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Original Old Bay Crab Cakes

Original Old Bay Crab Cakes

  • Author: Anna
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 6 crab cakes 1x
  • Category: Appetizers
  • Method: Pan-frying
  • Cuisine: American, Coastal
  • Diet: Pescatarian

Description

Original Old Bay Crab Cakes combine tender, fresh lump crab meat with the signature spicy Old Bay seasoning to create a classic, comforting seafood dish. Crisply pan-fried to golden perfection, these crab cakes offer a crispy exterior and tender interior, making them perfect for lunches, dinners, or impressive appetizers that bring the taste of Chesapeake Bay to your kitchen.

Ingredients

Scale

Main Ingredients

  • 8 oz fresh lump crab meat, shell-free and moist
  • 2 teaspoons Old Bay seasoning
  • 1/4 cup mayonnaise
  • 1 teaspoon Dijon mustard
  • 1 large egg
  • 1/4 cup fresh parsley, chopped
  • 1 tablespoon lemon juice, fresh
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 cup breadcrumbs (panko or regular)
  • 2 tablespoons butter
  • 2 tablespoons oil (vegetable or canola preferred)

Instructions

  1. Prepare the Crab Mixture: In a large bowl, gently combine the lump crab meat with Old Bay seasoning, mayonnaise, Dijon mustard, egg, parsley, lemon juice, salt, and pepper. Add the breadcrumbs last, folding carefully to maintain the crab’s delicate texture.
  2. Form the Crab Cakes: Use your hands or a measuring cup to shape the mixture into even-sized patties, about 3 inches in diameter and ¾ inch thick. Place them on a plate and chill for at least 30 minutes to help them set.
  3. Heat the Pan: In a large skillet over medium heat, warm a mixture of butter and oil. This combination ensures a beautiful golden crust without burning.
  4. Cook the Crab Cakes: Fry the crab cakes for 3-4 minutes on each side until golden brown and cooked through. Handle gently when flipping to keep the cakes intact.
  5. Serve Warm: Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil, then serve immediately with your favorite garnishes and sides.

Notes

  • Use fresh crab meat for best flavor and texture.
  • Don’t overmix ingredients to keep lumps of crab intact.
  • Chill the formed patties to help hold their shape during cooking.
  • Cook over medium to medium-high heat for a crisp exterior without drying out the inside.
  • Let crab cakes rest a minute after frying to lock in juices and maintain texture.

Nutrition

  • Serving Size: 1 crab cake
  • Calories: 220
  • Sugar: 1g
  • Sodium: 520mg
  • Fat: 14g
  • Saturated Fat: 6g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 14g
  • Fiber: 1g
  • Protein: 15g
  • Cholesterol: 85mg

Keywords: Old Bay, crab cakes, seafood, Chesapeake Bay, appetizer, pan-fried, crab meat, classic crab cakes

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Find it online: https://homeasyrecipes.com/original-old-bay-crab-cakes/