Baltimore-Style Crab Cake Recipe

Traditional Baltimore-style crab cakes with fresh lump crab meat.

Baltimore-style crab cakes are a celebrated dish along the East Coast, particularly in Maryland where crab fishing is a way of life. These tasty delights are renowned for their moist and tender meat, enhanced by a perfect blend of seasoning. Making authentic crab cakes requires using the freshest lump crab meat available, combined with minimal fillers to let the crab's natural sweetness shine through. Whether serving them as an appetizer or the main attraction, Baltimore-style crab cakes are always a hit at gatherings. Creating these crab cakes at home isn’t as daunting as it may seem. With the right ingredients and a little patience, you can replicate this regional specialty in your own kitchen. You will find that the key to achieving the perfect crab cake lies in the balance between the crab meat and the binding agents. The result should be a cake that holds together yet is light and packed with crab flavor.

Ingredients

• 1 lb fresh lump crab meat
• 1/4 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley
• 1/2 cup panko breadcrumbs
• 1/4 cup finely chopped green onions
• Salt and pepper to taste
• 2 tablespoons unsalted butter
• 2 tablespoons vegetable oil
• Lemon wedges for serving

Nutrition

Calories: ~250 calories

Instructions

1. Prepare the Crab Mixture: In a large bowl, gently mix the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, chopped parsley, panko breadcrumbs, and green onions. Season with salt and pepper to taste.
2. Form the Crab Cakes: Shape the crab mixture into 8 equal-sized patties, about 1 inch thick each. Place the patties on a baking sheet lined with parchment paper. Cover and refrigerate for at least 30 minutes to help them firm up.
3. Preheat and Prepare the Skillet: Heat the butter and vegetable oil in a large skillet over medium heat until hot.
4. Cook the Crab Cakes: Gently place the crab cakes in the skillet and cook for about 4 minutes on each side, or until golden brown and crisp. Be careful when flipping the cakes to avoid breaking them.
5. Serve: Serve the crab cakes immediately with lemon wedges on the side.

Enjoy your homemade Baltimore-style crab cakes! These delectable cakes can be served on their own, with a side of coleslaw, or on a soft roll for a delicious crab cake sandwich. For an extra touch, try making a simple tartar sauce by mixing mayonnaise, pickle relish, and a little lemon juice. Pro tip: Ensure your crab meat is as dry as possible before mixing to prevent the cakes from falling apart during cooking. If you find your crab cakes are too moist, add a bit more panko breadcrumbs until the mixture reaches your desired consistency. Happy cooking!