Baltimore-Style Crab Cakes (Print Version)
Classic Baltimore-style crab cakes with lump crab, Old Bay, and crisp finish. Irresistibly flavorful and easy to prepare.
# Ingredients:
→ Crab Cakes
01 -
1 large egg
02 -
2 tablespoons mayonnaise
03 -
1 teaspoon Dijon mustard
04 -
1 teaspoon Worcestershire sauce
05 -
1/2 teaspoon Old Bay seasoning
06 -
1 tablespoon fresh parsley, finely chopped
07 -
1/2 cup breadcrumbs
08 -
1 pound lump crab meat, shells removed
09 -
2 tablespoons unsalted butter, for frying
→ Garnish
10 -
Fresh parsley
11 -
Lemon wedges
# Steps:
01 -
In a large mixing bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until fully combined. Add freshly chopped parsley and mix until incorporated.
02 -
Gently fold lump crab meat and breadcrumbs into the wet mixture, using a spatula or clean hands. Mix carefully to maintain the integrity of the crab lumps. Ensure the mixture holds together without becoming compacted.
03 -
Divide mixture into 6 equal portions. Form each into a patty approximately 1 inch thick. Arrange on a tray or plate and refrigerate for a minimum of 30 minutes to help the patties firm up.
04 -
Heat butter in a large non-stick skillet over medium heat. Place crab cakes in the pan, cooking for 3 to 4 minutes per side until golden brown and crisp. Fry in batches if necessary to avoid overcrowding.
05 -
Transfer cooked crab cakes to a plate lined with paper towels. Garnish with fresh parsley and lemon wedges. Serve immediately with preferred side dishes or sauces such as remoulade or tartar sauce.
# Notes:
01 -
Refrigerating the formed crab cakes before frying enhances their structural integrity and prevents them from falling apart during cooking.