Gertie’s Crab Cake Recipe
Broiled “all-lump” Baltimore-style cake (by John’s grandmother), basil-caper tartar sauce, housemade fries, apple-fennel slaw
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Crab Cakes
Method
Preparation
- 1
Prepare the Crab Cake Mixture
In a large mixing bowl, gently combine the lump crab meat, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, egg, bread crumbs, parsley, and lemon juice. Be careful not to break the crab meat too much; you want to maintain the lumps.
- 2
Form the Cakes
Using your hands, form the mixture into patties about 3 inches in diameter and 1 inch thick. Place the formed crab cakes on a plate and refrigerate for at least 30 minutes to firm up.
- 3
Broil the Crab Cakes
Preheat your broiler to high. Place the crab cakes on a greased baking sheet and broil for about 5-6 minutes on each side, or until golden brown and heated through.