By Becky Hardin
Updated Oct 24, 2025
These Baltimore Crab Cakes are so simple and tasty! I’ve seared them on the outside so they are super crunchy, but tender and flavorful on the inside. Topped with homemade tartar sauce, they are truly the best crab cakes I’ve ever made.
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5-Star Review
“Most excellent the flavor and taste totally awesome. I am a connoisseur of crab cakes and this recipe is spot on. I have had really good Chesapeake Bay blue crab cakes before and this time I used the leftover king crab and they came out great. Great recipe” -Karl G.
Easy Baltimore Crab Cake Recipe
These Baltimore Crab Cakes really are amazing. I’ve kept the recipe pretty classic with mayonnaise, egg, Worcestershire sauce, and (of course) great crab meat. I fried them just enough to make them a little crispy so that they have the perfect texture, but the addition of baking powder keeps them fluffy and tender on the inside.
Though I find these crab cakes super flavorful as is, sometimes I’ll add fresh herbs like dill, tarragon, or chives to change up the flavor. If I’m in a Southwest type of mood, I’ll throw in a variety of add-ins like corn, diced peppers, jalapeños, cilantro, cumin, and chili powder. Or, I’ll make them Asian-inspired by mixing the crab with panko breadcrumbs, green onions, grated ginger, soy sauce, sesame oil, and sriracha.
Ingredients1x2x3x
- ▢ 20 saltine crackers finely crushed
- ▢ 1 lb. lump crab meat jumbo lump is best
- ▢ ½ cup mayonnaise Greek yogurt also works
- ▢ 1 large egg
- ▢ 1 tbsp Worcestershire sauce
- ▢ 1 tbsp baking powder
- ▢ 1 tsp Old Bay seasoning or ½ teaspoon of hot sauce
- ▢ 1 tbsp minced fresh parsley optional
- ▢ ¼ cup vegetable oil for frying
- ▢ fresh dill optional, for garnish
- ▢ lemon wedges optional, for garnish
- ▢ homemade tartar sauce for serving (click for recipe)
Video
Instructions
- In a medium mixing bowl, gently combine the crushed crackers with the crab meat. 20 saltine crackers, 1 lb. lump crab meat
- In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire Sauce, baking powder, Old Bay, and parsley until smooth. ½ cup mayonnaise, 1 large egg, 1 tbsp Worcestershire sauce, 1 tbsp baking powder, 1 tsp Old Bay seasoning, 1 tbsp minced fresh parsley
- Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate for 1 hour or until ready to cook.
- When ready to cook, divide the crabmeat mixture into 8 equal parts and very gently pat it into 1½ inch hamburger-like patties. Do not overwork.
- Set a large cast iron skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in two batches. ¼ cup vegetable oil
- Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate.
- Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with homemade tartar sauce. fresh dill, homemade tartar sauce
Equipment
- Cast Iron Skillet
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Baltimore Crab Cakes Step by Step
Mix the meat: In a medium mixing bowl, combine the 20 crushed saltine crackers with 1 lb. of lump crab meat.
Make the binder: In a small mixing bowl, whisk ½ cup of mayonnaise, 1 large egg, 1 tbsp of Worcestershire sauce, 1 tbsp of baking powder, 1 tsp of Old Bay seasoning, and 1 tbsp of minced fresh parsley until smooth and creamy.
Chill the mix: Gently fold the mayonnaise mixture into the crabmeat mixture. Cover and refrigerate for 1 hour to firm up or until you are ready to cook.
Form the cakes: When ready to cook, divide the crabmeat mixture into 8 equal parts and shape into 1½ inch hamburger-like patties. Do not overwork the mixture.
Cook the cakes: Set a large cast-iron skillet over medium heat and, when the skillet is hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. Do not overcrowd the skillet. Cook the crab cakes in two batches.
Garnish and serve: Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate. Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with homemade tartar sauce.
How to Store
Prepare the crab meat mixture ahead of time and refrigerate for up to 3 days.
Store leftover crab cakes in an airtight container in the refrigerator for up to 4 days. Reheat in a 350°F oven topped with a cold slice of butter for 10-20 minutes, or until browned and crispy.
Freeze crab cakes in a single layer on a lined baking sheet until solid, about 1-2 hours. Transfer to an airtight container or Ziplock bag to store for up to 3 months. Let thaw overnight in the refrigerator before reheating.
Serving Suggestions
These Baltimore crab cakes need a few good side dishes, so I’ll serve them with this simple and quick homemade coleslaw , a classic-flavored instant pot potato salad , and a side of grilled lemon butter asparagus . For the kids, I’ll often make a batch of shoestring fries .
more crab recipes to try
Crab Artichoke Dip in a Bread Bowl
Crab Rangoon Dip
Air Fryer Crab Cakes
Hot Crab Dip
Baltimore Crab Cakes Recipe
Equipment
- Cast Iron Skillet
Ingredients
- 20 saltine crackers finely crushed
- 1 lb. lump crab meat jumbo lump is best
- ½ cup mayonnaise Greek yogurt also works
- 1 large egg
- 1 tbsp Worcestershire sauce
- 1 tbsp baking powder
- 1 tsp Old Bay seasoning or ½ teaspoon of hot sauce
- 1 tbsp minced fresh parsley optional
- ¼ cup vegetable oil for frying
- fresh dill optional, for garnish
- lemon wedges optional, for garnish
- homemade tartar sauce for serving (click for recipe)
Instructions
- In a medium mixing bowl, gently combine the crushed crackers with the crab meat. 20 saltine crackers, 1 lb. lump crab meat
- In a small mixing bowl, whisk together the mayonnaise, egg, Worcestershire Sauce, baking powder, Old Bay, and parsley until smooth. ½ cup mayonnaise, 1 large egg, 1 tbsp Worcestershire sauce, 1 tbsp baking powder, 1 tsp Old Bay seasoning, 1 tbsp minced fresh parsley
- Gently fold the mayonnaise mixture with the crabmeat mixture. Cover and refrigerate for 1 hour or until ready to cook.
- When ready to cook, divide the crabmeat mixture into 8 equal parts and very gently pat it into 1½ inch hamburger-like patties. Do not overwork.
- Set a large cast iron skillet over medium heat and, when hot, heat the oil until it shimmers. Set the crab cakes in the hot oil and cook, about 3 minutes per side, or until golden brown on both sides and hot throughout. It is important to not crowd the skillet, so cook the crab cakes in two batches. ¼ cup vegetable oil
- Transfer the cooked cakes to a paper towel-lined plate to remove excess oil and then to a serving plate.
- Garnish with fresh dill leaves and a wedge of fresh lemon. Serve with homemade tartar sauce. fresh dill, homemade tartar sauce
Video
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
