Bold, buttery, and packed with fresh lump crabmeat, these Baltimore Crab Cakes are a coastal classic done right. Inspired by the traditional Maryland-style approach, this recipe keeps fillers to a minimum so the sweet, briny flavor of the crab really shines. Pan-seared until golden and crispy, these crab cakes make a delicious main dish or elegant appetizer for any occasion.
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Why You’ll Love This Recipe
Authentic Taste – Classic Maryland-style with lump crab and just enough filler.
Golden and Crisp – Pan-fried to perfection for a flavorful crust.
Simple Ingredients – Nothing fancy, just fresh, quality flavor.
Versatile – Serve as an appetizer, on a sandwich, or as a main course.
Freezer Friendly – Make a batch and enjoy later for a quick seafood fix.
Ingredients You’ll Need
• 1 lb lump crab meat (picked over for shells)
• ⅓ cup mayonnaise
• 1 large egg
• 1½ tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• ½ cup panko breadcrumbs (plus extra for coating if desired)
• 2 tbsp unsalted butter or light oil (for frying)
• Lemon wedges and tartar sauce, for serving
Tools You’ll Need
• Mixing bowl
• Whisk or fork
• Spatula
• Skillet
• Baking sheet (optional for chilling)
• Measuring spoons and cups
Step-by-Step Instructions
Step 1: Make the Binding Mixture
In a mixing bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, and chopped parsley until smooth.
Step 2: Fold in the Crab and Breadcrumbs
Gently fold in the lump crab meat and panko breadcrumbs with a spatula.
Be careful not to break up the crab pieces too much—you want big chunks.
Step 3: Chill the Mixture
Cover and refrigerate the crab mixture for at least 30 minutes.
This helps the crab cakes hold their shape when cooked.
Step 4: Form the Crab Cakes
Once chilled, form the mixture into 6–8 crab cakes (about ½-inch thick).
If desired, lightly coat them in extra panko for a crispier crust.
Step 5: Cook the Crab Cakes
Heat butter or oil in a large skillet over medium heat.
Carefully add crab cakes and cook for 3–4 minutes per side, or until golden brown and heated through.
Use a spatula to flip gently so they don’t fall apart.
Step 6: Serve Hot
Serve immediately with lemon wedges and tartar sauce.
For a full meal, add a side salad, roasted vegetables, or coleslaw.
Tips for Perfect Crab Cakes
Use High-Quality Crab – Lump or jumbo lump crab is best. Avoid imitation crab.
Don’t Skip the Chill – It firms up the cakes and helps them stay together.
Don’t Overmix – Keep the crab in large pieces for better texture.
Watch the Heat – Medium heat ensures the cakes cook through without burning.
No Frying? No Problem – Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
Serving Suggestions
Classic Platter – With lemon, tartar sauce, and a side of coleslaw or potato salad.
Crab Cake Sandwich – Serve on a bun with lettuce, tomato, and a smear of mayo.
On a Salad – Top mixed greens with warm crab cakes and a vinaigrette.
Brunch-Style – Add a poached egg and hollandaise for a coastal take on eggs Benedict.
Party Appetizer – Make mini crab cakes and serve with dipping sauce.
How to Store & Reheat
Storing:
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze cooked or uncooked crab cakes in a single layer, then store in a sealed container for up to 2 months.
Reheating:
Oven: Reheat at 350°F (175°C) for 10–12 minutes until warmed through.
Skillet: Reheat in a nonstick pan with a touch of oil over medium-low heat.
Air Fryer: Heat at 350°F (175°C) for 4–6 minutes until crispy and hot.
Frequently Asked Questions
- Can I use canned crab meat?
Yes, but fresh lump crab is preferred for the best texture and flavor. - Can I bake instead of fry them?
Definitely! Bake at 400°F for 12–15 minutes, flipping once halfway. - Do I need to use breadcrumbs?
Breadcrumbs help bind the cakes. You can substitute crushed crackers or almond flour for a low-carb option. - Can I make these dairy-free?
Yes, just use oil instead of butter for frying and check your sauce ingredients. - What can I use instead of Old Bay?
A mix of paprika, celery salt, garlic powder, and a pinch of cayenne makes a great substitute.
Final Thoughts
Baltimore Crab Cakes are an iconic seafood dish for good reason—they’re rich, flavorful, and highlight the sweet, delicate meat of fresh crab. This easy-to-follow recipe brings the best of coastal Maryland to your table with crisp edges and a tender, juicy center. Whether you serve them up for dinner or make mini versions for parties, these crab cakes are sure to impress.
Give them a try and let me know what you think! Don’t forget to leave a review and share your creation—we’d love to see your seafood masterpiece.
Preparation Time: 15 minutes
Cooking Time: 10 minutes
Cuisine: American (Maryland)
Nutritional Information (Per Serving):
Calories: 270 | Protein: 20g | Carbohydrates: 7g | Fat: 18g | Fiber: 1g | Sodium: 490mg
Baltimore Crab Cakes
- Total Time: 25 minutes
Description
Bold, buttery, and packed with fresh lump crabmeat, these Baltimore Crab Cakes are a coastal classic done right. Inspired by the traditional Maryland-style approach, this recipe keeps fillers to a minimum so the sweet, briny flavor of the crab really shines. Pan-seared until golden and crispy, these crab cakes make a delicious main dish or elegant appetizer for any occasion.
Want recipes like this delivered straight to your inbox? Subscribe now to get the latest culinary creations you’ll love.
Ingredients
• 1 lb lump crab meat (picked over for shells)
• ⅓ cup mayonnaise
• 1 large egg
• 1½ tsp Dijon mustard
• 1 tsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tbsp lemon juice
• 2 tbsp chopped fresh parsley
• ½ cup panko breadcrumbs (plus extra for coating if desired)
• 2 tbsp unsalted butter or light oil (for frying)
• Lemon wedges and tartar sauce, for serving
Instructions
Step 1: Make the Binding Mixture
In a mixing bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, pepper, lemon juice, and chopped parsley until smooth.
Step 2: Fold in the Crab and Breadcrumbs
Gently fold in the lump crab meat and panko breadcrumbs with a spatula.
Be careful not to break up the crab pieces too much—you want big chunks.
Step 3: Chill the Mixture
Cover and refrigerate the crab mixture for at least 30 minutes.
This helps the crab cakes hold their shape when cooked.
Step 4: Form the Crab Cakes
Once chilled, form the mixture into 6–8 crab cakes (about ½-inch thick).
If desired, lightly coat them in extra panko for a crispier crust.
Step 5: Cook the Crab Cakes
Heat butter or oil in a large skillet over medium heat.
Carefully add crab cakes and cook for 3–4 minutes per side, or until golden brown and heated through.
Use a spatula to flip gently so they don’t fall apart.
Step 6: Serve Hot
Serve immediately with lemon wedges and tartar sauce.
For a full meal, add a side salad, roasted vegetables, or coleslaw.
Notes
Use High-Quality Crab – Lump or jumbo lump crab is best. Avoid imitation crab.
Don’t Skip the Chill – It firms up the cakes and helps them stay together.
Don’t Overmix – Keep the crab in large pieces for better texture.
Watch the Heat – Medium heat ensures the cakes cook through without burning.
No Frying? No Problem – Bake at 400°F (200°C) for 12–15 minutes, flipping halfway.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Cuisine: American (Maryland)
