old bay seasoning crab cake recipe
The Best old bay seasoning crab cake recipe
Classic Old Bay Seasoned Crab Cakes
A crispy, flavorful crab cake recipe that captures the essence of coastal seafood with a perfect balance of tangy Old Bay seasoning and buttery texture. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 cup crab meat (firm, flaked)
- 1/2 cup mayonnaise
- 1 egg
- 1/4 cup Old Bay seasoning
- 1/4 cup finely diced celery
- 1/4 cup finely diced red onion
- 1/2 cup panko breadcrumbs
- 1/2 tsp black pepper
- 1/2 cup mayonnaise
- 1 tbsp Old Bay seasoning
- 1 tbsp lemon juice
- 1 tsp Worcestershire sauce
👨🍳Directions
-
1
Preheat oven to 400°F (200°C). Lightly grease two baking sheets with oil. -
2
In a large bowl, combine crab meat, mayonnaise, egg, Old Bay seasoning, celery, red onion, panko, and black pepper. Mix gently until evenly combined. -
3
Scoop 2 tablespoons of the mixture for each crab cake. Shape into patties, pressing gently to ensure they hold together. -
4
Place crab cakes on the prepared baking sheets. Lightly spray with oil to prevent sticking. -
5
Bake for 15 minutes, then flip the crab cakes and bake for another 10–12 minutes until golden brown and crispy.
🔧Equipment
- Mixing bowls
- Measuring cups
- Baking sheets
- Spray bottle with oil
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old Bay Seasoned Crab Cakes Works
❓ Frequently Asked Questions About Old Bay Seasoned Crab Cakes
How do I adjust the seasoning if my crab cakes turn out too salty?
Use a pinch of unsalted butter or a splash of water in the mixture before forming the cakes. If they’re still too salty, let them cool slightly and then gently press the cakes against the pan to release excess moisture. Avoid overworking the mixture, as this can make the texture denser.
Can I substitute fresh crab meat for canned?
Fresh crab meat is ideal for texture, but if using canned, drain it thoroughly and pat it dry with paper towels. For best results, combine fresh and canned for a balance of moisture and flavor. If using only canned, reduce the liquid in the pan by about 20% to avoid a watery texture.
Why do my crab cakes stick to the pan?
A common issue is not coating the pan properly with oil or butter. Heat the pan to medium and lightly brush it with oil before adding the cakes. Avoid overcrowding the pan—cook in batches if needed—and let each cake sear undisturbed for 3–4 minutes before flipping.
What’s the best way to serve these crab cakes?
Crab cakes pair beautifully with classic Old Bay–spiced sides like coleslaw, lemon wedges, or a tangy remoulade. For extra richness, serve with a side of buttery corn or a fresh green salad. Avoid overcrowding the plate—balance them with lighter sides to let the flavor shine.
How can I make sure the crab cakes stay moist?
Keep the pan warm but not hot, and avoid stirring too soon. If the mixture seems dry, add a splash of water or milk (like half-and-half or heavy cream) to the pan while cooking. For a glaze, brush the tops with a mix of melted butter, Old Bay, and a little lemon juice after cooking.
