Baltimore Style Crab Cakes
/Yields about 8 Crab Cakes
INGREDIENTS:
- 1 lb Jumbo Lump Crab Meat
- 1 Tbs Fresh Dill
- 3 Tbs Miracle Whip
- 2 Tbs Dijon Mustard
- 1 Tbs Old Bay Seasoning
- 2 Tbs Grape Seed Oil
- 1/2 Tsp Worcestershire Sauce
- 2 Lemons
- 1/2 Sleeve Ritz Crackers
- 1 Egg
DIRECTIONS:
- Combine Miracle Whip, Dijon Mustard, Old Bay, Egg, fresh Dill, and the zest of 1 Lemon to bowl and mix together
- Grind Ritz Crackers in the food processor until the consistency is fine, set aside
- Fold wet mixture into crab meat, lightly mix using your hand, carefully making sure lumps of crab are in tact
- Gradually add in the Ritz crackers until you reach desired consistency (it's okay to have some crackers left over)
- Use Ice Cream Scooper to form crab cakes
- Refrigerate for at least 10 minutes to allow crab cake to form
- Coat cookie sheet with the Grape Seed oil (preferred) or another cooking oil
- Place crab cakes on greased cookie sheet in broiler
- Broil approximately 10-12 minutes, until crab cake is lightly browned (check periodically, if browning too quickly, move to lower rack)
Serve alongside garlic crostini and arugula salad. Garnish with additional fresh lemon.