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Baltimore Crab Cakes Recipe

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Baltimore-style crab cakes are a seafood lover’s dream! These crab cakes are packed with sweet lump crab meat, minimal fillers, and bold seasonings, staying true to their Maryland roots. Serve them as a main dish or appetizer with tartar sauce or lemon wedges.

Ingredients

Scale

For the Crab Cakes:

  • 1 lb lump crab meat (fresh or pasteurized, picked over for shells)
  • 1 large egg
  • 2 tablespoons mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning (or more to taste)
  • 1 tablespoon fresh parsley, chopped
  • ½ teaspoon lemon juice
  • â…“ cup breadcrumbs (Panko or plain)

For Frying:

  • 2–3 tablespoons vegetable oil (or butter)

For Serving:

  • Lemon wedges
  • Tartar sauce

Instructions

  • Prepare the Crab Mixture:
    • In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, and lemon juice until smooth.
    • Gently fold in the crab meat and breadcrumbs, being careful not to break up the crab too much. The mixture should hold together but not be overly wet.
  • Shape the Crab Cakes:
    • Divide the mixture into 6–8 portions (depending on preferred size) and shape each into a patty, about 1 inch thick.
    • Place the crab cakes on a plate or baking sheet and refrigerate for 30 minutes to help them firm up.
  • Cook the Crab Cakes:
    • Heat the vegetable oil in a large skillet over medium heat.
    • Add the crab cakes to the skillet and cook for 3–4 minutes per side, or until golden brown and heated through. Be gentle when flipping to prevent them from falling apart.
  • Serve:
    • Remove the crab cakes from the skillet and let them drain briefly on a paper towel-lined plate. Serve warm with lemon wedges and tartar sauce.

Notes

  • For a lighter option, bake the crab cakes at 375°F (190°C) for 12–15 minutes, flipping halfway through.
  • Avoid overmixing the crab mixture to maintain the lumps of crab meat.
  • Use backfin crab meat as a more budget-friendly alternative to lump crab meat.

Find it online: https://ukfinda.com/baltimore-crab-cakes-recipe/