Baltimore Style Crab Cakes

Yields about 8 Crab Cakes


  • 1 lb Jumbo Lump Crab Meat        
  • 1 Tbs Fresh Dill        
  • 3 Tbs Miracle Whip      
  • 2 Tbs Dijon Mustard   
  • 1 Tbs Old Bay Seasoning        
  • 2 Tbs Grape Seed Oil        
  • 1/2 Tsp Worcestershire Sauce
  • 2 Lemons        
  • 1/2 Sleeve Ritz Crackers        
  • 1 Egg


  • Combine Miracle Whip, Dijon Mustard, Old Bay, Egg, fresh Dill, and the zest of 1 Lemon to bowl and mix together
  • Grind Ritz Crackers in the food processor until the consistency is fine, set aside 
  • Fold wet mixture into crab meat, lightly mix using your hand, carefully making sure lumps of crab are in tact 
  • Gradually add in the Ritz crackers until you reach desired consistency (it's okay to have some crackers left over)
  • Use Ice Cream Scooper to form crab cakes
  • Refrigerate for at least 10 minutes to allow crab cake to form 
  • Coat cookie sheet with the Grape Seed oil (preferred) or another cooking oil   
  • Place crab cakes on greased cookie sheet in broiler 
  • Broil approximately 10-12 minutes, until crab cake is lightly browned (check periodically, if browning too quickly, move to lower rack)

Serve alongside garlic crostini and arugula salad. Garnish with additional fresh lemon.