If you’ve ever dreamed of buttery, succulent crab cakes packed with fresh flavor and crispy golden edges, then you’ll fall in love with this recipe for Baltimore Crab Cakes. These beauties are all about big lumps of sweet crab meat held together with just the right touch of seasoning and binding—no unnecessary filler, just classic coastal magic. Whether you’re making them for a weekend treat, a celebratory dinner, or a taste of summer year-round, these Baltimore Crab Cakes are destined to become a family favorite you’ll return to again and again.
Ingredients You’ll Need
The beauty of Baltimore Crab Cakes is how a handful of honest, quality ingredients come together to create something unforgettable. Every component adds personality, texture, and a little zing to each bite, letting the flavor of the crab truly shine.
- Crab Meat (1 lb lump): The star of the show—use the freshest lump or jumbo lump crab available for that authentic, delicate texture.
- Breadcrumbs (1/2 cup, fresh or panko): Just enough to gently hold the cakes together without weighing them down.
- Mayonnaise (1/4 cup): Adds rich moisture and binds everything together beautifully.
- Egg (1 large): Essential for helping the cakes set and keep their shape during cooking.
- Dijon Mustard (1 tbsp): Provides a quiet tangy depth that complements the sweetness of the crab.
- Worcestershire Sauce (1 tbsp): Enhances the savoriness with a subtle umami punch.
- Old Bay Seasoning (1 tsp): No Baltimore Crab Cakes would be complete without this classic regional seasoning.
- Lemon Juice (1 tbsp): Brightens everything up and keeps the flavors lively and fresh.
- Parsley (2 tbsp, finely chopped): Adds a burst of vibrant color and fresh, herbal notes.
- Shallot or Green Onion (1 tbsp, minced): Delivers a kiss of sharpness that lets the crab sing.
- Salt and Pepper: Season to taste, balancing all the flavors perfectly.
- Unsalted Butter or Oil (2 tbsp, for frying): Gives the cakes their irresistible golden crust and gentle richness.
How to Make Baltimore Crab Cakes
Step 1: Mix the Crab and Flavorful Add-Ins
In a large mixing bowl, gently combine the lump crab meat, fresh breadcrumbs, finely chopped parsley, and minced shallot or green onion. Remember, the secret to the best Baltimore Crab Cakes is to use a gentle hand—try not to break up the crab too much so every bite stays flaky and full of hearty crab chunks.
Step 2: Prepare the Binding Mixture
In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and a sprinkle of salt and pepper. This mixture is what will bring all those mouthwatering elements together, ensuring the crab cakes hold their shape while staying moist and flavorful.
Step 3: Gently Combine Wet and Dry Ingredients
Pour the mayo and spice mixture over your bowl of crab and fold everything together gently with a spatula or clean hands. Your goal is to barely mix—just enough for the ingredients to come together. Overmixing can make the cakes dense or break up the beautiful crab pieces, so light touch is key here.
Step 4: Chill the Mixture
Cover the bowl and let it rest in the refrigerator for about 30 minutes. This short chill gives the breadcrumbs and flavors time to meld, and helps firm up the mixture for easy shaping—making your Baltimore Crab Cakes even easier to handle when it’s time to cook.
Step 5: Shape and Cook the Crab Cakes
Once chilled, form the mixture into 6 to 8 even cakes, about half an inch thick. Heat butter or oil in a large skillet over medium heat. When shimmering, add the crab cakes and cook for 3 to 4 minutes per side until golden brown and warmed through. Remove to a paper towel-lined plate to drain any extra oil.
How to Serve Baltimore Crab Cakes
Garnishes
Let your Baltimore Crab Cakes shine with simple, bright garnishes. Try a squeeze of fresh lemon over the top just before serving to boost the flavors. A spoonful of homemade tartar sauce or a sprinkle of extra chopped parsley also add color and zip without masking the star ingredient.
Side Dishes
These crab cakes are delicious alongside a crisp green salad tossed with a lemony vinaigrette, salty old-fashioned fries, or sweet corn on the cob. If you’re serving them as a main, coleslaw or potato salad brings a lovely, comforting touch to the table. Or turn them into sliders for a fun twist!
