Original Old Bay Crab Cakes
These Original Old Bay Crab Cakes deliver a classic Maryland seafood experience with jumbo lump crab meat lightly bound in a zesty, seasoned mix. Crispy on the outside and tender on the inside, they’re ready in under an hour and perfect for any gathering!
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
For a lighter version, bake crab cakes at 425°F for 12–15 minutes, brushing with oil halfway through. Leftovers keep in the fridge for 2 days or freeze uncooked for up to 1 month.
Nutrition
Calories: 250kcal
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