Pride of Baltimore Crab Cakes Recipe

Name: Pride of Baltimore Crab Cakes
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup mayonnaise; 1/4 cup extra-virgin olive oil; 1/4 cup plus 2 tablespoons grapeseed oil; 1 1/2 tablespoons fresh lemon juice; Cayenne pepper; 1 garlic clove, peeled and chopped; Fine sea salt; 1 pound jumbo lump crabmeat, picked over; 1 cup finely crushed saltine crackers (3 1/2 ounces); 1 large egg, lightly beaten; 1 tablespoon Dijon mustard; 1 tablespoon Worcestershire sauce; 1/2 teaspoon Tabasco sauce

Servings: persons

1 cup mayonnaise
1/4 cup extra-virgin olive oil
1/4 cup plus 2 tablespoons grapeseed oil
1 1/2 tablespoons fresh lemon juice
Cayenne pepper
1 garlic clove, peeled and chopped
Fine sea salt
1 pound jumbo lump crabmeat, picked over
1 cup finely crushed saltine crackers (3 1/2 ounces)
1 large egg, lightly beaten
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/2 teaspoon Tabasco sauce

1
In a medium bowl, whisk the mayonnaise.
2
Gradually whisk in the olive oil and 1/4 cup of the grapeseed oil.
3
Add the lemon juice and season with cayenne.
4
Transfer 1/2 cup of the mayonnaise to a small bowl and reserve.
5
Using the flat side of a chef's knife, mash the garlic to a paste with a generous pinch of salt.
6
Whisk the garlic paste into the medium bowl of mayonnaise, then transfer the aioli to a serving bowl.
7
In a large bowl, gently mix the crabmeat with the cracker crumbs, egg, mustard, Worcestershire sauce, Tabasco and the reserved 1/2 cup of mayonnaise.
8
Shape the mixture into six 1-inch-thick crab cakes and transfer to a wax paper-lined plate.
9
Refrigerate until firm, at least 20 minutes.
10
Preheat the oven to 400.
11
Heat the remaining 2 tablespoons of grapeseed oil in a large cast-iron skillet.
12
Add the crab cakes and cook over moderate heat until golden on the bottom, about 4 minutes.
13
Carefully flip the crab cakes, then transfer them to the oven and bake until golden and cooked through, about 10 minutes.
14
Transfer the crab cakes to plates and serve with the garlic aioli.

626

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup mayonnaise, 1/4 cup extra-virgin olive oil, 1/4 cup plus 2 tablespoons grapeseed oil, 1 1/2 tablespoons fresh lemon juice, and more.

Yes, Pride of Baltimore Crab Cakes falls under the Seafood category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Pride of Baltimore Crab Cakes

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions