Crispy Crab Cakes Served with Old Bay Donkey Sauce

Crab cakes are a timeless favorite but this version levels up the flavor with fresh herbs, Old Bay, and a generous drizzle of Donkey Sauce, a creamy, garlicky condiment that takes everything it touches to the next level. Whether you're hosting a brunch, prepping for a seafood dinner, or just craving something decadent yet balanced, these crab cakes with Old Bay Donkey Sauce deliver on flavor and texture.

Here’s how to make them, plus a roasted garlic Donkey Sauce that’s worth keeping on hand all week.

Ingredients

For the Crab Cakes:

• 1 tablespoon vegetable oil

• 1/4 cup finely chopped shallot

• 1/4 cup finely chopped celery

• 1/4 cup finely chopped red bell pepper

• 1/3 cup panko breadcrumbs

• 2 teaspoons Old Bay Seasoning

• Kosher salt and freshly ground black pepper

• 1 pound jumbo lump crabmeat

• 1 large egg, beaten

• 1/2 cup Donkey Sauce (see recipe below)

• 4 teaspoons minced fresh chives

• 4 teaspoons minced fresh basil

For the Sauce:

• 2/3 cup Donkey Sauce

• 2 tablespoons fresh lemon juice

• 1 tablespoon minced fresh chives

• 1 tablespoon minced fresh basil

• 1 teaspoon Old Bay Seasoning

• Lemon wedges, for serving

Donkey Sauce (makes about 1 1/4 cups)

Ingredients

• 2 heads garlic

• Extra-virgin olive oil (for drizzling)

• Kosher salt and freshly ground black pepper

• 1 cup mayonnaise

• 1 teaspoon yellow mustard

• 4 dashes Worcestershire sauce

Instructions

1. Preheat the oven to 350°F.

2. Slice off the top 1 inch of each garlic head to expose the cloves. Place on foil, drizzle with olive oil, and season with salt and pepper. Wrap tightly in foil and roast on a baking sheet until the garlic is soft, about 35–40 minutes.

3. Once cool, squeeze out 1/4 cup of roasted garlic and mash until smooth.

4. In a bowl, combine the mashed garlic, mayo, mustard, Worcestershire sauce, 1/4 teaspoon salt, and pepper to taste. Stir well and refrigerate until ready to use.

Crab Cake Instructions

1. Cook the Veggies: In a large skillet over medium heat, warm the oil. Add shallot, celery, and bell pepper; cook until softened (3–4 minutes). Stir in panko, 1 teaspoon Old Bay, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook for 2–3 minutes, until panko is lightly toasted. Let cool in a large bowl.

2. Mix the Crab Cakes: To the bowl, add crabmeat, egg, 1/2 cup Donkey Sauce, chives, basil, and the remaining 1 teaspoon Old Bay. Fold gently to combine, keeping some larger crab pieces intact.

3. Form and Chill: Preheat oven to 425°F. Line two baking sheets with parchment. Scoop crab mixture into 1-ounce mounds (about 18–20), spacing them 2 inches apart. Flatten slightly and refrigerate for 10 minutes.

4. Bake: Bake for 15–18 minutes, rotating the pans halfway through, until golden brown and cooked through.

5. Make the Sauce: While crab cakes bake, stir together 2/3 cup Donkey Sauce, lemon juice, chives, basil, and Old Bay.

6. Serve: Plate the crab cakes with a generous spoonful of sauce and lemon wedges on the side.

Serving Tip:

These crab cakes pair perfectly with a fresh green salad or grilled vegetables. Serve them as a main dish, or make mini versions for an elegant appetizer platter.

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