Baltimore’s Best Crab Cake

  • 5 mins
  • 9 ingredients


  • 1 lb of jumbo lump crab meat
  • 1 lb of lump crab meat
  • 1/4 cup mayonnaise
  • 1 egg, beaten
  • 1 tbs panko bread crumbs
  • 2 tsp Dijon mustard
  • 1 tsp dry mustard powder
  • 1 tbs Old Bay Seasoning
  • oil for deep frying

This is an original Baltimore recipe for the much beloved crab cake.  It uses jumbo lump and lump crab meat and a dash of panko bread crumbs.


  • Add crab meat to a large bowl.
  • Gently combine the lump and jumbo lump, taking care not to break up any of the lumps.
  • In a another bowl combine all the other ingredients except for the  oil, and mix well.
  • Pour the dressing over the crab cakes and gently mix well.
  • Form crab cakes into four 1/2 balls, about twice the size of a golf ball.
  • Cover and refrigerate crab cakes for about an hour.
  • Once crab cakes have chilled add enough  oil to a large sauce pan or deep fryer. Add enough oil to deep fry crab cakes.
  • Heat oil to 360 degrees.
  • Fry crab cakes 2 at a time until golden brown. About 3 to 4 minutes.
  • Gently remove cakes  for oil and drain on paper towels.

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