Description
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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Ingredients
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
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.
Notes
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
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cuisine: American – East Coast