Learn how to make the best Old Bay crab cakes! Made with tender lump crab meat, old bay seasoning, and saltine crackers, this is an easy recipe made with no-filler ingredients for the perfect crab flavor in every bite. Tips for making crab cakes that don’t fall apart included.
Working with thawed jumbo lump crab, Thoroughly drain crab meat in a colander, and flake with a fork to separate the large pieces.
Gently stir and remove any bits of shell.
Using your hands or a zip-top bag, crush the saltine crackers by giving them a quick squeeze. They do not have to be uniform in size. Place crackers in a medium-sized mixing bowl.
Then, add the next 7 ingredients to the same bowl. Stir to combine.
Gently fold in the drained crab meat and stir until ingredients are combined.
Using your hands, shape the mixture into about 6 patties. Place the patties in a single layer in a casserole dish or on a parchment-lined baking sheet.
Cover with foil and place in the refrigerator for at least 1 hour. Do not skip this step!
After the patties have chilled, remove them from the fridge.
Melt butter in a heavy-bottomed skillet over medium heat.
When the butter is hot and begins to foam, add the crab cakes to the skillet and cook for 4 to 5 minutes on each side or until golden brown. Do not overcrowd your pan, allowing 1 inch of space between each crab cake.
As each crab cake is done, remove it from the skillet and place it on a paper towel-lined plate to drain excess butter.
Serve with Rémoulade Sauce or Garlic Butter for dipping.
Notes
Please read the entire post for details, tips, and more!
Ritz crackers or any multigrain cracker may be used in place of Saltines.
Do not skip the refrigeration time for the patties. This prevents them from falling apart.
Some like a dash or two of hot sauce to the crab meat mixture for extra heat.
You can make these ahead of time (up to 3 days), then cook them when ready.
Do not allow the patties to come to room temperature before cooking. Make sure you are ready to cook when they are removed from the refrigerator.
Nutrition:
Nutrition Facts
Old Bay Crab Cake Recipe
Amount per Serving
Calories
269
% Daily Value*
Fat
20
g
31
%
Saturated Fat
5
g
31
%
Trans Fat
0.2
g
Polyunsaturated Fat
9
g
Monounsaturated Fat
5
g
Cholesterol
77
mg
26
%
Sodium
855
mg
37
%
Potassium
211
mg
6
%
Carbohydrates
7
g
2
%
Fiber
1
g
4
%
Sugar
0.4
g
0
%
Protein
16
g
32
%
Calcium
73
mg
7
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
Loved this recipe?If you enjoyed this recipe, leave a star rating and a comment below! Your feedback not only helps others discover my blog but also gives me valuable insights from your experience.