Baltimore-Style Crab Cakes with Old Bay Kick
These authentic Maryland crab cakes are packed with jumbo lump crab meat, just enough filler to hold them together, and a bold punch of Old Bay seasoning. Crisp on the outside, tender and juicy inside—this is coastal comfort at its finest.
🍴 Ingredients (Serves 4)
- 1 lb jumbo lump crab meat, picked over for shells
- 1 large egg
- ¼ cup mayonnaise
- 1½ teaspoons Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh lemon juice
- ¼ cup finely chopped parsley
- ½ cup crushed saltine crackers or panko breadcrumbs
- 2 tablespoons unsalted butter (for frying)
- 2 tablespoons vegetable oil (for frying)
🔥 Instructions
Mix the Binding Ingredients: In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and chopped parsley until smooth.
Fold in the Crab Meat: Gently fold in the crab meat and crushed crackers or panko, being careful not to break up the crab too much. Cover and refrigerate for 30 minutes to allow the mixture to firm up.
Form the Cakes: Shape the chilled mixture into 6–8 patties, about 1 inch thick.
Fry Until Golden: Heat butter and oil in a large skillet over medium heat. Fry crab cakes for about 3–4 minutes per side or until golden brown and crispy on the outside.
Serve with Style: Serve warm with lemon wedges and your favorite tartar sauce or a dollop of remoulade. Perfect with coleslaw or a simple salad on the side.
📦 Amazon Must-Haves to Help You Create the Best Baltimore-Style Crab Cakes
- 🥣 Large Stainless Steel Mixing Bowl Set — Perfect for gently combining delicate crab meat.
- 🦀 Jumbo Lump Crab Meat (Canned or Pouched) — A high-quality shortcut if fresh crab isn’t on hand.
- 🧂 Old Bay Seasoning — The iconic spice blend that defines this dish.
- 🍳 Nonstick Frying Pan — Keeps the cakes golden without falling apart.
- 🔪 Fish Spatula — Ideal for flipping delicate crab cakes with ease.
💡 Helpful Tip: Don’t overmix! Keeping the crab pieces large and intact is the secret to restaurant-quality crab cakes. Chilling the mixture before shaping also helps them stay firm and fry beautifully.