Baltimore Crab Cakes

Crispy on the outside, tender and flavorful on the inside—Baltimore Crab Cakes are a seafood lover’s dream. Packed with sweet lump crab meat and just enough filler to hold them together, these crab cakes are a Maryland classic that shines in their simplicity. Serve them with a squeeze of lemon, a dollop of tartar sauce, or nestled inside a soft roll for a sandwich you won’t forget.

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Why You’ll Love This Recipe
Authentic Maryland Flavor – True to Baltimore tradition with big chunks of crab.
Minimal Filler – The crab is the star, not the breadcrumbs.
Quick & Easy – Ready in under 30 minutes from start to finish.
Versatile – Serve as appetizers, a main course, or in sandwiches.
Make-Ahead Friendly – Prep ahead and cook just before serving.

Ingredients You’ll Need

For the Crab Cakes:

• 1 lb lump crab meat (fresh or pasteurized, picked over for shells)
• 1 large egg
• ¼ cup mayonnaise
• 1 ½ tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1 tbsp lemon juice
• 1 tsp hot sauce (optional)
• 2 tbsp finely chopped parsley
• ½ cup crushed saltine crackers or panko breadcrumbs
• Salt and pepper to taste

For Frying:

• 2 tbsp vegetable oil
• 1 tbsp butter (for flavor)

For Serving:

• Lemon wedges
• Tartar sauce or remoulade
• Fresh parsley for garnish

Tools You’ll Need

• Mixing bowl
• Rubber spatula
• Nonstick skillet or cast-iron pan
• Fish spatula or flat turner
• Paper towels for draining

Step-by-Step Instructions

Step 1: Prep the Crab Mixture
In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and hot sauce (if using).
Gently fold in the crab meat and parsley, being careful not to break up the crab too much.
Add the crushed saltines or breadcrumbs and gently mix until just combined.
Cover and chill for at least 30 minutes to help the mixture firm up.

Step 2: Shape the Crab Cakes
Divide the chilled mixture into 6 large or 8 smaller portions.
Shape into thick patties, pressing gently to hold their form.
If they feel too soft, place them in the fridge or freezer for a few more minutes before frying.

Step 3: Sear the Crab Cakes
Heat oil and butter in a skillet over medium heat.
Once hot, add the crab cakes in a single layer (don’t overcrowd the pan).
Cook for 3-4 minutes per side until golden brown and crisp.
Transfer to a paper towel-lined plate to drain.

Step 4: Serve and Enjoy
Serve warm with lemon wedges and your favorite sauce.
Garnish with fresh parsley and enjoy them as-is, on a salad, or in a sandwich bun.

Tips for the Best Crab Cakes
Use Lump Crab Meat – It gives that iconic tender, flaky texture.
Chill Before Cooking – This helps prevent the cakes from falling apart.
Minimal Mixing – Keeps the crab pieces intact and the cakes light.
No Overcooking – Just a golden sear on each side keeps them moist inside.
Serve Immediately – Crab cakes taste best fresh out of the pan.

Serving Suggestions
Baltimore Crab Cakes pair perfectly with:

• Coleslaw or a crisp garden salad
• Buttered corn on the cob
• Roasted potatoes or French fries
• A soft sandwich bun with lettuce and tomato
• A light citrusy dressing or aioli on the side

How to Store & Reheat

Storing:
Refrigerate leftover crab cakes in an airtight container for up to 3 days.

Freezing:
Freeze uncooked patties between layers of parchment paper in an airtight container for up to 2 months. Thaw before cooking.

Reheating:
Oven: Bake at 350°F for 10-12 minutes or until heated through.
Stovetop: Reheat in a skillet over low-medium heat with a little oil until warmed and crispy again.

Frequently Asked Questions

1. Can I use canned crab meat?
   Yes, but fresh or refrigerated pasteurized lump crab meat is recommended for best flavor and texture.
2. What can I use instead of saltine crackers?
   Panko breadcrumbs or crushed butter crackers work well.
3. Can I bake them instead of frying?
   Absolutely. Bake at 400°F on a greased baking sheet for 12-15 minutes, flipping once halfway through.
4. What sauces go best with crab cakes?
   Classic tartar sauce, lemon aioli, or even a creamy sriracha mayo are all great choices.

Final Thoughts
Baltimore Crab Cakes are all about highlighting the natural sweetness of crab with just enough seasoning and filler to bring everything together. This recipe gives you that authentic East Coast experience—crispy, tender, and full of flavor. Whether served as an elegant appetizer or a comforting main dish, these crab cakes are guaranteed to impress.

Make them tonight and bring a little taste of the Chesapeake Bay into your home. Don’t forget to share your photos and reviews!

Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: American (Mid-Atlantic)

Nutritional Information (Per Serving):
Calories: 290 | Protein: 22g | Carbohydrates: 10g | Fat: 19g | Fiber: 1g | Sodium: 580mg

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