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These Baltimore Crab Cakes are so simple and tasty! I’ve seared them on the outside so they are super crunchy, but tender and flavorful on the inside. Topped with homemade tartar sauce, they are truly the best crab cakes I’ve ever made.
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“Most excellent the flavor and taste totally awesome. I am a connoisseur of crab cakes and this recipe is spot on. I have had really good Chesapeake Bay blue crab cakes before and this time I used the leftover king crab and they came out great. Great recipe” -Karl G.
Easy Baltimore Crab Cake Recipe
These Baltimore Crab Cakes really are amazing. I’ve kept the recipe pretty classic with mayonnaise, egg, Worcestershire sauce, and (of course) great crab meat. I fried them just enough to make them a little crispy so that they have the perfect texture, but the addition of baking powder keeps them fluffy and tender on the inside.
Though I find these crab cakes super flavorful as is, sometimes I’ll add fresh herbs like dill, tarragon, or chives to change up the flavor. If I’m in a Southwest type of mood, I’ll throw in a variety of add-ins like corn, diced peppers, jalapeños, cilantro, cumin, and chili powder. Or, I’ll make them Asian-inspired by mixing the crab with panko breadcrumbs, green onions, grated ginger, soy sauce, sesame oil, and sriracha.
Baltimore Crab Cakes Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 20 saltine crackers finely crushed
- 1 lb. lump crab meat jumbo lump is best
- ½ cup mayonnaise Greek yogurt also works
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tbsp baking powder
- 1 tsp Old Bay seasoning or ½ teaspoon of hot sauce
- 1 tbsp minced fresh parsley optional
- ¼ cup vegetable oil for frying
- fresh dill optional, for garnish
- lemon wedges optional, for garnish
- homemade tartar sauce for serving (click for recipe)
Video
Instructions
- In a medium mixing bowl, gently combine the crushed crackers with the crab meat.20 saltine crackers, 1 lb. lump crab meat
- In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire Sauce, baking powder, Old Bay, and parsley until smooth.½ cup mayonnaise, 1 large egg, 1 tbsp Worcestershire sauce, 1 tbsp baking powder, 1 tsp Old Bay seasoning, 1 tbsp minced fresh parsley
- Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate for 1 hour or until ready to cook.
- When ready to cook, divide the crabmeat mixture into 8 equal parts and very gently pat it into 1½ inch hamburger-like patties. Do not overwork.
- Set a large cast iron skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in two batches.¼ cup vegetable oil
- Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate.
- Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with homemade tartar sauce.fresh dill, homemade tartar sauce
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Baltimore Crab Cakes Step by Step
Mix the meat: In a medium mixing bowl, combine the 20 crushed saltine crackers with 1 lb. of lump crab meat.
Make the binder: In a small mixing bowl, whisk ½ cup of mayonnaise, 1 large egg, 1 tbsp of Worcestershire sauce, 1 tbsp of baking powder, 1 tsp of Old Bay seasoning, and 1 tbsp of minced fresh parsley until smooth and creamy.
Chill the mix: Gently fold the mayonnaise mixture into the crabmeat mixture. Cover and refrigerate for 1 hour to firm up or until you are ready to cook.
Form the cakes: When ready to cook, divide the crabmeat mixture into 8 equal parts and shape into 1½ inch hamburger-like patties. Do not overwork the mixture.
Cook the cakes: Set a large cast-iron skillet over medium heat and, when the skillet is hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. Do not overcrowd the skillet. Cook the crab cakes in two batches.
Garnish and serve: Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate. Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with homemade tartar sauce.
How to Store
Prepare the crab meat mixture ahead of time and refrigerate for up to 3 days.
Store leftover crab cakes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven topped with a cold slice of butter for 10-20 minutes, or until browned and crispy.
Freeze crab cakes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These Baltimore crab cakes need a few good side dishes, so I’ll serve them with this simple and quick homemade coleslaw, a classic-flavored instant pot potato salad, and a side of grilled lemon butter asparagus. For the kids, I’ll often make a batch of shoestring fries.
Great crab cakes! Served with yum yum sauce and Sriracha mayo.
Best recipe ever! Substitute Ritz crackers for the saltines. What kind of oil do you cook yours in?
Hi Kristen, we used vegetable oil!
Awesome recipe, I used 1 package of ritz crackers instead of the saltines and added 3 hits of franks hot sauce. They were a hit. My husband was so happy.
That looks like one tasty crab cake, Terresa! Thanks so much for sharing!
As a Maryland Girl, born and raised in Baltimore, I would be amiss if I didn’t say that this is the same recipe my mother, grandmothers and aunts ALL USE. However, you left out an important step. Before you add anything to the crabmeat you have to gently pick through the meat with your fingers to make sure there isn’t any shell in the meat. Unless you have steamed and picked the meat yourself prior to making the crab cakes there will always be some remnants of the shell in the packaged crabmeat.
Thanks so much for sharing this tip, Susan!
Most excellent the flavor and taste totally awesome. I am a connoisseur of crab cakes and this recipe is spot on. I have had really good Chesapeake Bay blue crab cakes before and this time I used the leftover king crab and they came out great. Great recipe
That looks absolutely delicious, Karl! Thanks so much for sharing!
This recipe is it. Period, enough. So great.
Thank you so much for your kind words, Chadwick!
This is my go to recipe for crab cakes—so delicious! I’m wondering if they can be cooked in the air fryer
I have not tried that!
The crab cakes are delicious and the tartar sauce, too! Thanks so much for an easy gourmet dinner!
I am so happy to hear you enjoyed it!
These are amazing! And so is that tarter sauce! Made it once according to the directions. Made it the second time but added more of everything! Soooop darn good!!!!!!’
Thanks for stopping by and sharing, Shelley!
Can I substitute crackers for a gluten free crab cakes?
I see no problem with it!