These golden, crispy Crab Cakes with Old Bay Donkey Sauce bring a coastal vibe to any dinner table. Infused with finely chopped veggies and fresh herbs, they’re moist on the inside and perfectly crisp on the outside, all thanks to oven baking and a smart mix of panko and seasoning.
Served with a tangy, creamy dip made from Guy Fieri’s signature Donkey Sauce, these cakes are full of character and zing. Whether you’re cooking for a dinner party or a cozy night in, this recipe will transport your taste buds straight to the boardwalk.
Full Recipe:
For the Crab Cakes:
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1 tablespoon vegetable oil
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1/4 cup finely chopped shallot
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1/4 cup finely chopped celery
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1/4 cup finely chopped red bell pepper
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1/3 cup panko
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2 teaspoons Old Bay Seasoning
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Kosher salt and freshly ground black pepper
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1 pound jumbo lump crabmeat
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1 large egg, beaten
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1/2 cup Donkey Sauce (see below)
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4 teaspoons minced fresh chives
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4 teaspoons minced fresh basil
For the Sauce:
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2/3 cup Donkey Sauce
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2 tablespoons fresh lemon juice, plus lemon wedges for serving
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1 tablespoon minced fresh chives
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1 tablespoon minced fresh basil
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1 teaspoon Old Bay Seasoning
Donkey Sauce:
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2 heads garlic
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Extra-virgin olive oil, for drizzling
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Kosher salt and freshly ground black pepper
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1 cup mayonnaise
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1 teaspoon yellow mustard
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4 dashes Worcestershire sauce
Directions:
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Roast the Garlic for Donkey Sauce:
Preheat oven to 350°F (175°C). Cut the top inch off the garlic heads to expose the cloves. Drizzle with olive oil, season with salt and pepper, wrap tightly in foil, and roast on a baking sheet for 35–40 minutes until soft. Cool slightly, squeeze out about 1/4 cup of the soft garlic and mash thoroughly. -
Make the Donkey Sauce:
In a medium bowl, mix mashed garlic, mayonnaise, mustard, Worcestershire sauce, 1/4 teaspoon salt, and pepper to taste. Refrigerate until ready to use. -
Cook the Aromatics for Crab Cakes:
In a large skillet, heat the vegetable oil over medium heat. Sauté shallot, celery, and red bell pepper for 3–4 minutes. Stir in panko, 1 teaspoon Old Bay, 1/4 teaspoon salt, and 1/2 teaspoon pepper. Cook another 2–3 minutes until lightly golden. Let cool. -
Assemble the Crab Cakes:
In a large bowl, gently fold together crabmeat, egg, 1/2 cup Donkey Sauce, chives, basil, and remaining Old Bay. Add the cooled vegetable mixture and mix gently, breaking some crab but leaving chunks. -
Bake the Crab Cakes:
Preheat oven to 425°F (220°C). Line two baking sheets with parchment paper. Use a 1-ounce scoop to portion 18–20 crab cakes, placing them 2 inches apart and flattening slightly. Refrigerate 10 minutes, then bake for 15–18 minutes, rotating pans halfway through, until golden and cooked through. -
Prepare the Sauce:
Combine 2/3 cup Donkey Sauce, lemon juice, chives, basil, and Old Bay in a bowl. Stir well and serve alongside crab cakes with lemon wedges.
Prep Time: 20 minutes | Cooking Time: 40 minutes | Total Time: 1 hour
Kcal: ~190 kcal per cake | Servings: 18–20 crab cakes
A Flavor-Packed Fusion: Crab Cakes with Old Bay Donkey Sauce
Few dishes embody coastal comfort food quite like crab cakes. They’ve earned a special place in culinary tradition, especially across the Mid-Atlantic region of the United States. What makes this version of crab cakes truly exceptional is the bold fusion of Guy Fieri’s iconic Donkey Sauce with the classic zing of Old Bay Seasoning. The result? A dish that delivers on crunch, moisture, and unforgettable flavor.
Crab cakes are no stranger to American tables, but this recipe elevates them to a new level with not only its clever use of roasted garlic aioli but also its herbaceous undertones and refined texture. It’s an easy appetizer that feels restaurant-quality without the fuss.
The Heart of the Dish: Crab Cakes Reinvented
Traditionally, crab cakes are made from fresh crabmeat, breadcrumbs, a binding agent like egg or mayo, and a mix of seasonings. This version maintains those fundamentals while making significant upgrades. The aromatics—like shallots, celery, and red bell pepper—not only add dimension to the texture but also sweetness and freshness that balance the richness of the crab.
The use of panko breadcrumbs instead of regular ones provides a lighter, crunchier exterior. Baking rather than frying keeps the dish from feeling heavy or greasy, making it a healthier yet still indulgent choice.
What really sets this dish apart is the infusion of Donkey Sauce into the crab cake mixture. Not only does it act as a binder, but it also injects the cakes with a rich, umami-loaded backbone that doesn’t overpower the delicate sweetness of the crab. Fresh herbs like chives and basil add a lift and brightness, ensuring each bite is layered with complex flavor.
