BALTIMORE CRAB CAKES RECIPE
These Baltimore crab cakes are crispy on the outside, tender on the inside, and packed with fresh crab flavor. Perfect for lunch or dinner, they’re a classic seafood delight ideal for entertaining or a family meal.
Ingredients
- 1 lb lump crab meat picked over for shells
- ½ cup breadcrumbs panko recommended
- 2 tablespoons mayonnaise
- 1 large egg beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- Salt and pepper to taste
- 2 –3 tablespoons vegetable oil for frying
Instructions
- Prepare Crab Mixture: In a large bowl, gently combine crab meat, breadcrumbs, mayonnaise, egg, mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, salt, and pepper. Avoid overmixing to keep lumps intact.
- Form Cakes: Shape mixture into 6–8 patties, about ¾ inch thick.
- Chill (Optional): Chill crab cakes in the fridge for 15–20 minutes to help them hold together while cooking.
- Cook: Heat oil in a large skillet over medium heat. Fry crab cakes 3–4 minutes per side or until golden brown and heated through.
- Serve: Serve immediately with tartar sauce, lemon wedges, or your favorite dipping sauce.
Notes
- Make Ahead: Prepare crab mixture and refrigerate for up to 2 hours before cooking.
- Storage: Store cooked crab cakes in an airtight container in the fridge for up to 2 days.
- Customizing: Add a pinch of cayenne for a spicy kick or finely diced bell peppers for extra texture.