This Is How I Cook

menu icon
go to homepage
  • Home
  • About Abbe Odenwalder
    • Contact
  • Recipes
    • Recipe Index from A-Z
    • Breakfast
      • Casseroles
      • Coffee Cake
      • Waffles
    • Starters/Appetizers
    • Main Course
      • Meat
      • Pasta
      • Poultry
      • Sandwiches
      • Seafood and Fish
    • Soup
    • Sauce
    • Side Dishes
      • Potatoes
      • Vegetables
    • Salads
    • Drinks
    • Breads
      • Muffins and Quick Breads
      • Sweet Rolls
    • Snacks
    • Pickles and Preserves
    • Dessert
      • Cake
      • Candy
      • Pie
    • Cookies and Bars
    • Chocolate
    • Asian Recipes
    • Mexican Recipes
    • Jewish Recipes
    • Italian Recipes
    • Family Favorites
    • Roundup Recipes
  • Denver & Beyond
    • Denver
    • And Beyond
search icon
Homepage link
  • Home
  • About Abbe Odenwalder
    • Contact
  • Recipes
    • Recipe Index from A-Z
    • Breakfast
      • Casseroles
      • Coffee Cake
      • Waffles
    • Starters/Appetizers
    • Main Course
      • Meat
      • Pasta
      • Poultry
      • Sandwiches
      • Seafood and Fish
    • Soup
    • Sauce
    • Side Dishes
      • Potatoes
      • Vegetables
    • Salads
    • Drinks
    • Breads
      • Muffins and Quick Breads
      • Sweet Rolls
    • Snacks
    • Pickles and Preserves
    • Dessert
      • Cake
      • Candy
      • Pie
    • Cookies and Bars
    • Chocolate
    • Asian Recipes
    • Mexican Recipes
    • Jewish Recipes
    • Italian Recipes
    • Family Favorites
    • Roundup Recipes
  • Denver & Beyond
    • Denver
    • And Beyond
×
Home » Main Course » Seafood and Fish

Published: Aug 1, 2022 · Updated: Aug 30, 2024 · May contain affiliate links

Best Old Bay Crab Cakes Recipe

Jump to Recipe·5 from 2 reviews
Share this 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!

old bay crab cakes

This post may contain affiliate links of which I may or may not be paid a small commission at no cost to you.

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
Tips For the Best Maryland Old Bay Crab Cakes 
How To Make Old Bay Crab Cakes
What to Serve with Maryland-Style Crab Cakes
FAQ's
More Recipes You Will Enjoy
Recipe Card
old bay crab cakes

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. 

old bay 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.

old bay crab cakes this …

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. 

old bay crab cakes on white plate with red checked napkin

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.

fancy crab cakes with cauliflower chutney

Cole slaw is also good on the side with this authentic Maryland crab cake recipe.

FAQ's

What do crab cakes taste like?

A crab cake is essentially a fish cake, but crab tastes sweeter and richer than fish and has a briny flavor with a softer, flaky texture.
Maryland crab cakes also contain Old Bay seasoning which adds its own unique profile.

What are Baltimore crab cakes?

This crab cake recipe is a Baltimore crab cake recipe made with blue crabs from the Chesapeake Bay. Louisiana crab cakes are made with robust Cajun seasonings, and also tend to use smaller crab pieces, so when fried they are crunchier.

Can homemade crab cakes be frozen?

If your crab is ready to be used, it is best to fry the crab cakes before freezing. Reheat frozen at 400 degrees on a lightly greased baking sheet for 14 minutes then flip and bake for 4-6 minutes. The interior temperature should be 165 degrees.

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.

old bay crab cake recipe

 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

Cod Fish Cakes Recipe

Irish Fish Cakes

Vietnamese Soft Shell Crab

Vietnamese Soft Shell Crab

fried cod fish recipes on plate.

Fish and Chips

Recipe Card

Print

Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
old bay crab cakes

Old Bay Crab Cakes

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 2 reviews
  • Author: Abbe Odenwalder
  • Prep Time: 15 Minutes
  • Cook Time: 10 Minutes
  • Total Time: 25 minutes
  • Yield: 2-4 Servings 1x
  • Category: Main Course
  • Cuisine: American
Print Recipe
Pin Recipe

Description

Old Bay crab cakes. It doesn't get much better or easier than this!


Ingredients

Units Scale

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.

Did you make this recipe?

Tag @this_is_how_i_cook on Instagram and hashtag it #thisishowicook

 


Share this recipe!

More Main Course

  • grilled banana pepper chicken on white plate with red check na[kin
    Grilled Jerk Chicken With Banana Peppers
  • boeuf bourguignon white plate with fork
    One Great Boeuf Bourguignon Recipe
  • french onion chicken in skillet
    Baked French Chicken Onion Soup Recipe
  • black bowl with pumpkn pasta sauce with sausage
    Dreamy Creamy Pumpkin Sauce with Pasta

Comments

    I Love Comments! Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

  1. Linger A Little, Kristy says

    September 20, 2022 at 7:06 am

    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.

    Reply
  2. sherry says

    August 15, 2022 at 4:06 am

    oh yum crab cakes. if only hubby ate them 🙂

    Reply
  3. Chef Mimi says

    August 11, 2022 at 6:58 pm

    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!

