Original Old Bay Crab Cakes

Print Friendly and PDF

This simple crab cake recipe features OLD BAY Seasoning. French’s Classic Yellow Mustard, parsley flakes, mayo, and egg form the flavorful base for a deliciously golden brown crabmeat filled patty. Serve with a fresh slice of lemon, tomatoes and lettuce for a refreshing yet savory dish.

These Maryland crab cakes get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.

Original Old Bay Crab Cakes
Ingredients-
2 slices dried bread, crusts removed
1 Tbs. milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat
vegetable oil

Directions-
In a large bowl, break bread into small pieces. Moisten with milk.
Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat. Mix lightly and shape into 4 patties. Refrigerate patties 30 minutes to help keep them stay formed when cooking. Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.

For Ingredients And Complete Cooking Instructions Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends