Baltimore-Style Crab Cakes with Herbed Aioli
Crispy crab cakes made with Old Bay seasoning and light batter, served with a zesty herbed aioli that balances the richness of the seafood. This american-inspired seafood ready in about 30 minutes layers jumbo lump crab meat, breadcrumbs, Old Bay seasoning into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 280 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 12 oz jumbo lump crab meat
- 1/4 cup breadcrumbs
- 1 tbsp Old Bay seasoning
- 1 large egg
- 2 tbsp mayonnaise
- 2 tbsp buttermilk
- 2 tbsp fresh parsley
- 1 tbsp dill
- 1 tbsp lemon juice
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a bowl, combine 12 oz jumbo lump crab meat, 1/4 cup breadcrumbs, 1 tbsp Old Bay seasoning, 1 large egg, 2 tbsp mayonnaise, 2 tbsp buttermilk, 2 tbsp fresh parsley, 1 tbsp dill, and 1 tbsp lemon juice. Gently mix until just combined, being careful not to break up the crab.
- Step 2: Shape the mixture into 6 oval-shaped patties, about 1/2 inch thick. Refrigerate for 15 minutes to firm up.
- Step 3: Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the crab cakes and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a paper towel-lined plate.
- Step 4: For the aioli: In a small bowl, whisk together 1/2 cup mayonnaise, 1 tbsp chopped fresh parsley, 1 tsp dill, 1 tsp lemon juice, and a pinch of salt and pepper. Serve alongside the crab cakes.
Frequently asked questions
How long does Baltimore-Style Crab Cakes with Herbed Aioli take to make?
Total time is about 30 minutes (20 min prep + 10 min cook). Most home bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.
How do I store leftover Baltimore-Style Crab Cakes with Herbed Aioli?
Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.
Can I substitute ingredients in Baltimore-Style Crab Cakes with Herbed Aioli?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Baltimore-Style Crab Cakes with Herbed Aioli for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Baltimore-Style Crab Cakes with Herbed Aioli?
American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Swapped butter for olive oil to keep it lighter. Still delicious.
- ★★★★★
Kids gobbled it up without complaints — that's a 5-star in my book.
- ★★★★☆
Tasty recipe. I'd add a bit more seasoning next time.
