Crab cakes are so popular in Baltimore, they're even sold at Oriole Park at Camden Yards. Use lettuce instead of a bun, and serve with a squeeze of lemon.


  • ¼ cup mayonnaise
  • 2 scallions, thinly sliced
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 2 teaspoons fresh lemon juice
  • 1 ½ teaspoons Old Bay Seasoning
  • ½ jalapeño, seeded, finely chopped
  • 1 lb. lump crabmeat, picked over
  • ¾ cup panko (Japanese breadcrumbs), divided
  • 1 tablespoon thinly sliced chives
  • ¼ teaspoon kosher salt
  • teaspoon freshly ground black pepper
  • 1 head Bibb lettuce
  • 2 tablespoons vegetable oil
  • ½ cup panko
  • lemon wedges, for garnish


1. Whisk first 7 ingredients in a medium bowl. Add crab; fold to blend. Stir in 3/4 cup panko, chives, salt, and pepper. Divide into 6 equal portions. Form each into 1"-thick patties. Refrigerate for at least 10 minutes. Line a platter with lettuce leaves.
2. Heat oil in a large skillet over medium heat. Place remaining 1/2 cup panko on a plate. Coat cakes with panko. Fry until golden brown and crisp, 3-4 minutes per side. Arrange atop lettuce; serve with lemon wedges.


Panko is available at better supermarkets and at Asian markets


Fish and Seafood, Seafood

MacGourmet downloadBaltimore Crab Cakes. To import, drag image to your MacGourmet recipe box.



6 servings




North American : United States : Northeastern



preparation times

• Active: 30 Minutes
• Total Time: 40 Minutes