Baltimore Crab Cakes are a true classic of Maryland’s culinary scene—for good reason! Plump, sweet lump crab is barely held together with just enough seasoning and binder to let the ocean-fresh flavor shine. If you’ve never treated yourself to Baltimore Crab Cakes made from scratch, you’re in for a restaurant-worthy experience you can easily bring to your own kitchen.
Ingredients You’ll Need
The beauty of Baltimore Crab Cakes is in their simplicity. Each ingredient is there for a reason: to boost the delicate sweetness of the crab and create that irresistible golden crust. Here’s what you’ll need and why every item matters.
- Crab Meat: Use 1 pound lump crab meat, picked over for shells. This is the soul of Baltimore Crab Cakes, so splurge for the best you can find!
- Mayonnaise: 1/2 cup brings rich, creamy moisture that keeps everything just tender enough.
- Egg: One large egg binds the mixture for cakes that hold their shape without being dense.
- Dijon Mustard: 1 tablespoon for a gently sharp background note that lifts every bite.
- Worcestershire Sauce: 1 tablespoon adds a dash of umami depth and savoriness.
- Old Bay Seasoning: 1 tablespoon delivers signature Chesapeake Bay flavor with a little heat and plenty of soul.
- Lemon Juice: 1 teaspoon for brightness that cuts through the richness.
- Saltine Crackers or Breadcrumbs: 1/2 cup finely crushed; they provide just enough structure without overwhelming texture.
- Fresh Parsley: 2 tablespoons (chopped) add freshness and a burst of color.
- Unsalted Butter: 2 tablespoons for frying—expect golden, crisp exteriors every time.
- Vegetable Oil: As needed to help the butter survive the skillet heat and give you that perfect sizzle.
How to Make Baltimore Crab Cakes
Step 1: Mix Gently, Celebrate the Crab
In a large mixing bowl, add the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley. Whisk together until smooth and creamy. Gently fold in the lump crab meat and crushed saltines, being extra careful not to break up those beautiful crab chunks. The whole key to authentic Baltimore Crab Cakes is to mix just until combined; you want the crab flavor to stand front and center, not get lost in the mix.
Step 2: Form Your Crab Cakes
Using your hands or a scoop, gently shape the mixture into 6 to 8 cakes, pressing together just enough for them to hold. Aim for about 1/2 to 3/4 inch thick—just right for that crisp-juicy contrast. Set each Baltimore Crab Cake on a sheet pan or plate as you go.
Step 3: Chill for Perfect Texture
Pop your shaped crab cakes in the fridge for at least 30 minutes. This quick chill helps them firm up, making it easier to cook them without falling apart. It’s an easy step that pays off in Baltimore Crab Cakes that are tender inside, beautifully crisp on the outside.
Step 4: Fry to Crispy Perfection
Set a skillet over medium heat and swirl in 2 tablespoons butter with a splash of vegetable oil. When hot and shimmering, add your chilled crab cakes. Cook for 3 to 4 minutes per side, resisting the urge to fuss with them—let them form that gorgeous golden crust! Gently flip; once both sides are toasty and heated through, take them out and let them drain briefly on paper towels. Your kitchen will smell amazing.
Step 5: Serve Hot and Ready
Transfer the Baltimore Crab Cakes to plates right away. Serve with fresh lemon wedges or your favorite dipping sauce, and enjoy them while still warm. Get ready for rave reviews!
How to Serve Baltimore Crab Cakes
Garnishes
A fresh squeeze of lemon is classic, bringing out the crab’s sweetness and adding a pop of color. Sprinkle with a bit more fresh parsley or even a pinch of Old Bay for that signature look. Some love a side of remoulade or a simple tartar sauce dipped on the side—feel free to make it your own!
Side Dishes
Baltimore Crab Cakes are wonderfully versatile. Try pairing them with a crisp green salad, roasted asparagus, or a classic cole slaw for crunch and tang. Roasted potato wedges, corn on the cob, or simple sautéed spinach make a hearty, balanced meal—or go all out with a seafood feast alongside steamed shrimp or oysters.
