These Original Old Bay Crab Cakes capture the classic Maryland seafood spirit in every bite, blending lump crab meat with a zesty Old Bay seasoning mix that’s sure to make your taste buds sing. You won’t be able to resist this easy, flavorful recipe!
Why You’ll Love This Recipe
- Bursting with real lump crab meat for an authentic Maryland experience
- No oven needed—pan-fried to golden perfection in just minutes
- Ready in under an hour (including a quick chill) for last-minute gatherings
- Customizable seasoning—bump up the heat or keep it mild
- Gluten-free & keto-friendly options with simple swaps
- Perfect for weeknight dinners, festive appetizers, or summer BBQs
- Make-ahead ease: prep patties, chill, then cook when guests arrive
- Serves 4–6, ideal for families or small get-togethers
Ingredients
- 1 lb jumbo lump crab meat (picked over to remove shells)
- 1 large egg, lightly beaten
- 1/3 cup mayonnaise (or Greek yogurt for lighter twist)
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 2 tsp Original Old Bay seasoning (plus extra for dusting)
- 1/4 cup finely chopped yellow onion (or shallots)
- 2 Tbsp chopped fresh parsley (flat-leaf recommended)
- 1/2 cup panko breadcrumbs (or gluten-free breadcrumbs)
- 1/2 tsp kosher salt
- 1/4 tsp freshly ground black pepper
- 2 Tbsp unsalted butter (for frying)
- 2 Tbsp vegetable oil (or avocado oil)
- Lemon wedges, for serving
- Optional garnish: chopped chives or microgreens
Directions
- Gently mix binder ingredients. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper until smooth.
- Fold in aromatics and crumbs. Stir in the chopped onion and parsley. Add panko breadcrumbs and let the mixture rest for 5 minutes so the crumbs absorb moisture.
- Incorporate crab carefully. Gently fold in the crab meat, trying to keep lumps intact—this is what gives your crab cakes their classic texture and presentation.
- Shape the patties. Lightly oil your hands and form 8 evenly sized cakes (about 3 inches wide). Place them on a parchment-lined tray. Pro tip: use a ¼-cup measuring cup to scoop uniform portions.
- Chill for stability. Refrigerate the shaped crab cakes for at least 20–30 minutes. Chilling firms them up and prevents breaking during cooking.
- Heat the skillet. Warm a large nonstick or cast-iron skillet over medium heat. Add butter and oil, swirling to coat the bottom.
- Pan-fry to golden perfection. Carefully place crab cakes in the hot skillet, leaving space between each. Cook 4–5 minutes per side, until crusty and deep golden. Avoid flipping more than once.
- Rest briefly. Transfer cooked crab cakes to a wire rack or paper towel–lined plate for a minute, letting excess oil drip off.
- Plate and serve. Arrange crab cakes on a platter, dust lightly with Old Bay, and garnish with lemon wedges and chives.
Servings & Timing
Yield: Makes 8 crab cakes (serves 4–6)
Prep Time: 15 minutes mixing & shaping
Chill Time: 20–30 minutes for firm patties
Cook Time: 10 minutes (5 minutes per side)
Total Time: Approximately 55 minutes from start to finish
Variations
- Spicy Kick: Add ½ tsp cayenne or chopped jalapeño for heat.
- Baked Twist: Brush cakes with oil and bake at 425°F for 12–15 minutes, flipping halfway.
- Herb Swap: Replace parsley with chopped dill or tarragon.
- Gluten-Free: Use almond meal or certified gluten-free panko.
- Mini Sliders: Make 12–14 two-inch cakes for party bites.
- Low-Fat: Substitute half the mayo with low-fat Greek yogurt.
Storage & Reheating
Refrigerator: Store cooked crab cakes in an airtight container for up to 2 days.
Freezer: Freeze uncooked shaped patties on a tray, then transfer to a zip-top bag for up to 1 month.
Reheating: Reheat refrigerated crab cakes in a 350°F oven for 8–10 minutes or in an air fryer at 325°F for 5–7 minutes until warmed through. Thaw frozen cakes overnight in the fridge before cooking.
FAQs
Q: Can I use canned crab meat?
A: Yes, lump or jumbo lump canned crab works—just drain thoroughly and pick out shells.
Q: Why are my crab cakes falling apart?
A: Ensure you chill them after shaping and don’t skip the binder (breadcrumbs + mayo).
Q: Can I bake instead of fry?
A: Absolutely! Baking yields a lighter cake; brush with oil and bake at 425°F.
Q: How do I make these gluten-free?
A: Swap panko with almond flour or certified gluten-free breadcrumbs.
Q: Can I prep ahead for a party?
A: Shape cakes up to a day in advance, keep covered in the fridge, then cook just before serving.
Q: What’s the best side dish pairing?
A: Try a crisp green salad, roasted corn salad, or my Easy Citrus Coleslaw.
Q: How much Old Bay should I use?
A: Start with 2 tsp in the mix, plus a light dusting on top—adjust to taste.
Q: Can I substitute mayonnaise?
A: Greek yogurt or sour cream can work, but mayo gives the creamiest texture.
Conclusion
These Original Old Bay Crab Cakes deliver a classic seafood flavor that’s perfect for weeknight dinners, summer gatherings, or special celebrations. With minimal prep and maximum originality, they’ll quickly become your go-to recipe for tender, flavorful crab cakes. Give them a try and let me know how they turn out—leave a comment below or share your own twist on this classic Maryland treat!
Original Old Bay Crab Cakes
Ingredients
- 1 lb jumbo lump crab meat picked over for shells
- 1 large egg lightly beaten
- 1/3 cup mayonnaise or Greek yogurt for lighter version
- 1 Tbsp Dijon mustard
- 1 Tbsp Worcestershire sauce
- 2 tsp Old Bay seasoning plus extra for dusting
- 1/4 cup yellow onion finely chopped
- 2 Tbsp fresh parsley chopped
- 1/2 cup panko breadcrumbs or gluten-free breadcrumbs
- 1/2 tsp kosher salt
- 1/4 tsp black pepper freshly ground
- 2 Tbsp unsalted butter for frying
- 2 Tbsp vegetable oil or avocado oil for frying
- Lemon wedges for serving
Instructions
- In a large bowl, whisk together egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and pepper until smooth.
- Stir in chopped onion and parsley, then add panko breadcrumbs and let rest for 5 minutes to hydrate.
- Gently fold in the jumbo lump crab meat, preserving large lumps for texture.
- Oil your hands and form 8 crab cakes, about 3 inches wide each, placing them on a parchment-lined tray.
- Refrigerate the shaped cakes for 20–30 minutes to firm up and prevent breaking during cooking.
- Warm a nonstick or cast-iron skillet over medium heat and add butter and oil, swirling to coat.
- Place chilled cakes in skillet, cooking 4–5 minutes per side until golden brown and crispy.
- Transfer cakes to a wire rack briefly, then plate with lemon wedges and a sprinkle of Old Bay.
Notes
Nutrition
