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baltimore crab cakes

(2 ratings)
conneeconehead avatar
Recipe by
Connee Conehead
@conneeconehead
Baltimore, MD

This is my late mother's recipe. Do not use imitation or claw meat, backfin only; do not skip the seafood seasoning. My mother used prepared mustard in her recipe; I prefer ground mustard as it gives it more zing. Experiment with different mustards (Dijon, Spicy Brown, etc.) until you find the exact flavor YOU like. :-)

(2 ratings)
yield 4 serving(s)
prep time 5 Min
cook time 15 Min
method Pan Fry

Ingredients For baltimore crab cakes

  • 1 tsp
    Old Bay or other seafood seasoning
  • 1 lg
    egg
  • 2 Tbsp
    mayonnaise
  • 1 Tbsp
    pimentos, chopped, optional
  • 1 tsp
    Worcestershire sauce
  • 1 tsp
    ground mustard
  • 1 tsp
    lemon juice
  • 4
    Ritz crackers, crushed
  • 1 tsp
    parsley flakes
  • 1 lb
    backfin crab meat

How To Make baltimore crab cakes

  • 1
    Preheat oven on broiler setting. Lightly grease a baking sheet.
  • 2
    Place all ingredients, except crab meat in medium-sized bowl; mix.
  • 3
    Fold in backfin, taking care not to break up lumps.
  • 4
    Form into 4 patties and place on a plate. Cover with plastic and refrigerate for at least 15 minutes or until you are ready to prepare for lunch or dinner.
  • 5
    Traditional Baltimore crab cakes are preferred broiled. Broil 8-10 minutes on each side until browned.
  • 6
    You may also pan fry. In a large saute pan, pour 2 tablespoons oil (my mom used peanut oil). Gently lay the cakes and pan fry until browned, about 5 minutes on each side. Drain cakes on paper towels.
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