Original Old Bay Crab Cakes
Ingredients:
1 lb lump crab meat picked over for shells
1/2 cup mayonnaise
1 egg, beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1 1/2 teaspoons Old Bay seasoning
1/4 cup finely crushed saltine crackers or breadcrumbs
1 tablespoon fresh parsley, chopped optional
Vegetable oil or butter, for frying
Directions:
Prepare the Crab Mixture:
In a medium bowl, whisk together the mayonnaise, beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley if using.
Gently fold in the crab meat and crushed crackers, taking care not to break up the crab meat too much. The mixture should hold together when pressed.
Form the Crab Cakes:
Using your hands, shape the mixture into 6-8 patties, about 3/4 inch thick.
Place the crab cakes on a baking sheet and refrigerate them for 30 minutes to firm up.
Cook the Crab Cakes:
Heat a large skillet over medium heat and add enough oil or butter to coat the bottom.
Fry the crab cakes in batches, cooking for about 3-4 minutes per side until golden brown and heated through.
Serve:
Serve the crab cakes warm with lemon wedges, tartar sauce, or an extra sprinkle of Old Bay seasoning.
Tips for Success:
Refrigeration: Dont skip chilling the crab cakes, as it helps them hold their shape during cooking.
Cooking Oil: Use a neutral oil like vegetable oil for frying, or butter for a richer flavor.
Freshness: Use the freshest crab meat you can find for the best flavor and texture.
Nutritional Information:
Prep Time: 15 minutes Chill Time: 30 minutes Cooking Time: 8 minutes Total Time: 53 minutes
Kcal: 180 kcal per crab cake Servings: 6-8 crab cakes
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