Baltimore Crab Cake
Some commenters stated that real Baltimore crab cakes (whatever that means) don’t have jalapeno, but I personally like the kick.
Shaping them into the patties and keeping them from falling apart can be a pain. Refrigerating them definitely helps hold the shape together better. Frying is tricky (I’m actually not sure if I cooked them all the way through, but I didn’t want to burn the outside), so next time I may bake them.
Actually, next time, I may not bother shaping them period and just stir fry the whole batter. It tastes awesome regardless of shape.
I didn’t have enough mayo, but some plain yogurt did the trick; I might sub that all the time from now on. This recipe is adapted from Bon Appetit.
1/4 cup mayonnaise/ pain yogurt
2 scallions, thinly sliced
1 large egg, lightly beaten
2 tablespoons Dijon mustard
1 lime, juice plus wedges for garnish
1 1/2 teaspoons seafood seasonings
1 jalapeño, finely chopped
1 pound crabmeat (canned)
1 cup panko (Japanese breadcrumbs), divided
vegetable oil, for frying
Whisk first 7 ingredients in a medium bowl. Add crab, then stir in 1/2 cup panko. Divide into 6 equal portions. Form each into 1″-thick patties. Refrigerate for 1 hr. Line a platter with leaves.
Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.