Baltimore Crab Cakes

If you’re craving authentic seafood flavor, nothing beats classic Baltimore Crab Cakes. Packed with sweet lump crab meat, minimal filler, and seasoned just right, these iconic cakes are pan-seared until golden and crisp on the outside, while staying tender and succulent inside. They’re perfect for a special dinner, holiday appetizer, or a taste of coastal Maryland anytime.

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Why You’ll Love This Recipe
Authentic Taste – Maryland-style with minimal filler
Sweet, Succulent Crab – The star of the show
Crispy Outside, Tender Inside – Perfectly pan-seared
Easy to Make – Just mix, chill, and cook
Perfect for Any Occasion – Elegant yet unfussy

Ingredients You’ll Need
1 lb lump crab meat (fresh or pasteurized, picked over for shells)
⅓ cup mayonnaise
1 large egg
1 tbsp Dijon mustard
1 tbsp Worcestershire sauce
1 tsp Old Bay seasoning
1 tsp lemon juice
1 tbsp fresh parsley, chopped
½ cup breadcrumbs (use panko or crushed saltines)
2 tbsp unsalted butter or neutral oil (for frying)
Lemon wedges and tartar sauce for serving

Tools You’ll Need
Mixing bowl
Spatula or fork
Measuring spoons
Nonstick or cast iron skillet
Baking sheet (for chilling cakes)

Step-by-Step Instructions

Step 1: Mix the Binding Ingredients
In a large bowl, whisk together the mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and parsley until smooth.

Step 2: Fold in the Crab & Breadcrumbs
Gently fold in the crab meat and breadcrumbs using a spatula.
Mix just until combined—don’t overwork or the crab will break down.

Step 3: Shape & Chill the Cakes
Form the mixture into 6–8 cakes, about ¾ inch thick.
Place on a baking sheet, cover, and chill in the fridge for at least 30 minutes (this helps them hold their shape).

Step 4: Cook the Crab Cakes
Heat butter or oil in a skillet over medium heat.
Add crab cakes and cook for 3–4 minutes per side, until golden brown and heated through.
Work in batches if needed—don’t overcrowd the pan.

Step 5: Serve
Serve warm with lemon wedges, tartar sauce, or a light green salad on the side.

Tips for the Best Baltimore Crab Cakes
Use Lump Crab – The texture and flavor are unbeatable
Don’t Overmix – Keep the crab intact for juicy bites
Chill Before Cooking – Helps the cakes stay together
Use a Nonstick Pan – Prevents sticking and helps with even browning

Serving Suggestions
Pair with:
Coleslaw or a crisp green salad
Roasted potatoes or fries
Steamed asparagus or green beans
A squeeze of fresh lemon and tartar sauce or remoulade

Perfect for:
Dinner parties or date night
Coastal-themed meals
Holidays or Sunday brunch
Summer seafood feasts

How to Store & Reheat
Refrigerate: Store leftovers in an airtight container for up to 3 days
Reheat: Warm in a 350°F oven for 10–12 minutes or pan-fry briefly
Freeze: Freeze uncooked crab cakes for up to 2 months; thaw in fridge before cooking

Frequently Asked Questions
Can I bake the crab cakes?
Yes—bake at 400°F for 12–15 minutes until golden, flipping halfway through.

What can I use instead of Old Bay?
Use a mix of celery salt, paprika, pepper, and cayenne for a similar flavor.

Are these spicy?
No—but you can add hot sauce or cayenne if you want heat.

Can I use imitation crab?
It’s not recommended—real crab is key to the authentic flavor and texture.

Final Thoughts
Baltimore Crab Cakes are a timeless seafood dish that delivers big flavor with simple ingredients. With just enough filler to hold them together and a quick sear for that golden crust, these crab cakes are pure coastal comfort food. Whether you’re a Maryland native or just love great seafood, this recipe brings the Chesapeake Bay straight to your plate.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I can’t wait to see how your Baltimore Crab Cakes turn out.

Preparation Time: 15 minutes
Chilling Time: 30 minutes
Cooking Time: 10 minutes
Cuisine: American – East Coast

Nutritional Information (Per Crab Cake):
Calories: 210 | Protein: 17g | Carbohydrates: 5g | Fat: 14g | Fiber: 0g | Sodium: 480mg

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