Dessert: Baltimore Crab Cakes

Recipe by The Bon Appétit Test Kitchen Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.

This recipe includes fertility superfoods such as:

Lemon

Health and fertility benefits of Baltimore Crab Cakes

Lemons can help to prevent oxidative damage to the body, which women with PCOS are often susceptible to.

Ingredients

1/4 cup mayonnaise
2 scallions, thinly sliced
1 large egg, lightly beaten
1 tablespoon Dijon mustard
2 teaspoons fresh lemon juice plus wedges for garnish
1 1/2 teaspoons Old Bay Seasoning
1/2 jalapeño, seeded, finely chopped
1 pound lump crabmeat, picked over
1 1/4 cup panko (Japanese breadcrumbs), divided
1 tablespoon thinly sliced chives
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 head Bibb lettuce
2 tablespoons vegetable oil
Ingredient info:Panko is available at better supermarkets and at Asian markets

Instructions

Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.

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