    Reply
  4. Balvinder says

    August 05, 2022 at 9:02 am

    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!

    Reply
  5. Sherry says

    August 04, 2022 at 6:47 pm

    Mm yes to crab 🦀 cakes!

    Reply
  6. Velva says

    August 03, 2022 at 8:37 am

    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.

    Reply
  7. John / Kitchen Riffs says

    August 03, 2022 at 7:51 am

    LOVE crab cakes. I don't make them nearly often enough. Yours looks great -- really nice recipe. Thanks!

    Reply
  8. 2pots2cook says

    August 03, 2022 at 1:33 am

    Wonderful! On my "to do" list as soon as the heat is gone!

    Reply
  9. shannon weber says

    May 20, 2014 at 2:46 pm

    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.

    Reply
  10. Anna and Liz Recipes says

    May 20, 2014 at 2:12 pm

    We love crab cakes! Great recipe and love the peppers added in there too!
    Thanks for sharing this recipe! Have a great week!

    Reply
  11. Tricia @ Saving room for dessert says

    May 19, 2014 at 4:29 pm

    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.

    Reply
  12. Shelley @ Two Healthy Kitchens says

    May 19, 2014 at 12:44 pm

    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! 😀

    Reply
  13. Carol at Wild Goose Tea says

    May 18, 2014 at 4:35 pm

    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!

    Reply
  14. Cooking Gallery says

    May 17, 2014 at 6:54 pm

    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!

    Reply
  15. Ansh says

    May 17, 2014 at 6:46 pm

    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 !

    Reply
  16. Spicie Foodie says

    May 17, 2014 at 5:21 pm

    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:)

    Reply
  17. vanillasugarblog says

    May 17, 2014 at 4:37 pm

    I'm ready!
    Oh so ready for these bad boys

    Reply
  18. Shirley Tay says

    May 17, 2014 at 3:32 pm

    Totally love crab cakes! Honestly, I haven't tried making my own. This homemade ones are screaming for me to try them, Abbe!

    Reply
  19. Pamela @ Brooklyn Farm Girl says

    May 16, 2014 at 6:00 pm

    I haven't had crab cakes in so long... now I'm craving.. hard! Yum!

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:52 pm

      Have to fulfill those cravings, Pamela!

      Reply
  20. Purabi Naha says

    May 16, 2014 at 10:33 am

    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?

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:52 pm

      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!

      Reply
  21. Sharon D says

    May 16, 2014 at 9:45 am

    Wow..that looks super yummy, Abbe ❤ I could go on this diet everyday ..lol ^.^

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:49 pm

      Sharon, in all honesty, I hope you never have to! Diets are just no fun! But crab cakes are!

      Reply
    • Sharon D says

      May 21, 2014 at 3:28 am

      Agree! =)

      Reply
  22. Bam's Kitchen says

    May 16, 2014 at 6:16 am

    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

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:48 pm

      I'm with you BAM. But I still think I would have loved a third!

      Reply
  23. Cathleen says

    May 16, 2014 at 4:34 am

    I have never actually had crab cakes before! (I know, weird right?) This looks so good!

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:47 pm

      Cathleen! What are you waiting for?

      Reply
  24. Angie Schneider says

    May 16, 2014 at 2:38 am

    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

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:47 pm

      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!

      Reply
  25. Kitchen Riffs says

    May 16, 2014 at 12:52 am

    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.

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:44 pm

      A blog schedule? That could make my life easier, but it would be so unlike me! No excuses, please! Thanks, John!

      Reply
  26. Denise Browning@From Brazil To You says

    May 15, 2014 at 11:20 pm

    I love crab cakes... and these look absolutely delicious!

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:43 pm

      Thanks Denise! They were!

      Reply
  27. Karen Harris says

    May 15, 2014 at 8:29 pm

    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.

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:43 pm

      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!

      Reply
  28. Barb | Creative Culinary says

    May 15, 2014 at 7:10 pm

    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!

    Reply
    • Abbe Odenwalder says

      May 16, 2014 at 10:42 pm

      I am available after May 29th for about 10 days. Manservant is ditching me to go to Sweden. Bummer, huh? I LOVE crab cakes!

      Reply
Abbe Odenwalder - The Great American Recipe Season 2

Welcome!

You may have spotted me on Season 2 of the PBS series “The Great American Recipe.” Being part of a group labeled “the best home cooks in America” is a lot to live up to, but I’m up for the challenge! I'm glad you are here and hope I can set a place for you at my table!

More about me

Popular Posts

  • Lots of Cheese QuesadillasCrispy Mini Cheese Quesadillas - Easy Party Recipe January 22, 2020
  • New Mexican Green ChileEasy Green Chile New Mexican Style October 23, 2019
  • Pepperidge Farm stuffingDelicious and Easy Pepperidge Farm Stuffing November 19, 2019
  • Cornbread Blueberry Bread PuddingEasy Cornbread Bread Pudding with Blueberries February 13, 2020
  • Peruvian Green SauceAmazing Peruvian Green Sauce January 7, 2021

Footer

↑ back to top

Notices

  • Privacy Policy
  • Disclaimer

Newsletter

  • Sign Up! for emails and updates

Contact

  • Contact

As an Amazon Associate, I earn from qualifying purchases.

© 2011-2025 This is How I Cook. All Rights Reserved.