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Jumbo lump crab cakes with Old Bay seasoning served on a plate

Old Bay Crab Cakes

These golden-brown crab cakes, made with tender jumbo lump crab meat and spiced with Old Bay seasoning, are perfect for any gathering or weeknight meal.
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Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American, Coastal
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Crab Cake Mixture
  • 1 lb Jumbo Lump Crab Meat (Picked through for shells) Fresh, high-quality for best flavor
  • 1/2 cup Mayonnaise (Full fat)
  • 1 large Egg (Beaten)
  • 1.5 tbsp Old Bay Seasoning
  • 1/2 cup Panko Breadcrumbs (Or crushed saltines) For binding
  • 1 tsp Dijon Mustard
  • 2 tbsp Fresh Parsley (Finely chopped)
For Cooking
  • 2 tbsp Unsalted Butter (For searing)
  • 1 tbsp Neutral Oil (Avocado or grapeseed)

Method
 

Preparation
  1. In a large mixing bowl, combine the mayonnaise, beaten egg, Old Bay seasoning, Dijon mustard, and finely chopped parsley. Mix until well combined.
  2. Gently fold in the picked crab meat, being careful not to break up the lumps.
  3. Add panko breadcrumbs and mix until everything is well incorporated.
Chill and Sear
  1. Cover the bowl and refrigerate the mixture for at least 30 minutes.
  2. After chilling, remove the mixture from the fridge and shape it into patties.
  3. Heat a skillet over medium heat and add butter and neutral oil.
  4. Once hot, carefully place the crab cakes in the skillet and sear each side for about 4-5 minutes.
  5. Cook in batches if necessary.

Notes

Serve with a salad or coleslaw. Store leftovers in an airtight container for up to 3 days or freeze uncooked cakes for up to 2 months.
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