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Crispy Old Bay Crab Cakes Recipe

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★★★★★

5 from 59 reviews

Deliciously crispy and tender crab cakes made with lump crab meat, seasoned with Dijon mustard, Old Bay, and fresh parsley. These golden brown crab cakes are pan-fried to perfection and served with lemon wedges for a fresh finish. Perfect as an appetizer or main dish.

Ingredients

Scale

Crab Cakes

  • 1 pound lump crab meat
  • ¼ cup mayonnaise
  • 1 large egg (beaten)
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 teaspoon Old Bay seasoning
  • ½ cup Panko bread crumbs (unflavored)
  • 1 ½ tablespoons chopped fresh parsley
  • 1 teaspoon lemon zest
  • ½ teaspoon Kosher salt (or to taste)
  • ½ teaspoon black pepper (or to taste)
  • ¼ cup canola oil
  • lemon wedges (for serving)

Instructions

  1. Prepare the Crab Meat: Check the crab meat carefully for any hard and sharp cartilage pieces, removing and discarding them to ensure a smooth texture in the crab cakes.
  2. Mix Wet Ingredients: In a mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until well combined.
  3. Combine Crab and Dry Ingredients: Add the lump crab meat, Panko bread crumbs, chopped parsley, lemon zest, salt, and pepper to the wet mixture. Gently fold all ingredients together, taking care not to break up the crab meat too much to maintain lumpiness.
  4. Form the Crab Cakes: Using about ⅓ cup of the mixture per cake, gently press and shape into 6 to 8 uniform crab cakes. Place them on a plate, cover tightly with plastic wrap, and refrigerate for at least one hour to help them set.
  5. Cook the Crab Cakes: Heat canola oil in a large nonstick skillet over medium heat. Once hot, add the crab cakes carefully. Cook each side for 3 to 5 minutes, or until they are a beautiful golden brown and heated through.
  6. Serve: Remove the crab cakes from the skillet and serve immediately with lemon wedges and tartar sauce on the side for dipping.

Notes

  • For best results, use lump crab meat instead of smaller flakes to get a meaty texture.
  • Chilling the crab cakes helps them hold together better during cooking.
  • Canola oil is used for its high smoke point and neutral flavor; you may substitute with vegetable or peanut oil.
  • Adjust Old Bay seasoning and salt according to your taste preference.
  • Serve with tartar sauce, aioli, or a squeeze of fresh lemon juice for added flavor.

Keywords: crab cake, seafood appetizer, pan-fried crab cakes, lump crab meat, easy crab cake recipe

Find it online: https://nataliereeve.com/crispy-old-bay-crab-cakes-recipe/