Lord Baltimore Hotel Crab Cakes Recipes

CRAB CAKES BALTIMORE-STYLE

Steps:

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.

BALTIMORE CRAB CAKES

Steps:

• Whisk together all ingredients except crab meat.
• Fold in crab meat.
• Divide mixture into 4 parts and shape into cakes approximately 3/4” thick.
• Pan fry the cakes in a little peanut oil or canola oil.
• Serve hot, garnished with lemon.

BALTIMORE ORIOLES MARYLAND CRAB CAKES

Steps:

• Whisk together the first 7 ingredients in a bowl and set aside.
• Spread the crabmeat on a cookie sheet and carefully remove any bits of shell. Transfer to a large bowl and toss gently with the bread. Spoon the wet mix over the crabmeat and gently fold until just combined. Allow the
• mixture to rest in refrigerator for 10 minutes.
• Shape the mixture into 12 even-sized cakes (approximately 4 ounces each). Chill the crab cakes for at least 30 minutes or up to overnight to firm up.
• Heat the butter in a large skillet over medium-high heat. Working in batches, fry the crab cakes, turning once, until golden brown and heated through. (Alternatively, bake in a preheated 400 degree F. oven for 15 to 20 minutes.)
• Serve immediately.

LORD BALTIMORE HOTEL CRAB CAKES

Steps:

• Whisk the eggs in a mixing bowl to blend.
• Add mayonnaise, mustard, Worcestershire, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
• Mix in crab and cracker crumbs.
• Form into 16 small (1/2 inch thick) crab cakes if serving as an appetize or 8 cakes if using as an entree.
• Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
• Coat the crab cakes with Panko bread crumbs.
• Fry in clarified butter until golden brown on both sides.
• Serve with tartar sauce or cocktail sauce or your favorite sauce.

"BALMER" CODDIES

Steps:

• Soak the cod overnight (12 hours or more) and in the morning check a piece for saltiness. I drain the water out several times during this period and put in freshwater, rinsing the cod.
• If the salt level appears not to be salty the next morning, then simmer cod in boiling water for 8-10 minutes Drain immediately.
• Peel and dice potatoes and put water and simmer until tender. Drain potatoes in a colander. In a bowl, mash with 2T milk and set aside to cool.
• Saute onion in 1T butter until transparent, (in the same pan as potatoes were) about 5 mins adding in parsley at the end, remove from heat and cool.
• Flake the cod well then mix together all ingredients. (I use my hands to flake and then wrap in a towel to get all the water out).
• Put in a bowl with potatoes. Add onion, eggs, seasonings, except chives.
• Form into 1.5oz or golf ball size balls and flatten slightly.
• OPTIONAL: I add 3/4 tsps of flour with pepper and minced chives. I then pat the cakes in the flour, both sides, and mash down just a bit so it resembles a crabcake or salmon cake.
• I put in the refrigerator for 3/4 hours to firm up.
• Take out and fry in 1/2" very hot oil until browned, turn over and fry the other side.
• The cakes brown quickly so be sure not to burn them.
• Serve 4 on a plate with 8 saltines and some mustard on the side.

TILAPIA CAKES

Steps:

• Preheat oven to 375.
• Shred tilipia into small chunks.
• In a large bowl combine all ingredients thoroughly.
• Form mixture into four patties or 'cakes'and place on greased tin foil. Place the foil with cakes on them in oven for 10 minutes.
• Turn broiler on after the ten minutes and cook for another 5 minutes (total cook time is 15 minutes) Tops should begin to look brown and toasted.

LORD BALTIMORE CAKE

Steps:

• Cream butter; gradually add sugar; beat until fluffy.
• Beat egg yolks until thick and slowly add to the mixture.
• Mix together the cake flour, salt, and baking powder and add alternately with the milk.
• Add extracts.
• Pour mixture into 3 greased and floured 9-inch layer pans.
• Bake at 350 degrees for 25-30 minutes.
• Invert pans and continue cooling.
• Lord Baltimore Frosting.
• Mix sugar, cream of tartar, water and salt.
• Bring to boiling, stir until sugar is dissolved.
• Slowly add sugar to egg whites, beat with electric mixer until stiff peaks form, about 7 minutes.
• Beat in vanilla.
• To 2 cups of frosting add remaining ingredients.
• Spread first layer of cake with half of the fruit frosting, cover with second layer.
• Spread with remaining fruit mixture.
• Top with third layer.
• Frost entire cake with remaining plain frosting.

MARYLAND CRAB CAKES

Steps:

• If the crab meat is of Chesapeake Bay premium grade, no picking for shell is necessary. However, if of Gulf Coast, Carolina or Florida origin, pick over thoroughly and remove any shell fragments.
• In a medium bowl, blend dry ingredients. Add crab meat and wet ingredients and gently blend, using hands. Form into six cakes (adjust to larger or smaller cakes as desired, but note that cooking times will need to be adjusted accordingly).
• Broil on a buttered sheet pan for 6-10 minutes at 400 degrees until heated throughout or,.
• Saute in a cast iron skillet over medium heat using clarified butter for about 4 minutes/side, until golden brown.
• Serve, garnished with chopped parsley or green onion.