Baltimore Crab Cakes with a Lemon-Curry Aioli

Happy 4th of July Everyone!!

Baltimore Crab Cakes
Baltimore Crab Cakes

I hope you all are having a fantastic day! Last night I was at my mom’s house having a wonderful dinner and a delicious bellini. Today I want to talk about crab cakes. These crab cakes were made by my mom, and I am so excited to share her tips and tricks with you. We used Chef Andrew Zimmern’s recipe as a guide for our crab cakes, but since my mom has made them for years, she knew what spices and flavors to add some “zing” to the dish. These crab cakes were light, flavorful, and so delicious with a side of Asian slaw. My mom also whipped up a lemon-curry aioli to add as a zesty condiment but feel free to use whatever topping you prefer. Enjoy this awesome step-by-step recipe everyone and have a safe, and wonderful holiday!! ❤

Baltimore-Style Crab Cakes 

Inspired by: Chef Andrew Zimmern 

Yields: 4 servings (2 crab cakes per person)


  • 1/2 cup mayonnaise
  • 1 large egg, beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1/2 teaspoon hot sauce
  • 1 pound jumbo lump crab meat, picked over
  • 20 saltine crackers, finely crushed
  • 1/4 cup canola oil
  • Lemon wedges, for serving
  • 1 tbsp. Old Bay Seasoning


Step 1: Begin by gathering all of your ingredients.


Step 2: Pulse the saltine crackers in a mini-food processor. Then pour into a large mixing bowl.


Step 3: Next, make your mayonnaise mixture. Combine the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and hot sauce in a bowl and mix until smooth.


Step 4: Combine the lump crab meat and mayonnaise mixture in a large mixing bowl along with the saltine cracker crumbs and mix together well. Add in 1 tbsp. of Old Bay seasoning and mix, mix, mix!



Step 5: Form the mixture into patties (about 1/3 cup per patty), and refrigerate for 1 hour.


Step 6: Heat a skillet on medium heat with canola oil and fry the patties until golden, about 3 minutes per side. Transfer to a serving plate and serve hot.


Lemon-Curry Aioli Sauce 


Courtesy of: Sunset Cookbook


  • 1/2 cup mayonnaise
  • 3 tsp. curry powder
  • 1 tsp. lemon zest
  • 1 tsp. fresh, lemon juice
  • 1 tsp. paprika
  • A pinch of salt


  1. Combine everything in a small mixing bowl and serve!


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