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    Crumb-Snatched » Seafood

    Published: May 26, 2022 · Modified: Nov 7, 2022 by Crystal DaCruz This post may contain affiliate links.

    Easy Baltimore Crab Cakes

    807 shares
    Jump to Recipe Print Recipe

    These broiled Baltimore crab cakes are made with meaty, tender lumps of crab meat and very little filler! This recipe combines lemon, worcestershire, dijon, fresh parsley and old bay seasoning. Makes 12 delicious crab cakes!

    Try this delicious coleslaw with your crab cakes! It’s sweet, tangy and pairs well with any seafood dish. Also no seafood meal is complete without New England Clam Chowder!

    broiled baltimore crab cakes being dipped in cocktail sauce

    What are Baltimore crab cakes?

    Baltimore style crab cakes are also referred to as Maryland crab cakes. They’re made of large pieces of crab meat and are held together with little or no breading. There are actually two types of Maryland/Baltimore crab cakes:

    • Restaurant style crab cakes are just held together with egg and contain no breading or mayonnaise.
    • Boardwalk style crab cakes contain more ingredients and are held together with just a small amount of breading. Both are prepared with old bay seasoning and fresh lemon.

    Why you’ll love this recipe

    This recipe mimics boardwalk-style crab cakes. I use panko breadcrumbs because they’re light and more delicate than regular bread crumbs. The crab cakes are flavored with dijon mustard, worcestershire sauce, lemon, old bay seasoning and fresh parsley.

    The crab cakes are brushed with butter, baked and then placed under the broiler for a few minutes so they form a golden-brown crust.

    Frequently asked questions

    What kind of crab meat should I use?

    Use handpicked jumbo lump or lump crab meat. Make sure it’s the refrigerated variety. Refrigerated crab meat is usually located in the refrigerated section of your grocer’s seafood section.

    Shouldn’t I use blue crab for true Baltimore crab cakes?

    Yes, traditional Baltimore crab cakes are made with blue crab, however this type of crab is only native to the Maryland/Chesapeake bay area. If you have access to blue crab, certainly use it! You can also buy it online.

    What does handpicked mean?

    Handpicked simply means that the crab meat was picked from the shell by hand. Machine picked crab meat tends to have broken pieces of the shell in it, so that’s why hand-picked is preferred.

    Are crab cakes healthy?

    This version is healthy because the crab cakes are baked and broiled instead of fried. They also contain little filler (breading) which means they’re low in carbs.

    Ingredients needed to make Baltimore crab cakes: lump crab meat, lemon, dijon mustard, mayonnaise, 1 egg, fresh parsley, seasoning blend and panko bread crumbs.

    Recipe ingredients

    Here’s everything you’ll need to make Baltimore crab cakes. Refer to the recipe card for exact measurements.

    • 1 pound of handpicked lump crab meat – use hand-picked jumbo lump, or lump crabmeat. Make sure it’s the refrigerated kind.
    • Panko breadcrumbs
    • Mayonnaise
    • Large egg
    • Dijon mustard
    • Worcestershire sauce
    • Lemon juice
    • Old bay seasoning (see recipe card notes for substituting the old bay)
    • Freshly chopped parsley
    • Salted butter – melted
    • Non-stick cooking spray – to keep the crab cakes from sticking to the baking sheet
    • Cocktail sauce or tartar sauce for dipping
    • Lemon wedges for serving

    Cooking instructions

    Steps 1 & 2: Prep the ingredients

    Preheat your oven to 400°F and drain your crab meat. You can gently pat the crab meat dry with a paper towel, but don’t handle the crab meat too much! You don’t want the crab meat breaking apart.

    Place the crab meat in a bowl and inspect it for broken shells. In a small separate bowl, whisk the mayonnaise, dijon mustard, worcestershire sauce, lemon juice and dry seasonings together.

    Step 3: Combine all ingredients

    Add the mayo mixture to the large bowl of crabmeat.  Add the egg, panko and chopped parsley. Mix everything together with a rubber spatula until just combined. Try not to over-mix, you want the lumps of crab to remain in tact.

    crab cake mixture: seasoned crab in a bowl with egg
    bowl of combined and seasoned crab cake mixture

    Step 4: Form the crab cakes

    Using an ice cream scoop or ¼ cup measuring cup, portion the crabmeat mixture into mounds. Don’t flatten flatten the crab cakes! Arrange the crab cakes on a greased baking sheet as you portion them.

    mound of crab cake mixture in a metal ice cream scoop.

