Baltimore-Style Crab Cakes: A Classic Maryland Seafood Favorite

Baltimore-style crab cakes are packed with sweet, lump crab meat, minimal fillers, and a perfect golden crust. These classic Maryland-style crab cakes are crispy on the outside and tender on the inside!

Ingredients:

• 1 lb lump crab meat (fresh, picked over for shells)
• ½ cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning (or seafood seasoning)
• 1 teaspoon lemon juice
• ½ cup crushed saltine crackers (or panko breadcrumbs)
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons butter (for frying)
• 2 tablespoons olive oil (for frying)

For Serving (Optional):

• Lemon wedges
• Tartar sauce or remoulade

Instructions:

1. Prepare the Crab Cake Mixture:

• In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and lemon juice.
• Gently fold in lump crab meat, crushed crackers, and parsley, being careful not to break up the crab meat too much.

2. Shape the Crab Cakes:

• Form the mixture into 4-6 crab cakes (about ½ inch thick).
• Cover and chill for 30 minutes to help them hold their shape.

3. Cook the Crab Cakes:

Pan-Fried Method:

• Heat butter and olive oil in a skillet over medium heat.
• Fry crab cakes for 3-4 minutes per side, until golden brown and crispy.

Baked Method:

• Preheat oven to 400°F (200°C).
• Place crab cakes on a greased baking sheet and bake for 12-15 minutes, flipping once.

4. Serve:

• Serve hot with lemon wedges and tartar sauce or remoulade.

Tips:

• For best flavor, use fresh lump crab meat (not canned).
• Chilling the cakes helps them stay together while cooking.
• For extra crispiness, coat them lightly in panko breadcrumbs before frying.