Old Bay Crab Cake Recipe
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.
Servings: 12 crab cakes
Calories: 138kcal
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
Serving: 6g | Calories: 138kcal | Carbohydrates: 8g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 31mg | Sodium: 476mg | Potassium: 103mg | Fiber: 0.4g | Sugar: 1g | Vitamin A: 40IU | Vitamin C: 3mg | Calcium: 32mg | Iron: 1mg
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