Sizzling Crab Cakes with Old Bay Donkey Sauce Recipe

Mixing fresh crab meat with vibrant old bay donkey sauce creates a mouthwatering coastal delight that’ll make you dream of seaside restaurants.

Crisp golden edges promise a delectable crunch waiting to surprise you.

Seafood enthusiasts recognize this dish as a perfect blend of Maryland tradition and modern culinary creativity.

Rich, tangy flavors dance across your palate with each delightful bite.

Succulent crab chunks nestled in a perfectly seasoned coating will transport you straight to the Chesapeake Bay.

Simple ingredients combine to craft an irresistible appetizer or main course that impresses without complicated techniques.

You’ll want to savor every single morsel of this incredible seafood sensation.

Why Crab Cakes with Donkey Sauce Steal the Show

• Craft Gourmet Delight: Transform ordinary ingredients into a restaurant-quality dish that impresses guests with minimal professional cooking skills.
• Maximize Flavor Complexity: Blend roasted garlic, multiple herbs, and Old Bay seasoning to create a multilayered taste experience that elevates traditional crab cakes.
• Adaptable Meal Mastermind: Perfect for intimate dinner parties, casual family gatherings, or sophisticated appetizer spreads with simple preparation and crowd-pleasing results.
• Customize with Ease: Adjust seasoning levels, swap herbs, or modify sauce ingredients to match personal preferences or dietary requirements without compromising the recipe's core essence.

What’s in These Bold Crab Cakes

• Crabmeat: Fresh seafood that provides the primary flavor and texture for the crab cakes.
• Panko: Light and crispy Japanese-style bread crumbs that help bind and add crunch to the crab cakes.
• Mayonnaise: Creamy condiment that forms the foundation of the Donkey Sauce.
• Roasted Garlic, Mustard, Worcestershire Sauce: Ingredients that add depth and complexity to the sauce.
• Shallot, Celery, Red Bell Pepper: Fresh vegetables that provide additional flavor and texture to the crab cakes.
• Chives, Basil: Fresh herbs that add brightness and aromatic notes to both the crab cakes and sauce.
• Old Bay Seasoning, Salt, Pepper: Spices that enhance the overall flavor profile of the dish.
• Egg: Helps bind the crab cake ingredients together.
• Vegetable Oil, Olive Oil: Used for sautéing and roasting ingredients.
• Lemon: Provides a fresh, citrusy finish to the dish.

How to Make Crab Cakes with Donkey Sauce

Step 1: Roast Garlic Goodness

Crank the oven to 350°F. Slice the garlic head’s top off, exposing those delicious cloves.

Drizzle olive oil, sprinkle salt and pepper, wrap snugly in foil. Roast on a baking sheet for 35-40 minutes until super soft.

Let cool slightly, then squeeze out the golden garlic and mash it into a creamy pulp.

Step 2: Whip Up Donkey Sauce

• Roasted garlic
• Mayonnaise
• Mustard
• Worcestershire sauce
• Salt
• Pepper

Stir everything together and park it in the fridge until showtime.

Step 3: Sauté Flavor Builders

• Shallots
• Celery
• Red bell pepper

Sizzle for 3-4 minutes until fragrant.

Mix in panko, Old Bay, salt, and pepper. Cook another 2-3 minutes until golden.

Let the mixture cool down.

Step 4: Craft Crab Cake Magic

• Fresh crabmeat
• Egg
• Donkey Sauce
• Chives
• Basil
• Remaining Old Bay

Fold in the cooled vegetable mixture, keeping some crab chunks intact.

Step 5: Bake to Perfection

Crank the oven to 425°F. Line baking sheets with parchment paper.

Scoop 18-20 crab cakes, spacing them 2 inches apart. Flatten slightly.

Chill for 10 minutes, then bake 15-18 minutes, rotating midway, until gorgeous and golden.

Step 6: Create Finishing Sauce

• Donkey Sauce
• Lemon juice
• Chives
• Basil
• Old Bay

Serve alongside crab cakes with fresh lemon wedges for a knockout meal.

Tips to Nail the Perfect Crab Cake Crust

• Roast garlic slowly to develop a rich, mellow flavor that enhances the donkey sauce's depth.
• Select fresh, high-quality lump crab meat for the most tender and delicious crab cakes.
• Chill crab cake mixture briefly before baking to help them hold together and prevent crumbling.
• Use a light touch when mixing ingredients to keep crab meat chunks intact and maintain a delicate texture.
• Serve immediately after baking for the crispiest exterior and most succulent interior of crab cakes.

Flavor Ideas for Switching Up Crab Cakes

• Spicy Seafood Sensation: Add diced jalapeños and cayenne pepper to the crab cake mixture for a fiery kick that elevates the flavor profile.
• Mediterranean-Inspired Crab Cakes: Incorporate feta cheese, chopped olives, and fresh dill into the mixture, serving with tzatziki sauce instead of Donkey Sauce.
• Crispy Panko Crusted Version: Coat the crab cakes in additional panko breadcrumbs before baking to create an extra-crunchy exterior that provides more texture.
• Asian Fusion Crab Cakes: Mix in ginger, green onions, and sesame oil, then serve with a soy-ginger dipping sauce for an international flavor experience.

