This classic Old Bay Crab Cake recipe is a traditional favorite made with jumbo lump crab meat and Old Bay seasoning. 

These crab cakes are perfect for a beach vacation, as a comfort dish on a cold night or an impressive appetizer when hosting guests. The lump meat is mixed with just the right amount of breading, Greek yogurt and the perfect blend of seasonings to provide a traditional Maryland-style crab cake flavor.

How should I serve my crab cakes?

  • On a sandwich roll with a spicy chipotle mayonnaise, cocktail sauce or spicy mustard
  • On a bed of greens with a squeeze of lemon and Garlicky Avocado Aioli
  • On a Caesar salad
  • With roasted veggies or potatoes

Why do I need to refrigerate them before cooking?

Chilling them before cooking keeps them from breaking apart when you flip them.

Are these freezer-friendly?

Yep! You can follow the prep instructions, wrap and freeze your cakes or you can cook them, let them cool completely and freeze them in an airtight container.

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Maryland Style Crab Cakes
This classic Old Bay Crab Cake recipe is a traditional favorite made with jumbo lump crab meat and Old Bay seasoning. These crab cakes are perfect for a beach vacation, as a comfort dish on a cold night or an impressive appetizer when hosting guests. The lump meat is mixed with just the right amount of breading, Greek yogurt and the perfect blend of seasonings to provide a traditional Maryland-style crab cake flavor.
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
Dry Ingredients:
Wet Ingredients:
Prep Time 10 minutes
Cook Time 30 minutes
Passive Time 1 hour
Servings
Ingredients
Dry Ingredients:
Wet Ingredients:
Instructions
Prep:
  1. If you are using whole grain brown rice cakes, add to food processor and pulse until chopped into crumbs.
  2. Put crab meat in a large bowl. Add all dry ingredients and gently mix together (try not to break lumps of crab meat apart).
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  3. In a separate bowl, mix all wet ingredients together. Pour wet ingredient mixture over crab mixture and gentle blend together.
  4. Shape crab mixture into four balls; should be sticky. If you're making this as an appetizer, form into small balls. Refrigerate (covered) for at least an hour.
Bake:
  1. Preheat oven to 350 degrees.
  2. Using a medium to large pan (preferably stainless steel), add enough EVOO to lightly coat bottom. Once pan is hot, add crab cakes. Brown each side (approximately 2 minutes per side).
  3. Place patties on a parchment paper lined pan or baking sheet and bake for 20 minutes. Remove from oven and serve.
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