Classic Old Bay Crab Cakes

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Let me start this post by saying that I absolutely LOVE Old Bay Seasoning. Living in Canada, there’s no other way to get it, but to order it online (it’s not generally available in stores here), so it’s been a bit of an obsession for me.

Now that I’ve got that out of my system, there’s nothing quite like classic crab cakes made with fresh, tender crab meat and the iconic flavor of Old Bay seasoning. These crab cakes are perfect for any occasion, from a simple weeknight dinner to an elegant seafood platter at a gathering. The recipe combines lump crab meat with creamy mayonnaise, fresh parsley, and a hint of Worcestershire for depth, while breadcrumbs provide a light, crispy texture. Old Bay seasoning adds that signature coastal taste, making each bite savory and satisfying.

Refrigerating the crab cakes before frying helps them hold their shape, ensuring a beautifully golden crust without crumbling. Cooked to perfection in a hot skillet, these crab cakes are crispy on the outside and tender on the inside. Serve them with lemon wedges for a refreshing citrus kick and pair them with a side salad or a remoulade sauce for an extra burst of flavor.

This recipe makes six crab cakes, perfect as a main course or appetizer. With just 10 minutes of prep time and a quick cook, you’ll have a seafood delight on your table in under 30 minutes. Enjoy the authentic taste of the coast at home!

Classic Old Bay Crab Cakes Recipe

Print Recipe

There’s nothing quite like classic crab cakes made with fresh, tender crab meat and the iconic flavor of Old Bay seasoning. These crab cakes are perfect for any occasion, from a simple weeknight dinner to an elegant seafood platter at a gathering.

Equipment

• Large mixing bowl
• Skillet
• Spatula
• Servings: 6
• Prep Time: 15 minutes

Ingredients

• 1 lb lump crab meat shells removed
• 1/3 cup mayonnaise
• 1 large egg lightly beaten
• 2 tbsp fresh parsley chopped
• 1 tbsp Dijon mustard
• 1 tbsp Worcestershire sauce
• 1 tsp Old Bay seasoning
• 1/2 cup breadcrumbs
• 2 tbsp vegetable oil for frying
• Lemon wedges for serving

Instructions

• In a large bowl, gently mix crab meat, mayonnaise, egg, parsley, mustard, Worcestershire sauce, and Old Bay seasoning until well combined.
• Gently fold in breadcrumbs until just combined. Be careful not to overmix to keep the crab intact.
• Shape the mixture into 6 crab cakes, each about 1/2 inch thick. Place them on a plate and refrigerate for 30 minutes to firm up.
• Heat vegetable oil in a large skillet over medium-high heat. Add crab cakes in batches, cooking until golden brown and crispy on each side, about 4-5 minutes per side.
• Remove from heat and drain on a paper towel. Serve warm with lemon wedges.