Classic Baltimore Crab Cakes

There is something about eating a great crab cake that reminds me of home. Aside from the obviously wonderful experience of biting into a fried and crunchy cake, I love crab cakes because my dad was born in Baltimore, and anyone who knows Maryland knows that's where you find the best crab in the world.

When in comes to crab cakes, I am definitely picky. I am all about going back to the basics. Friends always laugh at me when I'm ordering crab cakes at a restaurant, because I always want to know if they use fillers.  It's important to me to know if the fillers are just breadcrumbs or are there vegetables also mixed in.  After several trial and error episodes, I realized the only way that I'll truly be satisfied,  is by traveling to Baltimore or by making it myself . The first does not happen as often as it should, so I'll settle for making them myself. 

I learned how to make crab cakes at a young age. I remember my mom and I in my grandmother's  kitchen watching her every move as she taught us the right way to make crab cakes.  In my opinion, my grandmother's are the best I've ever had. It's such an easy recipe that once you try it, you'll be making it all the time!

Ingredients:

1 can of lump crab meat (16 oz)

1 tsp Worcestershire sauce

1 tbsp Mayo or a Vegan Mayo (Hampton Creek's Just Mayo) 

1 tsp Yellow Mustard

2 tsp Old Bay Seasoning

20 saltine crackers

2 eggs

1/4 cup Canola Oil

Reynolds Wrap/Aluminum foil

Recipe:

Mix the crabmeat, mayo, mustard, Old Bay, Worcestershire sauce and eggs in a mixing bowl. Tear a medium to a large sheet of aluminum foil place about eight saltines in the middle of the aluminum foil. Fold the foil over the saltines and press using hands until they have crumbled into small crumbs but haven't turned dust like yet. Pour into mixing bowl and repeat with the rest of the crackers. Mix the crab mixture and the crackers together. If the mixture isn't thick enough to be rolled into balls, crush more crackers to add to the mix. Set out a plate and roll crab mixture into balls a little bit smaller than the size of your palm. (I like to refrigerator the mixture before rolling them for 15min, but that's just my personal preference).

 Take out a pan for the stovetop and cover the bottom of the pan with about an inch of oil. Once the oil is hot, carefully drop the rolled balls into the pan- about four at a time depending on your pan size. (Be careful the oil may pop!)

Once the bottom side starts to brown, carefully flip to cover the other sides. Once they brown on each side, place on a plate and repeat with the rest of the crabmeat. Serve on a saltine with some yellow mustard for dipping (optional). 

Welcome to your new life changing crab cake- Dig In!