Pan-Seared Crab Cakes with Old Bay Seasoning

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 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

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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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 bakers find this fits a weekend afternoon; chill or store as the recipe directs before serving.

How do I store leftover Pan-Seared Crab Cakes with Old Bay Seasoning?

Cool fully before storing. Most baked desserts keep at room temperature in an airtight container for 2–3 days, or in the fridge for up to 5 days. Cream- or custard-based desserts must go in the fridge within 2 hours; reheat gently or serve cold per the recipe.

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.

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