Baltimore Crab Cakes are a Maryland classic, showcasing the region’s love for fresh, sweet crab meat. These crispy, flavorful crab cakes are made with just a few ingredients, allowing the natural sweetness of the crab to shine through. They’re a perfect appetizer, light main course, or served with a side salad for a meal that’s sure to impress!
Why This Recipe Works
Fresh Crab Meat: Using fresh crab meat is key to getting the best flavor and texture in your crab cakes. Lump crab meat provides a nice balance of tenderness and chunkiness.
Perfect Balance of Flavors: The combination of Dijon mustard, Old Bay seasoning, and lemon juice gives the crab cakes a zesty, savory flavor without overpowering the crab.
Golden & Crispy: Pan-frying the crab cakes in butter ensures they become beautifully golden and crispy on the outside while staying moist and tender inside.
Ingredients for Baltimore Crab Cakes
1 pound fresh crab meat (preferably lump or backfin)
½ cup mayonnaise
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning (a must-have for authentic flavor!)
¼ cup finely chopped fresh parsley
½ cup bread crumbs (preferably plain or panko)
1 tablespoon lemon juice (freshly squeezed)
Salt and pepper, to taste
¼ cup butter (for frying)
Lemon wedges, for serving
Fresh parsley, for garnish
How to Make Baltimore Crab Cakes
Step 1: Prepare the Crab Cake Mixture
In a large bowl, gently combine the fresh crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, fresh parsley, bread crumbs, and lemon juice.
Season the mixture with salt and pepper to taste.
Gently mix the ingredients together, being careful not to break up the crab meat too much. The mixture should be moist but not overly wet.
Step 2: Shape the Crab Cakes
Using your hands, shape the mixture into 8-10 small cakes (about 2-3 inches wide). Press gently to hold them together, but don’t overwork the mixture.
If the mixture feels too wet to form into cakes, you can add a little more bread crumbs to help bind it.
Step 3: Cook the Crab Cakes
In a large skillet, heat the butter over medium heat until melted and hot.
Add the crab cakes to the skillet, making sure they aren’t crowded (you may need to cook in batches).
Cook for 3-4 minutes on each side, or until they are golden brown and crispy on the outside and heated through in the center.
Remove the crab cakes from the skillet and drain on paper towels to remove excess butter.
Step 4: Serve
Garnish with freshly chopped parsley and serve with lemon wedges on the side for an extra burst of freshness.
Helpful Tips & Tricks
Don’t Overmix: When preparing the crab cake mixture, avoid overmixing to preserve the delicate texture of the crab meat. You want the cakes to hold together but still have chunks of crab.
Chill the Crab Cakes: If you have time, refrigerate the formed crab cakes for 15-30 minutes before cooking. This helps them hold their shape better while cooking.
Use Fresh, Quality Crab: For the best flavor, use fresh, high-quality crab meat. If fresh is unavailable, opt for refrigerated or pasteurized crab meat.
Butter & Oil Combo: You can use a combination of butter and oil (such as vegetable or canola) to fry the crab cakes. Butter adds flavor, while the oil helps prevent burning.
Baked Option: If you prefer to bake the crab cakes, preheat the oven to 375°F (190°C) and bake the cakes on a greased baking sheet for 12-15 minutes, flipping halfway through.
Serving Suggestions
With a Side Salad: Serve these crab cakes with a simple arugula salad or a coleslaw for a light, refreshing meal.
On a Bun: For a fun twist, place the crab cakes on a toasted burger bun and top with lettuce, tomato, and a dollop of tartar sauce or aioli for a delicious crab cake sandwich.
With a Dipping Sauce: Serve with a tangy remoulade sauce or a spicy sriracha mayo for an extra burst of flavor.
With Roasted Vegetables: Pair these crab cakes with roasted asparagus, green beans, or corn on the cob for a satisfying meal.
Nutritional Information
- Servings: 4-5
- Calories per Serving: ~350 kcal
- Protein: 28g
- Carbs: 12g
- Fat: 24g
- Sodium: 650mg
Time
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
Conclusion
This Baltimore Crab Cakes recipe is an easy way to enjoy the flavors of Maryland at home. With the perfect blend of crab meat, Old Bay seasoning, and butter, these crab cakes are crispy on the outside and tender on the inside. Serve them with your favorite sides or as a light meal, and enjoy a taste of the Chesapeake Bay with every bite!