Pan-Seared Crab Cakes with Old Bay Seasoning

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.

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 brunch recipe, ready in about 50 minutes, layers fresh lump crabmeat, panko breadcrumbs, large egg 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 420 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: 35 min Cook: 15 min Serves 4 American cuisine 420 cal/serving
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Ingredients

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Instructions

  1. 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.
  2. Step 2: Form mixture into 6 equal patties, each 3/4 inch thick. Chill on a plate for 30 minutes to firm up.
  3. 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.
  4. 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.

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