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Baltimore-Style Crab Cakes

Linda received a great Christmas gift of frozen crab cake mix from G & M Restaurant courtesy of a friend in Baltimore. The restaurant is touted as having Baltimore's best crab cakes, and we agreed they were the best we'd ever eaten. Since then, we've been adjusting our own crab cake recipe and think we've come pretty close here.

Serves 4


2 large eggs, well beaten
1/2 cup chopped celery
1 cup crushed Ritz crackers (you can use saltines, but Ritz is richer tasting)
3 tablespoons mayonnaise
1 tablespoon Dijon-style mustard
1 teaspoon Old Bay Seasoning
1/4 teaspoon red hot pepper flakes
2 teaspoons Worcestershire sauce
2 tablespoons finely chopped parsley sprigs
1/2 cup finely chopped scallions or chives
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 pound crab meat, lump preferred, shell and cartilage removed (can also use canned lump crab meat)


In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions or chives, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.

Divide the mixture into 12 equal portions. Shape them into balls, or use an ice cream-type scoop to shape.

Bake crab cakes for about 25 minutes in a 375-degree oven on a cookie sheet lined with parchment paper, until lightly browned. If needed, leave under a broiler for a few minutes to brown a little more. Serve the crab cakes with this French Creole-inspired remoulade sauce.

Remoulade Sauce

1/3 cup mayonnaise
1 tablespoon stone-ground mustard 
1 teaspoon ketchup
1/4 teaspoon paprika
1 teaspoon Sriracha sauce - this is a minimum suggested quantity (I have always used Tabasco in the past but I thought the Sriracha added a nice mellow heat)

Combine ingredients and mix thoroughly to a nice smooth consistency. Serve the crab cakes over a bed of greens garnished with a dollop of the Remoulade and a sprinkle of paprika. Try this with a nice Gewurztraminer.