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The BEST CRAB CAKE RECIPE is right here in front of you! I loooove fresh, crispy crab cakes, and these Baltimore Crab Cakes are really hitting the spot. This crab cake recipe is my ideal seafood dinner, and once we add on the homemade tartar sauce...YUM! I can't get enough of these things.
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4.51 from 115 votes

Baltimore Crab Cakes Recipe

Crispy on the outside and tender on the inside, these Baltimore Crab Cakes are loaded with flavor and super easy to prepare. Seared to golden perfection and then topped with homemade tartar sauce, they’re sure to be a hit every time.
Step-by-step photos can be seen below the recipe card.
Prep Time15 minutes
Cook Time10 minutes
Chill Time1 hour
Total Time1 hour 25 minutes
Course: Appetizer
Cuisine: Seafood
Servings: 4
Author: Becky Hardin

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)

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

Video

Nutrition

Serving: 2cakes | Calories: 433kcal | Carbohydrates: 13g | Protein: 24g | Fat: 31g | Saturated Fat: 5g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 106mg | Sodium: 1659mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 10mg | Calcium: 251mg | Iron: 3mg