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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.

Baltimore Crab Cakes Recipe

Course: Appetizer
Cuisine: Seafood
Prep Time: 15 minutes
Cook Time: 10 minutes
Chill Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 4
Calories: 373kcal
Author: Becky Hardin
Enjoy these Baltimore Crab Cakes all summer long along with Homemade Tartar Sauce. Once you make these, you'll have no doubt that they're the Best Crab Cake Recipe. SO delicious!
Step-by-step photos can be seen below the recipe card.
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Equipment

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)

Instructions

  • In a medium mixing bowl, gently combine the crushed crackers with the crab meat.
    20 saltine crackers, 1 pound lump crab meat
    crab meat in a glass bowl.
  • 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
    mayonnaise in a glass bowl.
  • Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate for 1 hour or until ready to cook.
    crab meat and mayonnaise in a glass bowl.
  • 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.
    a hand holding a shaped crab cake over a bowl of crab cake meat.
  • 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.
    4 crab cakes cooking in a cast iron skillet.
  • Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate.
    6 crab cakes on a cooling rack with lemon wedges and tartar sauce.
  • Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with Homemade Tartar Sauce.
    Fresh dill and lemon wedges, Homemade tartar sauce

Video

Notes

  • 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.
Storage: Store crab cakes in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months.

Nutrition

Serving: 2cakes | Calories: 373kcal | Carbohydrates: 13g | Protein: 24g | Fat: 24g | Saturated Fat: 4g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 106mg | Sodium: 1659mg | Potassium: 321mg | Fiber: 1g | Sugar: 1g | Vitamin A: 214IU | Vitamin C: 10mg | Calcium: 251mg | Iron: 3mg