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Close up of pan-seared Old Bay Crab Cakes showing the rugged texture of jumbo lump crab meat.

Old Bay Crab Cakes: The Ultimate Jumbo Lump Maryland-Style Recipe

These Old Bay Crab Cakes feature jumbo lump crab meat and a golden-brown panko crust. Served with a creamy orange remoulade, these hand-formed cakes are the ultimate Pinterest-worthy seafood dinner that stays together every time.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 2 people
Course: Dinner, Lunch
Cuisine: American
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 1 lb Jumbo Lump Crab Meat 454g, picked over for shells
  • 1/2 cup Panko Breadcrumbs 30g
  • 1 Large Egg Beaten
  • 1/4 cup Mayonnaise 60ml
  • 1 tbsp Old Bay Seasoning 6g
  • 1 tsp Dijon Mustard 5ml
  • 1 tbsp Fresh Parsley 4g, finely chopped
  • 2 tbsp Unsalted Butter 28g
  • 1 tbsp Neutral Oil 15ml
  • 1/2 cup Mayonnaise 120ml
  • 1 tbsp Sriracha 15ml
  • 1 tsp Lemon Juice 5ml
  • 1/2 tsp Smoked Paprika 1g

Equipment

  • 1 Heavy-bottomed Skillet Cast iron or stainless steel preferred for searing.
  • 2 Mixing bowls

Method
 

Prep and Mix
  1. Carefully pick through the jumbo lump crab meat (1 lb / 454g) to remove any cartilage or shell, keeping the lumps intact.
  2. In a small bowl, whisk the egg, 1/4 cup mayonnaise, Dijon, and Old Bay together until smooth.
Form and Chill
  1. Gently fold the binder and panko into the crab meat. Form into two thick cakes and refrigerate for 30-60 minutes.
Cook and Serve
  1. Heat butter and oil in a skillet. Sear the cakes for 4-5 minutes per side until dark golden-brown.
  2. Top with a dollop of orange remoulade, fresh parsley, and dried herb flakes. Serve with a lemon wedge.

Notes

Chill the cakes before frying to prevent falling apart.
Do not overmix the crab; keep those large lumps intact for the best texture.