This Crab Cake Recipe is so simple and tasty! We love fresh, crispy crab cakes, and these Baltimore Crab Cakes are really hitting the spot. This is the best crab cake recipe, and once we add on the homemade tartar sauce…Yum! We can’t get enough of these things.
Why We Love This Crab Cake Recipe
These Baltimore Crab Cakes really are amazing. We kept it pretty classic with mayonnaise, egg, Worcestershire sauce, and (of course) great crab meat. We fried them up just enough to make them a little crispy so that they have the perfect texture, but the baking powder keeps them fluffy.
- Crispy. We sear these cakes in a cast iron pan to get the outside super crunchy.
- Fluffy. We add baking powder to these cakes and make sure not to overwork them in order to keep them light and moist.
- Flavorful. Worcestershire sauce and Old Bay Seasoning do the heavy lifting to give these cakes so much flavor.
Variations on Baltimore Crab Cakes
There are so many ways to change up these classic crab cakes. Simply add more herbs, like dill, tarragon, or chives. You can try making them Southwest-inspired by adding corn, diced bell peppers, jalapeños, cilantro, cumin, and chili powder. Or make them Asian-inspired by mixing the crab with Panko breadcrumbs, green onions, grated ginger, soy sauce, sesame oil, and sriracha.
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How to Store and Reheat
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.
How to Freeze
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 wouldn’t be complete without a creamy homemade tartar sauce. The flavor of fresh dill pickle mixed with mayonnaise, Dijon mustard, lemon juice, chives, and green onion is so bold and tart.
But besides that, they need a good side dish too! Luckily there are plenty of easy side dishes to go along with classic crab cakes. You can’t go wrong with Homemade Coleslaw, Instant Pot Potato Salad, Shoestring Fries, New England Clam Chowder, Grilled Lemon Butter Asparagus, or Cheesy Garlic Cornbread Drop Biscuits.
If you want to prepare your crab cakes ahead of time, you can make the mixture and store it in the refrigerator for about 3 days (I wouldn’t leave it any longer than that). When you’re ready to cook them, take out the crab meat mixture and mold it into crab cake patties.
We prefer to fry them to get the outsides extra crisp.
If your crab cakes are a bit on the soft/crumbly side, pop them in the fridge for 30 minutes to firm up before frying.
You can use plain Greek yogurt in place of mayonnaise.
More Crab Recipes To Try
Notes from the Test Kitchen
- Prepare the crab meat mixture ahead of time and refrigerate so they’re ready when it’s time to cook.
- Be careful not to overwork the crab cake patties when molding them into shape.
- Cook your crab cakes in multiple batches so they don’t get crowded in the skillet.
- Adding a bit of baking powder will make your crab cakes light and fluffy.
5-Star Review
“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.
Baltimore Crab Cakes Recipe
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Ingredients
- 20 saltine crackers finely crushed
- 1 pound lump crab meat jumbo lump is best
- ½ cup mayonnaise
- 1 large egg
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1 teaspoon Old Bay Seasoning or ½ teaspoon of hot sauce
- 1 tablespoon minced fresh parsley optional
- Fresh dill and lemon wedges optional, for garnish
- Homemade tartar sauce for serving (click for recipe)
Recommended Equipment
Instructions
- In a medium mixing bowl, gently combine the crushed crackers with the crab meat.20 saltine crackers, 1 pound 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 tablespoon Worcestershire sauce, 1 tablespoon baking powder, 1 teaspoon Old Bay Seasoning, 1 tablespoon 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 the patties aside until ready to cook.
- 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.
- 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 and lemon wedges, Homemade tartar sauce
Last step! Don’t forget to show me a pic of what you made! Upload an image or tag me @thecookierookie on Instagram!
Becky’s tips
- Prepare the crab meat mixture ahead of time and refrigerate so they’re ready when it’s time to cook.
- Be careful not to overwork the crab cake patties when molding them into shape.
- Cook your crab cakes in multiple batches so they don’t get crowded in the skillet.
Nutrition Information
How to Make Crab Cakes Step by Step
Mix the Meat: In a medium mixing bowl, gently combine 20 crushed saltine crackers with 1 pound of lump crab meat.
Make the Binder: In a small mixing bowl, whisk together ½ cup of mayonnaise, 1 large egg, 1 tablespoon of Worcestershire sauce, 1 tablespoon of baking powder, 1 teaspoon of Old Bay Seasoning, and 1 tablespoon of minced fresh parsley until smooth.
Chill the Mix: Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate for 1 hour or until ready to cook.
Form the Cakes: 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 the patties aside until ready to cook.
Cook the Cakes: 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.
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.
The recipe says serves four. Does that mean it makes four? Or how many crab cakes does it make?
Makes 8 crab cakes with 2 per serving!
Can I use this same recipe to make salmon cakes?
Excellent
Thank you!!
This recipe was so good! It was the first crab cake recipe I clicked on, and I was impressed with how it turned out given that this was my first time ever making crab cakes!
I’m so glad that you enjoyed this recipe!!
How much oil, by quantity or depth in skillet?
What type of oil works best?
Thanks, Reno Dave
Any type of frying oil will do! I put enough to cover the bottom of the pan!
Easy and delish. Will make again!
I’m so happy to hear that!
Made these crab cakes and tartar sauce for our 37th anniversary dinner. They were delicious even though I used a less expensive crabmeat. They were simple but tasted anything but simple. I have never found a tartar sauce that I like as well as one served on a restaurant I know but now I have one. I loved it. Definitely a new favorite. Thank you for sharing this recipe.
How special! Happy anniversary! I’m glad you all were able to enjoy these on your special night!
It’s time to give you a shout out for this fantastic crab cake recipe! I’ve made this four times now and everyone loves it! We male a nice remoulade sauce to top them off with too! Thanks!!!
Thanks, Rosemarie!
oh my goodness delicious! thank you!
Just wondering if I could use this recipe for stuffed clams in the shell
Hi Gerri, I’m not sure what you mean. Do you mean using clam meat instead of crab meat? I think it would be pretty different and I haven’t tried so I’m so sorry, I’m not sure.