Maryland-Style Old Bay Crab Cakes
User Reviews
5
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Prep Time
30 mins
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Cook Time
15 mins
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Total Time
45 mins
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Servings
4 (8 crab cakes)
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Calories
322 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Maryland-Style Old Bay Crab Cakes
Description
The Maryland-Style Old Bay Crab Cakes recipe combines lump crab meat with egg, mayonnaise, Dijon mustard, Old Bay seasoning, lemon juice, Worcestershire sauce, and fresh parsley. Fresh breadcrumbs are gently mixed in to hold the cakes together without overpowering the crab. The mixture is formed into small cakes and baked until golden brown and cooked through.
The crab cakes have a light, flaky texture with pronounced crab flavor complemented by the zesty, slightly spicy notes from Old Bay and lemon. Baking avoids heavy frying, resulting in a cleaner taste. The accompanying lemon aioli, made from mayonnaise, lemon juice, and garlic powder, adds a creamy, tangy contrast that brightens the dish.
These crab cakes are best served warm with lemon wedges for an additional fresh citrus finish. They can be paired with simple sides like green salad or steamed vegetables to highlight the seafood. The recipe emphasizes using quality lump crab meat and fresh breadcrumbs for the best texture and flavor.
To prevent the cakes from falling apart, avoid over-mixing and let them chill if needed before baking. Fresh breadcrumbs made from sandwich bread provide a lighter texture than packaged breadcrumbs, and substituting with panko breadcrumbs in adjusted amounts is an option.
Ingredients
Crab Cakes:
- 1 egg large
- 2 ½ tablespoons mayonnaise
- 1 ½ teaspoons Dijon mustard
- 1 teaspoon Old Bay seasoning
- 1 teaspoon lemon juice fresh
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon kosher salt
- 1 lb. lump crabmeat or jumbo lump, picked over for shells
- 1 ounce breadcrumbs about 1 cup fresh; can substitute ½ cup panko breadcrumbs
- 1 tablespoon parsley chopped
- olive oil spray form
- 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 lump crab meat when possible for the best flavor and texture; avoid shelf-stable canned crab meat.
- Make fresh breadcrumbs from sandwich bread for lighter, flakier cakes; panko can be substituted using half the amount.
- Avoid over-mixing to keep lumps of crab intact and maintain texture.
- If the mixture feels soft, refrigerate the formed cakes for 20 minutes before baking to help them firm up.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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