Description
Enjoy the authentic taste of Maryland with this Baltimore Crab Cakes Recipe featuring fresh lump crab meat, crispy golden edges, and tender juicy centers. Perfect for quick weeknight dinners or elegant parties, these crab cakes are easy to make with simple pantry ingredients and offer versatile options for gluten-free and baked variations.
Ingredients
Scale
Main Ingredients
- 1 pound fresh lump crab meat
- 1/2 cup breadcrumbs (or gluten-free crackers/almond flour for gluten-free option)
- 1/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 large eggs
- 1 teaspoon Old Bay seasoning
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon fresh lemon juice
For Cooking
- 2–3 tablespoons butter or oil for frying (or baking)
Instructions
- Prepare the Crab Mixture: Gently combine the lump crab meat with mayonnaise, Dijon mustard, eggs, breadcrumbs, Old Bay seasoning, parsley, and lemon juice in a large bowl. Handle the crab meat delicately to preserve the lumps and avoid breaking it up too much.
- Shape the Crab Cakes: Using your hands or a scoop, form the mixture into evenly sized patties about 3 inches wide and ¾ inch thick. This shape ensures even cooking and a nice balance between crispy edges and tender interior.
- Chill Before Cooking: Place the crab cakes on a baking sheet lined with parchment paper and refrigerate for at least 30 minutes. This helps them hold together during cooking and intensifies the flavors.
- Cook the Crab Cakes: Heat butter or oil in a skillet over medium heat. Fry the crab cakes for 3-4 minutes on each side until they develop a beautiful golden crust. Avoid overcrowding the pan to maintain even frying and crispiness. Alternatively, bake at 375°F for about 15 minutes for a lighter version.
- Serve Warm: Transfer the crab cakes to a plate lined with paper towels to absorb any excess oil. Serve immediately with garnishes or sides of your choice.
Notes
- Handle the crab gently to keep lumps intact by folding ingredients by hand.
- Chill the crab cakes before cooking for better structure and flavor melding.
- Use Old Bay seasoning for authentic Maryland flavor.
- Choose fresh lump crab meat over canned or minced for best texture and taste.
- Cook on medium heat to avoid burning the crust or sogginess.
- The recipe can be made gluten-free by substituting breadcrumbs with gluten-free crackers or almond flour.
- Spice it up with cayenne pepper or jalapeños, or add fresh dill or chives for an herbal twist.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Appetizers
- Method: Frying or Baking
- Cuisine: American, Maryland
Nutrition
- Serving Size: 1 crab cake
- Calories: 220
- Sugar: 1g
- Sodium: 450mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 80mg