My father-in-law has several recipes we’ve tried over the years and his Baltimore Crab Cakes recipe is one that tops the list. With just a few ingredients, it’s easy to make and it tastes great too. I eat them plain but Scott likes a little cocktail sauce with his crab cakes. This recipe makes four crab cakes and serves two.
Baltimore Crab Cakes
1/2 cup mayonnaise
2 teaspoons Dijon mustard
26 Saltine crackers
8 ounces crab meat (we use Dungeness crab)
1 tablespoon minced green onion (optional)
1 tablespoon oil
Put the mayonnaise and mustard in a mixing bowl and stir until well blended. Add 1/2 cup of the cracker crumbs and the crab meat and mix well.
Put a large piece of waxed paper on the counter and spread the remaining cracker crumbs on it. Divide the crab mixture into four equal portions and pat each into a ball. Gently flatten each ball into a round about three inches in diameter. Lightly coat top and bottom of each cake in the crumbs.
Heat a large skillet over a medium heat and film the bottom with oil. Place the cakes in the skillet and fry over medium heat until golden on each side. Serve hot.
Credit: Don Sweet