Old Bay Seasoning Crab Cake Recipe

Crab cakes are a timeless coastal classic, and this old bay seasoning crab cake recipe brings out the best in fresh crabmeat with a burst of zesty flavor. The magic of Old Bay seasoning—its bold mix of spices like celery salt, paprika, and black pepper—gives these crab cakes a distinctive, savory kick that’s hard to resist.

Whether you’re hosting a summer gathering or craving a taste of the shore, this recipe delivers crispy, golden cakes that are simple to make and packed with authentic taste.

I grew up near the Chesapeake Bay, where crab cakes are practically a way of life. This recipe is my take on the traditional version, keeping things straightforward yet delicious. It’s perfect for beginners and seasoned cooks alike, with tips to ensure your crab cakes hold together beautifully and taste amazing every time.

Why People Love This Old Bay Seasoning Crab Cake Recipe

This recipe is a crowd-pleaser because it balances simplicity with bold flavors. Old Bay seasoning does the heavy lifting, enhancing the sweet, delicate crabmeat without overpowering it. It’s a nostalgic taste for many, evoking memories of seaside dinners.

The ingredients are easy to find, and the steps are beginner-friendly. You don’t need fancy equipment or advanced skills to make restaurant-quality crab cakes. Plus, these cakes are versatile—serve them as an appetizer, main dish, or in a sandwich.

Fresh crabmeat is the star, and Old Bay gives it that iconic Maryland flair. The recipe minimizes filler, letting the crab shine through. It’s a reliable dish that impresses guests every time.

Ingredients for Old Bay Seasoning Crab Cakes

You’ll need simple, quality ingredients to make these crab cakes shine. Fresh crabmeat is key, but canned works in a pinch. Here’s what you’ll need for about 8 crab cakes.

• 1 pound fresh lump crabmeat (or high-quality canned crabmeat, drained)
• 1/2 cup mayonnaise
• 1 large egg, lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Old Bay seasoning
• 1/2 cup panko breadcrumbs (or crushed saltine crackers)
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter (for cooking)
• 2 tablespoons vegetable oil (for cooking)
• Lemon wedges (for serving)

Kitchen Tools You’ll Need

No fancy gadgets are required for this recipe. Basic kitchen tools will do the job. Here’s a quick list.

• Large mixing bowl
• Small bowl for egg mixture
• Measuring cups and spoons
• Spatula or wooden spoon
• Large skillet (preferably non-stick)
• Spatula for flipping
• Plate lined with paper towels

Step-by-Step Instructions for Crab Cakes

Step 1: Prepare the Crabmeat

Gently pick through the crabmeat to remove any shells or cartilage. Be careful not to break up the lumps too much. Place the cleaned crabmeat in a large mixing bowl.

Step 2: Mix the Wet Ingredients

In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice. Ensure the mixture is smooth and well-combined. This binds the crab cakes and adds flavor.

Step 3: Add Seasonings

Stir the Old Bay seasoning, black pepper, and chopped parsley into the wet mixture. Combine thoroughly to distribute the spices evenly. This step infuses the crab cakes with that classic Old Bay taste.

Step 4: Combine with Crabmeat

Pour the wet mixture over the crabmeat in the large bowl. Gently fold the ingredients together using a spatula. Be gentle to keep the crab lumps intact.

Step 5: Add Breadcrumbs

Sprinkle the panko breadcrumbs over the crab mixture. Fold gently until just combined, ensuring the mixture holds together without being too dense.

Step 6: Form the Crab Cakes

Divide the mixture into 8 equal portions. Shape each portion into a patty about 2-3 inches wide and 1 inch thick. Place the patties on a plate and refrigerate for 30 minutes to firm up.

Step 7: Heat the Skillet

In a large skillet, melt the butter with the vegetable oil over medium heat. The combination ensures a crispy, golden crust. Wait until the skillet is hot but not smoking.

Step 8: Cook the Crab Cakes

Place 4 crab cakes in the skillet, ensuring they don’t touch. Cook for 3-4 minutes per side until golden brown. Flip carefully with a spatula to avoid breaking them.

Step 9: Drain and Serve

Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining patties. Serve hot with lemon wedges.