What to Eat with These Zesty Crab Cakes

• Pair with Crisp White Wine: Select a chardonnay or sauvignon blanc with bright acidity to complement the rich, delicate crab meat and cut through the creamy Donkey Sauce.
• Serve with Citrus Salad: Create a light, zesty side salad with mixed greens, grapefruit segments, and a tangy vinaigrette to balance the crab cakes' richness and enhance the seafood flavors.
• Match with Craft Beer: Choose a wheat beer or Belgian-style ale with subtle citrus notes that will harmonize with the Old Bay seasoning and provide a refreshing contrast to the crab cakes.

Best Storage for Crab Cakes and Sauce

• Refrigerate: Store leftover crab cakes in an airtight container in the refrigerator for up to 3 days. Place parchment paper between layers to prevent sticking and maintain texture.
• Freeze: Wrap individual crab cakes tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 1 month. Label with the date to track freshness.
• Reheat Oven Method: Preheat oven to 375°F. Place frozen or refrigerated crab cakes on a baking sheet lined with parchment paper. Bake for 10-12 minutes until heated through and crispy, turning once halfway.
• Skillet Reheat: Warm crab cakes in a lightly oiled skillet over medium heat for 3-4 minutes per side.

Crab Cake Questions? Here’s the Scoop

• What is Old Bay seasoning?

Old Bay is a popular Maryland-based spice blend with paprika, celery salt, black pepper, and other herbs, traditionally used for seafood dishes.

• Can I use other types of crab meat?

Yes, you can use lump, backfin, or jumbo lump crab meat. Fresh or high-quality canned crab works best for this recipe.

• How do I prevent my crab cakes from falling apart?

Chilling the mixture before baking helps bind ingredients. Gently mix without overmixing and use a light touch when forming cakes.

• Is donkey sauce similar to other condiments?

Donkey sauce is a creamy, garlicky mayonnaise-based sauce with mustard and Worcestershire, similar to a zesty aioli but with roasted garlic for extra depth.

Crab Cakes with Old Bay Donkey Sauce Recipe

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4.8 from 38 reviews

• Total Time: 85–91 minutes
• Yield: 4 1x

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Description

Crispy Maryland Crab Cakes drizzled with zesty Old Bay donkey sauce bring coastal charm to your dining table. Packed with fresh lump crab meat and bold seasonings, these golden-brown delights will transport you straight to the Chesapeake Bay’s culinary paradise.

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Ingredients

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Crab Cakes with Old Bay Donkey Sauce

Main Seafood Ingredients:

• 1 pound jumbo lump crabmeat
• 1 large egg, beaten

Vegetable and Herb Components:

• 1/4 cup finely chopped shallot
• 1/4 cup finely chopped celery
• 1/4 cup finely chopped red bell pepper
• 4 teaspoons minced fresh chives
• 4 teaspoons minced fresh basil
• 1 tablespoon minced fresh chives
• 1 tablespoon minced fresh basil

Seasonings and Binding Ingredients:

• 1/3 cup panko
• 2 teaspoons Old Bay Seasoning
• 1 teaspoon Old Bay Seasoning
• Kosher salt
• Freshly ground black pepper
• 1 tablespoon vegetable oil
• 1/2 cup Donkey Sauce
• 2 tablespoons fresh lemon juice
• Lemon wedges for serving

Donkey Sauce Ingredients:

• 2 heads garlic
• Extra-virgin olive oil, for drizzling
• 1 cup mayonnaise
• 1 teaspoon yellow mustard
• 4 dashes Worcestershire sauce

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Instructions

1. Roast garlic at 350°F by slicing off the top of garlic heads, drizzling with olive oil, seasoning with salt and pepper, and wrapping in foil. Bake for 35-40 minutes until softened. Squeeze out roasted garlic and mash thoroughly.
2. Create donkey sauce by blending mashed roasted garlic with mayonnaise, mustard, Worcestershire sauce, salt, and pepper. Refrigerate until needed.
3. Sauté shallots, celery, and red bell pepper in vegetable oil over medium heat for 3-4 minutes. Incorporate panko, Old Bay seasoning, salt, and pepper. Toast for 2-3 minutes until lightly golden, then cool completely.
4. Gently combine crabmeat with egg, half the prepared donkey sauce, fresh chives, basil, and additional Old Bay. Fold in cooled vegetable mixture, maintaining some crab chunks.
5. Prepare baking sheets with parchment paper and preheat oven to 425°F. Using a scoop, form 18-20 crab cakes, spacing them 2 inches apart. Slightly flatten each cake and refrigerate for 10 minutes.
6. Bake crab cakes for 15-18 minutes, rotating pans midway, until achieving a golden exterior and thorough cooking.
7. Whisk remaining donkey sauce with lemon juice, additional chives, basil, and Old Bay. Serve sauce alongside crab cakes with fresh lemon wedges for garnish.

Notes

• Roast garlic carefully to prevent burning, ensuring a mellow, sweet flavor without bitterness.
• Use fresh, high-quality lump crabmeat for the best texture and authentic seafood taste.
• Chill crab cake mixture before shaping to help them hold together during baking.
• Customize the recipe for dietary needs by using gluten-free panko or almond flour for a low-carb version.

• Prep Time: 30 minutes
• Cook Time: 55–61 minutes
• Category: Lunch, Dinner, Appetizer, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 450
• Sugar: 2g
• Sodium: 600mg
• Fat: 30g
• Saturated Fat: 4g
• Unsaturated Fat: 20g
• Trans Fat: 0g
• Carbohydrates: 25g
• Fiber: 1g
• Protein: 20g
• Cholesterol: 100mg