This Crab Cakes Recipe (Old Bay Seasoned) is a traditional favorite made with fresh picked crab meat and and roasted red peppers. They are perfect for that beach vacation!
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The right amount of crunchy Panko breadcrumbs is the essential ingredient to the best crab cakes.
The succulent crab mixture is tossed with just the right amount of breading.
It’s just enough filler for the most delicious crab cakes.
A trip to the eastern shore would not be the same without my mother’s delicious classic Old Bay crab cakes recipe.
The crab meat is freshly picked that day and with the addition of sweet roasted red peppers this dish is sure to become a favorite in your home.
This recipe is an oldie but a goodie.
It’s really not my mother’s original recipe – she found it on the back of the Old Bay Seasoning can years ago.
But it’s a classic nonetheless.
I’ve made it my own by adding roasted red peppers and green onions to give it a little extra sweet flavor.
I remember more vacations than I can count on the Outer Banks of North Carolina where we’d head out for a morning of crabbing.
It took a lot of patience catching enough crabs for dinner.
We were kids and loved sitting around watching who had a crab on their line.
It was a slow and painful process reeling in each bite on the line.
Of course, nowadays we just head to the fish market or local grocery store.
This is the best crab cake recipe to make not just in the summer, but year-round.
What kind of crab meat should I use?
The best meat to use is jumbo lump crab meat.
If you are near the eastern shore, the best selection of fresh blue crab meat comes straight from the Chesapeake Bay.
There is nothing like sinking your teeth into Maryland crab cakes served with a squeeze of fresh lemon juice or tartar sauce.
Stay away from canned crab.
The type of crab meat you use for this easy crab cake recipe makes a difference.
The seafood department at most local groceries carries fresh crab meat.
Choose between fresh lump crabmeat or backfin crabmeat.
How should I serve classic Old Bay crab cakes?
These lump crab cakes are perfect for a family dinner or for an appetizer party platter.
Just make the patties bite sized and serve with a side of rémoulade.
Sometimes, I will serve a crab cake sandwich on a roll with a spicy chipotle mayonnaise and fresh greens.
This recipe is really versatile because you can serve it with just about any summer vegetable!
How can I keep the crab cakes from falling apart?
Mix the crab meat in a large bowl with the red peppers and onions.
Mix bread crumbs, egg, mayonnaise, Worcestershire sauce, and the remaining dry ingredients together.
Shape into patties.
Adding the baking powder to the recipe helps the patties stay formed while cooking.
It also keeps them light and flaky.
A tip – a half an hour in the fridge covered with plastic wrap before cooking keeps them from breaking apart in the pan when flipping.
Need more summer recipe ideas? Serve up these tasty recipes!
- Creamy Crab Bisque
- Old Bay Crabcake Sandwich with a Chipotle Mayo
- Crunchy Ramen Noodle Salad
- Summer Sweet Corn Salad
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Classic Crab Cakes (Old Bay Seasoning)
- 1/2 cup Panko bread crumbs Parmesan and herb flavored
- 1/2 red pepper roasted and diced
- 4 green onions diced
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1 tablespoon parsley flakes
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1 egg beaten
- 1 pound lump crab meat
- 1 tablespoon olive oil
- Mix together all the ingredients well, using your hands if necessary. Shape into eight patties. Be sure to refrigerate the crab cakes for about 30 minutes before cooking. It helps to keep them together while cooking.
- Using a cast-iron skillet, heat 1 tablespoon of olive oil over medium heat and add the crab cakes to the pan when hot. Fry them flipping once until golden brown on each side, for a total of about 5 to 6 minutes.
- Serve with lemon wedges or cocktail sauce.
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