Tips for Perfect Crab Cakes

To make your crab cakes unforgettable, follow these simple tips. They’ll help you avoid common pitfalls and elevate the dish.

• Use fresh crabmeat when possible: Lump crabmeat gives the best texture and flavor. If using canned, choose a high-quality brand and drain well.
• Don’t overmix: Gently fold the ingredients to keep the crab lumps intact. Overmixing makes the cakes dense.
• Chill the patties: Refrigerating before cooking helps the cakes hold their shape. Don’t skip this step.
• Adjust Old Bay to taste: If you prefer a milder flavor, reduce to 2 teaspoons. For extra zing, add a pinch more.
• Cook in batches: Avoid overcrowding the skillet to ensure even cooking and a crispy exterior.

Serving Suggestions

Crab cakes are versatile and pair well with many sides. Here are some ideas to make your meal complete.

1. Classic Tartar Sauce: A dollop of tartar sauce complements the Old Bay flavor perfectly. Make your own or use store-bought.
2. Coleslaw: A creamy or vinegar-based coleslaw adds crunch and balances the richness of the crab cakes.
3. Corn on the Cob: Sweet corn enhances the summery, coastal vibe of the dish.
4. French Fries: Crispy fries make it feel like a seaside diner meal. Opt for sweet potato fries for a twist.
5. Green Salad: A light salad with a lemon vinaigrette keeps the meal fresh and healthy.

For a fun twist, serve the crab cakes on slider buns with lettuce and tartar sauce. This makes them perfect for parties or casual gatherings.

Nutritional Information

Here’s the approximate nutritional breakdown per crab cake (based on 8 servings). Values may vary based on specific ingredients used.

Note: These values are estimates and may vary depending on portion size and ingredient brands.

Why Old Bay Seasoning Makes the Difference

Old Bay seasoning is the heart of this recipe, bringing a unique blend of 18 spices to the table. Its mix of celery salt, paprika, and other aromatics enhances the crab’s natural sweetness. It’s a staple in Maryland cuisine, especially for seafood dishes.

The seasoning’s bold yet balanced flavor means you don’t need a long list of spices. It simplifies the recipe while delivering authentic taste. You can find Old Bay in most grocery stores or online.

Storing and Reheating Crab Cakes

Crab cakes are best fresh, but leftovers can be stored properly. Keep them in an airtight container in the fridge for up to 2 days. Freeze uncooked patties for up to 3 months, wrapped tightly in plastic wrap.

To reheat, bake at 350°F for 10-12 minutes until warmed through. Avoid microwaving, as it can make them soggy. Frozen patties should be thawed in the fridge before cooking.

Variations to Try

This recipe is flexible, so you can tweak it to suit your taste. Here are a few ideas to mix things up.

• Spicy Kick: Add a pinch of cayenne pepper or hot sauce to the mixture for extra heat.
• Gluten-Free: Swap panko for gluten-free breadcrumbs or crushed gluten-free crackers.
• Herb Boost: Mix in fresh dill or chives for a different flavor profile.
• Baked Option: Bake at 400°F for 15-20 minutes, flipping halfway, for a lighter version.

Pairing Drinks with Crab Cakes

A refreshing drink complements the rich, savory crab cakes. A crisp white wine like Sauvignon Blanc pairs beautifully. For a non-alcoholic option, try iced tea with lemon or a sparkling water with a splash of citrus.

Beer lovers might enjoy a light lager or a wheat beer. These cut through the richness and enhance the Old Bay flavors. Choose drinks that feel summery and refreshing.

Summary

This old bay seasoning crab cake recipe is a simple yet flavorful way to enjoy a coastal classic. With fresh crabmeat, minimal filler, and the bold taste of Old Bay, these crab cakes are crispy, tender, and packed with flavor. The straightforward steps make it accessible for all skill levels, and the tips ensure success every time.

Whether served with tartar sauce, a side of coleslaw, or on a bun, these crab cakes are sure to impress. They bring the taste of the shore to your table, perfect for any occasion. Try this recipe for a delicious, authentic meal that celebrates the best of seafood.

FAQ

Can I use canned crabmeat instead of fresh?
Yes, high-quality canned crabmeat works well. Drain it thoroughly and check for shells before using.

