Best Baltimore Crab Cakes with Creamy Chipotle Chile Sauce
I've tried crab cakes in most parts of the country, but none taste as good as the ones found in Maryland. They’re known for the large lumps of crab and very little breading, which makes for a spectacular crab cake. Old Bay is a spice staple and key to an au…
What you'll need
Ingredients
1 pound jumbo lump crabmeat
4 scallions, white and green parts, minced (about 1/2 cup)
1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped
1 1/2 teaspoons Old Bay seasoning
2-4 tablespoons fresh bread crumbs, (pulse 2 slices quality white bread in food processor)
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon Worcestershire sauce
Salt and pepper, to taste
1 large egg
¼ cup unbleached all-purpose flour
¼ cup vegetable oil
Creamy Chipotle Chile Sauce
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon canned chipotle chile in adobo sauce (minced)
½ tsp. chili powder
1 small clove garlic , minced or pressed through a garlic press
1 tablespoon minced fresh cilantro leaves
1 -2 teaspoons lime juice from 1 lime
The method
Directions
01
Carefully mix crabmeat, scallions, herb, Old Bay, bread crumbs, mayonnaise, mustard, lemon juice, zest, and Worcestershire sauce in medium bowl, being careful not to break up crab lumps. Season with salt and pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add a few more bread crumbs if needed to help hold mixture together.
02
Divide crab mixture into four rounds, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)
03
Put flour on plate or in pie tin. Handling crab cakes with care, lightly dredge crab cakes in flour. Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with sauce.
04
For the sauce: Mix all of the ingredients in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for several days.)
This is an easy and delicious appetizer, especially when you can find the best authentic Greek feta. It's great with wedges of warm pita bread or slices of baguette. Even after the feta has been eaten, the remaining oil is great for dipping with bread.
Years ago my friend Robert’s mother was visiting from Mexico and taught me how to make her famous fruit filled guacamole ( Anita Kass Guacamole recipe ), but it came with a warning, “don’t make this if you’re going to use store bought tortilla chips” – they…
“Impossible Pie” was a recipe most often found on the back of Bisquick boxes. I don’t think I ever made one, but the idea intrigued me. I stumbled on a recipe in Cooks Country Magazine (February/March 2013 issue) which, as usual, they had improved greatly.…
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Cook Like James
Best Baltimore Crab Cakes with Creamy Chipotle Chile Sauce
Prep
Cook
Yield
I've tried crab cakes in most parts of the country, but none taste as good as the ones found in Maryland. They’re known for the large lumps of crab and very little breading, which makes for a spectacular crab cake. Old Bay is a spice staple and key to an au…
Ingredients
1 pound jumbo lump crabmeat
4 scallions, white and green parts, minced (about 1/2 cup)
1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped
1 1/2 teaspoons Old Bay seasoning
2-4 tablespoons fresh bread crumbs, (pulse 2 slices quality white bread in food processor)
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon Worcestershire sauce
Salt and pepper, to taste
1 large egg
¼ cup unbleached all-purpose flour
¼ cup vegetable oil
Creamy Chipotle Chile Sauce
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon canned chipotle chile in adobo sauce (minced)
½ tsp. chili powder
1 small clove garlic , minced or pressed through a garlic press
1 tablespoon minced fresh cilantro leaves
1 -2 teaspoons lime juice from 1 lime
Cook Like James · The method
Directions
1
Carefully mix crabmeat, scallions, herb, Old Bay, bread crumbs, mayonnaise, mustard, lemon juice, zest, and Worcestershire sauce in medium bowl, being careful not to break up crab lumps. Season with salt and pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add a few more bread crumbs if needed to help hold mixture together.
2
Divide crab mixture into four rounds, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)
3
Put flour on plate or in pie tin. Handling crab cakes with care, lightly dredge crab cakes in flour. Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with sauce.
4
For the sauce: Mix all of the ingredients in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for several days.)
Cook Like James
Best Baltimore Crab Cakes with Creamy Chipotle Chile Sauce
Prep
Cook
Yield
I've tried crab cakes in most parts of the country, but none taste as good as the ones found in Maryland. They’re known for the large lumps of crab and very little breading, which makes for a spectacular crab cake. Old Bay is a spice staple and key to an au…
Ingredients
1 pound jumbo lump crabmeat
4 scallions, white and green parts, minced (about 1/2 cup)
1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped
1 1/2 teaspoons Old Bay seasoning
2-4 tablespoons fresh bread crumbs, (pulse 2 slices quality white bread in food processor)
¼ cup mayonnaise
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
½ teaspoon grated lemon zest
½ teaspoon Worcestershire sauce
Salt and pepper, to taste
1 large egg
¼ cup unbleached all-purpose flour
¼ cup vegetable oil
Creamy Chipotle Chile Sauce
¼ cup mayonnaise
¼ cup sour cream
1 tablespoon canned chipotle chile in adobo sauce (minced)
½ tsp. chili powder
1 small clove garlic , minced or pressed through a garlic press
1 tablespoon minced fresh cilantro leaves
1 -2 teaspoons lime juice from 1 lime
Directions
1
Carefully mix crabmeat, scallions, herb, Old Bay, bread crumbs, mayonnaise, mustard, lemon juice, zest, and Worcestershire sauce in medium bowl, being careful not to break up crab lumps. Season with salt and pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Add a few more bread crumbs if needed to help hold mixture together.
2
Divide crab mixture into four rounds, about 3 inches across and 1 1/2-inches high. Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)
3
Put flour on plate or in pie tin. Handling crab cakes with care, lightly dredge crab cakes in flour. Heat oil in large nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side. Serve hot, with sauce.
4
For the sauce: Mix all of the ingredients in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. (The sauce can be refrigerated for several days.)
