Description

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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Ingredients

Scale

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

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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.

Notes

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.

Prep Time: 15 minutes
Cook Time: 10 minutes
Cuisine: American (Mid-Atlantic)