Creative Ways to Present
For appetizers, try making mini crab cakes and stacking them on toasted crostini with a dollop of aioli. If you’re doing a main, nestle the cakes over a swirl of herby sauce or serve slider-style on soft potato rolls. Baltimore Crab Cakes are also fabulous on a bed of arugula with thinly sliced radish and cucumber for a fresh, modern touch.
Make Ahead and Storage
Storing Leftovers
Wrap leftover Baltimore Crab Cakes tightly in foil or place in an airtight container. Pop them in the fridge, where they’ll stay fresh for up to 2 days. They’re wonderful cold in salads or gently reheated for lunch the next day.
Freezing
If you need to freeze, arrange uncooked or cooked crab cakes on a baking sheet and freeze until firm, then transfer to freezer bags. They’ll keep their flavor beautifully for up to 2 months. When ready to eat, transfer to the fridge to thaw overnight for best texture.
Reheating
Gently reheat Baltimore Crab Cakes in a skillet over medium-low heat with a dash of oil to restore that crispy crust. Or, pop them in a 350°F oven for about 10 minutes until warmed through. Avoid microwaving if possible, as it makes them less crispy.
FAQs
Can I use canned crab meat?
You can, but for the best Baltimore Crab Cakes, lump crab meat (preferably fresh or refrigerated pasteurized) makes a world of difference. Canned varieties can be mushy and won’t have that signature sweet flavor or chunky texture.
What’s the secret to keeping crab cakes from falling apart?
The trick is chilling the shaped cakes before cooking and handling them gently when frying. Just enough binder and a little patience goes a long way for Baltimore Crab Cakes that hold together yet stay delicate.
Is it possible to bake these crab cakes instead of frying?
Absolutely! Place the chilled cakes on a parchment-lined baking sheet and bake at 400°F for 12–15 minutes, or until golden and heated through. Baking is an easy, lighter alternative that still delivers on taste.
Can I make Baltimore Crab Cakes ahead of time?
Yes! Shape the cakes and cover tightly with plastic wrap. They can chill in the fridge for up to 24 hours before frying or baking, which makes them a great option for prepping ahead when entertaining.
What’s the difference between Baltimore Crab Cakes and other crab cakes?
Classic Baltimore Crab Cakes let the crab shine with minimal filler, simple seasoning, and very gentle handling. Other regions often add more vegetables, breadcrumbs, or spices, but authentic Baltimore style is about celebrating the crab itself.
Final Thoughts
If you’re craving something that’s both luxurious and comforting, Baltimore Crab Cakes are the answer. Don’t be surprised if you find yourself making them again and again—they’re just that good. I hope you’ll roll up your sleeves and give this recipe a try in your own kitchen soon!
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Baltimore Crab Cakes Recipe
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes (plus 30 minutes chilling time)
- Yield: 6-8 crab cakes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Baltimore Crab Cakes are a classic seafood favorite, featuring lump crab meat mixed with a blend of seasonings and binders, pan-fried to golden perfection. Perfect for a special dinner or a summer gathering, these crab cakes are sure to impress!
Ingredients
Ingredients:
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 cup finely crushed saltine crackers or breadcrumbs
- 2 tablespoons fresh parsley (chopped)
- 2 tablespoons unsalted butter (for frying)
- Vegetable oil (as needed for frying)
Instructions
- Mix Ingredients: In a large bowl, gently combine the crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, crushed saltines, and parsley.
- Shape Cakes: Form the mixture into 6-8 cakes, about 1/2 to 3/4 inch thick. Refrigerate for 30 minutes.
- Cook: Heat butter and oil in a skillet. Fry the crab cakes for 3-4 minutes per side until golden and heated through.
- Serve: Drain on paper towels and serve hot with lemon wedges or dipping sauce.
Notes
- Use high-quality lump crab meat for best results.
- Avoid overmixing to maintain the crab cake texture.
- Can be baked at 400°F for 12-15 minutes as an alternative to frying.
Nutrition
- Serving Size: 1 crab cake
- Calories: 210
- Sugar: 1g
- Sodium: 510mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 15g
- Cholesterol: 85mg
