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.
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
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.
Notes
For a baked version, bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
Add cayenne or diced jalapeño for a spicy variation.
Use gluten-free bread crumbs for a gluten-free option.
Make mini crab cakes for party appetizers.
Pair with tartar sauce, remoulade, or garlic aioli for added flavor.
Store leftovers in the fridge for up to 3 days or freeze uncooked patties for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 8 minutes
- Category: Main Course
- Method: Pan-Fried
- Cuisine: American
Nutrition
- Serving Size: 1 crab cake
- Calories: 260
- Sugar: 1g
- Sodium: 520mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 17g
- Cholesterol: 95mg
