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Close up of an Old Bay crab cake showing large flakes of white lump crab meat and green parsley specks.

Old Bay Crab Cakes with Jumbo Lump Crab and Creamy Herb Sauce

These Old Bay crab cakes feature jumbo lump crab meat, a dark golden-brown seared crust, and a moist interior. Served with a thick creamy herb sauce, they are the ultimate Maryland-style seafood treat.
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Prep Time 40 minutes
Cook Time 10 minutes
Total Time 50 minutes
Servings: 4 cakes
Course: Appetizer, Main Course
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Crab Cakes
  • 1 lb Jumbo Lump Crab Meat 450g, picked for shells
  • 1.5 tsp Old Bay Seasoning 7.5g
  • 2 tbsp Fresh Parsley 8g, finely chopped
  • 1/4 cup Mayonnaise 60ml
  • 1 tsp Dijon Mustard 5ml
  • 1/2 tsp Worcestershire Sauce 2.5ml
  • 1 Egg large, lightly beaten
  • 1/2 cup Saltine Crackers 50g, finely crushed
  • 2 tbsp Unsalted Butter 30ml, for frying
  • 2 tbsp Neutral Oil 30ml, for frying
Serving
  • 1/2 cup Tartar Sauce thick, creamy white
  • 4 sprigs Fresh Parsley for topping

Equipment

  • 1 Cast-Iron Skillet Essential for a dark golden crust.
  • 1 Mixing Bowl Use a large size to allow for gentle folding.

Method
 

Prepare the Mixture
  1. In a large bowl, whisk together the egg, mayo, mustard, Worcestershire, and Old Bay.
  2. Gently fold in the crab meat and parsley, followed by the cracker crumbs, keeping the lumps intact.
Chill and Sear
  1. Shape into 4-6 thick cakes and refrigerate for 30 minutes to set.
  2. Heat butter and oil in a skillet over medium-high. Sear cakes for 4-5 minutes per side until dark golden-brown.
  3. Top with a dollop of thick white herb sauce and a fresh parsley sprig.

Notes

Always chill the cakes for at least 30 minutes; it is the only way to ensure they don't fall apart without adding too much filler.
Use a high-smoke point oil mixed with butter for the best crust color.