Classic Crab Cakes Recipe (Old Bay Seasoning) - Home & Plate (2024)

FAQs

What are the ingredients in Old Bay crab cake mix? ›

BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, SALT, AND YEAST), WHOLE EGG SOLIDS, SALT, SPICES (INCLUDING RED PEPPER AND PARSLEY), AND PAPRIKA.

Sauté the onion, bell pepper and 1 clove garlic until the pepper is limp, approximately 3 minutes. Add the cream, mustard, 1 egg, 1/2 teaspoon parsley, cayenne pepper and 1/2 cup bread crumbs, to taste, and mix well. Gently fold in the crabmeat. Form the mixture into 8 patties, about 1/2-inch thick.

Ultimately, it is your decision how you choose to fry your crab cakes, as both oil and butter will work equally well depending on your taste and cooking preferences.

While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.

The Differences In Maryland Crab Cakes

For starters, they typically use more meat and less other filling compared to regular crab cakes. Of course, every recipe is different, but Maryland's versions really allow the crab meat to shine and only use enough fillers to hold the cakes together.

I use a heavy-bottomed skillet with about 1/2″ of canola oil to fry them. Get your temperature to 350, then gently place 3 crab cakes in the skillet.

Maryland Crab Cakes

Restaurant style cakes are more gourmet and are made with large chunks of crab meat so it the crab is the main focus. Boardwalk style cakes are filled with smaller chunks of crab, egg, breadcrumbs, and seasoning- Old Bay, of course.

Crab cake filling: I go light on the filler, using juuuust enough to bind the crab cakes together. You'll need an egg, mayonnaise, chopped fresh herbs (I like parsley, dill, and tarragon!), Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon zest, Kosher salt, and black pepper.

Crab Cake Cooking Directions

Place crab cakes in the preheated oven for approximately 20 minutes or until the cakes are golden brown on top and firm to the touch. (Please make sure to keep an eye on them in the final five minutes.) When you remove the crab cakes, their internal temperature should be 145° F.

Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it's easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it's easy to overcook the crab cakes when frying them in a pan).

What temperature should crab cakes be cooked at? ›

Crab cakes should be cooked to an internal temperature of 165°F. Pan Sauté from Thawed (Recommended):

Replacing the water from the butter with oil means there's more fat left in the cakes to ensure tenderness. It also coats the flour uniformly, which keeps the layers from being tough even if the batter is overbeaten.

Overcooking your crab cakes will diminish the flavor and leave you with a final dish that's less than satisfactory.

Shape into 6 large crab cakes (about ½ cup each) and place on a baking sheet. Cover and refrigerate for at least 1 hour. This is really important to help the crab cakes set. Preheat a large nonstick pan to medium heat and coat with oil.

Egg – The egg will act as a binder for the cakes, so the patties don't break apart. Mayonnaise – Not only will this mayo add some tang to our cakes but it will also help bind them together. You can make your own mayo using my recipe or store bought mayo will be fine as well.

What Spices Are In Old Bay Seasoning? According to the product label, some of the ingredients in Old Bay seasoning are celery salt, spices (including red pepper and black pepper) and paprika. Other potential spices may include bay leaf, cinnamon, mustard powder, nutmeg, clove and cardamom.

Mix crabmeat, bread crumbs, parsley, salt, and pepper together in a large bowl.

Some popular substitutions for Old Bay include crab boil, cajun seasoning, and celery salt mixed with paprika. When using a substitute, make sure to start with a small amount to begin with and taste as you go.

The bottom line

Imitation crab is a highly processed food made by combining minced fish with starch, egg whites, sugar, salt, and additives to mimic the flavor, color, and texture of real crab meat. While it's significantly less expensive than real crab, it's also less nutritious.