Baltimore-Style Crab Cakes Recipe
These Baltimore-style crab cakes are a classic favorite, featuring lump crab meat mixed with a flavorful blend of seasonings and binders, then pan-fried to golden perfection. A must-try for seafood lovers!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 55 minutes
- Yield: 6–8 crab cakes 1x
- Category: Appetizer
- Method: Pan-Frying
- Cuisine: American
- Diet: Gluten Free
Ingredients
Scale
Crab Cakes:
- 1 large egg
- 3 tbsp mayonnaise
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- ¼ tsp salt
- 2 tbsp fresh parsley, chopped
- 1 lb lump crab meat, picked over for shells
- ½ cup panko breadcrumbs
For Frying:
- 2 tbsp butter or neutral oil
Optional for Serving:
- Lemon wedges
- Tartar sauce or remoulade
Instructions
- Mix Base: In a mixing bowl, whisk egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay, salt, and parsley until combined.
- Add Crab Meat: Gently fold in crab meat and breadcrumbs, mixing lightly to keep large chunks intact.
- Shape & Chill: Form into 6–8 patties and place on a baking sheet lined with parchment. Chill for 30 minutes so they hold shape while cooking.
- Cook Crab Cakes: Heat butter or oil in a skillet over medium heat. Fry patties 3–4 minutes on each side until golden brown and crisp.
- Serve: Serve hot with lemon wedges and a dollop of tartar sauce or remoulade.
Nutrition
- Serving Size: 1 crab cake
- Calories: 215
- Sugar: 1g
- Sodium: 580mg
- Fat: 12g
- Saturated Fat: 2g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 18g
- Cholesterol: 90mg
Keywords: Baltimore-style crab cakes, crab cakes recipe, Maryland crab cakes
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