This Old Bay Crab Cakes recipe is a traditional East Coast Maryland crab cake. Totally delish in every way! I got this recipe courtesy of a crab man at Lexington Market in Baltimore. Really simple and really tasty, these Maryland crab cakes are the real deal!
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Something about the smell of spring always finds me needing crab cakes and this Old Bay crab cakes recipe is the best one I know.
It appears to be a biological urge related to my pregnancy many years ago. Yes, I know it sounds weird.
I also “needed” McDonald’s small cheeseburgers, that now I couldn't even put in my mouth.
And I loved the sesame chicken at a Chinese restaurant that is no more.
But we're talking about crab cakes now and my mouth is watering so let's get to it.
Why I Love this Old Bay Crab Cakes Recipe
I love crab cakes. They aren’t as messy as eating the crab with the shell. And they almost always come with French fries.
They are easy to make, totally simple to eat, and they are special. At least when you live in Denver. Shout out here, please.
Crab cakes are rich and are perfect for a crab cake sandwich or gussied up with side dishes like creamed corn and potato salad.
They can be eaten as a fine dining experience or as something casual.
And they deserved to be served with this tartar/remoulade sauce.
A good crab cake is rich and worthy of any occasion. Not being inexpensive, they are a real treat in our home.
I do not take crab cakes for granted.
And Denver is certainly not known for crab cakes.
Tips For the Best Maryland Old Bay Crab Cakes
Begin with really fresh crab meat.
A proper crab cake should be made with jumbo lump crab meat from blue crabs.
Fresh Lump crabmeat, which is also good for crab cakes, is mostly broken jumbo lump pieces, so it works fine.
Claw meat tends to be less sweet.
Please stay away from canned crab meat such as that found in the tuna section.
Handle the crab gently so the large chunks are not broken up.
Pack the cakes softly, not tight.
Use just enough crumbs to hold the mixture together and don't forget to chill.
Make sure your Old Bay seasoning is fresh, becuase it quickly loses its punch if stored to long in your spice cabinet.
The best crab cake recipe I know of came from a man at the Lexington seafood market in Baltimore.
He told me keep it simple so the flavor of the crab shines. Good advice.
How To Make Old Bay Crab Cakes
In a large bowl combine Old Bay seasoning with Worcestershire sauce, Dijon mustard and a touch of yellow.
Fold in mayonnaise, red pepper or cayenne, and an egg, and you almost have a Maryland crab cake recipe.
I add a touch of onion, but that is not traditional and not necessary.
Add in some crushed cracker crumbs such as Saltine crackers or bread crumbs or panko crumbs to provide just enough filler to hold the crab mixture together.
Form into 4 cakes for dinner servings or 8 mini cakes for appetizers.
For best results place the crab cakes on a plastic wrap lined baking sheet to chill about 30 minutes before pan-frying.
Cook crab cakes in a large non-stick skillet over medium-high heat.
I prefer my crab cakes pan-fried in canola oil or olive oil over medium-high heat until they develop a golden brown exterior.
What to Serve with Maryland-Style Crab Cakes
Decide on whether you want to serve these fancified, straight up, or on a bun.
Old Bay crab cakes can be served with just lemon wedges, cocktail sauce, or with a tartar sauce or both.
The best crab cake sauce recipe I know!
I love these with potato salad, French fries or even this cauliflower chutney that Tribeca Grill serves with their crab cakes.
Cole slaw is also good on the side with this authentic Maryland crab cake recipe.
FAQ's
What do crab cakes taste like?
Maryland crab cakes also contain Old Bay seasoning which adds its own unique profile.
What are Baltimore crab cakes?
Can homemade crab cakes be frozen?
If you ever have the chance to travel to the East Coast, do not take eating seafood lightly.
Denver is able to get a lot of seafood, but it just isn't the same as getting it near the source.
And don’t even get me started on clam rolls or lobster. Those were devoured on another trip to Cape Cod and I wasn’t even pregnant then.
Yes, I was doing as much as I could before being home with two babies. And I was charmed and feeling good.
I couldn’t stand the smell of breakfast, but anything after that was fair game.
So, April of that year found me in DC and Baltimore where Manservant had a conference.
I remember I had a big red top with a white Peter Pan collar which made me a very stylish, very pregnant, woman.
Definitely one that was on a quest to find the best crab cake in the area.
While Manservant was busy doing whatever it is manservants do, I was off tasting crab cakes. Really.
I went to the market in Baltimore. I went to Annapolis. I went to where ever anyone told me I should go.
Yes, I was on an adventure to digest as many crab cakes as I could before I had to fly back to Denver.
After all, big red tops hide a lot! Presumably.
