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Baltimore Crab Cakes

Savory Baltimore Crab Cakes You'll Crave and Love

Indulge in these delicious Baltimore Crab Cakes, featuring fresh crab meat and a crispy exterior, perfect for any occasion.
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Prep Time 30 minutes
Cook Time 8 minutes
Chilling Time 30 minutes
Total Time 1 hour 8 minutes
Servings: 8 crab cakes
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crab Cake Mixture
  • 1 pound fresh crab meat This is the heart of the recipe, offering a sweet and tender flavor that cannot be replaced by canned crab.
  • ½ cup mayonnaise Helps bind the ingredients together while adding a creamy richness.
  • 1 large egg Acts as a binding agent.
  • 1 tablespoon Dijon mustard Provides a tangy kick.
  • 1 teaspoon Worcestershire sauce Adds a savory quality.
  • 1 tablespoon Old Bay seasoning A must-have for authentic Baltimore crab cakes.
  • ¼ cup fresh parsley Brings freshness and color.
  • ½ cup bread crumbs Provides structure; gluten-free options may be used.
  • 1 tablespoon lemon juice Brightens the flavors.
  • to taste salt & pepper Basic seasoning to enhance taste.
  • 2 tablespoons butter For frying; olive oil can serve as a dairy-free alternative.
For Serving
  • ¼ cup additional parsley For garnish.

Equipment

  • Large bowl
  • skillet
  • Baking sheet

Method
 

Step-by-Step Instructions
  1. In a large bowl, gently combine the crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, chopped parsley, breadcrumbs, and lemon juice. Season with salt and pepper to taste.
  2. Carefully form the mixture into 8-10 crab cakes, each about 1 inch thick. Place them on a parchment-lined baking sheet and refrigerate for at least 30 minutes.
  3. In a large skillet, add butter and heat over medium heat until melted and bubbling.
  4. Add the crab cakes to the skillet and cook for 3-4 minutes on each side until golden brown and crispy.
  5. Transfer the crab cakes to a plate lined with paper towels to absorb any excess oil. Serve with lemon wedges and a sprinkle of parsley.

Nutrition

Serving: 1crab cakeCalories: 250kcalCarbohydrates: 15gProtein: 11gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 80mgSodium: 400mgPotassium: 200mgFiber: 1gSugar: 1gVitamin A: 500IUVitamin C: 3mgCalcium: 30mgIron: 1mg

Notes

Use fresh crab meat for the best flavor and chill the crab cakes before cooking for better texture.

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