Baltimore Crab Cakes

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