Do any of you East coasters take Old Bay crab cakes for granted? I hope not.
Just remember the best crab cakes are filled with crab, not breadcrumbs.
This is an important fact when it comes to crab cakes. You get what you pay for, folks!
Don’t pay crab prices for bread!
From my experience there is no bad way to have a crab cake, UNLESS it is a bready crab cake. Horrors!
The crab monger in Baltimore told me this. And he told me how he makes crab cakes, which is basically what this recipe is all about.
Delicious crab cakes are easy to prepare and this recipe is one of the best things I’ve ever eaten.
With little filler, the sweetness of the fresh lump crab meat shines.
Now get ready to rock.
You are ready to create the best Old Bay crab cakes I know of!
More Recipes You Will Enjoy
Recipe Card
PrintRecipe
Old Bay Crab Cakes
- Prep Time: 15 Minutes
- Cook Time: 10 Minutes
- Total Time: 25 minutes
- Yield: 2-4 Servings 1x
- Category: Main Course
- Cuisine: American
Description
Old Bay crab cakes. It doesn't get much better or easier than this!
Ingredients
8 oz lump crab meat
1 T finely diced red pepper (optional)
1 T finely diced yellow pepper (optional)
1 T finely diced red onion
1 T Old Bay seasoning (this is also great on fries or potato chips)
1 ½ T mayonnaise
½ T yellow mustard
½ T dijon mustard
1 large egg
½ t Worcestershire sauce
1 t minced Italian parsley
½ c panko bread crumbs, crushed Saltines, or cornmeal (divided)
Instructions
In a mixing bowl, add peppers, onion, Old Bay, mayonnaise, mustards, egg, Worcestershire, parsley and ¼ c panko bread crumbs. Mix well.
Slowly fold in crab, trying hard not to break up the big pieces.
Form into 4 cakes. Dredge on all sides in either ¼ c of panko crumbs or cornmeal. I like that, too!
Place on plate and chill in fridge for at least 20 minutes before cooking.
Heat 2 T oil in a nonstick skillet over medium high heat. When oil is hot, add the crab cakes and cook on one side until golden brown.
Flip carefully and brown the other side. This usually takes about 5 minutes per side.
Serve this with chutney on a nice soft toasted bun with fancy tartar or cocktail sauce.
Or enjoy without any accompaniments at all!
Notes
For more serving suggestions see post above.
Linger A Little, Kristy says
I love travel adventures when you are looking to find the best local food around. Recently we were in Maine and on a quest to find the best lobster roll. We found a couple that were out of this world. On another note, I've only made crab cakes once in my life and that was a few years ago. You have stirred me to try my hand at it again. So I'm thankful for this recipe. Looks fabulous.
sherry says
oh yum crab cakes. if only hubby ate them 🙂
Chef Mimi says
Nice recipe! I used to cater, and one business woman had me do monthly luncheons, and she loved my crab cakes, which were based on a martha Stewart recipe. Lots of crab, little filler. Really hard to cook. Anyway, great recipe!
Balvinder says
Delicious! What a wonderfully easy, yet impressive recipe. Totally agree the good crab cakes should have less bread crumbs and more crab meat 🙂 This is a wow-maker for sure!
Sherry says
Mm yes to crab 🦀 cakes!
Velva says
Abbe, this is a great post. Lots to make me smile. And the crab cakes? That brings to me to a new level. Thanks for sharing.
John / Kitchen Riffs says
LOVE crab cakes. I don't make them nearly often enough. Yours looks great -- really nice recipe. Thanks!
2pots2cook says
Wonderful! On my "to do" list as soon as the heat is gone!
shannon weber says
i absolutely LOVE crab cakes, or crab anything, really, but crab cakes for sure. Trader Joe's is just somehow a thing: ours are the same way in terms of traffic, and i get and at the same time do not get the huge deal. Certainly great deals and some really good quality things in there, and i think it's fun to sort of seek out random items? but i can't imagine doing all my shopping there. maybe it's just the specialty of it, but for me it's an occasional trip versus regular.
Anna and Liz Recipes says
We love crab cakes! Great recipe and love the peppers added in there too!
Thanks for sharing this recipe! Have a great week!
Tricia @ Saving room for dessert says
Hey Abbe - I live about 50 miles south of DC and am here to tell you, these people are serious about their crab cakes. Everybody has a recipe, and an opinion, about what makes the best cakes. You came to the right place to devour a few 🙂 Hurry back and we'll try some together. Have a great week - your recipe sounds terrific.
