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“Any purported Maryland or Baltimore crab cake recipe that contains Dijon mustard or Worcestershire sauce is about as authentic as Omaha Style crab cakes. Don't be sold a bill of goods! This is the real deal. This recipe has stood the test of time at any number of Baltimore eateries. Its roots are from the Rennert Hotel (long before Old Bay was marketed as a packaged spice blend - restaurant chefs made their own Maryland-style seafood spice blends before the 1940's). This version comes from Walker - Hasslinger's famed Charles Street restaurant during the early 1950's (my grandmother worked there as a line cook for many years). They used a local spice blend called "J.O.," which is still produced, but is not available outside of Baltimore. Their crab cake, like any true Baltimore crab cake, was either broiled or pan-fried in clarified butter, and NEVER deep fried.”
READY IN:
30mins
SERVES:
3-4
YIELD:
6 cakes
UNITS:
US

Ingredients Nutrition

  • 1 lb fresh lump crabmeat (Chesapeake Bay)
  • 14 cup unseasoned breadcrumbs (Walker, Hasslinger's used 2 toasted or stale slices, crushed with a rolling pin)
  • 1 large egg, lightly scrambled
  • 1 12 teaspoons white onions, finely minced
  • 2 tablespoons homemade mayonnaise (the secret is cider vinegar...use Duke's as a last resort, but never, ever use Hellmann's or Kraft!)
  • 1 teaspoon Coleman's dry mustard
  • 1 12 teaspoons Maryland crab seasoning (preferably J.O. Brand, but Wye River Red or Old Bay may be substituted)
  • 1 pinch salt
  • 2 -3 drops Tabasco sauce (optional, only if you must!)

Directions

  1. If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
  2. In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
  3. Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
  4. Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
  5. Serve, garnished with chopped parsley or green onion.

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