crab cake with old bay seasoning recipe

Written BySheba G Updated On
crab cake with old bay seasoning recipe
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The Best crab cake with old bay seasoning recipe

Crab cakes are a staple in many coastal communities, particularly in the Mid-Atlantic region. I grew up near the Chesapeake Bay, where crabs were plentiful and crab cakes were a common sight at family gatherings and holiday parties.

The addition of Old Bay seasoning gives this classic dish a unique flavor that’s both familiar and exciting. This recipe is a favorite among my family and friends, and I love how it brings people together around the table.

Whether you’re hosting a casual dinner party or just need a quick and delicious meal for the family, this crab cake recipe with Old Bay seasoning is sure to please. One of the best things about this recipe is how easy it is to make – simply mix together the ingredients, shape into patties, and fry until golden brown.

It’s a great way to get kids involved in cooking, too – they can help with measuring out the ingredients and forming the patties. And as an added bonus, this recipe is relatively healthy compared to other seafood dishes – the crab provides a good source of protein, while the breadcrumbs add some much-needed fiber.

Plus, you can customize it to your taste by adding in different spices or herbs. My kids love helping me make these for our weekly family dinner nights – they get excited every time they see me pull out the old mixing bowl and start cracking open fresh crab legs.

Classic Crab Cakes with Old Bay Seasoning

Classic Crab Cakes with Old Bay Seasoning

4.5 from 1652 votes

These Maryland-style crab cakes feature sweet lump crab meat and a perfect blend of Old Bay seasoning. Pan-seared to golden brown, they offer a crispy exterior and tender interior.

Prep Time15 mins
Cook Time12 mins
Resting Time0 mins
Total Time27 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Crab Cakes

1 lb lump crab meat, picked over for shells
1/2 cup plain breadcrumbs
1/4 cup mayonnaise
1 large egg, beaten
2 tablespoons Dijon mustard
1 tablespoon Worcestershire sauce
1 tablespoon fresh lemon juice
1 1/2 teaspoons Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons unsalted butter
2 tablespoons vegetable oil

For Serving

Lemon wedges
Remoulade sauce or tartar sauce

👨‍🍳Directions

1In a small bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, and pepper until smooth.
2In a large mixing bowl, gently combine the lump crab meat and breadcrumbs, being careful not to break up the crab pieces.
3Pour the wet mixture over the crab and breadcrumb mixture and fold gently with a spatula until just combined, about 10 folds.
4Shape the mixture into 8 equal patties, each about 1/2 inch thick, and place them on a plate lined with paper towels; refrigerate for 10 minutes to help them hold their shape.
5Heat the butter and vegetable oil in a large nonstick skillet over medium-high heat until the butter is melted and sizzling, about 2 minutes.
6Carefully place 4 crab cakes in the skillet without crowding and cook until the bottom is golden brown and crispy, about 3 to 4 minutes.
7Flip the crab cakes gently with a spatula and cook the other side until golden brown and heated through, about 3 to 4 minutes more; the internal temperature should reach 145 degrees F.
8Transfer the cooked crab cakes to a plate and repeat with the remaining 4 patties, adding more butter and oil if needed.
9Serve the crab cakes immediately with lemon wedges and remoulade sauce on the side.
10For best texture, enjoy within 10 minutes of cooking while the exterior remains crispy.

🔧Equipment

Large mixing bowl
Small bowl
Whisk
Measuring spoons
Large nonstick skillet
Spatula
Paper towels
Plate

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 6g❤️Cholesterol: 115mg🧂Sodium: 780mg🌾Total Carbs: 14g🥦Dietary Fiber: 1g🍬Sugars: 2g🥩Protein: 18g

📝Notes

For best results, use fresh lump crab meat and avoid overmixing to keep the cakes tender. Chill the patties before cooking to prevent them from falling apart. You can substitute panko breadcrumbs for extra crunch.

Watch Video Of How Classic Crab Cakes with Old Bay Seasoning Works

I make these crab cakes with Old Bay for just about every family gathering, and they always disappear before I get my own plate.

They come together quickly, hold up well when I am feeding a crowd, and taste like something I spent way more time on than I actually did.

Whether it is a birthday dinner, a holiday table, or a lazy Sunday lunch, this is the recipe I reach for because it never lets me down.

❓ Frequently Asked Questions About Crab Cakes with Old Bay Seasoning

1. What is Old Bay seasoning?

Old Bay seasoning is a blend of herbs and spices that originated in Maryland in the 1930s. It’s a key ingredient in many Eastern Shore recipes, including this crab cake dish.

2. Can I use fresh or frozen crab meat?

Either works well – just be sure to thaw frozen crab meat according to package instructions before using.

3. How do I store leftover crab cakes?

You can store them in an airtight container in the fridge for up to 3 days or freeze them for up to 2 months.

4. Can I make these crab cakes ahead of time?

Sure thing! Just assemble the mixture without shaping into patties, then refrigerate or freeze until ready to cook.

5. What’s the best way to reheat leftover crab cakes?

Reheat them in a toaster oven or conventional oven at 350°F (175°C) until warmed through – about 10-15 minutes should do it.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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