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Extreme close-up showing the ingredients and textured, crispy exterior of a thick Old Bay Crab Cake.

The Ultimate Old Bay Crab Cakes Recipe

This pan-seared Old Bay Crab Cakes Recipe yields perfectly round, thick cakes packed with chunks of sweet lump crab meat, boasting a golden-brown crispy crust and a creamy zesty remoulade finish.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 cakes
Course: Appetizer, Dinner, Main Course
Cuisine: American, Seafood
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Old Bay Crab Cakes Recipe Ingredients
  • 1 lb jumbo lump crab meat Picked over for shells
  • 1.5 tbsp Old Bay seasoning
  • 1/4 cup mayonnaise
  • 1 large egg Lightly beaten
  • 1 tbsp Dijon mustard
  • 1 tbsp Worcestershire sauce
  • 1/2 cup Panko breadcrumbs Or crushed saltines
  • 2 tbsp unsalted butter
  • 1 tbsp olive oil
  • 1/2 cup mayonnaise
  • 1 tbsp lemon juice Freshly squeezed
  • 1 tbsp capers Finely chopped
  • 1 tsp hot sauce
  • 2 tbsp fresh parsley Finely chopped, for garnish

Equipment

  • 1 Large Mixing Bowl For gently folding the delicate crab meat.
  • 1 Cast Iron Skillet Crucial for achieving a crispy, golden-brown crust.
  • 1 Fish spatula Ensures the thick cakes do not break when flipping.

Method
 

How to Make Pan-Seared Old Bay Crab Cakes
  1. In a large mixing bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until completely smooth.
  2. Add the jumbo lump crab meat and Panko breadcrumbs to the bowl. Using a rubber spatula, gently fold the mixture together. Be careful not to break up the lumps of crab meat.
  3. Divide the mixture into 4 equal portions. Gently form them into perfectly round, thick patties (about 1.5 inches tall). Place them on a parchment-lined baking sheet.
  4. Refrigerate the crab cakes for at least 30 minutes. This is critical to ensure they hold together in the pan.
  5. Heat the olive oil and butter in a large cast-iron skillet over medium heat. Once the butter stops foaming, add the chilled crab cakes.
  6. Sear undisturbed for 4-5 minutes until a highly textured, golden-brown crust forms. Carefully flip with a fish spatula and cook for another 3-4 minutes on the other side.
  7. In a small bowl, whisk together the mayonnaise, lemon juice, chopped capers, and hot sauce.
  8. Transfer the hot crab cakes to a rustic serving board. Top each with a generous dollop of remoulade sauce and a sprinkle of finely chopped fresh parsley.

Notes

Tip 1. Gently sift through your lump crab meat with your fingers before mixing to remove any hidden shell fragments.
Tip 2. Do not skip the 30-minute chilling time, as it is crucial for binding the thick patties before searing.