Baltimore Crab Cakes

Connee Sheckler


This is my late mother's recipe. Do not use imitation or claw meat, backfin only; do not skip the seafood seasoning. My mother used prepared mustard in her recipe; I prefer ground mustard as it gives it more zing. Experiment with different mustards (Dijon, Spicy Brown, etc.) until you find the exact flavor YOU like. :-)


★★★★★ 2 votes

5 Min
15 Min
Pan Fry


  • 1 tsp
    old bay or other seafood seasoning
  • 1 large
  • 2 Tbsp
  • 1 Tbsp
    pimientos, chopped
  • 1 tsp
    worcestershire sauce
  • 1 tsp
    ground mustard
  • 1 tsp
    lemon juice
  • 4
    ritz crackers, crushed
  • 1 tsp
    parsley flakes
  • 1 lb
    backfin crabmeat

How to Make Baltimore Crab Cakes


  1. Preheat oven on broiler setting. Lightly grease a baking sheet.
  2. Place all ingredients, except crab meat in medium-sized bowl; mix.
  3. Fold in backfin, taking care not to break up lumps.
  4. Form into 4 patties.
  5. Traditional Baltimore crab cakes are preferred broiled. Broil 8-10 minutes on each side until browned.
  6. You may also pan fry. In a large saute pan, pour 2 tablespoons oil (my mom used peanut oil). Gently lay the cakes and pan fry until browned, about 5 minutes on each side. Drain cakes on paper towels.

Printable Recipe Card

About Baltimore Crab Cakes

Course/Dish: Fish, Seafood
Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #crab

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