What Is Donkey Sauce, and Why Does It Work?
Guy Fieri’s Donkey Sauce has gained a cult following since it first hit the Food Network spotlight. Though it may sound gimmicky, it’s actually a clever reimagining of a garlic aioli. Roasted garlic forms the base, mashed into a smooth paste and blended with mayonnaise, mustard, Worcestershire sauce, salt, and pepper.
The sauce is creamy, slightly tangy, garlicky, and deeply savory. When used in the crab cake mixture, it enriches the texture and intensifies the umami. When served on the side as a dipping sauce, it complements the baked crab cakes with the perfect contrast of creamy and crunchy.
The added touch of lemon juice, chives, basil, and Old Bay in the final dipping version of the sauce gives it a citrusy freshness and herbaceous brightness that ties the whole dish together. It’s a sauce you’ll want to keep around for everything from sandwiches to fries.
Old Bay: The Iconic Seasoning with Regional Roots
No crab dish would be complete without Old Bay Seasoning. First developed in the 1940s in Maryland, Old Bay is a proprietary blend of 18 spices including celery salt, paprika, and pepper. It’s synonymous with seafood, especially crab, and offers a warm, spicy, slightly smoky flavor profile.
In this recipe, Old Bay doesn’t just appear once—it’s used to season the panko mixture that lines the crab cakes, as well as in the Donkey Sauce for dipping. This dual use ensures that the flavor is layered throughout the dish, giving each bite a sense of continuity and depth.
The Science of Texture: Why Baked Works So Well
Many people assume that crab cakes need to be pan-fried or deep-fried to develop that classic crispy crust. But in this recipe, baking at a high temperature achieves a golden, crispy exterior while keeping the inside soft, moist, and flaky. The key is to refrigerate the shaped crab cakes before baking—this helps them firm up and maintain their structure in the oven.
The panko used here is briefly toasted in the pan before being mixed in. This pre-cooking step helps bring out its nutty aroma and adds that unmistakable crunch once the cakes are baked.
This method also reduces the oil content compared to frying, making the dish more heart-healthy without sacrificing any of the texture or flavor you’d expect from a classic crab cake.
Ideal for Entertaining and Meal Prep
Crab Cakes with Old Bay Donkey Sauce are perfect as an appetizer for gatherings, holiday dinners, or even casual weeknight meals. They can be prepared ahead of time, shaped, and stored in the fridge until ready to bake. The sauce can be made days in advance and refrigerated, allowing you to streamline prep for guests.
These cakes are also versatile. Serve them with a simple arugula salad for a light lunch, atop a toasted bun for a crab cake sandwich, or alongside roasted vegetables for a complete dinner plate.
Nutritional Profile and Dietary Tips
Each crab cake comes in at around 190 calories depending on the size, making it a smart option for those watching their calorie intake. The baking method reduces fat, and using fresh herbs instead of heavy seasonings means less sodium without compromising flavor.
For a gluten-free version, you can substitute gluten-free panko or even crushed rice crackers. Paleo or keto-friendly versions can swap in almond flour and avocado-based mayo for the Donkey Sauce.
Flavor Pairings and Serving Suggestions
This dish pairs beautifully with white wines like Sauvignon Blanc or Chardonnay. For a non-alcoholic pairing, try a lemony sparkling water or a cucumber-mint mocktail that mirrors the refreshing notes of the herbs.
If you’re planning a seafood dinner, these crab cakes make a great first course. You could follow them with grilled shrimp skewers or a simple seafood pasta. On a buffet table, serve them alongside shrimp cocktail, oysters, or smoked salmon canapés for a luxurious seafood spread.
Don’t forget the garnish—fresh lemon wedges, a dusting of Old Bay, or a drizzle of extra Donkey Sauce can elevate the presentation and make it pop for guests.
The Guy Fieri Factor: A Signature Twist
Crab cakes are traditional, but the addition of Donkey Sauce puts this version firmly in the territory of “Flavortown,” to borrow Fieri’s signature phrase. The garlic-forward sauce, with just the right amount of acidity and spice, aligns perfectly with his over-the-top yet balanced cooking style.
What’s great about this recipe is that it doesn’t just slap a famous name on a classic—it genuinely benefits from the innovation. It modernizes an old-school dish without erasing its roots, and that’s what makes it both nostalgic and exciting.
Conclusion: A Celebration of Bold Flavors and Tradition
Crab Cakes with Old Bay Donkey Sauce are a masterclass in combining comfort food with culinary creativity. The dish respects its roots—rich crab meat, warm Old Bay spices, crispy texture—while injecting it with bold, modern flavor via roasted garlic aioli.
It’s perfect for a dinner party, date night, or just treating yourself to something a little special. Whether you’re already a fan of Guy Fieri or simply looking to expand your seafood repertoire, this recipe is a must-try. It checks all the boxes: easy to prepare, unforgettable flavor, and a guaranteed crowd-pleaser.