These Original Old Bay Crab Cakes are a classic Maryland favorite, packed with sweet lump crab meat and perfectly seasoned with the iconic Old Bay seasoning. With their golden-brown crust and tender interior, these crab cakes are perfect as an appetizer, main course, or party dish. Simple to make and bursting with flavor, they’re sure to become a seafood staple in your kitchen.
Prep Time
- 15 minutes
Cook Time
- 8–10 minutes
Total Time
- 25 minutes
Servings
- 6 crab cakes (about 2 per person)
Ingredients
- 1 lb lump crab meat (picked over for shells)
- ½ cup mayonnaise
- 1 egg, beaten
- 1 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1½ tsp Old Bay seasoning
- ¼ cup finely crushed saltine crackers or breadcrumbs
- 1 tbsp fresh parsley, chopped (optional)
- Vegetable oil or butter, for frying
Instructions
Step 1: Prepare the Crab Mixture
- In a medium mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and chopped parsley (if using).
- Gently fold in the lump crab meat and crushed saltine crackers (or breadcrumbs). Be careful not to overmix—this will help keep the crab cakes light and tender. Aim to maintain large chunks of crab meat for the best texture.
Step 2: Form the Crab Cakes
- Divide the mixture into 6 equal portions (about ⅓ cup each).
- Gently shape each portion into a patty, about ¾-inch thick. If the mixture feels too soft, chill the patties in the refrigerator for 15–30 minutes to firm them up before cooking.
Step 3: Cook the Crab Cakes
- Heat 2–3 tablespoons of vegetable oil or butter in a large skillet over medium heat.
- Carefully place the crab cakes in the skillet, leaving space between each one to prevent sticking. Cook for 4–5 minutes per side , or until golden brown and crispy on the outside. Avoid flipping them more than once to ensure they hold their shape.
Step 4: Serve and Enjoy
- Remove the crab cakes from the skillet and let them rest for 1–2 minutes.
- Serve hot with your choice of dipping sauces, such as tartar sauce, remoulade, or cocktail sauce. Pair with lemon wedges for an extra burst of brightness.
Pro Tips
- Crab Selection: Use fresh lump crab meat for the best flavor and texture. If unavailable, high-quality canned or frozen crab meat works well too. Always check for shells before mixing.
- Binder Alternatives: For a gluten-free option, substitute the crushed saltine crackers with gluten-free breadcrumbs or almond flour.
- Baking Option: For a lighter version, bake the crab cakes on a parchment-lined baking sheet at 400°F (200°C) for 12–15 minutes , flipping halfway through. Spray or brush lightly with oil for crispiness.
- Make Ahead: Form the crab cakes ahead of time and refrigerate for up to 24 hours before cooking.
Nutrition Facts (Per Crab Cake, based on 6 servings)
- Calories: 220
- Protein: 15g
- Carbohydrates: 7g
- Fat: 15g
- Fiber: 0g
- Sugar: 1g
Note: Nutrition values are approximate and may vary based on specific ingredients used.
Why You’ll Love This Recipe
These Original Old Bay Crab Cakes are a celebration of fresh seafood and bold flavors. The combination of sweet crab meat, zesty seasonings, and a crispy exterior makes them irresistible. Whether you’re hosting a dinner party or craving a taste of the Chesapeake Bay, these crab cakes are quick, easy, and full of authentic charm.
Ready to whip up these classic crab cakes? Grab your ingredients and get ready to enjoy a taste of Maryland’s finest—it’s a seafood lover’s dream!
