Easy Baltimore Crab Cakes Recipe

Baltimore style crab cakes shown with cocktail sauce

5 from 13 reviews

These broiled Baltimore crab cakes are made with meaty, tender lumps of crab meat and very little filler! Makes 12 delicious crab cakes.



Crab cake ingredients:

  • 1 pound of lump crabmeat* 
  • 3 tablespoons of mayonnaise
  • 2 teaspoons dijon mustard
  • 1 teaspoon worcestershire sauce
  • juice from 1/2 lemon
  • 1 teaspoon old bay seasoning
  • 2/3 cup panko breadcrumbs
  • 1  large egg
  • 2 tablespoons of fresh chopped parsley
  • 4 tablespoons of salted or unsalted butter
  • non-stick cooking spray


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


  1. 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.
  2. In a small separate bowl, whisk the mayonnaise, dijon mustard, worcestershire sauce, lemon juice and dry seasonings together.
  3. 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. 
  4. Using an ice cream scoop or 1/4 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.
  5. 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.
  6. 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.
  7. 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.


Substitute old bay seasoning with:

  • 1/4 teaspoon paprika
  • 1/4 teaspoon celery salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of onion powder
  • 1/4 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. 

Keywords: seafood, crabcakes, Maryland, crab, shellfish, baked, broiled, Baltimore, crab cakes