old bay crab cakes recipe
The Best old bay crab cakes recipe
The best part? They’re not just a treat for special occasions. These crab cakes are easy to prep ahead and reheat, so you can make a batch on Sunday and have them ready for weeknights. Plus, they’re packed with protein and omega-3s, which makes them a smart choice for keeping energy up without the heavy, greasy heaviness of other fast foods. My husband swears they’re the only thing that makes him forget he’s eating fish—just enough salt, spice, and crunch to make it feel indulgent. And honestly? That’s what counts. No one has to know they’re not just a fancy appetizer—they’re a real, satisfying meal.
Classic Old Bay Crab Cakes
A flavorful twist on crab cakes with a tangy Old Bay seasoning blend, perfect for serving with lemon-dill sauce or tartar sauce. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 lb lump crab meat (canned, drained)
- 1/2 cup breadcrumbs
- 1/4 cup mayonnaise
- 1/4 cup Old Bay seasoning
- 1 large egg
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1/4 cup finely diced red onion
- 1/2 cup ketchup
- 2 tbsp Old Bay seasoning
- 1 tbsp apple cider vinegar
- 1 tsp honey
👨🍳Directions
-
1
Preheat a non-stick skillet over medium heat. Line a baking sheet with parchment paper for easy transfer. -
2
In a large bowl, gently fold the crab meat with breadcrumbs, mayo, Old Bay seasoning, egg, black pepper, garlic powder, and red onion until just combined. Avoid overmixing. -
3
Form the mixture into 8 patties, about 1/2-inch thick. Chill in the refrigerator for 10 minutes to hold their shape. -
4
Heat the skillet over medium heat and cook the crab cakes for 3–4 minutes per side, until golden brown and crispy. -
5
While the crab cakes cook, whisk together the ketchup, Old Bay seasoning, vinegar, and honey in a small bowl. Set aside. -
6
Drizzle the glaze over the cooked crab cakes and serve warm with lemon wedges.
🔧Equipment
- Mixing bowls
- Non-stick skillet
- Paper towels
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Old Bay Crab Cakes Works
❓ Frequently Asked Questions About Old Bay Crab Cakes
1. What is the best way to keep crab cakes from sticking to the pan?
Use a nonstick spray or a high-quality cast-iron skillet preheated to medium-low. Pat the crab cakes dry thoroughly before forming them, and avoid pressing too hard—let them rest 5 minutes before cooking to prevent sticking.
2. Can I substitute any ingredients if I don’t have fresh crab?
Yes, you can use canned lump crab meat (drained and rinsed) in place of fresh, though texture may vary slightly. For a richer flavor, add a splash of Old Bay seasoning to the canned meat before mixing.
3. Why do the crab cakes turn out dense?
Overmixing the batter or not chilling it before cooking can lead to a denser texture. Gently fold only until combined, and let the cakes rest before serving—they’ll firm up as they cool.
4. How should I serve these crab cakes?
Classic pairings include tartar sauce, lemon wedges, or a simple aioli. Serve with a side of coleslaw or steamed green beans for a balanced meal.
