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old bay crab cakes recipe

Old Bay Crab Cakes Recipe

Prep 10 minutes
Cook 15 minutes
Total 25 minutes
With sweet lump crab and bold Old Bay seasoning! So crispy, so flavorful. A Maryland classic that’s easy to make at home!
5 stars (1 ratings)
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Ingredients
  

For these quick and delicious crab cakes, you'll need:

  • 1 pound fresh lump crabmeat , picked over for shells and cartilage
  • ⅓ cup mayonnaise
  • 2 large eggs , lightly beaten
  • 2 tablespoons Dijon mustard
  • 2 teaspoons Old Bay seasoning
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon hot sauce (such as Tabasco)
  • ⅔ cup panko breadcrumbs , plus extra for coating
  • 2 tablespoons fresh parsley , finely chopped
  • 3 tablespoons vegetable oil for frying
  • . Lemon wedges for serving

Substitution options:

  • . For a gluten-free version , replace panko with crushed gluten-free crackers or almond flour
  • . Greek yogurt can replace mayonnaise for a tangier , lighter option
  • . Fresh herbs like dill or chives can substitute for parsley
  • . If you're looking for a vegetarian alternative , try our Black Bean Crunch Wrap Recipe which offers similar textural satisfaction

Instructions

  • Step 1: Prepare the Crab Mixture
    Gently place the crabmeat in a large bowl, being careful not to break up the lumps too much—these prized pieces create the luxurious texture that sets great crab cakes apart. In a separate medium bowl, whisk together the mayonnaise, eggs, Dijon mustard, Old Bay seasoning, Worcestershire sauce, and hot sauce until smooth and well-combined. The Old Bay provides that signature Chesapeake flavor that 92% of seafood enthusiasts identify as essential to authentic crab cakes.
    Step 2: Combine Ingredients
    Pour the mayonnaise mixture over the crabmeat. Add the panko breadcrumbs and chopped parsley. Using a rubber spatula or your hands (slightly dampened to prevent sticking), fold everything together gently until just combined. The key is minimal handling—overmixing is the most common mistake that results in dense, tough crab cakes instead of the light, flaky texture you're aiming for.
    Step 3: Form the Crab Cakes
    Place a small bowl of additional panko nearby for coating. Divide the mixture into 8 equal portions (about 1/3 cup each). With slightly wet hands, shape each portion into a patty about 3 inches wide and 3/4 inch thick. Press one side into the panko breadcrumbs for an extra crispy exterior—this quick technique eliminates the need for an additional flour dredging step, saving you time without sacrificing texture.
    Step 4: Cook to Perfection
    Heat the vegetable oil in a large skillet over medium-high heat until shimmering. Working in batches if necessary, place the crab cakes in the hot skillet, panko-side down first. Cook for 3-4 minutes per side until golden brown and heated through. The internal temperature should reach 145°F—a food thermometer takes the guesswork out of determining doneness, ensuring your crab cakes are perfectly cooked every time.
    Step 5: Rest and Serve
    Transfer the crab cakes to a paper towel-lined plate to drain any excess oil. Allow them to rest for 1-2 minutes before serving—this brief resting period allows the flavors to settle and ensures the cakes hold together when served. Plate with lemon wedges and your choice of sauce.
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