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These classic Old Bay crab cakes are made with sweet, juicy chunks of lump crab with VERY minimal filler - just enough to hold them together while it pan-fries in delicious butter.
With just a few ingredients, these lump crab cakes are super easy to make too, bringing the sea right to your door. You'll never know you're not sitting in a seaside shack on the Maryland seashore!
I mean really, is there anything else I need to say to convince you that crab cakes are one of the best things ever? We're not talking about those "crab cakes" that have just a touch of crab and a ton of filler.
I don't play that. These crab cakes are packed with sweet and juicy lump crab meat, a touch of panko breadcrumbs and mayonnaise (just a touch!), Worcestershire sauce, Old Bay seasoning and an egg to help it hold together.
You can also make air fryer crab cakes (the recipe is mostly the same, they're just made in the air fryer instead of fried for a healthier option).
And you definitely want to drizzle them with this incredible Cajun Remoulade Sauce. I HIGHLY recommend this sauce!
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Why This Recipe Works
- Lump crab meat and minimal filler really let's the flavor of the crab shine through.
- Old Bay seasoning is just plain tasty. It's used in a lot of seafood recipes, and if you've never tried it, you should.
- Refrigerating the crab cakes before cooking them helps them to stay together without packing them full of filler.
- Even if your crab cakes fall apart, they still taste amazing.
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Ingredients
A full list of ingredients and amounts can be found in the recipe card at the bottom of the post.
Lump crab (or jumbo lump crab) is a MUST when making this recipe. They just won't be as good if you use the claw meat. It's the lumps of sweet crab that really make this recipe.
In addition to the lump crab meat, Old Bay seasoning, Worcestershire sauce and just a touch of mayonnaise are used.
Types of Crab Meat
Jumbo Lump Crabmeat: Also known as colossal lump crabmeat, the jumbo lump is the two large chunks of meat that connect the crab’s swimmer fins. As there’s only two per crab, jumbo lump crab meat is on the more expensive side. It's on the sweeter side so it’s our go-to choice for crab cakes.
Lump Crabmeat: The lump crab meat consists of large chunks of body meat. It’s less expensive than the jumbo but is still packed with flavor. Due to the size of the chunks, lump crab meat is also great for crab cakes it they holds up really well without needing a lot of binders.
Backfin Crabmeat: Also known as flake crab meat, the backfin is made up of smaller, broken chunks of lump crab meat as well as meat from the body. It will work for crab cakes in a pinch, but typically requires a little more filler to stay together.
Claw Crabmeat: This is the least expensive option of crab meat. It's the dark-meat version of crab meat and it has a darker color and a higher fat content.
What is Old Bay Seasoning?
Old Bay seasoning is a mix of celery salt, paprika, and black and red pepper, and is most commonly used on seafood.
Step By Step Instructions
If you're worried that making crab cakes is hard, don't be. This recipe is super easy.
And for those more visual, I've included a video of the step-by-step process too!
Step 1: Combine all the ingredients (except butter) in a bowl and fold together. Do not mix vigorously or you will crush the lump crab meat. Fold it as though you were gently folding egg whites.
Step 2: Form the mixture into 4 balls and place on a plate. Refrigerate the crab cakes for at least an hour to allow it to firm up.
This helps to keep the crab cakes from falling apart when we cook them. You can also put them in the freezer for 20 minutes before cooking to help.
Step 3: Heat a nonstick or cast iron skillet (well seasoned) over medium heat and add the 2 tablespoons of butter.
Step 4: Gently add the crab cakes and cook for 3-5 minutes, until golden brown.
Step 5: Using a spatula, gently turn each crab cake over, being careful not to break it, and gently press each one down to flatten just slightly.
Step 6: Cook for 2-4 minutes, until golden brown and remove from heat. Serve as an appetizer or a meal with minced green onions and Cajun Remoulade.
How to Bake Crab Cakes
While I prefer these crab cakes fried in butter, you can also make them in the oven.
Step 1: Form into patties (as discussed in the instructions above);
Step 2: Place the crab cakes on a parchment paper lined baking sheet and bake at 450°F degrees for 10-12 minutes, flipping halfway through.
Expert Tips
- Place the uncooked crab cakes in the freezer for 20 minutes before cooking for the best results. This helps them to stay together while cooking.
- You can chill the crab cakes in the fridge for up to one day until you're ready to cook them.
- Make them smaller if you'd like for bite-sized hors d'oeuvres.
- Use a nonstick skillet to prevent sticking.
- Use a thin, flat spatula to flip the crab cakes - the thinner the better as it's easier to get underneath them and flip without incident!
- Make sure to keep the temperature of the pan at medium - any higher and the butter will start to burn.
