Tasty Tuesdays: Baltimore-Style Crab Cakes

March 26, 2013

For the month of March, we partnered with Hancock Gourmet Lobster Company to giveaway two Maine Crab Cakes every week to a lucky Zephyr fan. We’ve had a great response to this fun “enter-to-win” contest and have received a ton of delicious crab-based recipes.

If you love crab as much as we do but didn’t win the contest, here’s a recipe for homemade crab cakes from blogger, Andrew Zimmer. We love how these tasty treats can be served over a salad or with toast and avocado for a yummy crab cake sandwich.


Total Time: 1 hr 25 min
Servings: 4


  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for serving

In a small bowl, whisk the mayonnaise with the egg, mustard, Worcestershire sauce and hot sauce until smooth.

In a medium bowl, lightly toss the crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.

Scoop the crab mixture into eight 1/3-cup mounds; lightly pack into 8 patties, about 1  1/2 inches thick. In a large skillet, heat the oil until shimmering. Add the crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side. Transfer the crab cakes to plates and serve with lemon wedges.

*The crab cakes can be prepared through Step 2 and refrigerated overnight.