Old Bay Crab Cakes Recipe

Maryland is renowned for its delectable seafood, and crab cakes are a true treasure of the region. Bursting with the flavors of succulent crab meat and fragrant spices, these crab cakes are a delightful combination of tender texture and savory goodness. Served as an appetizer or main course, Maryland-style crab cakes are a true celebration of the Chesapeake Bay’s bounty. Join us as we guide you through the step-by-step instructions for this classic recipe that captures the essence of Maryland’s seafood heritage.


  • 1 pound lump crab meat, picked over for shells
  • 1/4 cup mayonnaise
  • 1 large egg, lightly beaten
  • 1 tablespoon Dijon mustard
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Old Bay seasoning
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup fresh parsley, finely chopped
  • 1/2 cup breadcrumbs
  • Vegetable oil, for frying


  1. In a large mixing bowl, gently combine the lump crab meat, mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay seasoning, paprika, salt, black pepper, parsley, and breadcrumbs. Be careful not to break up the crab meat too much; you want the crab cakes to have chunks of tender crab.
  2. Form the mixture into equal-sized patties, approximately 2-3 inches in diameter. Place the formed crab cakes on a baking sheet lined with parchment paper.
  3. Cover the crab cakes with plastic wrap and refrigerate for at least 1 hour. Chilling helps the crab cakes hold their shape during cooking.
  4. In a large skillet, heat vegetable oil over medium heat.
  5. Carefully place the chilled crab cakes in the hot oil, working in batches if necessary to avoid overcrowding the pan. Cook for 3-4 minutes on each side, or until golden brown and crispy.
  6. Transfer the cooked crab cakes to a paper towel-lined plate to drain any excess oil.
  7. Serve the Savory Old Bay Crab Cakes warm as an appetizer or main course. They can be enjoyed on their own or paired with a zesty tartar sauce or a squeeze of fresh lemon juice.

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