Original Old Bay Crab Cakes

I’ve crafted classic crab cakes seasoned with Old Bay seasoning, overflowing with sweet lump crab meat and crisped to golden perfection. They’re traditional, flavorful, and downright irresistible.

Why You’ll Love This Recipe

I love these crab cakes because they celebrate pure crab flavor, gently held together with binder and seasoned perfectly with Old Bay. They’re crispy on the outside, tender and juicy inside, and come together quickly. They feel special but are surprisingly easy to make at home.

ingredients

(Had to include it here – here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• lump crab meat

• mayonnaise

• Dijon mustard

• Old Bay seasoning

• fresh lemon juice

• Worcestershire sauce

• large egg

• finely diced celery or green onion (optional)

• panko breadcrumbs (plus extra for coating)

• salt and pepper

• neutral oil or clarified butter for frying

directions

1. Prep crab meat – I pick through the crab to remove any shells or cartilage and gently flake the meat into large chunks.

2. Mix binder – I whisk together mayonnaise, Dijon, Old Bay, lemon juice, Worcestershire, egg, salt, and pepper until smooth.

3. Combine – I fold in the crab meat and diced celery, then stir in just enough panko crumbs so the mixture holds its shape; I’m careful not to overmix.

4. Shape patties – I form the mixture into 6–8 evenly sized cakes and lightly coat each in extra panko for crunch.

5. Chill – I refrigerate the cakes for at least 20 minutes—this helps them hold together while cooking.

6. Fry – I heat oil or clarified butter in a skillet over medium heat and cook the crab cakes for 3–4 minutes per side, or until golden brown and crisp.

7. Serve – I plate them with fresh lemon wedges and a drizzle of tartar sauce, remoulade, or simple aioli.

Servings and timing

• Servings: 6–8 crab cakes (serves 3–4)

• Prep time: 15 minutes (plus 20 minutes chilling)

• Cook time: 10 minutes

• Total time: ~45 minutes

Variations

• Spicy kick: I add a pinch of cayenne, smoked paprika, or chopped jalapeño for heat.

• Herbal touch: I stir in fresh parsley, chives, or dill for brightness.

• Baked version: I brush cakes with melted butter and bake at 400 °F for 12–15 minutes, flipping halfway for even crisping.

• Gluten‑free: I use gluten‑free panko or crushed gluten‑free crackers in place of traditional panko.

storage/reheating

I store leftover crab cakes in an airtight container in the fridge for up to 2 days. To reheat, I prefer warming them in a skillet over medium-low heat for a few minutes per side to retain crispness. Oven reheat at 350 °F for 8–10 minutes also works well. I don’t recommend microwaving since it can make them soggy.

FAQs

What kind of crab meat should I use?

I recommend lump crab meat for the best texture and flavor. Backfin works fine too, but avoid imitation crab or heavily packed cans.

Can I use fresh Old Bay seasoning?

Absolutely—I always reach for classic Old Bay for its iconic blend of celery, paprika, and spices. I adjust the amount to suit my taste.

How do I keep the crab cakes from falling apart?

I make sure to chill them before cooking, and I handle them gently in the pan, letting them form a crisp crust before flipping.

Can I make them ahead for a party?

Yes—I assemble and chill the crab cakes, then cover and refrigerate. When guests arrive, I cook right before serving, ensuring they’re hot and crispy.

What dipping sauce pairs best?

I love tartar sauce, lemon-garlic aioli, spicy remoulade, or even a simple squeeze of fresh lemon. A drizzle of melted butter is divine too.

Conclusion

I hope these Original Old Bay Crab Cakes bring a taste of coastal comfort to my kitchen. They’re simple, flavorful, and perfect for dinner, appetizers, or entertaining. Each crisp, golden bite is full of crab-forward goodness.

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