These easy Old Bay crab cakes are packed with sweet lump crab meat, lightly seasoned with classic Old Bay seasoning, and pan-fried until perfectly golden brown. If you love seafood recipes, these Maryland-style crab cakes are guaranteed to become a favorite.
They’re crispy on the outside, tender and buttery inside, and surprisingly easy to make with just a handful of ingredients. Whether you serve them as a seafood appetizer or an easy dinner, these homemade crab cakes taste restaurant quality right from your own kitchen.
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!
What are Old Bay Crab Cakes?
Old Bay crab cakes are a classic Maryland seafood dish made with lump crab meat, breadcrumbs, mayonnaise, egg, and Old Bay seasoning. They are lightly mixed to preserve the large chunks of crab, then pan-fried or baked until golden brown and crispy.
Jump to:
- What are Old Bay Crab Cakes?
- Why This Recipe Works
- Why These Old Bay Crab Cakes are Better Than Store-Bought
- What is My Take on Maryland Crab Cakes?
- Ingredients
- Key Ingredients
- Step By Step Instructions
- Common Mistakes to Avoid
- Variations
- What to Serve With Old Bay Crab Cakes
- Expert Tips
- Frequently Asked Questions
- Storage + Reheating + Make Ahead + Meal Prep
- Closing Thoughts on Old Bay Crab Cakes
- Looking for More Seafood Recipes?
- Recipe
- 💬 Comments
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Why This Recipe Works
- Uses minimal filler so the crab flavor shines.
- Old Bay seasoning gives authentic Maryland flavor.
- Quick and easy recipe ready with minimal prep.
- Pan-frying creates crispy golden edges.
- Can also be baked for an easier hands-off option.
Why These Old Bay Crab Cakes are Better Than Store-Bought
Store-bought crab cakes are often packed with fillers and very little actual crab meat. These homemade crab cakes use lump crab meat as the star ingredient, giving you rich seafood flavor and tender texture in every bite.
You also control:
- seasoning level
- texture
- cooking method
- freshness
The result is crispy crab cakes with authentic flavor that taste like they came from a coastal seafood restaurant.
What is My Take on Maryland Crab Cakes?
Traditional Maryland crab cakes are all about showcasing sweet crab meat with just enough binder to hold everything together. My version keeps things simple and focuses on preserving those beautiful chunks of lump crab while still creating crispy golden edges.
The balance of Old Bay seasoning, buttery pan-frying, and light breadcrumbs creates classic crab cakes that are easy enough for weeknights but impressive enough for guests.
Ingredients
👉 Scroll down to the recipe card for a printable version of ingredients and instructions.
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.
- 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
Key Ingredients
- Lump Crab Meat - Lump crab meat provides the best texture and sweet seafood flavor. Jumbo lump works beautifully if you want larger chunks.
- Old Bay Seasoning - This iconic seasoning blend gives the crab cakes their classic Maryland-style flavor.
- Panko Breadcrumbs - Panko keeps the crab cakes light while helping hold them together without becoming dense.
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.
How to Get Crispy Crab Cakes
- Chill the crab cake mixture before cooking.
- Don’t overcrowd the skillet.
- Use medium heat for even browning.
- Avoid overmixing the crab meat.
- Use enough butter to help develop crispy edges.
Common Mistakes to Avoid
- Skipping the chilling step.
- Overmixing and breaking apart the crab.
- Using too much filler.
- Flipping too early before the crust forms.
- Cooking over high heat which can burn the outside.
Variations
- Bake instead of pan-frying for a lighter option.
- Use jumbo lump crab for extra texture.
- Add additional Old Bay seasoning for bolder flavor.
- Serve mini versions as party appetizers.
What to Serve With Old Bay Crab Cakes
- You definitely should try them with this Cajun Remoulade Sauce;
- Tartar Sauce from Natasha's Kitchen;
- Old Bay Aioli from Pepper Scale.
These Maryland crab cakes pair perfectly with fresh summer sides and seafood favorites.
Try serving them with:
- Easy Jalapeno Corn Fritters
- Crispy Parmesan Truffle Fries
- Miso Coleslaw Recipe
- Air fryer stuffed mushrooms
- Baked parsnip fries or
- Southern green beans
For a special seafood dinner, pair them with.
- 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.
- Sous Vide Lobster Tails
- Put the crab cake right on some bread to make a crab cake sandwich.
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.
Storage + Reheating + Make Ahead + Meal Prep
- Storage - Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days.
- Reheating - Reheat in a skillet or air fryer to maintain crispiness.
- Make Ahead - Form the patties ahead of time and refrigerate until ready to cook.
- Meal Prep - Cooked crab cakes can be portioned for easy seafood lunches or dinners throughout the week.
Closing Thoughts on Old Bay Crab Cakes
These easy Old Bay crab cakes are crispy, buttery, and packed with sweet lump crab meat in every bite. Whether you pan-fry or bake them, they deliver authentic Maryland-style flavor with minimal effort.
Perfect for weeknight dinners, seafood appetizers, or entertaining guests, this lump crab cake recipe is one you’ll come back to again and again.
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.
- 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.
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!