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Easy Baltimore Style Crab Cakes Recipe

  • Author: Crystal
  • Total Time: 45 minutes
  • Yield: 12 crabcakes 1x


These easy, delicious Baltimore style crab cakes are baked then broiled, and made from lump crab meat with a small amount of filler- just enough to hold them together!



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, (you can cut the other half into wedges for garnishing)
  • 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
  • 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, tartar sauce or melted butter
  • extra lemon wedges 


  1. Preheat your 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 shell remnants.
  2. In a small separate bowl, whisk the mayonnaise, dijon mustard, worcestershire sauce, lemon juice and dry seasonings together.
  3. Add the wet mixture from step 2 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. Be sure to watch them closely so they don’t burn!
  7. Remove the crab cakes from the broiler, and remove each crab cake from the baking sheet using a metal fish spatula. Arrange them on a platter and serve the crab cakes with some fresh lemon wedges, leftover melted butter and tartar sauce or cocktail sauce.


Blue crab is traditionally used for Baltimore/Maryland style crab cakes, but you can substitute any handpicked lump crab meat

  • Prep Time: 25 minutes
  • Cook Time: 20 minutes
  • Category: Main dish, appetizer, side
  • Method: Baked and Broiled

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