Easy, Authentic Baltimore-Style Crab Cakes

Perfect for coastal cooking at home, this easy crab cake recipe delivers classic Baltimore flavor with a creamy dill dipping sauce.

Story + Photography by Alea Wilkins

Treat someone special (or yourself) to homemade crab cakes that are luxurious, flaky and fried to golden perfection. Lori Goodridge-Cribb may be a full-time resident of the Lowcountry, but she swears by this recipe that follows the Baltimore tradition. Forget mix-ins like celery or hot sauce — these delicacies are for the crab meat purists. A dash of Old Bay kicks the northeast flavors up a notch, and when served piping hot with a creamy dill sauce, each forkful makes the perfect pair.

Baltimore-style crab cakes

Ingredients (crab cakes)

• 20 saltine crackers
• 1 pound jumbo lump crab meat
• 1/2 cup mayonnaise
• 1 large egg, beaten
• 1 tablespoon dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Old Bay seasoning
• Fresh ground black pepper
• Olive oil and butter for frying

Directions

[1] Break up crackers into pieces slightly larger than breadcrumbs in a bowl. Pour crab meat on top, but don’t mix.

[2] In a separate bowl, stir together mayonnaise, egg, dijon mustard, Worcestershire sauce, Old Bay and black pepper. Pour mixture on top of crab, and gently fold together. This will preserve the lumps of crab meat and keep them from toughening up. Chill in the fridge for 30 minutes to an hour.

[3] Once chilled, scoop out palm-sized portions of the mixture, and gently form into half-inch patties.

[4] In a cast iron skillet or frying pan, heat about 1 tablespoon olive oil and 1 tablespoon butter over medium-high heat until bubbling. Add patties one at a time, and cook until golden, about three minutes on each side. Set on a paper towel to soak up any excess oil before serving.

Dill dipping sauce

Ingredients (dipping sauce)

• 1/2 cup plain full-fat Greek yogurt 
• 1 tablespoon fresh dill, finely chopped
• 1 tablespoon lemon juice
• Salt & pepper to taste
• 1 teaspoon lemon zest (enhances flavor!)

Directions

[1] In a small bowl combine the yogurt, dill, lemon juice and lemon zest. Stir until smooth and evenly blended.

[2] Season with salt and freshly ground black pepper to taste.

[3] Cover and refrigerate for at least 15 minutes to allow the flavors to meld. Stir once more before serving alongside the warm crab cakes.

Choose your crab

For the best flavor, Lori buys her crab meat from Benny Hudson Seafood Market, the island’s longtime go-to for fresh seafood. Jumbo lump adds an indulgent touch for special occasions, while backfin is a smart, everyday option that delivers great flavor without the splurge.