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Baltimore-Style Crab Cakes

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Classic Baltimore-style crab cakes made with sweet lump crab meat, a touch of Old Bay seasoning, and minimal filler. This authentic Maryland recipe delivers crispy-on-the-outside, tender-on-the-inside crab cakes that highlight the true flavor of the sea.

Ingredients

Scale

For the Crab Cakes

1 large egg

2 tablespoons mayonnaise

1 teaspoon Dijon mustard

1 teaspoon Worcestershire sauce

½ teaspoon Old Bay seasoning

1 tablespoon fresh parsley, finely chopped

½ cup breadcrumbs (plain or panko)

1 lb lump crab meat, carefully picked over for shells

2 tablespoons butter, for frying

For Garnish (Optional)

Fresh parsley

Lemon wedges

Instructions

1. Make the Mixture

In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth. Stir in the chopped parsley.

2. Add the Crab

Gently fold in the lump crab meat and breadcrumbs. Use a spatula or your hands to combine the mixture lightly, taking care not to break the crab lumps. The mixture should hold together but not be too dense.

3. Shape the Crab Cakes

Divide the mixture into 6 equal portions. Form each into a patty about 1-inch thick. Place them on a plate or tray and refrigerate for at least 30 minutes. This helps firm up the cakes and prevents them from falling apart during cooking.

4. Fry the Crab Cakes

In a large non-stick skillet, heat 2 tablespoons butter over medium heat. Once hot and bubbling, gently place the crab cakes in the pan. Cook for 3–4 minutes per side, or until golden brown and crisp. Avoid overcrowding the pan.

5. Serve

Transfer the crab cakes to a paper towel-lined plate. Garnish with fresh parsley and lemon wedges. Serve immediately with your favorite side dishes or dipping sauces like remoulade or tartar sauce.

Notes

  • Don’t overmix: This will break apart the lumps of crab and make the cakes too dense.

  • Breadcrumb tip: If using panko, crush lightly before mixing for a more even texture.

  • No crab shells: Always check crab meat carefully for shells before using.

  • Refrigeration is key: Chilling helps the cakes firm up and hold together when frying.

  • Lump vs. claw meat: Use lump for sweet, flaky texture. Avoid claw meat for this recipe.

Find it online: https://claradelish.com/baltimore-style-crab-cakes/