Baltimore Crab Cakes

Baltimore Crab Cakes

Baltimore Crab Cakes


Makes 6 servings (2 crab cakes each)


16 ounces lump crabmeat, picked over and flaked
1 cup saltine cracker crumbs, divided
2 eggs, lightly beaten
1/4 cup chopped green onions
1/4 cup minced fresh parsley
1/4 cup mayonnaise
2 tablespoons fresh lemon juice
1 teaspoon green pepper sauce
1/4 teaspoon salt
Black pepper
1/4 cup vegetable oil
2 tablespoons butter
Lemon wedges


  1. Combine crabmeat, 1/4 cup cracker crumbs, eggs, green onions, parsley, mayonnaise, lemon juice, pepper sauce, salt and pepper to taste in medium bowl; mix well. Shape mixture into 12 cakes, using 1/4 cup crab mixture for each.
  2. Place remaining 3/4 cup cracker crumbs in shallow bowl. Coat crab cakes with crumb mixture, lightly pressing crumbs into cakes. Place cakes on plate; cover and refrigerate 30 minutes to 1 hour.
  3. Heat oil and butter in large skillet over medium heat until butter is melted. Cook crab cakes 3 to 4 minutes until golden brown on bottoms. Turn and cook 3 minutes until golden brown and internal temperature reaches 170°F. Serve immediately with lemon wedges.

Nutritional Information

Serving Size: 2 crab cakes
Calories 215
Calories from Fat 25 %
Total Fat 6 g
Cholesterol 54 mg

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