Original Old Bay Crab Cakes
These delicious crab cakes, seasoned with Old Bay, offer a perfect blend of freshness and rich flavor, ideal for any occasion.
Ingrédients
Main Ingredients
- 1 pound crab meat Fresh lump crab is ideal, but canned crab can be used in a pinch.
- 1/2 cup breadcrumbs Use plain or seasoned, depending on your flavor preference.
- 1/4 cup mayonnaise You can use light mayo or Greek yogurt for a healthier option.
- 1 large egg Acts as a binder to hold everything together.
- 1 tablespoon Old Bay seasoning The star of the show that provides classic flavor.
- 1 tablespoon Dijon mustard Adds a tangy kick that balances the richness.
- 1 tablespoon Worcestershire sauce Enhances depth of flavor.
- 1/4 cup chopped parsley Fresh herbs brighten up the dish.
- 1/4 cup chopped onion Adds a savory base flavor.
- to taste Salt and pepper Essential for enhancing overall flavor.
- Oil for frying vegetable or olive oil Your choice of oil works well.
Instructions
Preparation
- Begin by gathering all your ingredients. Ensure your crab meat is picked through for any shells.
- In a large bowl, combine the crab meat, breadcrumbs, mayonnaise, egg, Old Bay seasoning, Dijon mustard, Worcestershire sauce, parsley, onion, salt, and pepper. Mix gently to combine, being careful not to break the crab meat too much.
- Once mixed, use your hands to form the mixture into patties, about 3 inches in diameter.
- If you have time, chill the patties in the refrigerator for about 30 minutes to help the ingredients meld.
Cooking
- In a skillet, heat oil over medium heat, ensuring it is about 1/4 inch deep.
- Once the oil is hot, carefully add the crab cakes. Fry them for 4-5 minutes on each side until they are golden brown.
- Remove the crab cakes from the skillet and place them on a plate lined with paper towels to absorb excess oil.
- Serve the crab cakes warm, best enjoyed right after frying.
Notes
You can customize these crab cakes by adding diced jalapeños or different herbs. They can be served as an appetizer, main dish, or festive treat. Leftovers can be stored in an airtight container for up to three days in the refrigerator or frozen for up to three months.