Oh boy! These Old Bay Crab Cakes get the stamp of approval from a Maryland native – yours truly! I love them so much!
This classic lump crab cake recipe is based on the one that used to be printed on the back of the tins of Old Bay Seasoning – with just a few swaps and additions!
The main flavors come from the canned lump crab, spicy yellow mustard, hot dog buns, onion, and of course, the Old Bay Seasoning!
(Whattt?? Hot dog buns?? Mustard?? Yep! I used the leftovers we had from our 4th of July grill-out!)
I’ve been craving Crab Cakes for a while and when I saw Imperfect Foods had lump crab in stock I couldn’t wait to make these. (Here’s $10 to shop and create your imperfect box)
Old Bay, in my mind, is the absolute perfect seasoning. I put it on everything from sliced avocado to cottage cheese! Having been born and raised in Annapolis, Maryland it makes perfect sense that I love it so much.
To go along with the Old Bay Crab Cakes I made a simple Zesty Tartar Sauce that I am pretty darn proud of!!
These crab cakes are great for finger food snacking or for a full meal. We had them over a bed of Arugula one night and then on a bun like a fish sandwich the next. If I may say so myself, my homemade zesty tartar sauce is the icing on the crab cake. haha
Simple Classic Old Bay Crab Cakes w/ My Zesty Tartar Sauce
I based my Crab Cake recipe on the one that used to be printed on the back of all the tins of Old Bay Seasoning. McCormick’s simple crab cake recipe features Old Bay Seasoning. Mustard, Parsley, Mayo, and Egg form the flavorful base for a deliciously golden brown crabmeat-filled patty.
I added Worcestershire, finely chopped onion, more Old Bay, and I used spicy yellow mustard instead of the classic yellow. I did not add any mayonnaise to the crab cake mixture.
Old Bay Classic Crab Cakes
- 2 Hot Dog Buns
- 2 TB Spicy Yellow Mustard
- 1 Pound Lump Crab
- 5 tsp Old Bay Seasoning
- 5 tsp Dry Parsley
- Splash of Milk
- 1/2 Yellow Onion
- 1/3 tsp Salt
- 1 tsp Black Pepper
- 1 Egg
- 3 tsp Worcestershire Sauce
- Break hot dog buns into small pieces in a large bowl.
- Moisten with splash of milk.
- Add Worcestershire sauce, egg, and mustard; mix well.
- Add remaining ingredients; mix lightly. Shape into 4 patties.
- Refrigerate patties 3 hours to help keep them together when cooking.
- Heat avocado oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
My Simple Zesty Tartar Sauce is easy and delicious! The Avacado Mayonnaise pairs & sweet relish combined with a little horseradish and hot sauce give it the perfect little kick!
Simple Zesty Tartar Sauce
- Simple Zesty Tartar Sauce
- 1/4 Cup Avacado Mayonnaise
- 2 tbs Sweet Relish
- 2 tsp Top EMS Hot Sauce
- 1 tbs Horseradish
- 1 tbsp Lemon Juice
- Black Pepper
- Add mayo, relish, hot sauce, lemon juice and horseradish to a medium bowl, whisking to combine. Season to taste with pepper and more lemon juice if needed.
- If you're sensitive to spice, leave out the hot sauce. If you love a bit of heat, add more.
- Store tartar sauce in fridge for up to 2 weeks.