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.
