Baltimore-Style Crab Cakes

This Baltimore crab cake recipe showcases the classic preparation that has made Maryland famous for its seafood. Using minimal fillers lets the sweet, delicate flavor of fresh crab meat shine through in every golden, crispy bite.

I first made these crab cakes for my in laws who visited from the East Coast and were skeptical about finding good seafood in the Midwest. Their eyes lit up after the first bite, and now this recipe has become our family tradition whenever we gather to celebrate.

Ingredients

• Fresh crab meat: One pound gives you the perfect amount for serving 4-5 people. Look for jumbo lump for the most impressive presentation or backfin for a more affordable option.
• Mayonnaise: Half cup adds richness and helps bind everything together without overwhelming the delicate crab flavor.
• Large egg: Lightly beaten works as the primary binder that holds your crab cakes together during cooking.
• Dijon mustard: One tablespoon adds a subtle tang that complements the sweetness of the crab.
• Worcestershire sauce: One tablespoon brings umami depth and complexity to balance the dish.
• Old Bay seasoning: One teaspoon is the authentic Maryland spice blend that defines a true Baltimore crab cake.
• Fresh parsley: Quarter cup adds bright color and a fresh herbal note to cut through the richness.
• Bread crumbs: Half cup provides just enough structure without turning your crab cakes into bread cakes. Use panko for extra crispiness.
• Lemon juice: One tablespoon brightens all the flavors and enhances the natural sweetness of the crab.
• Butter: Quarter cup for frying creates that irresistible golden crust and adds rich flavor.

Step-by-Step Instructions

Gentle Mixing:

Combine all ingredients in a large bowl using a folding motion rather than stirring. Use your fingertips or a rubber spatula to carefully incorporate everything without breaking up the precious crab lumps. The goal is to maintain those beautiful chunks of crab meat that make each bite special. Mix until just combined to preserve texture.

Forming the Cakes:

Scoop about half cup portions of the mixture and shape into patties approximately three inches wide and one inch thick. Press firmly enough to help them hold together but not so much that you compress the delicate crab meat. If the mixture feels too wet, add a tablespoon more bread crumbs. For professional looking cakes, use a round cookie cutter as a mold.

Perfect Frying:

Heat the butter in a heavy-bottomed skillet over medium heat until it begins to foam but not brown. Gently place crab cakes in the pan leaving an inch between each cake. Cook undisturbed for 3-4 minutes until the bottom develops a deep golden crust. Carefully flip using a thin fish spatula and cook the second side until equally golden and the internal temperature reaches 145°F.

Resting and Serving:

Transfer the finished crab cakes to a paper towel-lined plate and let rest for 2 minutes. This allows the interior to set completely while excess butter drains away. Arrange on a serving platter garnished with fresh parsley sprigs and lemon wedges for squeezing over the top just before eating.

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The Old Bay seasoning is truly the soul of this recipe. My grandmother, who grew up in Baltimore, would always say that a proper Maryland crab cake should taste primarily of sweet crab with just enough seasoning to enhance but never mask the delicate flavor. She taught me to respect the ingredient by handling it gently and adding just enough binding to hold it together.

Storing Leftovers

Cooked crab cakes will keep in the refrigerator for up to two days when stored in an airtight container. To reheat, place them on a baking sheet in a 325°F oven for about 10-15 minutes until warmed through. Avoid using the microwave, which can make them rubbery and cause the fats to separate.

For longer storage, freeze uncooked crab cakes on a parchment-lined baking sheet until solid, then transfer to freezer bags. When ready to cook, thaw overnight in the refrigerator before frying as directed. The texture may be slightly different but the flavor will remain delicious.

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The Maryland Way to Serve

Traditional Baltimore restaurants serve crab cakes either as a sandwich on a soft roll with lettuce, tomato, and tartar sauce or as a platter with simple sides that don't compete with the delicate flavor. Classic accompaniments include coleslaw, corn on the cob, or a simple green salad dressed with vinaigrette.

For a more upscale presentation, serve a single large crab cake over a pool of lemon butter sauce with a small fennel and citrus salad alongside. A cold glass of Sauvignon Blanc or a crisp pilsner beer makes the perfect beverage pairing to complement without overwhelming.

Finding the Best Crab

The quality of your crab meat will determine the final result of your crab cakes. Fresh is always best, but high-quality pasteurized crab meat from the refrigerated section works well too. Avoid canned crab for this recipe as it lacks the sweet flavor and proper texture.

When shopping, look for jumbo lump crab meat for the most impressive presentation, but know that backfin meat provides excellent flavor at a lower price point. Always check the crab meat carefully for bits of shell by spreading it on a sheet pan before mixing with other ingredients.

Frequently Asked Questions

→ What type of crab meat works best?

Fresh, lump, or backfin crab meat is ideal for achieving the best flavor and texture in your crab cakes.

→ Can I bake the crab cakes instead of frying?

Yes, baking is a healthier alternative. Preheat the oven to 400°F (200°C) and bake the crab cakes on a greased baking sheet for about 12-15 minutes, flipping halfway through.

→ How do I keep the crab cakes from falling apart?

To help the crab cakes hold their shape, be sure to use the right amount of binder (egg and mayonnaise), and refrigerate the mixture for 30 minutes before shaping and cooking.

→ What can I serve with crab cakes?

Crab cakes pair perfectly with fresh lemon wedges, tartar sauce, aioli, or a light side salad. They also go well with roasted vegetables or coleslaw.

→ How do I store leftover crab cakes?

Allow the crab cakes to cool completely, then store them in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to retain crispiness.