Creamy Old Bay Crab Cakes Recipe

Introduction

Crab cakes are a delicious and elegant way to enjoy fresh seafood. This recipe blends tender crabmeat with a flavorful seasoning mix and a crispy golden crust. Perfect as an appetizer or main dish, these crab cakes come together quickly and are sure to impress.

Ingredients

• 1/2 cup mayonnaise
• 2 large eggs
• 1 tbsp chopped parsley
• 1 tbsp dijon mustard
• 1 tsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp cayenne pepper (can go up to 1/2 tsp for more spice)
• 2 lbs fresh crabmeat (drained, flaked, and all cartilage removed)
• 3/4 cup plain panko breadcrumbs
• 1 tbsp oil (canola, vegetable, or olive oil is best)
• 1 tbsp butter

Instructions

1. Step 1: In a large bowl, whisk together mayonnaise, eggs, parsley, dijon mustard, lemon juice, Old Bay seasoning, and cayenne pepper until well combined.
2. Step 2: Gently fold in the crabmeat and panko breadcrumbs, being careful not to break up the crab too much. Shape the mixture into 6 to 8 equal-sized crab cakes. Place them in the refrigerator for about 30 minutes to firm up.
3. Step 3: Heat the butter and oil in a skillet over medium heat until melted and shimmering.
4. Step 4: Cook the crab cakes for 4 to 5 minutes on each side, or until they are golden brown and heated through.
5. Step 5: Drain the crab cakes on paper towels to remove excess oil. Serve warm with lemon slices and your favorite remoulade sauce.

Tips & Variations

• If fresh crabmeat isn’t available, lump canned crabmeat can be used—just be sure to drain it well to avoid soggy cakes.
• For extra crunch, substitute half of the panko with finely chopped roasted almonds or pecans.
• Adjust the cayenne pepper according to your preferred spice level.
• To keep crab cakes intact while cooking, avoid pressing them too firmly when shaping.

Storage

Store cooked crab cakes in an airtight container in the refrigerator for up to 2 days. To reheat, warm them gently in a skillet over low heat or bake in a 350°F oven for about 10 minutes until heated through. Avoid microwaving to maintain their crisp exterior.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make crab cakes ahead of time?

Yes, you can prepare and shape the crab cakes ahead, then refrigerate them for up to 24 hours before cooking. This helps the cakes hold together better during cooking.

What oil is best for frying crab cakes?

Neutral oils with a high smoke point such as canola or vegetable oil work best. Olive oil can also be used but at medium heat to prevent burning.

Creamy Old Bay Crab Cakes Recipe

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★★★★★

4.9 from 143 reviews

• Author: Rafael
• Total Time: 45 minutes
• Yield: 6–8 crab cakes 1x

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Description

This classic Crab Cakes recipe features tender crab meat blended with a flavorful mixture of mayonnaise, eggs, Dijon mustard, and spices, then lightly pan-fried to golden perfection. Crisp on the outside and moist on the inside, these crab cakes make a delicious appetizer or main dish served with lemon slices and remoulade sauce.

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Ingredients

Scale 1x2x3x

Crab Cakes

• 1/2 cup mayonnaise
• 2 large eggs
• 1 tbsp chopped parsley
• 1 tbsp Dijon mustard
• 1 tsp fresh lemon juice
• 1 tsp Old Bay seasoning
• 1/4 tsp cayenne pepper (can go up to 1/2 tsp for more spice)
• 2 lbs fresh crabmeat, drained, flaked and all cartilage removed
• 3/4 cup plain panko breadcrumbs
• 1 tbsp oil (canola, vegetable or olive oil)
• 1 tbsp butter

To Serve

• Lemon slices
• Remoulade sauce (optional)

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Instructions

1. Prepare the batter: In a large bowl, whisk together mayonnaise, eggs, chopped parsley, Dijon mustard, fresh lemon juice, Old Bay seasoning, and cayenne pepper until the mixture is smooth and well combined.
2. Add crab and breadcrumbs: Gently fold in the fresh crabmeat and panko breadcrumbs into the seasoned mixture to avoid breaking up the crab lumps. Shape the mixture into 6 to 8 evenly sized crab cakes, then place them on a plate or tray and refrigerate for about 30 minutes to help them firm up.
3. Heat the skillet: Add butter and olive oil to a skillet and heat over medium heat until the butter is melted and the oil shimmers, providing a perfect nonstick surface for cooking.
4. Cook the crab cakes: Place the chilled crab cakes in the hot skillet and cook for 4 to 5 minutes on each side. Cook until they develop a beautiful golden-brown crust and are heated through.
5. Drain and serve: Transfer cooked crab cakes onto paper towels to drain any excess oil. Serve them immediately with lemon slices and your choice of remoulade sauce for dipping.

Notes

• Use fresh lump crab meat for best texture and flavor; canned crab meat can make the cakes too dense.
• Keep crab cakes refrigerated before cooking to help them hold their shape while frying.
• Adjust cayenne pepper to control the level of spiciness according to your preference.
• Serve with tartar sauce or remoulade sauce to complement the rich crab flavor.
• For a gluten-free version, substitute panko breadcrumbs with gluten-free bread crumbs.

• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

Keywords: crab cakes, seafood appetizers, pan-fried crab cakes, Old Bay seasoning, easy crab cakes