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The Old Bay Crab Cake recipe is made with sweet, juicy chunks of lump crab with VERY minimal filler – just enough to hold it together while it pan-fries in butter. With just a few ingredients, these Maryland style crab cakes are super easy to make too!
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 Old Bay 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. And that’s it.
This is the best crab cake recipe I’ve ever made. I’m not going to say it’s the best out there….I mean I haven’t tried ALL the crab cakes. But if that’s a real job, sign me up!
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. (there’s a link in the recipe card to purchases it if you’re not sure where to find it)
- Refrigerating the crab cakes before cooking them helps them to stay together.
- Even if your crab cakes fall apart, they still taste amazing.
How to Make Old Bay Crab Cakes
There is very little filler in these crab cakes. I use just enough to keep the crab cakes together while cooking. So you’re eating just crab. The way crab cakes should be eaten.
Once you mix all your ingredients together, form them into 4 equal sized balls. Refrigerate the crab cakes for an hour to let it firm up. Otherwise you risk them falling apart while cooking.
Heat the butter in a skillet over medium heat and cook the crab cakes for 3-5 minutes per side, until browned.
Serve them with this amazing Cajun Remoulade sauce.
Did you make these Old Bay Crab Cakes? rate the recipe and leave a comment to let me know how they turned out!
Old Bay Crab Cake Recipe
- 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.
- 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.