Easy and Delicious Crab Cake Recipes with Old Bay Seasoning
Easy and Delicious Crab Cakes with Old Bay Seasoning
These classic Maryland-style crab cakes are made with sweet lump crabmeat, aromatic celery and parsley, and the bold flavors of Old Bay seasoning. Moist on the inside and golden on the outside, they’re perfect for an elegant dinner or a simple weeknight meal. Serve them hot with lemon wedges and your favorite dipping sauce.
Ingredients
- 1/2 cup mayonnaise
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp lemon juice
- 1/2 tsp Old Bay seasoning
- 1/4 tsp salt
- 1/4 tsp ground black pepper
- 1 large egg, beaten
- 1/2 cup finely chopped celery
- 2 tbsp chopped fresh parsley
- 1 lb lump crabmeat, picked over for shells
- 1/2 cup plain breadcrumbs
- 2 tbsp butter (for frying)
- Lemon wedges, for serving (optional)
Instructions
In a large bowl, whisk together the mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, salt, pepper, and the beaten egg until well combined.
Stir in the chopped celery and parsley.
Gently fold in the crabmeat and breadcrumbs until just combined, being careful not to break up the crab too much.
Form the mixture into 6-8 crab cakes, about 1/2 inch thick. Place them on a baking sheet and refrigerate for at least 30 minutes to help them set.
In a large skillet, melt the butter over medium heat. Cook the crab cakes in batches for about 3-4 minutes on each side, or until golden brown and heated through.
Serve warm with lemon wedges if desired.
Notes
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Always chill crab cakes before frying for better shape and texture.
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Don’t overwork the crab mixture to preserve the meat’s natural chunkiness.
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Use fresh lemon juice and parsley for the best flavor lift.
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Serve with a simple green salad or coleslaw for a balanced seafood meal.
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Double the recipe for parties and make mini versions for easy appetizers.