Old Bay Crab Cakes
Savor the flavors of the coast with these irresistibly crispy and tender Old Bay Crab Cakes, a timeless classic that’s perfect for seafood lovers. Made with sweet lump crab meat, a hint of tangy Dijon mustard, and the signature zest of Old Bay seasoning, these crab cakes are delicately bound with panko breadcrumbs for the perfect texture. Fresh parsley and a splash of lemon juice add brightness, while a quick pan-fry creates a golden, crispy exterior that locks in all the juiciness. This recipe is incredibly simple, with just 15 minutes of prep time, and yields a crave-worthy appetizer or main dish that pairs beautifully with lemon wedges and your favorite dipping sauce. Whether you're hosting dinner or enjoying a casual family meal, these Old Bay Crab Cakes are guaranteed to impress!
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Recipe Information
Ingredients
- 1 pound Lump crab meat
- 0.5 cup Panko breadcrumbs
- 0.25 cup Mayonnaise
- 2 tablespoons Dijon mustard
- 1 large Egg
- 2 tablespoons Fresh parsley, chopped
- 1 tablespoon Lemon juice
- 1 teaspoon Old Bay seasoning
- 1 teaspoon Worcestershire sauce
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
- 0.25 cup Vegetable oil (for frying)
Instructions
1. In a large bowl, combine mayonnaise, Dijon mustard, egg, parsley, lemon juice, Old Bay seasoning, Worcestershire sauce, salt, and black pepper. Whisk thoroughly until well combined.
2. Gently fold in the lump crab meat, being careful not to break up the meat too much.
3. Add the panko breadcrumbs to the mixture and gently stir until just combined. The mixture should hold together when pressed but not be overly sticky.
4. Divide the mixture into 8 equal portions and shape them into round patties, about 3 inches in diameter. Place the patties on a parchment-lined baking sheet.
5. Cover the crab cakes with plastic wrap and refrigerate for at least 30 minutes to help them firm up before cooking.
6. Heat the vegetable oil in a large skillet over medium heat. When the oil is hot but not smoking, add the crab cakes in batches to avoid overcrowding the pan.
7. Cook the crab cakes for 3-4 minutes per side, or until golden brown and crisp on the outside. Use a spatula to carefully flip them over.
8. Transfer the cooked crab cakes to a plate lined with paper towels to drain any excess oil.
9. Serve the Old Bay crab cakes warm with lemon wedges, tartar sauce, or your favorite dipping sauce.
Nutrition Facts
Calories |
414 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.8 g | 38% | |
| Saturated Fat | 4.4 g | 22% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 112 mg | 37% | |
| Sodium | 973 mg | 42% | |
| Total Carbohydrate | 12.0 g | 4% | |
| Dietary Fiber | 0.6 g | 2% | |
| Total Sugars | 1.3 g | ||
| Protein | 23.2 g | 46% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 105 mg | 8% | |
| Iron | 2.2 mg | 12% | |
| Potassium | 474 mg | 10% | |
*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.
