Description

These Original Old Bay Crab Cakes feature a classic blend of lump crab meat seasoned with Old Bay, Dijon mustard, and Worcestershire sauce, mixed with breadcrumbs and fresh herbs, then pan-fried to golden perfection. This comforting seafood delight is perfect for a savory appetizer or main course, delivering a crispy exterior with a tender, flavorful interior.

Ingredients

Scale

Crab Cake Mixture

1 pound crab meat
1/2 cup breadcrumbs
1/4 cup mayonnaise
1 egg
1 tablespoon Old Bay seasoning
1 tablespoon Dijon mustard
1 tablespoon Worcestershire sauce
1/4 cup chopped parsley
1/4 cup chopped onion
Salt and pepper to taste

For Frying

Oil for frying (such as vegetable or canola oil)

Instructions

Prepare the Mixture: In a large mixing bowl, gently combine the crab meat, breadcrumbs, mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, chopped parsley, chopped onion, salt, and pepper. Mix carefully to keep some lumps of crab intact for texture.
Form Patties: Shape the combined mixture into evenly sized crab cake patties, about 3 inches in diameter and 1/2 inch thick, for even cooking.
Heat the Oil: Pour enough oil into a skillet to cover the bottom generously and heat it over medium heat until hot but not smoking, around 350°F (175°C).
Fry the Crab Cakes: Place the patties carefully in the hot oil. Fry each side for 4-5 minutes or until the exterior turns golden brown and crisp.
Drain Excess Oil: Remove the crab cakes from the skillet and place them on paper towels to absorb any excess oil, ensuring a less greasy finish.
Serve Warm: Serve the crab cakes immediately while warm, ideally with your favorite dipping sauce such as tartar sauce, remoulade, or a squeeze of fresh lemon.

Notes

Use lump crab meat for the best texture and flavor.
Do not overmix the batter to maintain tender crab pieces.
Breadcrumbs can be substituted with panko for extra crunch.
Adjust seasoning according to taste, especially salt since Old Bay seasoning contains salt.
For a healthier option, crab cakes can be baked at 400°F for 12-15 minutes instead of frying.
Make sure oil temperature is steady to avoid soggy or overly greasy crab cakes.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Appetizer, Main Course
Method: Pan-frying
Cuisine: American, Seafood

Nutrition

Serving Size: 2 crab cakes (approximately 120g)
Calories: 320
Sugar: 2g
Sodium: 600mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 20g
Cholesterol: 80mg

Keywords: Old Bay crab cakes, crab cake recipe, seafood appetizers, pan-fried crab cakes, classic crab cakes