Unless you live in Maryland and have a crab trap or two, it really can’t be more authentic than this! Bayside Crab Cakes pack their golden-brown and crisp patties with sweet and savory crab meat and that zesty, spicy fragrance that can only come from classic Old Bay® seasoning. Worcestershire sauce and dijon mustard help accentuate the seafood flavor and green onions add just a hint of the herbaceousness that you’ll find tantalizing. Bayside Crab Cakes are as speedy and easy as they are decadent and delicious. It’s Maryland magic made right in your home!


  • 4 green onions, green parts only, chopped
  • 1/4 cup mayonnaise
  • 1 large egg
  • 1 tablespoon fresh parsley, chopped, plus more, optional, for garnish
  • 1 1/2 teaspoons Old Bay seasoning
  • 1 teaspoon Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 teaspoon fresh lemon juice
  • 1/4 teaspoon table salt
  • 1/8 teaspoon ground white pepper
  • 1 pound fresh jumbo lump crabmeat, picked over to remove any cartilage or shell fragments
  • 1/2 cup plain panko breadcrumbs
  • lemon wedges, optional, to taste, for garnish
  • tartar sauce, creamy chipotle chile sauce, remoulade sauce, or cocktail sauce, optional, to taste, for serving


Step 1 –Preheat the oven to 450 degrees F.

Step 2 –Line a baking sheet with parchment paper or a silicone mat.

Step 3 –Combine the green onions, the mayonnaise, the egg, 1 tablespoon of the parsley, the Old Bay seasoning, the Dijon mustard, the Worcestershire sauce, the lemon juice, the salt, and the white pepper in a bowl, whisking them together in a bowl.

Step 4 –Add the crabmeat and the breadcrumbs, tossing them together gently to moisten everything evenly. Try to avoid breaking up the crabmeat as much as possible.

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Step 5 –Spray a 1/2-cup measuring cup with cooking spray.

Step 6 –Use the prepared measuring cup to scoop out 6 equal-sized mounds of the crab mixture.

Step 7 –Gently shape the scoops into mounds or flat, round disks about 2 1/2 inches across.

Step 8 –Place the crab cakes on the prepared baking sheet.

Step 9 –Bake until lightly golden-brown on top and around the edges, about 12-14 minutes.

Step 10 –Serve immediately with the lemon wedges, the remaining parsley, and the sauce of your choosing.