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Overhead of Baltimore crab cake recipe with Old Bay seasoning

Baltimore Crab Cakes

These Baltimore-style crab cakes are all about the crab meat as it's loaded with jumbo lump crab meat and can be made in under 15 minutes.
Course Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 8 crab cakes
Calories 208kcal
Author Ryan Beck


  • ½ cup plain breadcrumbs
  • 1 egg, beaten
  • cup mayonnaise
  • 2 tablespoon sweet onion, finely chopped
  • 2 tablespoon celery, finely chopped
  • 2 tablespoon fresh parsley, finely chopped
  • 1 ½ teaspoon yellow mustard
  • 1 teaspoon Worcestershire sauce
  • 1 ½ teaspoon Old Bay seasoning
  • ½ teaspoon black pepper
  • ¼ teaspoon hot sauce
  • 1 lb jumbo lump crab meat
  • 2 tablespoon unsalted butter


  • In a large bowl, mix all of the ingredients except the crabmeat and butter. Once mixed, gently fold in the crab meat and shape into 8 crab cakes. Put in refrigerator and let chill for one hour. 
  • Melt butter in large skillet over medium-high heat. Cook crab cakes for 3-5 minutes until light brown on the bottom and then flip and cook another 3 minutes.
  • Serve immediately or throw in oven at 200°F to keep warm and serve when ready.


  • Use a good quality jump lump crab meat as it is all about the crab.
  • Stir all the ingredients except the crab first as you want to mix the crab as little as possible.
  • Chill the crabs cakes for an hour so they don't break apart.
  • Use an ice cream scoop or ¼ cup so you get consistently sized crab cakes.


Serving: 1crab cake | Calories: 208kcal | Carbohydrates: 12g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0g | Cholesterol: 94mg | Sodium: 509mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 200IU | Vitamin C: 7.4mg | Calcium: 30mg | Iron: 0.7mg