These old bay Maryland crab cakes are made with big chunks of lump crab meat and fried in butter!
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A little while back I took this awesome trip to go visit my grandma. I love my grandma, she is the best. She lives in Salisbury, MD, which is a pretty small town with not a ton of options for food. So every time I visit, we drive over to this place right outside Ocean City and get crab cakes. They are delicious. Filled with big chunks of lump crabmeat…I drool a little just thinking about them.
So I got inspired. Yes, occasionally inspiration hits me. I needed to make crab cakes. Lump crab cakes fried in butter. And seasoned with Old Bay seasoning.
Mmmmm…am I right?
Does anyone else out there just love Old Bay seasoning? It’s the best. It brings back childhood memories of eating peel and eat shrimp dipped in Old Bay seasoning. Ahhh memories.
You’ve got to use lump crab meat for this. Don’t use the claw meat or that canned crap. Splurge and buy the lump crabmeat. Yes it’s pricier, but totally worth it for these Old Bay Maryland 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.
Refrigerate the mixture for an hour to let it firm up. Otherwise, it is incredibly hard to form into patties, and you risk them falling apart while cooking.
And serve them with whatever sauce you’d like. I’m not a huge fan of tartar sauce myself, so I take the leftover butter in the pan and mix it with a little Old Bay seasoning and pour on top for some buttery goodness.
- 8 oz. lump crab meat
- 2 tbsp. panko bread crumbs
- 1 egg
- 1-2 tsp. old bay
- 2 tbsp. mayonnaise
- 1/2 tsp. Worcester sauce
Mix ingredients together and refrigerate 1 hour.
Form into 4 cakes.
Heat 2 tbsp. butter in skillet over medium heat.
Fry crab cakes for 3-5 minutes per side, until golden brown.
Serve with tartar sauce, or a little extra butter and Old Bay.
For some other main dish ideas, check out these great recipes: