Lord Baltimore Crab Cakes

Cooking Time: 25-30 Min    Servings: 16

Products needed:

  • Sicilian Lemon Balsamic Vinegar
  • Garlic Infused Olive Oil


  • 2 eggs
  • ¼ c mayonnaise
  • 3 green onions (green and white parts), finely chopped
  • ½ c finely chopped red bell pepper
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire
  • 1 teaspoon Olive Scene Sicilian Lemon Balsamic Vinegar
  • 1 teaspoon Old Bay seasoning
  • ½ teaspoon salt and white pepper
  • 1 pinch of cayenne
  • 1 ¾ lb Dungeness crab meat (or the excellent lump crab meat)
  • 2 tablespoons finely ground cracker crumbs
  • ½ c Panko or fine bread crumbs as needed
  • ¼ c Parmesean Cheese, grated
  • ¼ c Olive Scene Garlic Olive Oil
  • Coctail or Tartar sauce


From the original 1932 Lord Baltimore Hotel Restaurant

  1. Whisk the eggs in a mixing bowl to blend.
  2. Add mayonnaise, mustard, Worcestershire, vinegar, Old Bay seasoning, pepper, cayenne and salt and whisk until smooth.
  3. Mix in crab and cracker crumbs.
  4. Form into 16 small (1/2 inch thick) crab cakes if serving as an appetizer or 8 cakes if using as an entrée.
  5. Place on a sheet pan covered with parchment paper or wax paper and refrigerate for at least 30 minutes.
  6. Mix bread crumbs and Parmesean Cheese.
  7. Coat the crab cakes with bread crumb mixture.
  8. Heat oil in cast iron skillet.
  9. Add crab cakes in single layer and pan saute until golden brown on both sides.
  10. Serve with tartar sauce or cocktail sauce.