Name: Baltimore Crab Cakes
Prep time: 15 min
Cook time: 8 min
Total time: 23 min
Cuisine: American
Ingredients: 1 pound fresh crab meat; ½ cup mayonnaise; 1 large egg, lightly beaten; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1 teaspoon Old Bay seasoning; ¼ cup finely chopped fresh parsley; ½ cup bread crumbs; 1 tablespoon lemon juice; Salt and pepper to taste; ¼ cup butter for frying; Lemon wedges, for serving; Fresh parsley, for garnish

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Authentic Baltimore crab cakes are a true treasure of Maryland’s culinary scene. With sweet, fresh crab meat, a kiss of Old Bay seasoning, and a crispy golden exterior, these crab cakes deliver big flavor with minimal fuss. I love how easy they are to whip up, and every bite instantly takes me to the Chesapeake Bay.

Baltimore Crab Cakes

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 pound fresh crab meat

½ cup mayonnaise

1 large egg, lightly beaten

1 tablespoon Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon Old Bay seasoning

¼ cup finely chopped fresh parsley

½ cup bread crumbs

1 tablespoon lemon juice

Salt and pepper to taste

¼ cup butter for frying

Lemon wedges, for serving

Fresh parsley, for garnish

Directions

Prepare the Mixture: I start by gently combining the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay, parsley, bread crumbs, and lemon juice in a large bowl. I season it lightly with salt and pepper.

Form the Crab Cakes: Then, I shape the mixture into 8 to 10 patties, pressing just enough so they hold their form without becoming dense.

Cook the Crab Cakes: In a large skillet, I heat butter over medium heat. I add the crab cakes and let them cook for 3–4 minutes on each side until they turn golden and crisp.

Drain and Serve: I transfer them onto a paper towel-lined plate to absorb any extra butter. Then, I garnish them with fresh parsley and serve with lemon wedges for a bright finish.

Servings and timing

Prep Time: 15 minutes

Cooking Time: 8 minutes

Total Time: 23 minutes

Servings: 4–5

Calories: Approximately 260 kcal per serving

Variations

Baked Version: When I want to cut back on frying, I bake the crab cakes at 400°F (200°C) for 12–15 minutes, flipping halfway through for even crispiness.

Spicy Kick: Sometimes I mix in a pinch of cayenne or diced jalapeño for a little heat.

Gluten-Free: I swap the bread crumbs with crushed gluten-free crackers or gluten-free panko.

Mini Crab Cakes: For parties, I make smaller patties and serve them as bite-sized appetizers.

Sauce Pairings: I often pair them with tartar sauce, remoulade, or a simple garlic aioli for extra flavor.

Storage/Reheating

I store leftover crab cakes in an airtight container in the fridge for up to 3 days. To reheat, I place them in a 350°F (175°C) oven for about 10 minutes, or until warmed through. For freezer storage, I flash-freeze uncooked patties on a baking sheet, then store them in a freezer bag for up to 2 months. I thaw them overnight in the fridge before cooking.

FAQs

How do I keep crab cakes from falling apart?

I make sure not to overmix the crab mixture and gently press the patties together. If they feel too loose, I add a bit more bread crumbs to help bind them.

Can I use canned crab meat?

Yes, I can use canned crab meat if fresh isn’t available, but I always drain it well and gently pick out any shell fragments.

What type of crab meat is best for crab cakes?

I prefer lump crab meat for the best texture and flavor. Jumbo lump is luxurious, but backfin works well too.

Can I make these ahead of time?

Absolutely. I often form the crab cakes and store them in the fridge (covered) for a few hours or even overnight before frying.

What side dishes go well with crab cakes?

I like to serve mine with coleslaw, roasted potatoes, corn on the cob, or a fresh green salad for a light and balanced meal.

Conclusion

Baltimore crab cakes are a celebration of simple ingredients done right. I love how they highlight the natural sweetness of crab, and with minimal prep, they turn into something truly special. Whether I'm making them for a weeknight treat or entertaining guests, they never disappoint. If I’m craving coastal comfort food, this is my go-to recipe.

📖 Recipe:

Baltimore Crab Cakes

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Author: Cheryl
Total Time: 23 minutes
Yield: 4–5 servings
Diet: Halal

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Description

Authentic Baltimore crab cakes featuring sweet crab meat, Old Bay seasoning, and a golden crispy exterior. Easy to prepare and packed with classic Maryland flavor.

Instructions

In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, bread crumbs, and lemon juice. Season with salt and pepper.
Shape the mixture into 8 to 10 patties, pressing just enough for them to hold together.
Heat the butter in a large skillet over medium heat.
Add the crab cakes and cook for 3–4 minutes on each side, or until golden and crisp.
Transfer the cooked crab cakes to a paper towel-lined plate to drain excess butter.
Garnish with fresh parsley and serve with lemon wedges.