    Step 5: Brush each crab cake with butter

    Melt 4 tablespoons of salted or unsalted butter in a small saucepan over low heat. Once the butter has melted, brush each crab cake with a generous amount of butter.

    portioned, pre-baked crab cakes on a baking sheet

    Step 6: Bake then broil the crab cakes

    Bake the crab cakes in the oven for 13 minutes, then turn your broiler on and let them sit under the broiler for 3-5 minutes more. Watch the crab cakes closely to make sure they don’t burn.

    Step 7: Plate and serve the crab cakes

    Remove the crab cakes from the oven and use a large metal spatula to loosen the crab cakes from the baking sheet. Transfer the crab cakes to a plate or serving tray.

    Garnish with fresh parlsey and lemon wedges. Serve the crab cakes with fresh lemon, melted butter or cocktail sauce.

    Best sides for crab cakes

    Simple sides really compliment Baltimore style crab cakes. Here are some ideas:

    • Coleslaw
    • Corn on the cob
    • Roasted potatoes
    • Mixed greens salad
    • Clam chowder or seafood bisque
    • Condiments: melted butter and lemon, cocktail sauce, tartar sauce, remoulade or aioli
    Baltimore crab cakes on a serving platter with cocktail sauce

    Substitutions and Variations

    • Crab cake enthusiasts swear by using saltines rather than panko as the filler.
    • You can substitute regular breadcrumbs for panko.
    • If you don’t have old bay seasoning, refer to the notes section of the recipe card below.
    • Restaurant-style crab cakes: eliminate the mayo and panko completely. This version is also gluten free.
    • Healthier, low-carb crab cakes: reduce the amount of panko and mayo.
    • For bigger crab cakes: double the size of the patties, or halve them for smaller ones
    • Make a delicious crab cake sandwich or sliders, by serving the crab cakes on brioche buns or slider buns. Brush the buns with remoulade or aioli. Lettuce and tomato are optional.

    Storing and reheating leftovers

    Store any leftover crab cakes in the refrigerator for up to 3 days. Reheat the crab cakes on a baking sheet in the oven at 350°F for 10 minutes.

    Crab cakes can be frozen for up to six months and then baked and broiled. You can pre-bake them or just freeze the uncooked patties. Wrap them individually in plastic wrap and place them in a freezer bag prior to freezing

    Top tips

    • Use refrigerated, handpicked lump crab meat
    • Inspect the crab meat for shells, even when using handpicked crab meat.
    • When making the crab cake mixture, be gentle not to break the crab meat up too much
    • Don’t pack or flatten the crab cakes
    • Use non-stick cooking spray to grease the baking sheet so the crab cakes don’t stick.
    • Pay close attention while broiling, so the crab cakes don’t burn.

    Recipes you’ll love

    • Crab Spinach and Artichoke Dip
    • Clam Chowder in a Bread Bowl – New England Style
    • Connecticut Lobster Roll Recipe – No Mayo
    • Sweet and Tangy Coleslaw Recipe

     

    Baltimore style crab cakes shown with cocktail sauce

    Easy Baltimore Crab Cakes Recipe

    Crystal DaCruz
    These broiled Baltimore crab cakes are made with meaty, tender lumps of crab meat and very little filler! Makes 12 delicious crab cakes.
    5 from 14 votes
    Print Recipe Pin Recipe
    Prep Time 25 mins
    Cook Time 20 mins
    Total Time 45 mins
    Course Main Dishes
    Cuisine Seafood
    Servings 12 crab cakes
    Calories 110 kcal

    Ingredients
      

    Crab cake ingredients:

    • 1 pound lump crabmeat hand picked, refrigerated
    • 3 tablespoons mayonnaise
    • 2 teaspoons dijon mustard
    • 1 teaspoon worcestershire sauce
    • ½ lemon juiced
    • 1 teaspoon old bay seasoning
    • ⅔ cup panko breadcrumbs
    • 1 large egg
    • 2 tablespoons fresh chopped parsley
    • 4 tablespoons salted butter
    • non-stick cooking spray

    Garnish/Condiments:

