Baltimore Crab Cakes

Baltimore Crab Cakes are a legendary seafood dish that captures the essence of coastal Maryland cuisine. Packed with sweet lump crab meat, a touch of seasoning, and just enough filler to hold it all together, these crab cakes are crispy on the outside, tender and juicy on the inside. They’re simple, elegant, and bursting with fresh ocean flavor—perfect for weeknight dinners or special occasions.

Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.

Why You’ll Love This Recipe
Authentic Flavor – Classic Maryland-style crab cakes with minimal filler.
Crispy & Golden – Pan-seared or baked to a perfect crust.
Fresh & Juicy – The spotlight is on sweet, succulent crab meat.
Versatile – Serve as a main dish, appetizer, or sandwich.
Quick & Easy – Ready in under 30 minutes!

Ingredients You’ll Need
For the Crab Cakes:

• 1 lb lump crab meat (fresh or pasteurized, carefully picked over for shells)
• ⅓ cup mayonnaise
• 1 large egg
• 1 tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ½ tsp lemon juice
• ½ cup panko breadcrumbs (or crushed saltine crackers)
• 1 tbsp chopped fresh parsley
• Salt and black pepper to taste
• 2 tbsp vegetable oil or butter (for frying)

For Serving (Optional):

• Lemon wedges
• Homemade tartar sauce or remoulade
• Mixed greens or coleslaw
• Brioche buns (if making crab cake sandwiches)

Tools You’ll Need

• Mixing bowl
• Whisk or fork
• Measuring spoons
• Non-stick skillet or baking sheet
• Spatula
• Paper towels (for draining fried cakes)

Step-by-Step Instructions

Step 1: Mix the Binder
In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and a pinch of salt and pepper.
This forms the flavorful binder that will hold your crab cakes together.

Step 2: Fold in the Crab
Gently add the crab meat and breadcrumbs to the bowl.
Use a spatula or your hands to fold the mixture just until combined. Be careful not to break up the crab too much—you want big, juicy chunks.

Step 3: Shape the Crab Cakes
Divide the mixture into 6–8 portions and gently shape each into a patty about 1 inch thick.
Place on a plate or tray and refrigerate for 15–30 minutes to help them firm up and hold their shape during cooking.

Step 4: Cook the Crab Cakes
Pan-Frying Method:
Heat 2 tbsp of oil or butter in a skillet over medium heat.
Cook the crab cakes for 3–4 minutes per side, until golden brown and heated through.
Transfer to a paper towel-lined plate to drain excess oil.

Baking Method (Lighter Option):
Preheat oven to 400°F (200°C).
Place crab cakes on a greased or parchment-lined baking sheet.
Spray lightly with oil and bake for 12–15 minutes, flipping halfway through for even browning.

Step 5: Garnish & Serve
Serve warm with lemon wedges and your favorite sauce.
They’re excellent on a bed of greens, with roasted veggies, or tucked into a soft bun for a delicious crab cake sandwich.

Tips for the Best Crab Cakes
Use Lump Crab Meat – The bigger the pieces, the better the texture and flavor.
Minimal Filler – Less breading lets the crab shine.
Chill Before Cooking – Helps the cakes hold their shape and cook evenly.
Don’t Overmix – Gently fold ingredients to avoid breaking up the crab meat.
Use Old Bay – This iconic spice blend gives Baltimore crab cakes their signature flavor.

Serving Suggestions
Appetizer – Serve mini versions with toothpicks and dipping sauce at parties.
Main Dish – Pair with corn on the cob, roasted potatoes, or a crisp salad.
Sandwich – Place in a brioche bun with lettuce, tomato, and remoulade for a deluxe crab cake burger.
Brunch Favorite – Serve with poached eggs and hollandaise on English muffins.

How to Store & Reheat

Storing:
Refrigerate: Store cooked crab cakes in an airtight container for up to 3 days.
Freeze: Wrap individually in plastic and foil, and freeze for up to 2 months.

Reheating:
Oven: Reheat at 350°F (175°C) for 10–12 minutes until warmed through.
Skillet: Pan-sear over medium heat for 2–3 minutes per side to restore crispness.
Air Fryer: Heat at 350°F (175°C) for 5–6 minutes.

Frequently Asked Questions

1. Can I use canned crab meat?
Yes, but fresh lump crab meat is best. If using canned, choose high-quality pasteurized crab and drain it well.

2. What’s a good breadcrumb substitute?
Crushed saltines are traditional in Maryland and work beautifully.

3. Can I bake instead of fry?
Absolutely! Baking is a great lighter option that still yields crisp, golden results.

4. Are these gluten-free?
Use gluten-free breadcrumbs or crackers, and ensure all other ingredients are certified gluten-free.

5. Can I prepare them ahead of time?
Yes. Shape the patties and refrigerate them for up to 24 hours before cooking.

Final Thoughts
Baltimore Crab Cakes are a true classic—simple, flavorful, and deeply satisfying. This recipe keeps it authentic with sweet lump crab meat, subtle seasoning, and a golden crust. Whether you’re serving them for a quick dinner, a weekend brunch, or a special celebration, they’re sure to be a standout hit.

Try it out and let me know how they turned out for you! Don’t forget to leave a review below and share your crab cake creations on Pinterest—I’d love to see them!
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: American (Maryland)

Nutritional Information (Per Serving):
Calories: 290 | Protein: 18g | Carbohydrates: 9g | Fat: 20g | Fiber: 1g | Sodium: 480mg

Print