Maryland Crab Cakes Baltimore Style

Made  times
crabbyjean 3

I grew up in the heart of Baltimore and what I remember most is the smell of crabs and crab cakes coming from nearly ever street corner all summer long. I especially loved walking past the old Bo Brooks restaurant. It was in the basement of an old row home back then. These crabcakes remind me of those times the most.

Modified from: Maryland Crab Cakes I

Added to shopping list. Go to shopping list.


Serving size has been adjusted!

Original recipe yields 3 servings



  • Prep

  • Cook

  • Ready In

  1. Pick the crab meat to remove any pieces of cartilage and shell.
  2. Remove crust and break bread into small pieces and place in medium-size bowl with crabmeat. Mix Mayonaise with old bay. Add egg, mustard, and worcestershire sauce. Mix by hand to avoid overworking the crabmeat, you want to keep the lumps of crab. Form into patties; makes 3 large crab cakes. Place patties into the refrigerator for about an hour. This helps them keep their shape. Melt 2 tablespoons of butter in a cast iron pan, then fry for about 4 minutes each side or until crusty on both sides! Enjoy!
You might also like


As an "old lady from Baltimore" (lived right up the street from Bo Brooks), I liked this version best because of the use of bread and not bread crumbs. I do however, use regular mustard instead...

These are Maryland crab cakes! Use of mustard (Dijon or regular) and amount of Old Bay (milder or spicier) is up to the eater! Some recipes substitute 1/2 crushed saltines for the bread. And, of...