Baltimore Crab Cakes

Name: Baltimore Crab Cakes
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 lb jumbo lump crab meat, picked over for shells; 20 saltine crackers, crushed to fine crumbs; 1/4 cup mayonnaise; 1 tbsp Dijon mustard; 1 tsp Worcestershire sauce; 1 tbsp Old Bay seasoning; 1 large egg, beaten; 2 tbsp fresh parsley, finely chopped; 1 tbsp fresh lemon juice; 1/2 tsp hot sauce; 2 tbsp unsalted butter; 2 tbsp vegetable oil; 4 lemon wedges; 1/2 cup tartar sauce

Iconic Maryland delicacy featuring jumbo lump crab meat minimally bound with just enough filler to hold together, then pan-seared until golden. These authentic Baltimore-style crab cakes celebrate the sweet, delicate flavor of blue crab from the Chesapeake Bay, focusing on the crab itself rather than heavy breading or fillers.

30 minMediumServes 4310 cal/serving

AmericanAppetizerStovetopPescatarianLow CarbHalal-friendlyPork-FreeAlcohol-Free

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Ingredients

1 lb jumbo lump crab meat, picked over for shells
20 saltine crackers, crushed to fine crumbs
1/4 cup mayonnaise
1 tbsp Dijon mustard
1 tsp Worcestershire sauce
1 tbsp Old Bay seasoning
1 large egg, beaten
2 tbsp fresh parsley, finely chopped
1 tbsp fresh lemon juice
1/2 tsp hot sauce
2 tbsp unsalted butter
2 tbsp vegetable oil
4 lemon wedges
1/2 cup tartar sauce

Instructions

1

In a large bowl, gently pick through the 1 lb picked over for shells jumbo lump crab meat to remove any shells, being careful not to break up the lumps too much.
2

In a separate medium bowl, combine the 20 crushed to fine crumbs saltine crackers, 1/4 cup mayonnaise, 1 tbsp Dijon mustard, 1 tsp Worcestershire sauce, 1 tbsp Old Bay seasoning, 1 beaten large egg, 2 tbsp finely chopped fresh parsley, 1 tbsp fresh lemon juice, and 1/2 tsp hot sauce.
3

Mix these ingredients gently until well combined.
4

Add this mixture to the crab meat and fold very gently with a rubber spatula, being careful not to break up the crab lumps. The mixture should just hold together.
5

Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld and the mixture to firm up.
6

Shape the crab mixture into 4 equal-sized patties, about 3 inches in diameter and 3/4 inch thick. Place them on a plate lined with wax paper.
7

In a large skillet over medium heat, melt the 2 tbsp unsalted butter with the 2 tbsp vegetable oil.
8

When the butter stops foaming, carefully place the crab cakes in the pan.
9

Cook until golden brown on the bottom, about 4-5 minutes.
10

Gently flip the crab cakes and cook until the other side is golden brown and the cakes are heated through, about 4 more minutes.
11

Transfer the crab cakes to serving plates and garnish with 4 lemon wedges.
12

Serve immediately with 1/2 cup tartar sauce on the side.

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Questions

What is Baltimore Crab Cakes?

Why fold instead of stir in Baltimore Crab Cakes?

Step 4 reads: "Add this mixture to the crab meat and fold very gently with a rubber spatula, being careful not to break up the crab lumps." Folding keeps the air you just beat in. Stirring at step 4 would knock it out and the result would come out dense.

What can I use instead of Old Bay in Baltimore Crab Cakes?

The entry for Baltimore Crab Cakes calls for 1 tbsp Old Bay seasoning. In its place: Celery salt and paprika with a pinch each of black pepper and cayenne.

Does Baltimore Crab Cakes contain shellfish?

Yes: 1 lb jumbo lump crab meat, picked over for shells. The full allergen list for this entry is gluten, dairy, eggs, shellfish and fish. Packaged ingredients vary by brand, so check labels if the allergy is serious.

Can I start Baltimore Crab Cakes the day before?

Yes. Step 5 is a built-in pause of 2 hours: "Cover the bowl and refrigerate for at least 30 minutes or up to 2 hours to allow the flavors to meld and the mixture to firm up." Do everything up to that point ahead of time and pick up at step 6 when you are ready to finish.

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