    • cocktail sauce tartar sauce or melted butter
    • extra lemon wedges

    Instructions
     

    • Preheat  oven to 400°F. Drain the liquid from the crabmeat, using a mesh strainer. You can gently pat the crab meat dry with a paper towel if you wish. Transfer the crab meat to a mixing bowl. Inspect the crab meat closely to make sure there are no shells.
    • In a small separate bowl, whisk the mayonnaise, dijon mustard, worcestershire sauce, lemon juice and dry seasonings together.
    • Add the mayo mixture to the large bowl of crabmeat.  Add the egg, panko breadcrumbs and  chopped parsley. Mix everything together with a rubber spatula until just combined. Try not to over-mix because you want the lumps of crab to remain in tact. 
    • Using an ice cream scoop or ¼ cup measuring cup, portion the crab meat mixture into mounds. Don't pack or flatten the crab cakes. Arrange each crab cake on a greased baking sheet as you shape them.
    • In a small saucepan, heat the butter over a low flame until fully melted. Use a pastry brush to brush each crab cake with a generous amount of butter.
    • Bake the crab cakes in the oven for 13 minutes, then turn your broiler on and let them sit under the broiler for 3-5 minutes more. Keep an eye on them so they don't burn.
    • Remove the crab cakes from the broiler, and remove each crab cake from the baking sheet using a large, metal spatula. Arrange them on a platter and serve with fresh lemon wedges, melted butter, tartar sauce or cocktail sauce.

    Notes

    Substitute old bay seasoning with:
    • ¼ teaspoon paprika
    • ¼ teaspoon celery salt
    • ¼ teaspoon garlic powder
    • ¼ teaspoon of onion powder
    • ¼ teaspoon black pepper
    More tips:
    • Use refrigerated, handpicked lump crab meat.
    • When making the crab cake mixture, be gentle not to break the crab meat up too much
    • Don't pack or flatten the crab cakes
    • Pay close attention while broiling, so the crab cakes don't burn. 

    Nutrition

    Serving: 1 crab cakeCalories: 110kcalCarbohydrates: 3gProtein: 8gFat: 7gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 41mgSodium: 414mgPotassium: 107mgFiber: 0.4gSugar: 0.4gVitamin A: 210IUVitamin C: 6mgCalcium: 32mgIron: 1mg
    Tried this Recipe?Let us know how it was!

    Food Safety

    Here are some everyday food safety tips:

    • Make sure to inspect your crab meat for any shells
    • Never leave the crab cakes unattended while they’re broiling!
    • Always have good ventilation when using a gas stove
    • Don’t leave the crab cakes sitting at room temperature for extended periods. Store any leftovers in an airtight container in the refrigerator.

    See more guidelines at USDA.gov.

    Recipe Rating
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    807 shares

    About Crystal DaCruz

    Crystal DaCruz is the recipe developer, writer and food photographer behind Crumb-Snatched. Since 2019 she's been sharing recipes from Cape Verde and other cultures with a shared Portuguese language or similar cuisines.

    Reader Interactions

    Comments

    1. Jessica Lawson says

      February 25, 2021 at 2:19 pm

      5 stars
      I wanted to make something special at home since we aren’t going to restaurants right now and these crab cakes were easy to make and restaurant-quality! Not to mention, so much more affordable to make at home! I loved that they are baked too which makes for easy cleanup. Great recipe!

       
      Reply
      • Crystal says

        March 01, 2021 at 9:52 am

        Hey Jessica! So glad you enjoyed them! I second that on the cleanup part!

         
        Reply
    2. Heather says

      February 26, 2021 at 9:19 am

      5 stars
      Crystal, these crab cakes were a hit for family dinner this past week. Even my toddler was a fan! Great tip to put them under the broiler for a couple of minutes at the end. Also, I’ve always flattened my crab cakes in the past and they ended up dense. Great tip about using an ice cream scoop. Thanks for a great recipe 🙂

       
      Reply
      • Crystal says

        March 01, 2021 at 9:51 am

        So happy you enjoyed them, Heather!Glad they were a hit! Thanks for sharing about your experience!

         
        Reply
    3. Marta says

      February 26, 2021 at 6:15 pm

      5 stars
      I went to culinary school in Baltimore and have eaten my weight in crab cakes. These were absolutely on par with some of the better known B-more crab houses. Perfect.

       
      Reply
      • Crystal says

        March 01, 2021 at 9:50 am

        Thank you Marta! I’m so happy you approve!

         
        Reply
    4. Renia says

      February 27, 2021 at 6:40 pm

      5 stars
      Loved that this recipe didn’t contain a pound of bread crumbs. These crab cakes are so good and make for a great Sunday brunch!

