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Authentic Baltimore Crab Cakes

Recipe adapted from an old Baltimore recipe contributed by Betty Wasserman.

20 cakes, approximately 1 1/4" diameter

  • 1 pound fresh lump crabmeat
  • 1 egg, beaten with a fork
  • 1 teaspoon Old Bay seasoning mix
  • 1/2 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 teaspoon dry mustard
  • 1 teaspoon parsley, minced
  • 8 saltines crumbled – or 2 slices crustless bread cut in small pieces
  • Corn flour for dredging
  • 2 cups vegetable oil

1. Mix all ingredients and shape into 1" balls, working quickly to minimize handling. Flatten the balls with a knife blade or your fingers.

2. Dredge the cakes in corn flour. Let them rest for about 15 minutes. In a 2 quart or larger saucepan, heat the oil to 370º and fry the crabcakes in small batches until golden brown (about 4 minutes).

3. Drain the crabcakes on a rack. Keep them warm on another rack in a 200º oven while frying subsequent batches.

Alternate method: form into 6 hamburger-sized patties and sauté in 2 tablespoons vegetable oil until golden brown.

Stephen's Crabcake Aïoli

Makes about 1/4 cup.


3 tablespoons mayonnaise
1/2 tablespoon minced chives
1 clove garlic, minced
1 teaspoon ketchup
Salt and hot sauce to taste


Mix all ingredients together.


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