Pan-Seared Crab Cakes with Old Bay Seasoning
Golden-crusted crab cakes with a savory Old Bay kick, served with a bright lemon-dill aioli for a taste of Baltimore's waterfront charm. This american-inspired easter ready in about 50 minutes pairs fresh lump crabmeat, panko breadcrumbs, large egg for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.
Ingredients
- 12 oz fresh lump crabmeat
- 1/2 cup panko breadcrumbs
- 1 large egg
- 1 tsp lemon zest
- 1 tsp Old Bay seasoning
- 1/4 cup finely diced celery
- 2 tbsp butter
- 1 tbsp olive oil
- 1/4 cup mayonnaise
- 1 tbsp chopped fresh dill
- 1 tbsp lemon juice
Instructions
- Step 1: In a bowl, gently combine 12 oz fresh lump crabmeat, 1/2 cup panko breadcrumbs, 1 large egg, 1 tsp lemon zest, 1 tsp Old Bay seasoning, and 1/4 cup finely diced celery. Mix with a fork just until combined—do not overmix.
- Step 2: Form mixture into 6 equal patties, each 3/4 inch thick. Chill on a plate for 30 minutes to firm up.
- Step 3: Heat 2 tbsp butter and 1 tbsp olive oil in a skillet over medium heat until butter foams. Add crab cakes and cook 4-5 minutes per side until deep golden brown and crisp.
- Step 4: While crab cakes cook, whisk 1/4 cup mayonnaise, 1 tbsp fresh dill, and 1 tbsp lemon juice to make aioli. Serve crab cakes warm with aioli spooned on top.
Frequently asked questions
How long does Pan-Seared Crab Cakes with Old Bay Seasoning take to make?
Total time is about 50 minutes (35 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Pan-Seared Crab Cakes with Old Bay Seasoning?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep fresh lump crabmeat from drying out.
Can I substitute ingredients in Pan-Seared Crab Cakes with Old Bay Seasoning?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Pan-Seared Crab Cakes with Old Bay Seasoning for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Pan-Seared Crab Cakes with Old Bay Seasoning?
American easter like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
My go-to for holiday gatherings—the Old Bay makes them taste like a Chesapeake Bay catch!
- ★★★★★
My kids asked for seconds—perfect texture and the seasoning was spot-on for a family meal.
- ★★★★★
Made these for Easter dinner and they were a hit! The Old Bay really elevated the crab flavor without overpowering it.
