Original Old Bay Crab Cakes
These Original Old Bay Crab Cakes are crispy, tender, and bursting with sweet crab meat and zesty seasoning — a classic Maryland seafood appetizer or dinner.
Ingredients
- 1 lb lump crab meat picked over for shells
- 1/2 cup mayonnaise (Duke’s recommended)
- 1 large egg lightly beaten
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Old Bay seasoning (McCormick classic)
- 1/4 cup panko breadcrumbs (for binding)
- 2 tablespoons green onions finely chopped
- 2 tablespoons fresh parsley chopped
- 1 teaspoon lemon zest
- salt and pepper to taste
- 2 tablespoons vegetable oil (for cooking)
Instructions
- In a large bowl, gently fold together crab meat, mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, panko, green onions, parsley, and lemon zest; season with salt and pepper.
- Shape the mixture into 6 evenly sized crab cakes, about 3 inches across and roughly 1 inch thick; place on a parchment-lined tray.
- Cover and refrigerate the cakes for at least 20 minutes to firm up, which helps keep them intact when cooking.
- Warm 2 tablespoons of oil over medium-high heat in a non-stick or cast-iron skillet until shimmering.
- Place the chilled patties in the skillet without crowding; cook for 3–4 minutes per side until golden brown and crisp.
- Transfer the cakes to a paper towel–lined plate to blot excess oil, then serve warm with lemon wedges and your favorite sauce.
Notes
For extra crunch, dust each cake lightly with additional panko before cooking; leftovers keep well in an airtight container for up to 3 days in the fridge.