Shelley @ Two Healthy Kitchens says
I loooove crab cakes, too! And totally agree - they should be all about the crab, not the breadcrumbs! Your version looks sensational, and I can't wait to see what this cauliflower chutney is all about! Loved the story of your pregnancy and its intersection with foods like crab cakes and cheeseburgers! When I was pregnant with my twins, I was sick as a dog for weeks upon weeks and sometimes had to work awfully hard to eat enough good stuff to keep those little dudes thriving. High-five on donning that red top and scouting the eastern sea coast for the ultimate crab cake! That's my kind of mission! 😀
Carol at Wild Goose Tea says
I live in the Pacific NW. In fact I live on a town on the water. Crabbing is a common situation. AND we do take our crab cakes very seriously. Lol. I like the idea that these are East Coast influenced crab cakes. They look luscious. I am in step with crab cakes are all about the crab and not the bread filler. Hear! Hear!
Cooking Gallery says
I love crab cakes but I have never made them myself, this looks like the perfect recipe and I'll definitely give it a shot. Thanks for sharing!
Ansh says
I have never made my own crab cakes or crab anything. These look delightful and crispy and not bready :)) I do agree a bready crab cake is horrid. Now I am waiting for the cauliflower Chutney !
Spicie Foodie says
I would love to travel to New England just for some crab cakes. I love them so much and yours look fantastic! Thanks for sharing:)
vanillasugarblog says
I'm ready!
Oh so ready for these bad boys
Shirley Tay says
Totally love crab cakes! Honestly, I haven't tried making my own. This homemade ones are screaming for me to try them, Abbe!
Pamela @ Brooklyn Farm Girl says
I haven't had crab cakes in so long... now I'm craving.. hard! Yum!
Abbe Odenwalder says
Have to fulfill those cravings, Pamela!
Purabi Naha says
I have never seen Old Bay seasoning in India. This Baltimore-style recipe sound great! I would love to try this. What does to seasoning consist of?
Abbe Odenwalder says
Old Bay is a mixture of seasonings that come in a tin labeled Old Bay.The seasoning mix includes mustard, paprika, celery salt, bay leaf, black pepper, crushed red pepper flakes, mace, cloves, allspice, nutmeg, cardamom, and ginger. I took this from Wikipedia. I use it on chicken, french fries and popcorn. Love it!
Sharon D says
Wow..that looks super yummy, Abbe ❤ I could go on this diet everyday ..lol ^.^
Abbe Odenwalder says
Sharon, in all honesty, I hope you never have to! Diets are just no fun! But crab cakes are!
Sharon D says
Agree! =)
Bam's Kitchen says
Love crab cakes and I also love old bay seasoning. Great combo. I know exactly what you mean about not being able to face the world until lunch time when you are pregnant. I remember going into work at 0700 and having to stand outside the report room as just the smell of the coffee brewing inside was enough to make me feel green. I am so glad those days are far and gone. Take Care, BAM
Abbe Odenwalder says
I'm with you BAM. But I still think I would have loved a third!
Cathleen says
I have never actually had crab cakes before! (I know, weird right?) This looks so good!
Abbe Odenwalder says
Cathleen! What are you waiting for?
Angie Schneider says
They are my favourite!! These look mouthwatering, Abbe.
So when are you going to show us your big red top with a white Peter Pan collar? Next time when you made crab cakes? 🙂
Have a wonderful day!
Angie
Abbe Odenwalder says
I love doing favorites! That top? I'll tell you what happened...I washed it at the wrong temp and the red bled onto the white. How do I remember that stuff? I am not very good at laundry. One time I made all of Manservant's tightie whities pink. This was in college. He did the laundry from then on!
Kitchen Riffs says
Crab cakes are such good stuff! I haven't made them for a while (in fact I have them tentatively on blog schedule this summer just so I won't have an excuse) and really need to. I'm with you on the breadcrumb issue -- you want crab, and as much as possible. These look great -- thanks.
Abbe Odenwalder says
A blog schedule? That could make my life easier, but it would be so unlike me! No excuses, please! Thanks, John!
Denise Browning@From Brazil To You says
I love crab cakes... and these look absolutely delicious!
Abbe Odenwalder says
Thanks Denise! They were!
Karen Harris says
I love crab cakes too. Growing up on the gulf coast we usually had just deviled crab. I used to think that was the best until I had my first crab cake. I'll have to head over to TJ's and pick some up. These look amazing.
Abbe Odenwalder says
Did you know that Manservant grew up near Galveston? He talks about those deviled crabs, too. But I'm with you. I'm all over crab cakes!
Barb | Creative Culinary says
One of my favorite things and thanks; you've given me a great idea! Now if only you had brought me some of these...come on, pack your jammies and come on down!
Abbe Odenwalder says
I am available after May 29th for about 10 days. Manservant is ditching me to go to Sweden. Bummer, huh? I LOVE crab cakes!