Description
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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Ingredients
For the Crab Cakes:
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1 lb lump crab meat (preferably fresh or pasteurized, not imitation)
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¼ cup mayonnaise
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1 large egg
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1½ tsp Dijon mustard
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1 tsp Worcestershire sauce
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1 tsp Old Bay seasoning
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1 tbsp fresh lemon juice
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2 tbsp chopped fresh parsley
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¼ cup finely crushed saltine crackers or breadcrumbs
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Salt and black pepper to taste
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2 tbsp butter (for frying)
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1 tbsp olive oil (for frying)
Optional for Serving:
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Lemon wedges
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Tartar sauce or remoulade
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Fresh parsley or green onions
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Toasted buns or brioche rolls for sandwiches
Instructions
Step 1: Prep the Crab Mixture
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In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, and parsley.
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Gently fold in the crab meat and crushed crackers.
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Mix carefully to avoid breaking up the crab lumps.
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Cover and chill for 15–30 minutes to firm up (optional but recommended for shaping).
Step 2: Form the Crab Cakes
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Divide the mixture into 6–8 equal portions, depending on your desired size.
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Gently shape into round cakes about 1 inch thick.
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Set on a plate or parchment-lined sheet and refrigerate for 10 minutes if they feel too soft.
Step 3: Cook the Crab Cakes
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Heat butter and olive oil in a skillet over medium heat.
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Add crab cakes and cook for 3–4 minutes per side, or until golden brown and crispy.
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Flip carefully with a spatula to avoid breaking.
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Transfer to a paper towel-lined plate or baking sheet to drain excess oil.
Step 4: Serve and Enjoy
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Serve warm with lemon wedges and your favorite dipping sauce.
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Garnish with parsley or green onion if desired.
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Great over a salad, as a sandwich, or alongside a veggie medley.
Notes
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.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: American – Mid-Atlantic