Classic Old Bay Crab Cakes

READY IN: 20mins
Recipe by Little Bee

***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!

Top Review by Andi of Longmeadow

This is one great crab cake, I am so glad I got to taste this, as well as make it. Easy to put together, and delicious as well. This recipe for crab cakes sets all apart from the others. The addition of baking powder is terrific, as it gives a wonderful light texture. I will use this recipe from now on. Thanks Little Bee~for one terrific recipe.

Ingredients Nutrition


  1. Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
  2. Refrigerate the patties 30 minutes to help keep them together when frying.
  3. Fry until golden-brown on both sides.

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