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Original Old Bay Crab Cakes

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Classic crab cakes bursting with sweet lump crab meat and seasoned with Old Bay—crisped to golden perfection and full of coastal flavor.

  • Author: Ella
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 45 minutes
  • Yield: 6–8 crab cakes (serves 3–4)
  • Category: Appetizer
  • Method: Pan-Frying
  • Cuisine: American
  • Diet: Low Lactose

Ingredients

  • 1 lb lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 tsp Dijon mustard
  • 1 1/2 tsp Old Bay seasoning
  • 1 tbsp fresh lemon juice
  • 1 tsp Worcestershire sauce
  • 1 large egg
  • 1/4 cup finely diced celery or green onion (optional)
  • 1/2 cup panko breadcrumbs (plus extra for coating)
  • Salt and pepper to taste
  • Neutral oil or clarified butter, for frying

Instructions

  1. Gently flake the crab meat and remove any shells or cartilage.
  2. In a bowl, whisk together mayonnaise, Dijon mustard, Old Bay, lemon juice, Worcestershire sauce, egg, salt, and pepper.
  3. Fold in crab meat and celery or green onion (if using). Add panko breadcrumbs until the mixture just holds together.
  4. Shape into 6–8 crab cakes. Coat lightly in extra panko.
  5. Chill in the refrigerator for at least 20 minutes to help the cakes hold together.
  6. Heat oil or butter in a skillet over medium heat. Cook crab cakes 3–4 minutes per side until golden brown and crisp.
  7. Serve warm with lemon wedges and a sauce of your choice.

Notes

  • Add cayenne, smoked paprika, or jalapeño for spice.
  • Mix in parsley, chives, or dill for a fresh herbal twist.
  • To bake: brush with butter and bake at 400°F for 12–15 minutes, flipping halfway.
  • Use gluten-free panko or crackers for a gluten-free version.
  • Reheat in a skillet or oven to maintain crisp texture.

Nutrition

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