How do I prevent crab cakes from falling apart?
Chill the patties for 30 minutes before cooking. Use gentle handling when mixing and flipping.

Can I make crab cakes ahead of time?
Yes, form the patties and refrigerate for up to 24 hours. Cook just before serving for best results.

What can I substitute for Old Bay seasoning?
Use a mix of celery salt, paprika, black pepper, and a pinch of cayenne. It won’t be exact but works in a pinch.

Can I bake instead of fry the crab cakes?
Yes, bake at 400°F for 15-20 minutes, flipping halfway. They’ll be lighter but less crispy.

Old Bay Seasoning Crab Cake Recipe

Usman Malik

This old bay seasoning crab cake recipe delivers crispy, golden crab cakes bursting with coastal flavor. Using fresh lump crabmeat and the iconic Old Bay seasoning, it creates a savory, tender dish with minimal filler. Perfect for beginners, the recipe is straightforward and yields restaurant-quality results. Serve with tartar sauce or on a bun for a versatile meal. Ideal for summer gatherings or a taste of the shore, these crab cakes are a crowd-pleaser.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 20 minutes mins

Total Time 48 minutes mins

Course Appetizer

Cuisine American

Servings 8 servings

Calories 200 kcal

Equipment

• Large mixing bowl
• Small bowl
• Measuring cups and spoons
• Spatula or wooden spoon
• Large skillet (preferably non-stick)
• Spatula for flipping
• Plate lined with paper towels

Ingredients

  

• 1 pound fresh lump crabmeat or high-quality canned crabmeat, drained
• 1/2 cup mayonnaise
• 1 large egg lightly beaten
• 1 tablespoon Dijon mustard
• 1 tablespoon Worcestershire sauce
• 1 tablespoon Old Bay seasoning
• 1/2 cup panko breadcrumbs or crushed saltine crackers
• 2 tablespoons fresh parsley finely chopped
• 1 teaspoon lemon juice
• 1/4 teaspoon black pepper
• 2 tablespoons unsalted butter for cooking
• 2 tablespoons vegetable oil for cooking
• Lemon wedges for serving

Instructions

 

Step 1: Prepare the Crabmeat

• Gently pick through the crabmeat to remove any shells or cartilage. Be careful not to break up the lumps too much. Place the cleaned crabmeat in a large mixing bowl.

Step 2: Mix the Wet Ingredients

• In a small bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and lemon juice. Ensure the mixture is smooth and well-combined. This binds the crab cakes and adds flavor.

Step 3: Add Seasonings

• Stir the Old Bay seasoning, black pepper, and chopped parsley into the wet mixture. Combine thoroughly to distribute the spices evenly. This step infuses the crab cakes with that classic Old Bay taste.

Step 4: Combine with Crabmeat

• Pour the wet mixture over the crabmeat in the large bowl. Gently fold the ingredients together using a spatula. Be gentle to keep the crab lumps intact.

Step 5: Add Breadcrumbs

• Sprinkle the panko breadcrumbs over the crab mixture. Fold gently until just combined, ensuring the mixture holds together without being too dense.

Step 6: Form the Crab Cakes

• Divide the mixture into 8 equal portions. Shape each portion into a patty about 2-3 inches wide and 1 inch thick. Place the patties on a plate and refrigerate for 30 minutes to firm up.

Step 7: Heat the Skillet

• In a large skillet, melt the butter with the vegetable oil over medium heat. The combination ensures a crispy, golden crust. Wait until the skillet is hot but not smoking.

Step 8: Cook the Crab Cakes

• Place 4 crab cakes in the skillet, ensuring they don’t touch. Cook for 3-4 minutes per side until golden brown. Flip carefully with a spatula to avoid breaking them.

Step 9: Drain and Serve

• Transfer the cooked crab cakes to a plate lined with paper towels to drain excess oil. Repeat with the remaining patties. Serve hot with lemon wedges.

Notes

When making this old bay seasoning crab cake recipe, use fresh crabmeat for the best flavor and texture. Handle the mixture gently to preserve crab lumps and chill the patties before cooking to ensure they hold together. Adjust Old Bay to your taste for the perfect balance.

Keyword Old Bay Seasoning Crab Cake, Old Bay Seasoning Crab Cake Recipe