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Baltimore Crab Cakes

Classic Maryland-style crab cakes made with jumbo lump crab meat, minimal filler, and Old Bay seasoning for an authentic Chesapeake Bay flavor.

Ingredients

Scale

For the Crust:

  • 1 lb jumbo lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tsp Worcestershire sauce
  • 1 tsp Old Bay seasoning
  • 1/4 cup panko bread crumbs
  • 2 tbsp fresh parsley, chopped
  • 1 tbsp unsalted butter
  • 1 tbsp olive oil
  • Lemon wedges for serving

Instructions

1. Prepare the Crust:

  1. In a medium bowl, combine mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning. Mix until smooth.
  2. Gently fold in crab meat, panko bread crumbs, and parsley. Be careful not to break up the crab lumps. Shape into 4 equal patties.
  3. Heat butter and olive oil in a large skillet over medium heat. Cook crab cakes for 4-5 minutes per side, until golden brown and heated through.
  4. Serve immediately with lemon wedges.

Notes

You can customize the seasonings to taste.

  • Author: Olivia Bennett