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  • Gingered Baltimore Style Crab Cakes

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    Gingered Baltimore Style Crab Cakes
    Servings: 12
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 2 c. Crab meat, picked over
    • 1 c. Mayonnaise
    • 1 tsp Grnd ginger
    • 3 x Green onions, thinly sliced
    • 1/2 tsp Dry thyme leaves
    • 1 tsp Warm sauce
    • 4 tsp Dijon mustard
    • 1 c. Saltine cracker crumbs plus more for, coating Extra virgin olive oil

    Directions

    1. In a large bowl mix the mayonnaise, ginger, green onions, thyme, warm sauce and Dijon mustard. Add in the cracker crumbs and crab meat and gently mix trying not to break the crab meat up too much. Cover with plastic wrap and let rest in the refrigerator for about 1 hour. In a large heavy skillet, heat about 1/4 inch of the extra virgin olive oil over moderate heat. Make a half dollar sized patty of the crab meat mix approximately 1/2 inch thick and coat it proportionately on all sides with cracker crumbs. Saute/fry on both sides till golden, being careful not to let them burn. Remove and set aside on paper towels. Continue till all the crab mix is cooked. Serve warm or possibly cool accompanied with warm sauce, lemon wedges or possibly tartar sauce.
    2. NOTES : I use Grey Poupon type Dijon mustard and a Habanero type warm sauce. This amount of crab will serve about 6 people as a main course.
    3. When served as an appetizer I prefer them cool.

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