Irresistible Old Bay Crab Cakes
Bring the taste of the coast to your kitchen with these crispy, golden Old Bay Crab Cakes. Packed with juicy crab, classic seasonings, and a touch of spice, they’re perfect as a savory appetizer or a satisfying main dish.
Equipment
- Mixing Bowl
- Skillet
- Spatula
- Paper Towels
- Plate
Ingredients
- 1 lb crab meat fresh or canned, picked over for shells
- ½ cup breadcrumbs
- ¼ cup mayonnaise
- 1 egg lightly beaten
- 1 tbsp Old Bay seasoning
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- ¼ cup chopped parsley
- ¼ cup chopped onion finely diced
- salt and pepper to taste
- oil for frying vegetable or canola
Instructions
- In a large mixing bowl, combine crab meat, breadcrumbs, mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, parsley, onion, salt, and pepper.
- Mix gently with a spatula or hands, being careful not to break up the crab too much.
- Shape the mixture into 6–8 equal patties, about 3 inches wide.
- Heat a few tablespoons of oil in a skillet over medium heat.
- Fry crab cakes for 4–5 minutes on each side, or until golden brown and crispy.
- Remove from skillet and drain on paper towels to remove excess oil.
- Serve warm with lemon wedges, tartar sauce, or aioli.
Notes
For the best texture, chill the patties in the refrigerator for 30 minutes before frying. Use fresh crab meat if possible for richer flavor. These crab cakes can be frozen before or after cooking — reheat in the oven for 10–12 minutes at 350°F to maintain crispiness.