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5 from 1 vote

Old Bay Crab Cakes Recipe

By Britney
Prep: 10 minutes
Cook: 7 minutes
Chill Time: 40 minutes
Total: 57 minutes
Servings: 7 crab cakes
Pan fried crab cakes stacked on a dinner plate with lemon wedges.
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The best crab cakes can easily be pan fried at home. Wow your family with these restaurant-quality crab cakes with tartar sauce.

Equipment

  • 1 12 inch Nonstick Skillet
  • 1 Baking Sheet
  • Mixing Bowls
  • Wire Rack (optional)
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Ingredients 

  • 1/2 cup Mayo
  • 1 Egg
  • 1/4 Red Onion, diced finely (about 3 tbsps minced)
  • 3 Garlic Cloves, minced
  • 2 tbsp Dijon Mustard
  • 1 tbsp Worcestershire Sauce
  • 2 tsp Old Bay Seasoning
  • 1 tsp Hot Sauce
  • 2 tbsp Fresh Parsley, diced
  • 1 lb Lump Crab Meat
  • 1/2 cup Breadcrumbs
  • 2 tbsp Butter
  • 1 tbsp Olive Oil

Homemade Tartar Sauce

  • 1 cup Mayo
  • 2 tbsp Relish
  • 1 tbsp Lemon Juice
  • 1/2 tsp Sugar
  • 1 tbsp Dijon Mustard
  • 1 tbsp Sour Cream

Instructions 

  • Whisk together mayo, egg, red onion, garlic, dijon mustard, Worcestershire sauce, old bay seasoning, hot sauce, and parsley.
  • Check the crab meat to make sure there aren’t any lingering shells. Add the crab meat and breadcrumbs to the mayo mixture and fold together.
  • Use a ⅓ measuring cup to scoop out mixture and form crab cakes. Place on a baking sheet and cover with plastic wrap. Refrigerate for 40 minutes.
  • Allow a pan to warm over medium heat. Melt butter and olive oil together. Place 1-2 patties in the pan at a time.
  • Cook for 3-4 minutes on each side, until golden brown.
  • To make the tartar sauce, simply whisk together all of the ingredients.

Notes

  • Finely dice garlic and onion as much as possible.
  • Use quality lump crab meat, such as crab meat from blu crabs or dungeness crabs. If you can only find jumbo lump crab meat, break the meat into small pieces.
  • Chilling the crab cakes prior to cooking prevents them from falling apart. If you’d like to cook them immediately, you can - just be very gentle with the patties.

Nutrition

Serving: 1crab cake, Calories: 487kcal, Carbohydrates: 9g, Protein: 15g, Fat: 43g, Saturated Fat: 9g, Polyunsaturated Fat: 22g, Monounsaturated Fat: 11g, Trans Fat: 0.2g, Cholesterol: 80mg, Sodium: 1104mg, Potassium: 225mg, Fiber: 1g, Sugar: 2g, Vitamin A: 318IU, Vitamin C: 8mg, Calcium: 72mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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