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
Scale
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