Frequently Asked Questions
A Maryland crab cake is a crab cake made with lump crab and not a lot of filler. You can easily see the pieces of crabmeat in a Maryland crab cake.
Well, this depends who you ask. For health reasons, it is better to bake your crab cakes. However, from a flavor perspective, crab cakes pan fried in butter are always the best in my opinion!
Fresh, lump crab meat is the best for making crab cakes. You should be able to find it in the seafood department in the grocery store. I don't recommend using canned crab for this crab cake recipe.
Uncooked crab cakes will keep well overnight in the fridge is stored in a covered container or wrapped in plastic.
Place uncooked crab cakes on a baking sheet directly in the freezer for 3-4 hours, until frozen through. Place them in a freezer bag for storage up to one month (for best results).
To thaw, place the crab cakes in the fridge overnight. Cook according to the recipe instructions.
Serving Options
- You definitely should try them with this Cajun Remoulade Sauce;
- Tartar Sauce from Natasha's Kitchen;
- Old Bay Aioli from Pepper Scale.
Make these crab cakes a whole meal by serving them with some of these options:
- Whet your taste buds with these fried alligator bites or this hot Virginia dip.
- Try serving them with these air fryer baked potatoes or jalapeno Hush Puppies.
- Get your veggies with air fryer stuffed mushrooms, baked parsnip fries or Southern green beans.
- Put the crab cake right on some bread to make a crab cake sandwich.
Storage and Reheating Instructions
You can make these crab cakes in advance and store in in a covered container in the fridge overnight.
You can also freeze them. Place uncooked crab cakes on a baking sheet directly in the freezer for 3-4 hours, until frozen through. Place them in a freezer bag for storage up to one month.
If you have leftover cooked crabcakes, store them in a covered container in the fridge for 1-2 days. Reheat in a skillet with butter over medium heat until warmed through or reheat in a 425°F oven for 5-10 minutes, until warmed through.
You can also store leftover in the freezer for up to 3 months. Thaw in the fridge, then reheat according to the instructions above.
Looking for More Seafood Recipes?
- Cajun Blackened Catfish
- Crab and Corn Bisque
- Jaiba Ceviche
- Louisiana Seafood Gumbo
- Shrimp Tacos
- Salmon Cakes (the lemon pesto on this recipe would be great on these crab cakes also!)
- Check out all the Seafood Recipes!
Did you make these old bay crab cakes? Rate the recipe and leave a comment below to let me know how it turned out!
Recipe
Old Bay Crab Cakes (Baked or Fried)
Ingredients
- 8 ounces lump crab meat (or jumbo lump)
- 2 tablespoons panko bread crumbs
- 1 egg
- 1-2 teaspoons old bay seasoning adjust based on preference
- 2 tablespoons mayonnaise
- ½ teaspoon Worcestershire sauce
- 2 tablespoons unsalted butter for pan-frying
Instructions
- Combine all the ingredients (except butter) together in a bowl. Use a rubber spatula and fold ingredients together carefully, making sure not to break up the pieces of lump crab.
- Form the mixture into 4 equally sized balls and place on a plate. Chill in the fridge for 1 hour. This will help to make sure your crab cakes don't fall apart.
- Heat the butter in skillet over medium heat. Add the crab cakes and cook for 3-5 minutes until golden brown on the bottom.
- Use a spatula to flip the crab cakes and lightly press down on each one to form into a cake instead of a ball. Cook for 2-4 minutes, until golden brown.
- Remove the crab cakes and sprinkle with minced green onions (optional) and serve with crab cake sauce.
Baking Instructions (if you prefer to bake instead of pan-frying them)
- Form into patties per instructions above.
- Bake on a parchment paper lined baking sheet at 450°F degrees for 10-12 minutes, flipping halfway, until golden brown.
Expert Tips:
-
- Place the uncooked crab cakes in the freezer for 20 minutes before cooking for the best results. This helps them to stay together while cooking.
- Use a nonstick skillet to prevent sticking.
- Use a thin, flat spatula to flip the crab cakes - the thinner the better as it's easier to get underneath them and flip without incident!
- Make sure to keep the temperature of the pan at medium - any higher and the butter will start to burn.
Nutrition
Judy says
These are the very best crab cakes I’ve ever eaten! I served them with a little tartar sauce, old bay and my homemade hamburger relish. Couldn’t stop until they were gone!
Danielle says
So glad you enjoyed them - thanks!
Jagruti Dhanecha says
These cakes are perfectly done, looks delicate and I bet it must have tasted amazing. Loving the use of old bay seasoning in this recipe.
Danielle says
Thanks Jagruti!