Description

Indulge in the flavors of the East Coast with these savory Baltimore Crab Cakes. Made with fresh lump crab meat and seasoned with a blend of spices, these golden-brown cakes are a seafood lover’s delight.

Ingredients

Main Ingredients:

1 lb lump crab meat (picked over for shells)
1/2 cup mayonnaise
1 large egg
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1 teaspoon Old Bay seasoning
1/2 teaspoon lemon juice
1/2 teaspoon hot sauce (optional)
1/2 cup crushed saltine crackers or breadcrumbs
2 tablespoons chopped fresh parsley
Salt and black pepper to taste
2 tablespoons butter or oil (for frying)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Crab Cake Mixture: In a large bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, and hot sauce if using.
Combine Ingredients: Gently fold in the crab meat, crushed crackers, and parsley, being careful not to break up the crab too much. Season with salt and pepper to taste.
Chill the Mixture: Cover and refrigerate the mixture for at least 30 minutes to firm up.
Shape and Cook: Shape into 6–8 crab cakes. Heat butter or oil in a skillet over medium heat. Cook the crab cakes for 3–4 minutes per side, or until golden brown and heated through.
Serve: Serve with lemon wedges or tartar sauce if desired.

Notes

Use fresh lump crab meat for the best texture and flavor.
Chilling the mixture helps the cakes hold together while frying.
These can also be baked at 400°F for 12–15 minutes.