Pikesville Recipe

Inspired by Yeyo's El Alma de Mexico

Time50m

Serves4

Make Pikesville Recipe in just 50m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Pikesville Crab Cakes

1 lb Lump crab meat

1/2 cups Breadcrumbs

2 tablespoons Mayonnaise

1 tablespoon Dijon mustard

1 egg Large egg

1 teaspoon Old Bay seasoning

1 tablespoon ReaLemon lemon juice

1/2 teaspoon Original Worcestershire Sauce

2 tablespoons Fresh parsley, chopped

1/4 teaspoon Celtic sea salt

1/4 teaspoon black pepper

2 tablespoons olive oil

Method

Pikesville Crab Cakes - Directions

Prep and season crab

Gently pick through the lump crab meat to remove shells and cartilage. Transfer to a large mixing bowl and sprinkle with 0.5 cups breadcrumbs and 1 teaspoon Old Bay seasoning.

Whisk wet ingredients

In a separate bowl, whisk together mayonnaise, Dijon mustard, lemon juice, Worcestershire sauce, salt, and pepper until smooth.

Combine mixture

Pour the wet mixture over the crab, add 1 large egg and 2 tablespoons chopped parsley. Add the remaining 0.5 cup breadcrumbs and mix gently until just combined; do not overwork.

Form patties

Divide the mixture and shape into 6–8 equal patties about 3/4 inch thick.

Chill

Place patties on a tray and refrigerate for 15–20 minutes to help them hold together.

Pan-fry

Heat 2 tablespoons olive oil in a skillet over medium heat. Fry the crab cakes 4–5 minutes per side until golden brown and cooked through.

Serve

Serve warm with lemon wedges and optionally remoulade or tartar sauce.