Old Bay Crab Cakes
Classic Maryland-style crab cakes packed with jumbo lump crab meat, seasoned with Old Bay, and lightly pan-fried to crispy, golden perfection. An easy, crowd-pleasing dish with bold flavor and coastal charm.
Ingredients
For the Crab Cakes:
- 1 lb jumbo lump crab meat picked over for shells
- ½ cup crushed saltine crackers about 12 crackers
- 1 large egg lightly beaten
- 2 tbsp mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp Old Bay seasoning + extra for garnish
- 1 tbsp fresh parsley chopped
- 1 tsp lemon juice
- 2 tbsp butter for frying
- 2 tbsp olive oil for frying
For Serving:
- Lemon wedges
- Tartar sauce or remoulade
- Extra Old Bay for dusting
Instructions
- Mix the Base: In a large bowl, whisk together the egg, mayo, Dijon mustard, Worcestershire sauce, Old Bay, lemon juice, and chopped parsley until smooth.
- Fold in Crackers and Crab: Gently fold in the crushed saltines, then carefully add the crab meat. Mix gently to keep the lumps intact.
- Shape and Chill: Form the mixture into 8 patties, about ½ inch thick. Refrigerate for at least 15 minutes.
- Pan-Fry: Heat butter and olive oil in a skillet over medium heat. Once hot, place the crab cakes in the skillet. Cook for 3–4 minutes per side, until golden brown and crispy.
- Drain and Serve: Transfer the cakes to a paper towel-lined plate to drain. Sprinkle with Old Bay and serve with lemon wedges and tartar sauce or remoulade.