Classic Old Bay Crab Cakes
Savor the irresistible taste of the coast with these Classic Old Bay Crab Cakes, a timeless recipe that highlights the essence of fresh seafood. Perfectly seasoned with the iconic Old Bay Seasoning, these crab cakes feature jumbo lump crab meat delicately combined with a creamy blend of mayonnaise, Dijon mustard, and a splash of fresh lemon juice for a subtle tang. A touch of parsley and Italian-style breadcrumbs bind the mixture, keeping the cakes light yet firm. Pan-fried to golden perfection in a skillet, these crab cakes are crisp on the outside and tender on the inside, making them ideal for an impressive appetizer or a flavorful main course. Serve with tartar sauce, lemon wedges, or your favorite dipping sauce to truly elevate this classic coastal favorite. Ready in just 25 minutes of active cooking and prep time, this recipe is your go-to for a taste of Maryland at home!
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Recipe Information
Ingredients
- 1 pound jumbo lump crab meat
- 0.333 cup mayonnaise
- 1 large egg
- 2 teaspoons Old Bay Seasoning
- 1 teaspoon Dijon mustard
- 0.5 teaspoon Worcestershire sauce
- 1 tablespoon fresh lemon juice
- 0.5 cup Italian-style breadcrumbs
- 2 tablespoons chopped fresh parsley
- 2 tablespoons vegetable oil
Instructions
In a large mixing bowl, gently pick through the crab meat to remove any shells, being careful not to break up the large lumps.
In another bowl, whisk together the mayonnaise, egg, Old Bay Seasoning, Dijon mustard, Worcestershire sauce, and lemon juice until fully combined.
Gently fold the wet mixture into the crab meat until just combined.
Sprinkle the breadcrumbs and chopped parsley over the mixture and fold gently, being careful not to overmix. The mixture should hold together when pressed but still be light and moist.
Form the mixture into 4 evenly sized patties about 3/4 inch thick and place them on a baking sheet. Cover and refrigerate for at least 30 minutes to help them set.
Heat the vegetable oil in a large skillet over medium heat. Once the oil shimmers, carefully add the crab cakes to the skillet.
Cook the crab cakes for 3-4 minutes per side, or until golden brown and heated through. Be gentle when flipping to avoid breaking them apart.
Remove the crab cakes from the skillet and place them on a plate lined with paper towels to drain any excess oil.
Serve the crab cakes warm with tartar sauce, lemon wedges, or your favorite dipping sauce, and enjoy!
Nutrition Facts
Calories |
1675 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 104.3 g | 134% | |
| Saturated Fat | 12.9 g | 64% | |
| Polyunsaturated Fat | 18.8 g | ||
| Cholesterol | 725 mg | 242% | |
| Sodium | 3422 mg | 149% | |
| Total Carbohydrate | 69.2 g | 25% | |
| Dietary Fiber | 3.2 g | 11% | |
| Total Sugars | 6.0 g | ||
| Protein | 116.1 g | 232% | |
| Vitamin D | 1.3 mcg | 7% | |
| Calcium | 443 mg | 34% | |
| Iron | 9.5 mg | 53% | |
| Potassium | 1981 mg | 42% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
