Baltimore Crab Cakes
Baltimore Crab Cakes are golden-brown patties filled with tender crab meat and seasonings, offering a delicious taste of Chesapeake Bay cuisine that's easy to prepare and perfect for any occasion.
Servings: 8 servings
Calories: 250kcal
Ingredients
For the Mixture
- 1 tablespoon lemon juice Freshly squeezed
- 1/4 cup finely chopped fresh parsley
- 1 tablespoon Worcestershire sauce
- 1/2 cup mayonnaise
- 1/4 cup butter For frying
- 1 large egg, lightly beaten
- 1/2 cup bread crumbs
- 1 pound fresh crab meat Lump crab is recommended
- 1 tablespoon Dijon mustard
- 1 teaspoon Old Bay seasoning Classic Maryland seasoning
- Salt and pepper, to taste
For Serving
- Lemon wedges For serving
- Fresh parsley For garnish
Instructions
Preparation
- In a large mixing bowl, combine the fresh crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning.
- Add the lemon juice and finely chopped parsley, then gently fold in the bread crumbs.
- Season with salt and pepper to taste.
Shaping and Cooking
- Once everything is well combined, form the mixture into 8 to 10 patties. Press them gently but firmly so they hold together during cooking.
- Heat the butter in a skillet over medium heat.
- Once the butter is melted and bubbling, add the crab cakes in a single layer. Fry them for about 3 to 4 minutes on each side or until they turn golden brown and crisp.
Serving
- After frying, transfer the crab cakes onto a paper towel-lined plate to drain any excess grease.
- Garnish with fresh parsley and serve alongside lemon wedges for an added zesty kick!
Notes
For an elevated flavor, chill the patties in the refrigerator for about 30 minutes before frying. You can also use almond flour instead of bread crumbs for a gluten-free option.