Description
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.
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Ingredients
For the Crab Cakes:
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1 lb lump crab meat (fresh or pasteurized, carefully picked over for shells)
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⅓ cup mayonnaise
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1 large egg
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1 tsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tsp Old Bay seasoning
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½ tsp lemon juice
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½ cup panko breadcrumbs (or crushed saltine crackers)
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1 tbsp chopped fresh parsley
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Salt and black pepper to taste
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2 tbsp vegetable oil or butter (for frying)
For Serving (Optional):
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Lemon wedges
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Homemade tartar sauce or remoulade
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Mixed greens or coleslaw
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Brioche buns (if making crab cake sandwiches)
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.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: American (Maryland)