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Baltimore Crab Cakes: The Ultimate Guide to Maryland’s Best

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Delicious Baltimore-style crab cakes with jumbo lump crab, seasoned perfectly and pan-fried to golden perfection.

Ingredients

Scale
  • 1 pound jumbo lump crab meat, picked over for shells
  • 1/4 cup mayonnaise (Hellmann’s preferred)
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1/2 teaspoon Old Bay seasoning
  • 1/4 teaspoon black pepper
  • 1/4 cup finely crushed Ritz crackers (about 8 crackers)
  • 1 tablespoon chopped fresh parsley
  • 1 tablespoon lemon juice
  • 2 tablespoons butter, divided
  • 2 tablespoons olive oil, divided
  • Lemon wedges, for serving

Instructions

  1. Prepare the Crab Mixture: Gently inspect the crab meat for shells. In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, black pepper, lemon juice, and parsley. Gently fold in crushed Ritz crackers. Add crab meat and gently fold until just combined. Cover and refrigerate for at least 30 minutes, or up to 2 hours.
  2. Form the Crab Cakes: Line a baking sheet with parchment paper. Portion out the crab mixture into equal-sized mounds (about 6-8 crab cakes). Gently shape each portion into a round, slightly flattened patty. Place on the prepared baking sheet.
  3. Pan-Frying Method: In a large skillet, melt 1 tablespoon of butter and 1 tablespoon of olive oil over medium heat. Carefully place the crab cakes in the skillet, being careful not to overcrowd the pan. Cook for about 4-5 minutes per side, or until golden brown and heated through. Remove from skillet and drain on a paper towel-lined plate. Repeat with remaining crab cakes, adding the remaining butter and oil to the skillet as needed.
  4. Baking Method: Preheat oven to 375°F (190°C). Lightly grease a baking sheet with olive oil or cooking spray. Arrange the formed crab cakes on the prepared baking sheet. Drizzle the crab cakes with melted butter. Bake for 15-20 minutes, or until the crab cakes are golden brown and heated through.
  5. Broiling Method: Preheat your broiler to high. Line a baking sheet with foil and lightly grease it with olive oil or cooking spray. Arrange the formed crab cakes on the prepared baking sheet. Broil for 3-5 minutes per side, or until the crab cakes are golden brown and heated through. Watch them carefully, as they can burn quickly under the broiler.
  6. Serving: Serve immediately with lemon wedges and your favorite sauce (tartar sauce, remoulade, etc.).

Notes

  • Use high-quality jumbo lump crab meat for the best flavor and texture.
  • Handle the crab meat gently to avoid breaking up the lumps.
  • Don’t overmix the crab mixture, as this will result in tough crab cakes.
  • Chilling the mixture is crucial for helping the crab cakes hold their shape.
  • Don’t overcrowd the pan when pan-frying.
  • Serve immediately for the best taste and texture.
  • For spicy crab cakes, add a pinch of cayenne pepper or a dash of hot sauce.
  • For herbaceous crab cakes, add chopped fresh dill, chives, or tarragon.

Find it online: https://anasrecipes.com/baltimore-crab-cakes/