Oven-Finished Crabcakes with Old Bay
Submitted by happyzhangbo
These Maryland-style crabcakes sear golden on the stovetop, then finish in the oven for tender centers. Old Bay seasoning, sautéed peppers, and fresh garlic pack them with classic Chesapeake Bay flavor.
YIELD
4 servingsPREP
10 minCOOK
30 minREADY
40 minSearing the crabcakes on the stovetop gets you that crispy, caramelized crust everyone fights over, while the oven finish cooks them through without burning the outside.
It’s a restaurant technique that actually makes these easier at home because you’re not hovering over the stove flipping delicate patties.
Sautéing the red onion, sweet bell pepper, and garlic before mixing them into the crab gives you deeper, sweeter flavor than raw vegetables ever could.
Old Bay is the nonnegotiable ingredient here. It’s what makes these taste like the Chesapeake Bay, with its blend of celery salt, paprika, and mysterious spices that Maryland natives guard like family secrets.
Kitchen Tips
- Sauté the vegetables until they’re soft and sweet, not just barely wilted. This extra few minutes makes a huge difference
- Mix the egg with Old Bay before adding it to the crab so the seasoning distributes evenly instead of clumping
- Use an ovenproof skillet (cast iron is ideal) so you can go straight from stovetop to oven without transferring
- Don’t flip the cakes more than once. Let them develop a real crust before you turn them
Sauce Pairings
- Classic tartar sauce: The traditional choice for a reason
- Spicy remoulade: Kick it up with hot sauce and Creole mustard
- Lemon aioli: Keep it simple with garlic mayo and fresh lemon juice
Ingredients
Directions
Sauté the onion and peppers in one tablespoon of oil and one tablespoon of the butter. Add garlic and sauté one minute more. Remove the mixture from the pan and set aside. Beat the egg with the Old Bay. Combine with the crabmeat, herbs, mayonnaise, 4 tablespoons of the breadcrumbs, and the sautéed onions, peppers and garlic. Mix well. Taste and add salt and pepper if necessary. Form the mixture into eight patties. Add a light coating of the breadcrumbs to the outside of the cakes as well. Add the remaining olive oil and butter to a 14-inch ovenproof skillet. Sauté the crab cakes until light golden brown on each side, about two minutes. Place the skillet in a preheated 350℉ (180℃) oven for seven minutes. Serve with tartar sauce, cocktail sauce, or a flavored mayonnaise.
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