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Classic Baltimore Style Crab Cakes Recipe
Emily

Baltimore-Style Crab Cakes

Classic Baltimore-style crab cakes made with lump crab meat, Old Bay seasoning, and just enough binder to hold them together — pan-fried to golden perfection and served with lemon wedges.
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Prep Time 15 minutes
Cook Time 8 minutes
Total Time 53 minutes
Servings: 6 cakes
Course: Main Course
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

  • 1 large egg
  • 2 tbsp mayonnaise
  • 1 tsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 0.5 tsp Old Bay seasoning
  • 1 tbsp fresh parsley, finely chopped
  • 0.5 cup breadcrumbs (plain or panko)
  • 1 lb lump crab meat, picked over for shells
  • 2 tbsp butter, for frying
  • fresh parsley, for garnish (optional)
  • lemon wedges, for garnish (optional)

Equipment

  • Mixing bowl
  • Whisk
  • Spatula
  • skillet (non-stick preferred)
  • plate or tray
  • paper towels

Method
 

  1. In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth. Stir in the chopped parsley.
  2. Gently fold in the lump crab meat and breadcrumbs. Use a spatula or your hands to combine lightly without breaking up the crab.
  3. Divide the mixture into 6 equal portions and shape into patties about 1-inch thick. Refrigerate for at least 30 minutes to firm up.
  4. Heat butter in a skillet over medium heat. Fry crab cakes 3–4 minutes per side until golden brown and crisp.
  5. Transfer to a paper towel-lined plate. Garnish with parsley and lemon wedges before serving.

Notes

For best results, use fresh lump crab meat. Refrigerating the patties before frying helps them stay intact. These pair wonderfully with remoulade, tartar sauce, or a squeeze of lemon. To make them lighter, bake at 400°F (200°C) for 12–15 minutes instead of frying.