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.
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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)