Baltimore Crab Cakes

Golden, crisp-edged, and loaded with sweet lump crabmeat, Baltimore Crab Cakes are a true East Coast classic. Known for their minimal filler and maximum flavor, these crab cakes celebrate the star ingredient—crab—while being gently held together with just enough binder and seasoning. Whether served as an appetizer, main dish, or part of a seafood feast, these crab cakes bring the taste of the Chesapeake Bay right to your table.

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Why You’ll Love This Recipe
Lump Crab Forward – Packed with juicy crab, not bread crumbs.
Pan-Fried Perfection – Crispy on the outside, tender on the inside.
Simple Ingredients – No fillers, just flavor.
Easy to Make – Comes together in under 30 minutes.
Authentic Flavor – Classic Maryland-style taste with Old Bay seasoning.

Ingredients You’ll Need

For the Crab Cakes:

• 1 lb lump crab meat (preferably fresh or pasteurized, not imitation)
• ¼ cup mayonnaise
• 1 large egg
• 1½ tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tbsp fresh lemon juice
• 2 tbsp chopped fresh parsley
• ¼ cup finely crushed saltine crackers or breadcrumbs
• Salt and black pepper to taste
• 2 tbsp butter (for frying)
• 1 tbsp olive oil (for frying)

Optional for Serving:

• Lemon wedges
• Tartar sauce or remoulade
• Fresh parsley or green onions
• Toasted buns or brioche rolls for sandwiches

Tools You’ll Need

• Large mixing bowl
• Measuring spoons and cups
• Nonstick or cast iron skillet
• Spatula
• Baking sheet (optional for keeping cakes warm)

Step-by-Step Instructions

Step 1: Prep the Crab Mixture

1. In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and parsley.
2. Gently fold in the crab meat and crushed crackers.
3. Mix carefully to avoid breaking up the crab lumps.
4. Cover and chill for 15–30 minutes to firm up (optional but recommended for shaping).

Step 2: Form the Crab Cakes

1. Divide the mixture into 6–8 equal portions, depending on your desired size.
2. Gently shape into round cakes about 1 inch thick.
3. Set on a plate or parchment-lined sheet and refrigerate for 10 minutes if they feel too soft.

Step 3: Cook the Crab Cakes

1. Heat butter and olive oil in a skillet over medium heat.
2. Add crab cakes and cook for 3–4 minutes per side, or until golden brown and crispy.
3. Flip carefully with a spatula to avoid breaking.
4. Transfer to a paper towel-lined plate or baking sheet to drain excess oil.

Step 4: Serve and Enjoy

1. Serve warm with lemon wedges and your favorite dipping sauce.
2. Garnish with parsley or green onion if desired.
3. Great over a salad, as a sandwich, or alongside a veggie medley.

Tips for the Best Baltimore Crab Cakes
Use Lump Crab – The star of the show. Avoid overmixing to preserve the chunks.
Chill the Mixture – Helps the cakes hold their shape and cook evenly.
Minimal Filler – A small amount of binder keeps the focus on the crab.
Pan-Fry Gently – Medium heat ensures a golden crust without overcooking the interior.
Finish in the Oven – For thicker cakes, you can finish cooking at 350°F for 5–7 minutes after pan-frying.

Serving Suggestions
As a Main Dish – Serve with roasted potatoes and green beans.
Crab Cake Sandwich – On a toasted bun with lettuce, tomato, and tartar sauce.
With a Salad – Top a Caesar or arugula salad for a light but flavorful meal.
Brunch Favorite – Pair with poached eggs and hollandaise for a twist on eggs Benedict.

How to Store & Reheat

Storing:
Refrigerate: Store cooked crab cakes in an airtight container for up to 3 days.
Freeze: Wrap uncooked crab cakes tightly in plastic and freeze for up to 2 months. Thaw before cooking.

Reheating:
Skillet: Reheat in a pan with a little oil over medium-low heat.
Oven: Bake at 350°F for 10–12 minutes.
Air Fryer: 350°F for 5–6 minutes for a crisp finish.

Frequently Asked Questions

1. Can I use canned crab meat?
   Yes, but opt for refrigerated pasteurized lump crab for best flavor and texture.
2. What’s the best binder for crab cakes?
   Mayonnaise and egg are the base, with just enough cracker or breadcrumb for structure.
3. Can I bake these instead of frying?
   Yes! Bake at 400°F on a greased sheet for 15–18 minutes, flipping halfway.
4. Are these gluten-free?
   Use gluten-free crackers or breadcrumbs for a gluten-free version.
5. What if I don’t have Old Bay seasoning?
   Use a mix of paprika, celery salt, black pepper, and a pinch of cayenne as a substitute.

Final Thoughts
These Baltimore Crab Cakes are all about letting the crab shine. With their minimal filler and crispy, golden crust, they deliver authentic flavor in every bite. Whether you’re serving them for a special dinner, seafood brunch, or a casual weeknight meal, this recipe is a must-have for any seafood lover.

Try them out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see your crab cake creations.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: American – Mid-Atlantic

Nutritional Information (Per Crab Cake):
Calories: 210 | Protein: 17g | Carbohydrates: 6g | Fat: 14g | Fiber: 0g | Sodium: 430mg

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