Q: Can I bake these crab cakes instead of pan-frying?

A: Absolutely. Preheat your oven to 400°F, place crab cakes on a parchment-lined baking sheet, and bake for 12–15 minutes. Flip once for even browning.

Q: Is Old Bay necessary for this recipe?

A: While it's the classic choice, you can substitute a mix of paprika, celery salt, and black pepper in a pinch.

Q: Can I use another type of seafood?

A: Yes. Salmon, cod, or even finely chopped shrimp work well. The same method applies, much like in our Fishcakes and Scallops Stir Fry Recipe .

What sauce pairs best with crab cakes?

Crab cakes taste amazing with a variety of sauces, but the perfect match is often something tangy and creamy—like Donkey Sauce . Made with mayo, garlic, mustard, and spices, it complements the Old Bay seasoning in the crab cakes and enhances the savory flavor without overpowering it.

What does Donkey Sauce go well with?

While Donkey Sauce is a star alongside crab cakes, it's incredibly versatile. It also works beautifully with grilled burgers, fried seafood, sandwiches, roasted vegetables, or even as a dipping sauce for fries. Its creamy texture and garlicky kick make it a go-to condiment.

How much Old Bay seasoning should I use in crab cakes?

For balanced flavor, 1 to 2 teaspoons of Old Bay seasoning per pound of crabmeat is ideal. It provides that classic Chesapeake Bay seafood taste without overwhelming the delicate crab. Adjust the amount depending on your preference for heat and spice.

What’s the secret to making flavorful crab cakes?

The key to deeply flavorful crab cakes lies in three things: Using fresh lump crabmeat A balance of seasoning (like Old Bay and herbs) Just enough binder (like egg and breadcrumbs) to hold them together Avoid overmixing so you preserve the crab's natural texture and sweetness.

Crab Cakes with Old Bay Donkey Sauce – 5 Irresistible Secrets

Crab Cakes with Old Bay Donkey Sauce: An Unforgettable Flavor Combination

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A bold twist on a coastal classic—Old Bay crab cakes paired with Guy Fieri’s legendary Donkey Sauce. Crispy, flavorful, and unforgettable.

Author: Chef Alex
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Yield: 6–8 crab cakes 1x
Category: Seafood
Method: Pan-Fried
Cuisine: American

Ingredients

Scale

- 1 lb lump crabmeat (carefully picked for shells)
- 1/2 cup panko breadcrumbs
- 1/4 cup mayonnaise
- 1 egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 2 tsp Old Bay seasoning
- 1 tbsp fresh lemon juice
- 1 tbsp chopped parsley
- Salt and pepper to taste
- Butter or oil for frying

For the Donkey Sauce:

1/2 cup mayonnaise
4 cloves roasted garlic, mashed
1 tbsp Worcestershire sauce
1 tbsp yellow mustard
1/2 tsp smoked paprika
Salt to taste

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Instructions

Preheat oven to 400°F and roast a head of garlic for 30–40 minutes until golden and soft.
Mash 4 cloves of the roasted garlic into a paste.
In a bowl, combine mayonnaise, Worcestershire sauce, mustard, smoked paprika, and salt to make the Donkey Sauce. Mix well and chill.
In a large bowl, mix mayonnaise, egg, Dijon mustard, Worcestershire, lemon juice, Old Bay seasoning, parsley, salt, and pepper.
Gently fold in crabmeat and panko breadcrumbs. Do not overmix.
Cover the mixture and refrigerate for 30 minutes.
Shape the mixture into 6–8 patties.
Heat butter or oil in a skillet over medium-high heat.
Pan-fry the crab cakes for 3–4 minutes per side, until golden and crisp.
Serve warm with chilled Donkey Sauce.

Notes

For best texture, use lump crabmeat and avoid overmixing. A combo of butter and oil gives the best crust.

Nutrition

Serving Size: 1 crab cake with sauce
Calories: 220
Sugar: 1g
Sodium: 520mg
Fat: 16g
Saturated Fat: 3g
Unsaturated Fat: 12g
Trans Fat: 0g
Carbohydrates: 6g
Fiber: 0g
Protein: 12g
Cholesterol: 65mg

Find it online: https://www.adorarecipes.com/crab-cakes-with-old-bay-donkey-sauce/