Baltimore Crab Cakes Recipe

Baltimore Crab Cakes are a classic Maryland dish that showcases the sweet, delicate flavor of fresh crab meat. Lightly seasoned and pan-fried to golden perfection, these crab cakes are a crowd-pleaser for any occasion. Whether served as an appetizer or main course, they pair perfectly with a squeeze of lemon and a side of your favorite greens.

Why You’ll Love This Recipe

Authentic Flavor: Features Old Bay seasoning for that quintessential Maryland taste.
Quick & Easy: Ready in just 30 minutes, perfect for weeknights or special gatherings.
Versatile: Great as an entrée, appetizer, or in sandwiches.
All About the Crab: Minimal fillers let the fresh crab meat shine.

Ingredients for Baltimore Crab Cakes

Main Ingredients:

1 pound fresh crab meat
1/2 cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/4 cup finely chopped fresh parsley
1/2 cup bread crumbs
1 tablespoon lemon juice
Salt and pepper, to taste

For Frying & Garnish:

1/4 cup butter
Lemon wedges, for serving
Fresh parsley, for garnish

Step-by-Step Instructions

1. Prepare the Crab Cake Mixture

In a large mixing bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, bread crumbs, and lemon juice.
Season the mixture with salt and pepper to taste. Be careful not to overmix, as you want the crab meat to remain in lumps for better texture.

2. Shape the Crab Cakes

Divide the mixture into 8–10 portions and gently shape them into patties about 1 inch thick.
Place the crab cakes on a tray and refrigerate for 10–15 minutes to help them hold their shape during cooking.

3. Cook the Crab Cakes

Heat the butter in a large skillet over medium heat until melted and hot.
Add the crab cakes to the skillet, being careful not to overcrowd the pan.
Cook for 3–4 minutes per side, or until the crab cakes are golden brown and crispy. Adjust the heat as needed to prevent burning.

4. Serve and Garnish

Remove the crab cakes from the skillet and drain them briefly on paper towels.
Garnish with fresh parsley and serve with lemon wedges for a bright, tangy finish.

Tips for Perfect Crab Cakes

Use Fresh Crab Meat: Lump or jumbo lump crab meat works best for authentic texture and flavor.
Don’t Overdo the Fillers: Stick to the recipe for a crab-forward flavor profile.
Chill the Mixture: Refrigerating the crab cakes before cooking helps them stay intact while frying.
Use Butter for Frying: It adds richness and enhances the crab’s natural sweetness.
Make Ahead: Form the crab cakes and refrigerate them for up to 24 hours before cooking.

Serving Suggestions

As an Entrée: Pair with a fresh salad, steamed asparagus, or roasted potatoes.
As an Appetizer: Serve with a side of remoulade or tartar sauce for dipping.
In a Sandwich: Nestle the crab cakes in a soft bun with lettuce, tomato, and a dollop of mayo.

Frequently Asked Questions

Can I bake these crab cakes instead of frying?
Yes! Preheat your oven to 400°F (200°C) and bake for 12–15 minutes, flipping halfway through. For extra crispiness, broil for the last minute or two.

What type of crab meat is best?
Fresh lump or jumbo lump crab meat is ideal. If using canned, make sure it’s high-quality and well-drained.

How do I keep the crab cakes from falling apart?
Chilling the patties before frying helps them hold their shape. You can also add a bit more bread crumbs if the mixture feels too wet.

Can I freeze crab cakes?
Yes! Freeze uncooked crab cakes on a baking sheet until firm, then transfer them to a freezer bag. Cook from frozen or thaw in the refrigerator before frying.

Conclusion: A Taste of Maryland at Home

Bring the flavors of the Chesapeake Bay to your table with these classic Baltimore Crab Cakes. With their crispy golden exterior and tender, flavorful interior, they’re perfect for impressing guests or enjoying a special meal with family.

Try this recipe today and let the sweet, savory taste of Maryland’s finest seafood win you over!