       
      Reply
      • Crystal says

        March 01, 2021 at 9:49 am

        Yes Renia! The fewer crumbs the better! Some places in Baltimore make them with even less filler! Just brings out the taste of the crab so much!

         
        Reply
    5. Kate says

      February 28, 2021 at 4:14 pm

      5 stars
      The tip about using an ice scoop is wonderful! I now know what I have been doing wrong the whole time! My crab cakes turned out great!

       
      Reply
      • Crystal says

        March 01, 2021 at 9:48 am

        Yea I use that scoop for everything! Cookies included! Helps to keep them uniform!

         
        Reply
    6. Immaculate Ruému says

      February 28, 2021 at 5:57 pm

      5 stars
      I served the crab cakes with some roasted potatoes and chilli sauce and I really loved it. Made me feel like I was eating out at a great restaurant.

       
      Reply
      • Crystal says

        March 01, 2021 at 9:48 am

        Roasted potatoes is really the perfect side dish for these! Nice and simple! I’m happy you enjoyed the recipe!

         
        Reply
    7. Cheryl Norris says

      February 28, 2021 at 11:51 pm

      5 stars
      This recipe is so good – the abundance of spices and of course the amount of crab made it a winner for me.

       
      Reply
      • Crystal says

        March 01, 2021 at 9:46 am

        I’m so happy you liked them Cheryl!

         
        Reply
    8. Mila says

      March 01, 2021 at 9:42 am

      5 stars
      Crabcakes are so good! I always love making them at home. I’m so glad I stumbled across your recipe. Excellent flavor and so easy to make!

       
      Reply
      • Crystal says

        March 01, 2021 at 9:46 am

        Thank you Mila!

         
        Reply
    9. Capri says

      March 01, 2021 at 1:48 pm

      5 stars
      As a Baltimorean, I have to say, you’ve nailed this recipe! The flavors, texture, and spices are just perfect!

       
      Reply
    10. Britney Brown says

      March 03, 2021 at 10:51 am

      5 stars
      These crab cakes were a hit in my house! Everyone at the table loved this recipe, I can’t wait to make it again!

       
      Reply
    11. Jazz says

      March 03, 2021 at 11:08 am

      5 stars
      I didn’t even know that there were different crab cake styles but found these to be so easy to make and LOVE the taste and texture. Will be making again.

       
      Reply
    12. Chenée says

      March 03, 2021 at 12:38 pm

      5 stars
      I can’t believe how easy it was to make these crab cakes! And they were so delicious — perfect for a nice dinner at home. I wasn’t able to find blue crab, unfortunately, but they were still so incredible — I have a feeling I’ll be making these again and again!

       
      Reply
    13. Tamara says

      March 03, 2021 at 1:24 pm

      5 stars
      These are my absolute favorite crabcakes to make! Super delicious, full of crab, and simple to put together. This is definitely my go to Recipe thanks for sharing!

       
      Reply

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    Hello, I'm Crystal!

    I’m bringing Cape Verdean comfort food to the table! This is where I share easy-to-follow recipes from Cape Verde and cultures with similar cuisines!

    More about me →

    Recipes We Love

    • Close up of golden flaky Cape Verdean pastel that has been bitten to show flaky seasoned tuna on the inside.
      Cape Verdean Pastel Recipe – Pastel de Atum
    • shrimp mozambique shown in dish garnished with lemon and cilantro
      Traditional Shrimp Mozambique
    • Collard Greens with Smoked Turkey
    • Bistec Encebollado (Steak and Onions)

    Sign up for weekly emails!

    We keep your data private and share your data only with third parties that make this service possible. See our Privacy Policy for more information.

    Check your inbox or spam folder to confirm your subscription.

    Seasonal Recipes

    • bowl of caldo verde in a white bowl
      Easy Caldo Verde Recipe (Portuguese Soup with Greens)
    • dutch-oven chili in a white bowl garnished with shredded cheddar cheese, fresh cilantro, sour cream, red chili flakes and sliced jalapeños.
      Easy Dutch Oven Chili Recipe
    • Roasted Tomato Basil Soup with Sweet-Bread Croutons
    • Bowl of Cape Verdean canja surrounded by parsley, a cloth napkin and a cold beverage
      Canja – Cape Verdean Chicken Soup Recipe

    Top Recipes

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