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Close-up smartphone photo of seared lump crab cakes with fine parsley flecks and paprika grains. (Old Bay Crab Cake Recipe)

Old Bay Crab Cake Recipe: The Ultimate Maryland-Style Crispy Lump Crab Cakes

Authentic Maryland-style Old Bay Crab Cake Recipe featuring jumbo lump crab meat, a deeply seared golden-brown crust, and traditional Chesapeake seasonings. Perfect for a restaurant-quality seafood dinner at home.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 3 cakes
Course: Appetizer, Dinner, Lunch
Cuisine: American, Maryland
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

Crab Cake Ingredients
  • 1 lb Jumbo Lump Crab Meat 454g, picked through for shells
  • 1 tbsp Old Bay Seasoning 6g
  • 1/2 cup Panko Breadcrumbs 60g
  • 1/4 cup Mayonnaise 60ml
  • 1 large Egg beaten
  • 1 tbsp Dried Parsley Flakes 1g
  • 1 tsp Dijon Mustard 5ml
  • 1 tsp Worcestershire Sauce 5ml
  • 2 tbsp Unsalted Butter 30g
  • 1 tbsp Neutral Oil 15ml
  • 1/2 tsp Paprika for dusting

Equipment

  • 1 12-inch Skillet Non-stick or cast iron preferred.
  • 1 Fish Spatula To flip cakes without breaking them.

Method
 

Prepare the Base
  1. In a large bowl, whisk together the mayonnaise, egg, Old Bay, mustard, and Worcestershire sauce until smooth.
  2. Gently fold in the lump crab meat and dried parsley flakes, being careful to keep the lumps intact.
  3. Incorporate the Panko breadcrumbs and shape into three thick, round patties.
Chill and Cook
  1. Chill the patties for at least 30 minutes to help them set.
  2. Heat butter and oil in a skillet over medium-high heat. Sear the cakes for 4-5 minutes per side until a deep golden-brown crust forms.
  3. Dust with paprika and serve with fresh parsley and lemon wedges.

Notes

Chill the patties thoroughly to ensure they don't break during flipping.
Use a high-quality lump crab meat for the best visual and textural results.