Old Bay Seasoning Crab Cake Recipe
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.
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.