Why We Love This Crab Cake Recipe
These Baltimore Crab Cakes really are amazing. We kept it pretty classic with mayonnaise, egg, Worcestershire sauce, and (of course) great crab meat. We fried them up just enough to make them a little crispy so that they have the perfect texture, but the baking powder keeps them fluffy.
Crispy. We sear these cakes in a cast iron pan to get the outside super crunchy. Fluffy. We add baking powder to these cakes and make sure not to overwork them in order to keep them light and moist. Flavorful. Worcestershire sauce and Old Bay Seasoning do the heavy lifting to give these cakes so much flavor.
Variations on Baltimore Crab Cakes
There are so many ways to change up these classic crab cakes. Simply add more herbs, like dill, tarragon, or chives. You can try making them Southwest-inspired by adding corn, diced bell peppers, jalapeños, cilantro, cumin, and chili powder. Or make them Asian-inspired by mixing the crab with Panko breadcrumbs, green onions, grated ginger, soy sauce, sesame oil, and sriracha.
How to Store and Reheat
Store leftover crab cakes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven topped with a cold slice of butter for 10-20 minutes, or until browned and crispy.
How to Freeze
Freeze crab cakes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These Baltimore crab cakes wouldn’t be complete without a creamy homemade tartar sauce. The flavor of fresh dill pickle mixed with mayonnaise, Dijon mustard, lemon juice, chives, and green onion is so bold and tart. But besides that, they need a good side dish too! Luckily there are plenty of easy side dishes to go along with classic crab cakes. You can’t go wrong with Homemade Coleslaw, Instant Pot Potato Salad, Shoestring Fries, New England Clam Chowder, Grilled Lemon Butter Asparagus, or Cheesy Garlic Cornbread Drop Biscuits.
More Crab Recipes To Try
Air Fryer Crab Cakes Crab Rangoon Crab Artichoke Dip Crab Dip Crab Rangoon Dip
Notes from the Test Kitchen
Prepare the crab meat mixture ahead of time and refrigerate so they’re ready when it’s time to cook. Be careful not to overwork the crab cake patties when molding them into shape. Cook your crab cakes in multiple batches so they don’t get crowded in the skillet. Adding a bit of baking powder will make your crab cakes light and fluffy.
How to Make Crab Cakes Step by Step
Mix the Meat: In a medium mixing bowl, gently combine 20 crushed saltine crackers with 1 pound of lump crab meat. Make the Binder: In a small mixing bowl, whisk together ½ cup of mayonnaise, 1 large egg, 1 tablespoon of Worcestershire sauce, 1 tablespoon of baking powder, 1 teaspoon of Old Bay Seasoning, and 1 tablespoon of minced fresh parsley until smooth. Chill the Mix: Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate for 1 hour or until ready to cook. Form the Cakes: When ready to cook, divide the crabmeat mixture into 8 equal parts and very gently pat it into 1½-inch hamburger-like patties. Do not overwork. Set the patties aside until ready to cook. Cook the Cakes: Set a large cast iron skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in two batches. Garnish and Serve: Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate. Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with Homemade Tartar Sauce.
