Old Bay Crab Cakes
These Old Bay Crab Cakes are packed with sweet jumbo lump crab meat and seasoned with classic Old Bay, then pan-fried until golden and crisp. They make a perfect appetizer or light meal that comes together in about 20 minutes.
Equipment
- Large nonstick skillet
- Mixing bowls
- Silicone spatula
- Baking sheet
- Parchment paper
Ingredients
- 1 lb jumbo lump crab meat picked through for shells
- 1/4 cup mayonnaise
- 1 large egg lightly beaten
- 1 tsp Dijon mustard
- 2 tsp Old Bay seasoning divided
- 1/2 cup panko breadcrumbs
- 1 tbsp fresh parsley finely chopped
- 2 tbsp unsalted butter
- 1 tbsp neutral oil canola or grapeseed
- 4 dollops tartar sauce
- 4 wedges lemon
Instructions
- Spread the crab meat on a baking sheet and pick through it carefully to remove any shells, keeping the lumps as intact as possible.
- In a medium bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, and 1 teaspoon of the Old Bay seasoning until smooth.
- Add the crab meat and chopped parsley to the wet mixture. Use a silicone spatula to fold everything together very gently until the crab is just coated. Sprinkle the panko breadcrumbs over the top and fold again until barely combined.
- Divide the mixture into 4 equal portions. Gently shape each into a patty about 1 inch thick. Place them on a parchment-lined plate and refrigerate for at least 15 minutes.
- Just before cooking, sprinkle the remaining 1 teaspoon of Old Bay seasoning evenly over both sides of each crab cake.
- Heat the butter and oil in a large nonstick skillet over medium heat. When the butter is melted and foamy, carefully place the crab cakes in the pan. Cook for 3-4 minutes per side, until deeply golden and crisp. Use a thin spatula to flip them gently.
- Transfer the crab cakes to a paper towel-lined plate for just a moment to drain any excess oil, then serve immediately with tartar sauce and lemon wedges.
Notes
Storage: Store leftover crab cakes in an airtight container in the fridge for up to 2 days. Place parchment between them to prevent sticking.
Reheating: Reheat in a skillet over medium-low heat with a little oil, or in a 350°F oven for 8-10 minutes. Avoid the microwave to keep the crust crisp.
Best Tips: Don’t overmix the crab mixture—fold gently to keep the lumps intact. Chilling the shaped cakes for at least 15 minutes helps them hold together during cooking.
Variations: Add a pinch of cayenne for heat, swap parsley for chives or dill, or use gluten-free panko for a gluten-free version.