Best Old Bay Crab Cakes Recipe

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

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!

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