3. Heat oil and butter in large skillet over medium heat until butter is melted. Cook crab cakes 3 to 4 minutes until golden brown on bottoms. Turn and cook 3 minutes until golden brown and internal temperature reaches 170°F. Serve immediately with lemon wedges.

This recipe appears in: Southern NUTRITIONAL INFORMATION: Serving Size: 2 crab cakes Cholesterol 54 mg Total Fat 6 g Calories from Fat 25 % Calories 215