Elegant Dungeness Crab Cakes
Indulge in the classic taste of Maryland with these Elegant Dungeness Crab Cakes, inspired by the original Lord Baltimore Hotel recipe from 1932. Tender crab meat, subtly spiced with Old Bay seasoning and a hint of cayenne, comes together in a rich creamy mixture with the perfect amount of crunch from Panko breadcrumbs. Ideal as an appetizer for gatherings or as a delightful entrée, these cakes promise to be the star of your next meal. Serve them with a homemade tartar sauce or a zesty cocktail sauce for a flavor explosion that transports you to the heart of Baltimore.
N/A
Servings
N/A
Calories
12
Ingredients
Ingredients
Eggs
2 (whisked)
Mayonnaise
1/4 cup (none)
Dijon Mustard
2 teaspoons (none)
Worcestershire Sauce
1 teaspoon (none)
Old Bay Seasoning
1 teaspoon (none)
White Pepper
1/4 teaspoon (none)
Cayenne
1 pinch (none)
Salt
1/2 teaspoon (none)
Dungeness Crab Meat
1 3/4 lbs (fresh lump crab meat)
Cracker Crumbs
2 tablespoons (none)
Clarified Butter
as needed (for frying)
Panko Breadcrumbs
as needed (for coating)
Instructions
1
In a large mixing bowl, whisk the eggs until well blended.
2
Add the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, white pepper, cayenne, and salt. Whisk until the mixture is smooth and well combined.
3
Gently fold in the crab meat and cracker crumbs, taking care not to break apart the crab too much. Mix until all ingredients are evenly distributed.
4
For appetizer-sized cakes, form the mixture into 16 small cakes about 1/2 inch thick; for entrée-sized cakes, shape into 8 larger cakes.
5
Place the shaped crab cakes on a sheet pan lined with parchment or wax paper. Cover and refrigerate for at least 30 minutes to allow them to firm up.
6
Once chilled, generously coat each crab cake in Panko breadcrumbs, pressing down lightly to adhere.
7
In a large skillet, heat clarified butter over medium heat. Fry the crab cakes in batches until golden brown and crispy on both sides, approximately 3-4 minutes per side.
8
Remove from the skillet and drain on paper towels. Serve immediately with your choice of tartar sauce, cocktail sauce, or your favorite dipping sauce.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the inspiration for these Dungeness Crab Cakes?
These crab cakes are inspired by the original 1932 recipe from the Lord Baltimore Hotel.
What type of crab meat should I use?
The recipe calls for 1 3/4 lbs of fresh lump Dungeness crab meat.
How many appetizer-sized crab cakes does this recipe make?
You can form the mixture into 16 small appetizer-sized cakes.
How many entree-sized cakes does the recipe yield?
It yields 8 larger entree-sized cakes.
How thick should the crab cakes be shaped?
The cakes should be shaped to approximately 1/2 inch thickness.
What is the first step in the instructions?
The first step is to whisk the eggs in a large mixing bowl until well blended.
What seasonings are used in the mixture?
The seasoning includes Old Bay, white pepper, cayenne, and salt.
How much mayonnaise is needed?
The recipe requires 1/4 cup of mayonnaise.
What type of mustard is used for these crab cakes?
The recipe uses 2 teaspoons of Dijon mustard.
What liquid savory ingredient is included?
One teaspoon of Worcestershire sauce is used.
How should I incorporate the crab meat?
Gently fold in the crab meat to avoid breaking apart the large lumps.
What binder is used inside the crab cake mixture?
Cracker crumbs are used as the internal binder.
Do the crab cakes need to be refrigerated before cooking?
Yes, they should be refrigerated for at least 30 minutes to firm up.
What is used to coat the outside of the crab cakes?
Panko breadcrumbs are used to provide a crispy outer coating.
How do I apply the Panko breadcrumbs?
Generously coat each cake and press down lightly so the crumbs adhere.
What should I use to fry the crab cakes?
Clarified butter is recommended for frying.
At what temperature should I cook them?
Heat the clarified butter in a skillet over medium heat.
How long do the crab cakes need to fry on each side?
Fry them for approximately 3 to 4 minutes per side.
What is the visual indicator that they are finished?
They are done when they are golden brown and crispy on both sides.
What should I do immediately after frying?
Remove them from the skillet and drain them on paper towels.
What sauces pair well with these crab cakes?
They are best served with tartar sauce, cocktail sauce, or a favorite dipping sauce.
How much Old Bay seasoning is required?
The recipe uses 1 teaspoon of Old Bay seasoning.
Is there a lot of heat in this recipe?
There is only a hint of heat provided by a pinch of cayenne.
How much white pepper is used?
The recipe calls for 1/4 teaspoon of white pepper.
How many eggs are required?
The recipe requires 2 whisked eggs.
Why is clarified butter used instead of regular butter?
Clarified butter handles the frying heat better without burning.
Can I serve these as a main course?
Yes, they make a delightful entree when shaped into 8 larger cakes.
How many total ingredients are in this recipe?
There are 12 ingredients in total.
What provides the crunch inside the mixture?
2 tablespoons of cracker crumbs provide a bit of internal crunch.
Can these be prepared in advance?
Yes, they can be formed and chilled in the refrigerator before the final coating and frying.