Description
Classic Baltimore Crab Cakes featuring tender lump crab meat mixed with traditional seasonings and lightly fried to golden perfection. These flavorful seafood cakes are perfect for a main course, served hot with lemon wedges or your favorite dipping sauce.
Ingredients
Scale
Crab Cake Mixture
- 1 pound lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- 1 tablespoon Old Bay seasoning
- 1 teaspoon lemon juice
- 1/2 cup finely crushed saltine crackers or breadcrumbs
- 2 tablespoons fresh parsley (chopped)
For Frying
- 2 tablespoons unsalted butter
- Vegetable oil (as needed)
Instructions
- Mix Ingredients: In a large bowl, gently combine the lump crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, crushed saltines, and parsley. Mix carefully to avoid breaking up the crab meat too much.
- Shape Crab Cakes: Form the mixture into 6 to 8 patties about 1/2 to 3/4 inch thick. Place them on a baking sheet and refrigerate for at least 30 minutes to help them set and hold their shape during cooking.
- Heat Fat: In a large skillet, heat the unsalted butter and a small amount of vegetable oil over medium heat until hot and shimmering.
- Cook Crab Cakes: Add the crab cakes to the skillet and cook for 3 to 4 minutes per side, until they turn golden brown and are heated through. Avoid overcrowding the pan.
- Drain and Serve: Remove the cooked crab cakes and place them briefly on paper towels to drain excess oil. Serve while hot with lemon wedges or your preferred dipping sauce.
Notes
- Use high-quality lump crab meat for the best texture and flavor.
- Handle the crab mixture gently to keep the meat intact.
- You can bake the crab cakes at 400°F for 12–15 minutes as a healthier alternative to frying.
- Chilling the crab cakes before cooking helps maintain their shape.
