Baltimore-Style Crab Cakes with Old Bay Glaze

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Crispy crab cakes infused with Old Bay seasoning, served with a tangy remoulade and a drizzle of honey-mustard glaze for a sweet-and-spicy contrast. This American-inspired seafood recipe (gluten-free), ready in about 30 minutes, layers jumbo lump crab meat, breadcrumbs, mayonnaise into a dessert worth slowing down for — great for weekend baking, holiday tables, or any time you want a sweet payoff at the end of a meal. Each serving lands at about 320 calories and feeds 4, so it slots into a weekend bake or a special-occasion dessert tray. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 10 min Serves 4 American cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 12 oz jumbo lump crab meat, 1/4 cup breadcrumbs, 2 tbsp mayonnaise, 1 tbsp Old Bay seasoning, 1 beaten egg, and 1 tbsp buttermilk. Gently mix until just combined, being careful not to break up the crab meat.
  2. Step 2: Shape the mixture into 6 evenly sized patties, about 3/4-inch thick. Refrigerate for 15 minutes to firm up.
  3. Step 3: In a skillet, heat 1 tbsp olive oil over medium-high heat. Add the crab cakes and cook for 3-4 minutes per side until golden brown and crispy. Transfer to a plate lined with paper towels.
  4. Step 4: Whisk together 2 tbsp honey, 1 tbsp Dijon mustard, 1 tbsp lemon juice, and 1/2 tbsp water in a small bowl. Drizzle over the crab cakes just before serving.

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