Old Bay Crab Cake

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Nowhere does crab cakes quite like the East Coast- and Maryland crab cakes hold the title of the best in the world! What makes them so great? The answer is one simple ingredient- Old Bay seasoning.

Old Bay crab cakes are a classic fan favorite on the Eastern shore and beyond- and this recipe lets you bring that incredible flavor home whenever you want it. Enjoy delicious crab cakes with friends and family- Maryland style!

My Old Bay crab cakes recipe is a simple 10-step method that champions strong flavors and glorifies crab meat the way it deserves. The process takes less than two hours and is sure to have the whole family praising you for your cooking skills- without having to do anything too complicated.

What Is a Maryland Crab Cake?

The humble crab cake is a staple for spring- and Maryland crab cakes are next-level delicious. A true Maryland-style crab cake uses jumbo lump crab meat from blue crabs and has heaps of Old Bay seasoning to perfectly compliment the rich, sweet crab.

There are plenty of ways to make Maryland crab cakes, but Old Bay seasoning is non-negotiable. The rest of the ingredients can be tweaked to taste, but I think the following combination is a winner every time.

What Do I Need for This Recipe?

Part of the beauty of crab cakes is how easy they are to make. They don’t require much skill or any fancy equipment- just the usual things you find in your kitchen and some simple but incredibly tasty ingredients.

Here is a full list of everything you will need to make your Old Bay crab cakes.

Kitchen Equipment

You don’t need much for making crab cakes, just a few everyday kitchen utensils:

• A fork
• Two mixing bowls (one should be large enough to hold all the ingredients together- the other is just for the crab meat)
• Something to drain the crab meat- a sieve or colander is fine
• One baking tray covered with a baking sheet
• Plastic wrap
• A skillet (cast iron skillet is best)
• Spatula for mixing
• Fish slice for frying and flipping the patties
• Tablespoon, teaspoon, and cup measures

Something great about making your own crab cakes is the freedom to put in whatever you want to get the flavors you like the most. In this recipe, I have tried to stick as closely as possible to what a classic Maryland Old Bay crab cake tastes like to really replicate the taste of the East Coast.

• Crab Meat

If you want to replicate a real Maryland Old Bay crab cake, you really need to use jumbo lump crab meat. Blue crabs are best- but avoid the claw meat as it is not quite as sweet and tasty.

Whatever you do, don’t use canned crab. It is not the same and won’t give you the juicy flavor or lovely texture of fresh lump crabmeat. Trust me- it is worth getting the real stuff. Otherwise, it is simply not a Maryland crab cake.

I use eight ounces of meat to make four large patties or six smaller patties. Make sure you still have eight ounces once all the water is drained.

• Old Bay Seasoning

It sort of goes without saying that the original recipe Old Bay seasoning is an absolute must for this crab cake recipe, just like in my Cajun crab boil recipe.

I like to use a generous tablespoon, but you can reduce or increase this measurement depending on your taste preference. Sometimes I also keep a little bit aside to sprinkle on the patties later.

• Red Pepper

You can also add yellow pepper if you want, but I usually just stick to red. Finely dice enough to fill a tablespoon measure.

• Onions

Again, your onion should be finely diced (as small as you can get it), and fill a tablespoon measure to the top.

Sometimes I put a little less onion- it depends on how much of the taste I want to come through. If you are not a big onion fan, you can half the measurement- or leave it out altogether.

• Mayonnaise

Whether or not you like mayonnaise, it is essential for well-combined, juicy crab cakes. The flavor doesn’t come through much, but I still like to use a good quality, real egg, full-fat mayonnaise for the best results.

Low-fat works fine if you are trying to cut the calories and have a healthier crab cake.

You need around a tablespoon and a half of mayo.

• Mustard

There is debate over what kind of mustard is best for crab cakes. In some recipes, I use dried mustard powder rather than the real thing, but to get the Maryland flavor right, I use a mixture of Dijon mustard and yellow mustard.

If you don’t like yellow mustard, use only a tablespoon of Dijon- it works fine by itself. I use both, so I put in half a tablespoon of each.

• Egg

Egg helps combine the ingredients and hold your patties together. One large egg is enough for this recipe.

• Crumbs

Another source of contention is what type of crumbs are best to use in crab cakes. I usually use Saltine crackers or something similar when making normal crab cakes because they are lighter, but most Maryland crab cake recipes call for Panko bread crumbs. You could also use cornmeal.

It doesn’t really matter what you use, as long as you have half a cup to add to your mixture to firm it up and help the patties hold their shape.

In this Old Bay crab cake recipe, I am using Panko bread crumbs for the crispy finish and tasty flavor, but the choice is yours when you make them at home.

• Worcestershire Sauce

You might not have this in the cupboard at home, but it is worth going out to buy some! Old Bay crab cakes are not the same without it. In fact, I never make any crab cakes without a glug of this tangy sauce.

Don’t use a lot, though- as the flavor is very strong. Half a teaspoon or a quick dash if you are not into measuring is enough to add a kick.

• Parsley

Lastly, you need a teaspoon of parsley. You can use dried flakes or fresh minced parsley- either work.

Useful Tips for this Old Bay Crab Cakes Recipe

The best crab cake is one that tastes the way you want it to so feel free to tweak the ingredients to suit your preferences. As long as you use the right amount of egg, mayo, and crumbs to get the mixture well combined, the rest is ok to play around with until you find the perfect combo.

If you have leftovers, store them in an airtight tub or wrapped in plastic wrap. You can save them for up to three days. Don’t freeze them.

Why not use them to make a crab cake sandwich or in a salad?

Final Thought

Of all the ones I have tried, this is the best crab cake recipe to replicate the classic Maryland Old Bay flavor. It is quick, easy, and makes perfect crab cakes every time.

Transport yourself to the Eastern shore in spring without leaving your house- your friends and family are sure to thank you for it!