Description
This classic Baltimore Crab Cakes recipe features tender lump crab meat mixed with a flavorful blend of mayonnaise, Worcestershire sauce, and Old Bay seasoning, pan-fried to golden perfection. Crispy on the outside and moist on the inside, these crab cakes make a perfect appetizer or main dish, garnished with fresh dill and served with tangy homemade tartar sauce.
Ingredients
Scale
Crab Cake Mixture
- 20 saltine crackers (finely crushed)
- 1 lb. lump crab meat (jumbo lump is best)
- ½ cup mayonnaise (Greek yogurt also works)
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tbsp baking powder
- 1 tsp Old Bay seasoning (or ½ teaspoon of hot sauce)
- 1 tbsp minced fresh parsley (optional)
For Frying and Serving
- ¼ cup vegetable oil (for frying)
- fresh dill (optional, for garnish)
- lemon wedges (optional, for garnish)
- homemade tartar sauce (for serving)
Instructions
- Prepare crab mixture: In a medium mixing bowl, gently combine the finely crushed saltine crackers with the lump crab meat, taking care not to break up the lumps too much.
- Make the dressing: In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire sauce, baking powder, Old Bay seasoning, and minced fresh parsley (if using) until the mixture is smooth and well combined.
- Combine and chill: Gently fold the mayonnaise mixture into the crab and cracker mixture until evenly incorporated. Cover the bowl and refrigerate the mixture for 1 hour to allow it to firm up and flavors to meld.
- Form patties: When ready, divide the crab mixture into 8 equal portions. Carefully shape each portion into a 1½-inch thick patty, handling gently to avoid breaking them apart.
- Heat and fry: Heat a large cast iron skillet over medium heat and add the vegetable oil. Once the oil shimmers and is hot, place crab cakes in the skillet without crowding (cook in batches if needed). Fry each side for about 3 minutes until golden brown and cooked through.
- Drain excess oil: Remove the cooked crab cakes from the skillet and place them on a paper towel-lined plate to absorb any excess oil.
- Garnish and serve: Transfer the crab cakes to a serving plate. Garnish with fresh dill leaves and lemon wedges. Serve warm with homemade tartar sauce on the side.
Notes
- For best results, use jumbo lump crab meat to keep the cakes tender and chunky.
- Do not overwork the crab cake mixture to maintain a light texture.
- Chilling the mixture helps the cakes hold together better during frying.
- Cook in batches to avoid overcrowding and ensure even cooking.
- Substitute Greek yogurt for mayonnaise for a lighter version.
- Serve immediately for the best crispy texture.
