Old Bay Crab Cakes
These Old Bay Crab Cakes are a great appetizer or main course perfect for any time of the year. Impressive and easy to make with less than 10 ingredients, they’re an impressive crowd-pleaser full of flavor.
One of my favorite things to order at a restaurant are Old Bay Crab Cakes, there’s something special and gourmet about them that feels fancy any time of the year. I got into the kitchen to develop my own and after a few tries, my husband tells me they are truly restaurant-quality.
Save The Recipe!
Add your email below and we’ll send it straight to your inbox+ you’ll receive all our newest recipes!
My secret to a great crab cake is to not add too many extra ingredients. Keep to the basics so that the crab flavor can really shine. I also love that I only need a single bowl to mix everything together in about 15 minutes before cooking! Serve these with Cafeteria Noodles and Crispy & Garlicky Green Beans for a dinner that’s one to remember!
Table of Contents
Why You’ll love this Recipe
- Less than 10 Ingredients. Yes, it’s super simple to shop and mix together these crab cakes with Old Bay.
- Versatile as an appetizer or main course. I’ve served them for a quick weeknight meal and also on the weekend as an app at a party.
- Perfect to prep ahead. Shape the patties up to a day in advance and cook right before guests arrive to make cooking stress-free.
Laura Ashley’s Tip: Before making the crab cakes, be sure to pick through the crab cakes for any excess shell pieces. Remove and discard.
Ingredients
Scroll Down for Ingredient Amounts Listed in the Recipe Card Below
- Crushed saltines: Adds nice tender texture and helps to bind the crab meat together.
- Egg: Another binding ingredient to hold the cakes toegtehr just enough while they cook.
- Coarse ground mustard: Adds nice acid and tang to every bite.
- Old Bay Seasoning: My favorite seasoning for crab cakes. Adds a little salt, spice, and that classic celery seed flavor.
- Mayonnaise: The fat that adds moisture and richness.
- Green onions or chives: Light onion freshness.
- Panko bread crumbs: Used for coating the outside of the cakes to make them extra crispy after cooking.
- Lump crab meat: Make sure to look for jumbo lump, it has the best flavor and also delicious texture.
- Olive oil: Fat used for searing the crab patties on each side. You can also use a neutral oil with a high smoke point, like vegetable, canola, or avocado oil.
Tools You’ll Need
How to Make Old Bay Crab Cakes
- 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.
Expert tips
- Don’t break the crab meat up too much. Stir the wet ingredients together first, then gently fold the crab meat into the mixture to help keep the delicious lumps whole as much as possible.
- Use a ring mold to help shape for ease. This helps to make the Old Bay Crab Cakes all the same size for even cooking.
- Freeze the cakes for 30 minutes. This helps make sure they keep their shape when cooking.
- Press the panko in gently to adhere. This is our pro addition to a standard crab cake that gives it the perfect crunchy exterior.
- Don’t overcrowd the pan. You may need to cook these in batches to allow for even browning. Instead of olive oil, you can also use a neutral oil with a high smoke point, like vegetable, canola, or avocado oil.
- Bake instead of fry. You can also bake these crab cakes at 400°F for about 12–15 minutes, flipping halfway, or until golden and heated through.
Storage
Store any leftover Old Bay Crab Cakes in an airtight container in the fridge for up to 2 days. Reheat in the microwave, oven, or air fryer for a few minutes until warmed through.
You can store uncooked or cooked crab cakes in the freeze in a container for up to 2 months. If the crab cakes are not cooked, allow them to thaw until just cold before dredging and searing. If they are already cooked, allow them to thaw completely in the fridge overnight, then reheat in the microwave or oven until completely warmed though.
What to Serve with Old Bay Crab Cakes
There are so many options! They’re great with lemon wedges, remoulade or tartar sauce, a simple salad, coleslaw, or roasted vegetables. Here are some of the sides I’ve served them with to friends and family:
Frequently Asked Questions
Yes. Fresh lump or jumbo lump crab meat is ideal, but good-quality canned crab works too. Just be sure to drain it well and gently check for shell pieces.
Lump crab meat gives you tender bites with great texture. Claw meat is more budget-friendly and flavorful but will be slightly more shredded.
Freezing helps the crab cakes firm up so they hold their shape and don’t fall apart when cooking.
More Easy Seafood Recipes
- Salmon Cakes (4 Ingredient Salmon Patties)
- Baked Cod with Cream Sauce
- Best Shrimp Scampi Recipe (with Crab!)
- Blackened Cod
Old Bay Crab Cake Recipe
Ingredients
- 3/4 cup crushed saltines
- 1 egg
- 2 tablespoons course ground mustard
- 1 teaspoon Old Bay Seasoning
- 1/2 cup mayonnaise
- 1/4 cup sliced green onions or chives
- 1 cup panko bread crumbs
- 1 pound lump crab
- 1/4-1/3 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.
Video
Notes
Expert tips
- Don’t break the crab meat up too much. Stir the wet ingredients together first, then gently fold the crab meat into the mixture to help keep the delicious lumps whole as much as possible.
- Use a ring mold to help shape for ease. This helps to make the Old Bay Crab Cakes all the same size for even cooking.
- Freeze the cakes for 30 minutes. This helps make sure they keep their shape when cooking.
- Press the panko in gently to adhere. This is our pro addition to a standard crab cake that gives it the perfect crunchy exterior.
- Don’t overcrowd the pan. You may need to cook these in batches to allow for even browning. Instead of olive oil, you can also use a neutral oil with a high smoke point, like vegetable, canola, or avocado oil.
- Bake instead of fry. You can also bake these crab cakes at 400°F for about 12–15 minutes, flipping halfway, or until golden and heated through.
Storage
Store any leftover Old Bay Crab Cakes in an airtight container in the fridge for up to 2 days. Reheat in the microwave, oven, or air fryer for a few minutes until warmed through. You can store uncooked or cooked crab cakes in the freeze in a container for up to 2 months. If the crab cakes are not cooked, aNutrition
About Laura
Taught by some of the best, cooking and entertaining has always been my favorite hobby. Food is my love language! The conception of Dinner in 321 came from my family talks that sharing our dinners would help others learn new skills, tasty recipes, and make cooking fun! Read more…
Delicious !! Thanks LAURA , for such great recipes
Aww!🥹You’re so sweet! Thank you SO much!!!🥰 SO HAPPY you made it and liked them so much!