Baltimore Crab Cakes
Baltimore Crab Cakes are a classic seafood dish featuring tender crabmeat mixed with seasoned breadcrumbs, green onions, and spices, then pan-fried to golden perfection—ideal for seafood lovers and special occasions.
Ingredients
- 1 lb. fresh lump crabmeat, drained ⓘ
- 1/2 cup Italian seasoned breadcrumbs ⓘ
- 1/2 teaspoon baking powder ⓘ
- 1/3 cup milk
- 1 large egg, beaten
- 1/4 cup mayonnaise or salad dressing ⓘ
- 2 tablespoons finely chopped green onions
- 1/4 teaspoon garlic salt
- 1/8 teaspoon white pepper ⓘ
- 2 teaspoons dried onion flakes
- 3/4 teaspoon dried parsley flakes ⓘ
- 1/4 cup all-purpose flour ⓘ
- 1/4 cup butter or margarine, melted ⓘ
Instructions
- Combine crabmeat, breadcrumbs, baking powder, milk, beaten egg, mayonnaise, green onions, garlic salt, white pepper, dried onion flakes, and dried parsley flakes; shape into 6 patties.
- Coat each patty with all-purpose flour.
- Chill the patties for at least 1 hour.
- Cook the patties in melted butter in a skillet over medium-high heat for 4 minutes on each side or until golden.
Tips & Substitutions
For the best crab cakes, use fresh lump crabmeat and avoid over-mixing the ingredients to keep them tender. If you don’t have Italian seasoned breadcrumbs, you can use plain breadcrumbs mixed with Italian herbs. For a spicy kick, add a dash of hot sauce to the mixture. Chilling the patties is essential to help them hold together during cooking.
Serving Suggestions
Serve the crab cakes warm with a side of lemon wedges and a tangy remoulade for dipping. They pair beautifully with a fresh salad or coleslaw for a light meal. For a complete dinner, consider serving alongside dishes like Dill Shrimp Salad or Crispy Oven Fried Fish Fingers to create a seafood feast.
Storage & Reheating
Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also pan-fry them again in a little butter for a crispy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baltimore Crab Cakes contains roughly 477 calories, with 7g protein, 78g carbohydrates, and 17g fat. It is an excellent source of calcium (32% of the Daily Value) and iron (21% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 566mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use canned crabmeat instead of fresh?
Yes, you can use canned crabmeat, but ensure it's drained and picked over for shells. Fresh crabmeat offers superior flavor and texture, but good-quality canned crab can work in a pinch. Just be cautious not to overmix, as canned crab can be more delicate.
How can I make my crab cakes spicier?
To add some heat to your crab cakes, consider mixing in diced jalapeños or a few dashes of cayenne pepper into the crab mixture. Additionally, serving them with a spicy remoulade or sriracha can elevate the flavor profile without altering the cakes themselves.
Can I freeze crab cakes before cooking?
Absolutely! You can freeze the uncooked crab cakes. Place them on a baking sheet in a single layer until firm, then transfer to a freezer-safe container or bag. They can be frozen for up to 3 months. Cook them directly from frozen, adding a few extra minutes to the cooking time.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).