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Close up shot of Old Bay Crab Cakes showing large chunks of white crab meat and red seasoning flecks.

Old Bay Crab Cakes with a Perfect Golden-Brown Sear

These authentic Old Bay Crab Cakes feature jumbo lump crab meat with a deep golden-brown sear. High-protein and low-filler, they deliver a coarse, flaky texture and classic Maryland flavor in every bite.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 3 cakes
Course: Dinner, Lunch
Cuisine: American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb Jumbo Lump Crab Meat Fresh, picked over for shells
  • 1.5 tbsp Old Bay Seasoning
  • 1/4 cup Mayonnaise Full fat for best flavor
  • 1 large Egg Beaten
  • 1 tsp Dijon Mustard
  • 1 tsp Dried Parsley Flakes
  • 1/2 cup Panko Breadcrumbs
  • 2 tbsp Neutral Oil Avocado or vegetable oil
  • 1 tbsp Unsalted Butter
Serving & Presentation
  • 1/2 cup Tartar Sauce For serving
  • 2 wedges Fresh Lemon
  • 1 sprig Fresh Parsley

Equipment

  • 1 Heavy-Bottomed Skillet Cast iron or stainless steel preferred.
  • 1 Metal Fish Spatula For gentle flipping.
  • 1 1/2 Cup Measuring Cup To portion the cakes evenly.

Method
 

Preparation
  1. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, and dried parsley until creamy.
  2. Gently fold in the jumbo lump crab meat and panko breadcrumbs. Be careful not to break the large crab lumps. Chill the mixture in the refrigerator for 30 minutes.
Cooking
  1. Form the chilled mixture into three thick, circular cakes about 1.5 inches thick.
  2. Heat oil and butter in a skillet over medium-high heat. Once the butter foams, add the cakes and sear for 4-5 minutes per side until a deep golden-brown crust forms.
  3. Serve immediately on a white plate with a ramekin of tartar sauce, lemon wedges, and fresh parsley.

Notes

Ensure you drain the crab meat well to prevent soggy cakes.
Use a fish spatula for flipping to keep the lump meat from falling apart.