Baltimore Crab Cakes

Name: Baltimore Crab Cakes
Yield: 4 servings
Ingredients: 0.25 cup mayonnaise; 2 scallions, thinly sliced; 1 large egg, lightly beaten; 1 tbsp Dijon mustard; 2 tsp fresh lemon juice plus wedges for garnish; 1.5 tsp Old Bay Seasoning; 0.5 jalapeño, seeded, finely chopped; 1 lb lump crabmeat, picked over; 1.25 cup panko , divided; 1 tbsp thinly sliced chives; 0.25 tsp kosher salt; 0.13 tsp freshly ground black pepper; 1 head Bibb lettuce; 2 tbsp vegetable oil

From the kitchen of Carly

Sweet lump crab bound with mayo, mustard, and Old Bay, then crusted in panko until golden and crisp. A touch of jalapeño keeps these Baltimore classics from being predictable. Serve with lemon wedges and watch them disappear.

Lump crabmeat bound with just enough mayo and panko to hold shape, then seared in a hot skillet until the outside turns golden and shatters underfoot. The trick is restraint: too much binder kills the delicate meat, too little and they fall apart. A whisper of Old Bay and jalapeño keeps things interesting without drowning out the crab itself.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

1/4 cupmayonnaise
2scallions, thinly sliced
1 largeegg, lightly beaten
1 tbspDijon mustard
2 tspfresh lemon juice plus wedges for garnish
1 1/2 tspOld Bay Seasoning
1/2jalapeño, seeded, finely chopped
1 lblump crabmeat, picked over
1 1/4 cuppanko , divided
1 tbspthinly sliced chives
1/4 tspkosher salt
1/8 tspfreshly ground black pepper
1 headBibb lettuce
2 tbspvegetable oil

Instructions

In a medium bowl, whisk together the mayonnaise, scallions, egg, Dijon mustard, lemon juice, Old Bay, and jalapeño until combined. Fold in the crabmeat gently, keeping the lumps as intact as possible, then stir in 3/4 cup of the panko, chives, salt, and pepper. Divide the mixture into 6 equal portions and press each into a 1-inch-thick patty. Refrigerate for at least 10 minutes. While they chill, line a serving platter with Bibb lettuce leaves.
Pour the vegetable oil into a large skillet and set it over medium heat. Spread the remaining 1/2 cup panko on a flat plate, then press each crab cake into it to coat both sides. Lay them into the hot oil and fry until deeply golden and crisp, 3 to 4 minutes per side. Nestle the finished cakes onto the lettuce-lined platter and serve with lemon wedges alongside.

Tips from the kitchen

Don't overmix once the crab goes in; fold gently to keep big lumps intact. Overworked crab cakes turn mushy and mealy.
Chill the formed patties for at least 10 minutes before frying. Cold cakes hold together better and develop a better crust.
Press only gently into the panko coating so it adheres without compressing the cakes. You want a crispy shell, not a dense crust.
Get the oil hot (medium heat, about a minute) before the first cake hits the pan. A proper sizzle means browning, not steaming.

Variations

Broiled instead of fried: skip the oil and panko coating, broil 4 to 5 minutes per side for a lighter take.
Maryland-style with crab seasoning swap: use equal parts Old Bay and paprika, add a pinch of cayenne for heat that builds.
Served as a sandwich: nestle the warm cakes in a soft brioche bun with pickled red onions and a caper mayo.
Asian riff: swap Dijon for soy sauce and sesame oil, replace Old Bay with white miso and ginger, serve with soy-based dipping sauce.

Make ahead and storage

Keep leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a 350°F oven for about 8 minutes to crisp the exterior without drying out the crab.