Maryland-Style Old Bay Crab Cakes
User Reviews
5.0
12 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
30 mins
-
Total Time
45 mins
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Servings
4 (8 crab cakes)
-
Calories
322 kcal
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Course
Main Course, Appetizer
-
Cuisine
American
Maryland-Style Old Bay Crab Cakes
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These delicious crab cakes are bursting with fresh, sweet crab meat held together with little filler, and topped with a simple lemon aioli. Oven and air fryer instructions included!
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Ingredients
Crab Cakes:
- 1 large egg
- 2 ½ tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon fresh lemon juice
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- 1 lb. lump or jumbo lump crabmeat, picked over for shells
- 1 ounce (about 1 cup) fresh breadcrumbs* (can substitute ½ cup panko breadcrumbs)
- 1 tablespoon chopped parsley
- Olive oil spray
- lemon wedges for serving
Lemon aioli
- ⅓ cup mayonnaise
- 2 teaspoons lemon juice
- ¼ teaspoon garlic powder
Instructions
- Preheat oven to 400°F.
- Mix the egg, mayonnaise, mustard, Old Bay, lemon juice, Worcestershire sauce, salt, and parsley together in a large bowl. Add the crab and breadcrumbs and gently mix to combine being careful not to over-mix it.
- Form the mixture into 8 small cakes, compacting them just enough to hold together. Place them on a greased baking sheet. If the crab cakes seem loose, refrigerate them for 20 minutes so that they firm up.
- Spray the crab cakes with olive oil and sprinkle a little Old Bay on top. Bake in the oven 15-17 minutes until crab cakes are cooked through and golden brown. Arrange them on a serving platter and serve with lemon aioli and lemon wedges. If desired, serve with mango salsa on the side.
- To make the Lemon Aioli, mix the mayonnaise, lemon juice, and garlic powder together in a small bowl.
Air Fryer Instructions:
- Spray the air fryer basket with oil and arrange the crab cakes on top in a single layer. Cook at 350°F until crab cakes are lightly browned and cooked to an internal temperature of 160°F, about 8-10 minutes.
Notes
- Use fresh, good-quality lump crab meat, if you can find it. It's typically sold in the seafood department of the grocery store, resting on ice. The next best option is refrigerated crab meat, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the crab meat. I like to make fresh breadcrumbs from sandwich bread rather than using packaged breadcrumbs because they make for a lighter, flakier crab cake. To make fresh breadcrumbs, remove the crusts from a couple of pieces of sandwich bread and process them in a food processor until crumbs are formed. You can substitute panko breadcrumbs (if using panko breadcrumbs, use about ½ cup).
- Use fresh, good-quality lump crab meat, if you can find it. It's typically sold in the seafood department of the grocery store, resting on ice. The next best option is refrigerated crab meat, which is readily available year-round. Avoid shelf-stable canned crab meat, which contains additives that affect the taste and texture of the crab meat.
- I like to make fresh breadcrumbs from sandwich bread rather than using packaged breadcrumbs because they make for a lighter, flakier crab cake. To make fresh breadcrumbs, remove the crusts from a couple of pieces of sandwich bread and process them in a food processor until crumbs are formed. You can substitute panko breadcrumbs (if using panko breadcrumbs, use about ½ cup).
- For best results, don't over-mix the crab mixture. You want to leave some lumps of crab meat in the cakes and not break it up too much. If the crab cakes seem soft, refrigerate them for 20 minutes before baking. This will help them firm up so that they don't fall apart.
- For best results, don't over-mix the crab mixture. You want to leave some lumps of crab meat in the cakes and not break it up too much.
- If the crab cakes seem soft, refrigerate them for 20 minutes before baking. This will help them firm up so that they don't fall apart.
Nutrition Information
Show Details
Serving
2 crab cakes plus aioli
Calories
322kcal
(16%)
Carbohydrates
5g
(2%)
Protein
23g
(46%)
Fat
23g
(35%)
Saturated Fat
4g
(20%)
Polyunsaturated Fat
13g
Monounsaturated Fat
5g
Trans Fat
0.1g
Cholesterol
100mg
(33%)
Sodium
1358mg
(57%)
Potassium
292mg
(8%)
Fiber
0.5g
(2%)
Sugar
1g
(2%)
Vitamin A
205IU
(4%)
Vitamin C
11mg
(12%)
Calcium
79mg
(8%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 4(8 crab cakes)
Amount Per Serving
Calories 322 kcal
% Daily Value*
| Serving | 2 crab cakes plus aioli | |
| Calories | 322kcal | 16% |
| Carbohydrates | 5g | 2% |
| Protein | 23g | 46% |
| Fat | 23g | 35% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 13g | 76% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 100mg | 33% |
| Sodium | 1358mg | 57% |
| Potassium | 292mg | 6% |
| Fiber | 0.5g | 2% |
| Sugar | 1g | 2% |
| Vitamin A | 205IU | 4% |
| Vitamin C | 11mg | 12% |
| Calcium | 79mg | 8% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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