Lord Baltimore Hotel Crab Cakes
From crabcakeguy 16 years ago
- 30 minutes to make
- Serves 6
“Crab Cakes Baltimore” is a crab cake recipe as originally written in 1932 and it comes from the Lord Baltimore Hotel. “Take one pound of crab meat for each four crab cakes. Put crab meat into mixing bowl, add one and one-half teaspoons salt, and two teaspoons white pepper, one teaspoon English dry mustard and two teaspoons Worcestershire sauce, one yolk of egg and one soup spoon cream sauce or mayonnaise, one teaspoon chopped parsley. Read more Mix well, making four crab cakes, press hard together, dip into flour, then into beaten eggs, then into bread crumbs. Fry them in hot grease pan.” This recipe is really the basis for most recipes written since, including the one my restaurant guests have voted as the beat restaurant recipe for crab cakes. See less
Ingredients
- Ingredients shopping list
- 2 eggs shopping list
- 1/4 cup mayonnaise shopping list
- 2 teaspoons Dijon mustard (this instead of English dry mustard is my variation on traditional recipes) shopping list
- 1 teaspoon Worcestershire shopping list
- 1 teaspoon Old Bay Seasoning shopping list
- 1/4 teaspoon white pepper shopping list
- 1 pinch of cayenne shopping list
- 1/2 teaspoon salt shopping list
- 1 3/4 pounds Dungeness crab meat (or lump crab meat from the best crab available to you) shopping list
- 2 tablespoons finely ground cracker crumbs shopping list
- clarified butter as needed for frying (sauteing) shopping list
- bread crumbs (Japanese bread crumbs) as needed shopping list
How to make it
- Whisk the eggs in a mixing bowl to blend
- Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth
- Mix in crab and cracker crumbs
- Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree
- Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes
- Coat the crab cakes with Panko bread crumbs
- Fry in clarified butter until golden brown on both sides
- Serve with tartar sauce or cocktail sauce or your favorite sauce
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