Creative Ways to Present
You can nestle mini Baltimore Crab Cakes atop toasted brioche buns with thin-sliced tomato and lettuce for a playful sandwich. Or, serve them appetizer-style with toothpicks and an array of dipping sauces for entertaining. They’re also decadent over a bed of arugula with a light drizzle of aioli or remoulade.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover crab cakes (it happens, but not often!), store them in an airtight container in the refrigerator for up to 2 days. They hold their flavor and texture surprisingly well, making for a lovely treat the next day.
Freezing
You can freeze uncooked or cooked Baltimore Crab Cakes—simply lay them out on a baking sheet, freeze until solid, then transfer to a freezer bag. They’ll keep in the freezer for up to 2 months. When ready to enjoy, thaw in the fridge overnight before reheating or cooking through.
Reheating
For best results, reheat leftover crab cakes in a 350°F oven for about 10 minutes, until hot and crisp on the outside. Avoid the microwave if possible, as it can make them a bit soggy and diminish that perfect crust!
FAQs
Can I use canned crab meat for Baltimore Crab Cakes?
While fresh lump crab will always give you the best texture and flavor, high-quality canned or refrigerated crab meat is a perfectly fine substitute when fresh is hard to find. Just make sure to drain it well and pick out any lingering shells.
Is it possible to bake these instead of frying?
Absolutely! Arrange the shaped crab cakes on a parchment-lined baking sheet, lightly brush with oil or melted butter, and bake at 400°F for 12 to 15 minutes until golden and heated through. They’ll be a little lighter but still delicious.
How do I keep my crab cakes from falling apart?
Chilling the mixture is key, as it allows the breadcrumbs and binders to do their job. Handle the crab carefully when mixing and shaping, and avoid pressing them too tightly. If the mixture feels too loose, add a tablespoon more breadcrumbs at a time.
What’s the best way to serve Baltimore Crab Cakes as an appetizer?
Shape the mixture into smaller, bite-sized cakes—about 2 tablespoons each. Cook as usual, then serve with toothpicks and dipping sauces like spicy remoulade, tartar sauce, or lemon aioli for a crowd-pleasing starter.
Do I need Old Bay seasoning for authentic flavor?
Old Bay is the signature spice blend for Baltimore Crab Cakes, and it’s what gives them that classic taste. If you can’t find Old Bay, use a mix of celery salt, paprika, black pepper, and cayenne in a pinch.
Final Thoughts
There’s something irresistible about classic Baltimore Crab Cakes: crisp on the outside, tender and flavorful inside, and somehow both decadent and utterly comforting. If you’ve been searching for that perfect crab cake to wow family, friends, or just yourself, it’s time to grab some fresh crab and let these cakes steal the spotlight at your table. Dive in—they might just become your new signature dish!
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Baltimore Crab Cakes Recipe
- Total Time: 55 minutes (including chilling)
- Yield: 6–8 crab cakes 1x
- Diet: Non-Vegetarian
Description
These Baltimore Crab Cakes are a true taste of Maryland, featuring lump crab meat combined with breadcrumbs and flavorful seasonings, pan-fried to a perfect golden brown. A classic seafood dish that’s sure to impress!
Ingredients
Crab Cakes:
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup breadcrumbs (preferably fresh or panko)
- 1/4 cup mayonnaise
- 1 large egg
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1 tbsp lemon juice
- 2 tbsp finely chopped parsley
- 1 tbsp minced shallot or green onion
- Salt and pepper to taste
- 2 tbsp unsalted butter or oil (for frying)
Instructions
- Mix Ingredients: In a large bowl, gently combine the crab meat, breadcrumbs, parsley, and shallot.
- Prepare Wet Mixture: In a separate small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, salt, and pepper.
- Combine and Chill: Pour the wet mixture into the crab mixture and gently fold to combine. Refrigerate for 30 minutes to firm up.
- Shape and Cook: Shape into 6–8 crab cakes. Heat butter or oil in a skillet, then cook the crab cakes for 3–4 minutes per side until golden brown and heated through.
- Serve: Transfer to a paper towel-lined plate to drain excess oil. Serve hot with lemon wedges and tartar sauce, if desired.
Notes
- Use lump or jumbo lump crab meat for the most authentic texture.
- Crab cakes can also be baked at 400°F for 12–15 minutes if preferred.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American (Mid-Atlantic)
Nutrition
- Serving Size: 1 crab cake
- Calories: 180
- Sugar: 1g
- Sodium: 420mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 14g
- Cholesterol: 90mg
