Introduction

Baltimore crab cakes are a beloved classic, offering tender lumps of fresh crab meat seasoned to perfection. This recipe captures the authentic flavors and textures that make them a favorite appetizer or main dish. Whether pan-fried for a crispy crust or baked for a lighter option, these crab cakes are sure to impress.

A close-up shows a few crab cakes on a white plate, each one thick and round with a golden-brown crispy crust on top and the sides. Inside, white and flaky crab meat is mixed with small bits of green herbs and onion, giving a textured look. The crab cakes are garnished with fresh chopped parsley scattered on top. In the background, a wedge of lemon and a blurred cup of reddish sauce can be seen, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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
2-3 tablespoons butter or oil for frying (or baking)

Instructions

Step 1: 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.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: 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.

Tips & Variations

For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or almond flour.
Use Old Bay seasoning liberally to achieve that signature Baltimore flavor.
Chilling the crab cakes before cooking helps them hold their shape and enhances flavor melding.
For extra crispiness, cook the crab cakes in clarified butter or a mix of butter and oil.
Serve with tartar sauce, remoulade, or a squeeze of fresh lemon for added zest.

Storage

Store leftover crab cakes in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet or oven to maintain their crispy exterior. Avoid microwaving, as it can make the crab cakes soggy. You can also freeze uncooked crab cakes before frying; freeze on a tray then transfer to a sealed bag for up to one month. Cook directly from frozen, adding a few extra minutes to the cooking time.

How to Serve

A close-up shot of a golden brown crab cake sitting on a white plate with a white marbled texture surface. The crab cake has a crispy outer layer with visible chunks of crab meat inside and small green herb pieces sprinkled on top. In the background, there are more crab cakes slightly out of focus and a wedge of lemon on the white plate. The texture of the crab cake shows browned and caramelized edges with a moist, flaky interior. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned crab meat instead of fresh?

While fresh lump crab meat offers the best texture and flavor, high-quality canned crab meat can be used in a pinch. Be sure to drain it well to avoid excess moisture in the mixture.

How do I prevent crab cakes from falling apart?

Handle the crab meat gently to keep lumps intact, and chill the formed crab cakes for at least 30 minutes before cooking. Using the right amount of binder like eggs and mayonnaise also helps them hold together during frying or baking.