Baltimore Crab Cakes

Prep Time: 10 minutes minutes | Cook Time: 10 minutes | Total Time: 1 hour 25 minutes | Yield: 8 crab cakes, or 24-26 mini crab cakes


  • 1 large egg, beaten
  • 1/2 cup mayonnaise (Hellmann’s)
  • 1 TBSP Dijon mustard
  • 1 TBSP Worcestershire sauce
  • 1/2 tsp Tabasco
  • 1 pound lump crab meat*
  • 20 Saltine crackers, finely crushed
  • 1/4 cup Canola oil
  • Lemon wedges, for serving


  1. In a small bowl, whisk mayonnaise with the egg, mustard, Worcestershire sauce and Tabasco until smooth.
  2. In a medium bowl, lightly toss crabmeat with the cracker crumbs. Gently fold in the mayonnaise mixture. Cover and refrigerate for at least 1 hour.
  3. Scoop crab mixture into 8 1/3 cup mounds, lightly pack into 8 patties, about 1 1/2 inches thick.
  4. In a large skillet, heat oil until shimmering. Add crab cakes and cook over moderately high heat until deeply golden and heated through, about 3 minutes per side.
  5. Transfer crab cakes to plates and serve with lemon wedges.

Notes:  Instead of just eight, you can make 24 to 26 mini donut-hole-size crab cakes for parties.

For a meal, team these with homemade slaw, potato salad and some fruit salad.

To make ahead, prepare through Step 2 and refrigerate overnight.

Recipe Origin:  Andrew Zimmern.

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