Maryland Crab Cakes with Old Bay Sauce
Originating from the rich coastal waters of Maryland, these crab cakes are a tribute to Chesapeake Bay blue crabs and the robust flavors that this region is known for. Meticulously seasoned and paired with the classic Old Bay sauce, this dish epitomizes the perfect balance between sweetness and spice.
Equipment
- Large mixing bowl
- Rimmed baking sheet
- Parchment paper
- 12-inch non-stick skillet
- Fish spatula
- Small mixing bowl
- Instant-read thermometer
Ingredients
Crab Cakes
- 1 lb lump crab meat 450g, preferably fresh Chesapeake Bay blue crab
- ¼ cup panko breadcrumbs 15g
- 1 large egg
- 2 tbsp mayonnaise 28g
- 1 tbsp Dijon mustard 15g
- 1 tsp Old Bay seasoning adjust to taste
- 1 tbsp lemon juice 15ml, freshly squeezed, about half a lemon
- 2 tbsp fresh flat-leaf parsley 8g, finely chopped
- 1 tbsp fresh chives 3g, finely chopped
- 1-2 tbsp neutral oil 15–30ml, vegetable or canola, for pan-frying
Old Bay Sauce
- ½ cup sour cream 120g, full-fat
- ¼ cup mayonnaise 56g
- 1 tbsp Old Bay seasoning
- 1 tbsp lemon juice 15ml, freshly squeezed
Instructions
- In a large mixing bowl, whisk together the egg, mayonnaise, Dijon mustard, Old Bay seasoning, and lemon juice. Add the panko breadcrumbs, parsley, and chives and stir to combine. Gently fold in the lump crab meat using a rubber spatula, taking care not to break up the large pieces.1 lb lump crab meat, 1/4 cup panko breadcrumbs, 1 large egg, 2 tbsp mayonnaise, 1 tbsp Dijon mustard, 1 tsp Old Bay seasoning, 1 tbsp lemon juice, 2 tbsp fresh flat-leaf parsley, 1 tbsp fresh chives
- Shape the mixture into 4 equally sized cakes and place them on a baking sheet lined with parchment paper. Chill in the refrigerator for at least 30 minutes to help the cakes hold their shape during cooking.
- Meanwhile, prepare the Old Bay sauce by mixing the sour cream, mayonnaise, Old Bay seasoning, and lemon juice in a small bowl. Cover and chill until ready to serve.1/2 cup sour cream, 1/4 cup mayonnaise, 1 tbsp Old Bay seasoning, 1 tbsp lemon juice
- In a 12-inch non-stick skillet, heat 1–2 tablespoons of neutral oil over medium heat until the oil shimmers. Carefully place the crab cakes in the skillet, leaving at least 1 inch between them, and cook for about 5 minutes on each side until golden brown and crispy on the outside and the internal temperature reaches 165°F / 74°C.1-2 tbsp neutral oil
- Serve the crab cakes warm with a dollop of the Old Bay sauce on top, garnished with additional fresh parsley if desired.
Notes
Storage: Cooked crab cakes keep in an airtight container in the fridge for up to 2 days. Reheat in a skillet over medium-low heat with a little oil, about 3 minutes per side, or on a wire rack in a 375°F / 190°C (170°C fan-forced) oven for 10–12 minutes.
Freezing: Freeze uncooked shaped cakes on a parchment-lined tray until solid, then transfer to a zip-top bag for up to 1 month. Thaw overnight in the fridge before cooking. The sauce does not freeze well — make it fresh.
Substitution: Canned lump crab meat works well. Drain thoroughly and pick through for shell fragments before mixing.
Make-Ahead: Shape the cakes and refrigerate up to 8 hours before cooking. The extra chill time actually helps them hold together even better.
Pro Tip: Fold the crab mixture gently with a rubber spatula rather than stirring — this preserves the large lump pieces that give the cakes their signature texture.
Nutrition
Serving: 1servingCalories: 367kcalCarbohydrates: 6gProtein: 24gFat: 27gSaturated Fat: 6gPolyunsaturated Fat: 12gMonounsaturated Fat: 6gTrans Fat: 0.1gCholesterol: 120mgSodium: 1178mgPotassium: 333mgFiber: 1gSugar: 2gVitamin A: 531IUVitamin C: 14mgCalcium: 118mgIron: 2mg
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