Baltimore Crab Cakes
Discover the savory simplicity of authentic Baltimore Crab Cakes, a classic seafood dish bursting with the sweet, delicate flavor of fresh lump crabmeat. Perfectly seasoned with Old Bay, Dijon mustard, and a hint of Worcestershire sauce, these crab cakes are designed to let the crabmeat shine, complemented by crispy panko breadcrumbs for a delightful texture. Gently folded to preserve the rich, meaty chunks of crab and pan-fried to golden perfection, they’re a quick and satisfying dish that’s ready in under 30 minutes of cooking and prep time. Serve these Maryland-style crab cakes with lemon wedges, tartar sauce, or a simple green salad to elevate any meal into a coastal-inspired dining experience. Ideal for seafood lovers, this recipe is a must-try for its fresh ingredients, minimalist technique, and unbeatable flavor.
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Recipe Information
Ingredients
- 1 pound lump crabmeat
- 0.25 cup mayonnaise
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, finely chopped
- 1 large egg, beaten
- 0.5 cup panko breadcrumbs
- 1 teaspoon lemon juice, freshly squeezed
- 2 tablespoons vegetable oil or butter (for frying)
Instructions
Pick through the lump crabmeat to remove any shell fragments. Be gentle to avoid breaking up the large pieces of crab.
In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, parsley, egg, and lemon juice until well combined.
Add the crabmeat to the bowl and gently fold it into the mixture using a rubber spatula. Be careful to keep the crabmeat pieces intact.
Sprinkle the panko breadcrumbs over the mixture and gently fold them in until just combined. Avoid over-mixing to maintain the crab cake's delicate texture.
Form the mixture into 4 evenly-sized patties (about 3 inches in diameter each) and place them on a parchment-lined plate or tray. Cover and refrigerate for 30 minutes to help them firm up and hold their shape during cooking.
Heat the vegetable oil or butter in a non-stick skillet over medium heat. Once hot, carefully place the crab cakes in the skillet.
Cook the crab cakes for 3-4 minutes on each side, or until golden brown and heated through. Be gentle when flipping to prevent them from breaking apart.
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with your favorite accompaniments, such as lemon wedges, tartar sauce, or a simple side salad.
Nutrition Facts
Calories |
340 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.9 g | 28% | |
| Saturated Fat | 3.4 g | 17% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 132 mg | 44% | |
| Sodium | 764 mg | 33% | |
| Total Carbohydrate | 11.6 g | 4% | |
| Dietary Fiber | 0.5 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 23.3 g | 47% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 101 mg | 8% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 406 mg | 9% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
