Baltimore-Style Crab Cakes
Creamy on the inside, crispy on the outside, and bursting with sweet lump crab, these Baltimore-Style Crab Cakes are a comfort food treasure.
Servings: 6 servings
Equipment
- Mixing Bowl
- Skillet
- Plate
Ingredients
Ingredients
- 1 large egg, room temperature
- 2 tablespoons mayonnaise
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon Old Bay seasoning
- 1 tablespoon fresh parsley, chopped
- 1/2 cup breadcrumbs
- 1 lb lump crab meat, picked over for shells
- 2 tablespoons butter, for frying
- Fresh parsley, for garnish, chopped
- Lemon wedges, for garnish
Instructions
- Prepare your workspace: have a large bowl, spoon, plate for chilling, and a skillet ready. Pick through the crab meat to remove any small shells and set aside.
- In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped fresh parsley until smooth and evenly combined.
- Gently add the lump crab meat and breadcrumbs to the bowl. Use a soft folding motion to combine — be careful not to break up the crab lumps. Stop mixing once everything is evenly coated and holds together.
- Divide the mixture into 6 equal portions. Form each portion gently into a round patty about 3/4 inch thick. Press lightly so they hold shape without compacting.
- Place the formed patties on a plate and refrigerate for 30 minutes. This step helps them hold together while frying.
- Warm a large skillet over medium heat and add the 2 tablespoons of butter. Let the butter melt and sizzle but not burn.
- Carefully place the chilled patties in the skillet, leaving space between them. Fry for 3–4 minutes per side, until each side is a deep golden brown and crispy. Use a thin spatula to flip gently.
- Transfer the cooked crab cakes to a serving plate lined with a paper towel for a minute to remove excess butter. Garnish with fresh parsley and lemon wedges, and serve immediately.
Notes
Use lump crab meat for the best texture and flavor. Chill the formed patties for 30 minutes before frying to prevent them from falling apart.