Original Old Bay Crab Cakes
Ingredients:
1 lb lump crab meat (picked over for shells)
½ cup mayonnaise
1 egg, beaten
1 teaspoon Dijon mustard
1 teaspoon Worcestershire sauce
1½ teaspoons Old Bay seasoning
¼ cup finely crushed saltine crackers or breadcrumbs
1 tablespoon fresh parsley, chopped (optional)
Vegetable oil or butter, for frying
Instructions:
Prepare the crab mixture: In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley. Gently fold in the crab meat and crushed crackers. Avoid overmixing to keep the crab meat intact. (About 10 minutes)
Form and chill the crab cakes: Shape the mixture into 6 to 8 patties, about ¾ inch thick. Place on a lined baking sheet and refrigerate for 30 minutes to firm them up.
Fry to golden perfection: Heat a skillet over medium heat and add enough oil or butter to lightly coat the bottom. Cook crab cakes in batches for 3 to 4 minutes per side, until golden and cooked through.
Serve and enjoy: Plate warm with lemon wedges, tartar sauce, or an extra sprinkle of Old Bay seasoning if desired.
Prep Time: 10 minutes
Chill Time: 30 minutes
Cooking Time: 8 minutes
Total Time: 48 minutes
Calories: Approximately 300 kcal
Servings: 6 to 8 crab cakes
