Old Bay Crab Cake Recipe

My criteria for a good crab cake is: #1 good crab and #2 not too “bready.” Dungeness is my favorite crab, but it’s often pricier than I prefer (unless a VERY special occasion). These crab cakes always pass my test and are impressive for a dinner party or great just for a nice dinner with family.

Prep Time15

Cook Time15

Total Time30

Course: Appetizer

Cuisine: American

Keyword: holiday, holidays, seafood

Servings: crab cakes

Ingredients

¾ cup crushed saltines
1 egg
2 tablespoons course ground mustard
1 teaspoon Old Bay Seasoning
½ cup mayonnaise
¼ cup sliced green onions or chives
1 cup panko bread crumbs
1 pound lump crab
¼-1/3 cup olive oil

Instructions

In a medium bowl, mix together saltines, egg, mustard, seasoning, mayonnaise and green onions.
Gently fold crab meat into the mixture.
Place a 3-inch biscuit/cookie cutter on a parchment paper-lined sheet pan. Sprinkle a thin, even layer of panko inside the cookie cutter.
Using a cookie scoop or spoon, add 3 tablespoons of the crab mixture. Press with the back of a spoon into an even layer.
Sprinkle another thin layer of panko on top. Gently lift the cutter from the cake. Repeat until all the cakes are made.
Freeze 30 minutes.
In a large skillet, heat oil over medium heat. Once hot, add the crab cakes, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
Serve immediately with lemon, green onions and remoulade sauce.