Create an Account
Forgot your password?

Appetizer  (673)
Beverage  (581)
Breakfast  (1130)
Dessert  (2016)
Entrees  (41)
Lunch  (72)
Side Dish  (1208)
Snack  (39)

Appetizers  (3024)
Beef  (1585)
Beverages  (1465)
Breads  (4302)
Cakes  (2340)
Candies  (890)
Cheese/eggs  (392)
Cookies  (2917)
Desserts  (7077)
Fish  (1307)
Fruits  (1870)
Grain  (43)
Lamb  (223)
Low-cal  (336)
Main dish  (3171)
Meats  (3280)
Other  (62)
Pasta  (2138)
Pies  (1504)
Pork/Ham  (24)
Poultry  (4572)
Relishes  (236)
Salads  (2731)
Sauces  (2757)
Seafood  (3543)
Soups  (2186)
Vegetables  (7180) - Share Your Recipe!

Recipe Name: Gingered Baltimore Style Crab Cakes Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Appetizer  
Preparation Time:
Number of Servings: 36

2 Cup(s) Crab meat, picked over
1 Cup(s) Mayonnaise
1 Teaspoon(s) Ground ginger
3 Green onions, thinly sliced
1/2 Teaspoon(s) Dried thyme leaves
1 Teaspoon(s) Hot sauce
4 Teaspoon(s) Dijon mustard
1 Cup(s) Saltine cracker crumbs plus
more for coating
Olive oil
In a large bowl mix the mayonnaise, ginger, green onions, thyme,
hotsauce and Dijon mustard. Add the cracker crumbs and crab meat and
gentlymix trying not to break the crab meat up too much. Cover with
plasticwrap and let rest in the refrigerator for about 1 hour. In a
large heavyskillet, heat about 1/4 inch of the olive oil over moderate
heat. Make ahalf dollar sized patty of the crab meat mixture
approximately 1/2 inchthick and coat it evenly on all sides with
cracker crumbs. Saute on bothsides until golden brown, being careful
not to let them burn. Remove andset aside on paper towels. Continue
until all the crab mixture iscooked. Serve hot or cold accompanied with
hot sauce, lemon wedges ortartar sauce.NOTES : I use Grey Poupon
type Dijon mustard and a Habanero typehot sauce. This amount of crab
will serve about 6 people as a maincourse. When served as an appetizer
I prefer them cold. Recipe by: LeRoyTrnavsky 12/23/90Posted to
MC-Recipe Digest by (LeRoy C Trnavsky) on Apr25, 1998

Scale this recipe to Servings [?]