Baltimore Crab Cakes
AmericanSeafoodEasy30 minBy Northstar
Ingredients
Servings
4
- 1 lb fresh lump crabmeat, drained
- 0.5 cup Italian-seasoned breadcrumbs
- 0.5 tsp baking powder
- 0.3 cup whole milk
- 1 whole large egg, beaten
- 0.3 cup mayonnaise
- 2 tbsp scallions, finely chopped
- 0.3 tsp garlic salt
- 1/8 tsp white pepper
- 2 tsp dried onion flakes
- 0.8 tsp dried parsley flakes
- 0.3 cup all-purpose flour, for coating
- 0.3 cup unsalted butter, melted
Instructions
- 1
In a large bowl, combine the crabmeat, breadcrumbs, baking powder, milk, beaten egg, mayonnaise, scallions, garlic salt, white pepper, onion flakes, and parsley. Mix gently until combined.
- 2
Shape the mixture into 6 patties. Coat each patty lightly with flour. Cover and refrigerate for at least 1 hour to firm up.
- 3
In a skillet over medium-high heat, melt the butter. Cook the crab cake patties for 4 minutes per side until golden brown.
- 4
Serve hot with tartar sauce or remoulade and fresh lemon wedges.