Her easy crab cake recipe is a refreshing yet flavorful dish, perfect for the summer months and beyond. OLD BAY seasoning, classic French yellow mustard, parsley flakes, mayonnaise and egg combine to create a delicious golden crabmeat patty. Served on a lightly toasted bun or on its own – we love adding a fresh lemon wedge, tomato and lettuce for a bright but satisfying bite. Make it a complete meal by adding a portion of herb baked potatoes, grilled vegetables, creamed corn or a colorful salad. For more recipes using OLD BAY seasoning, see Cream of Crab Chowder, Maryland Crab Chowder, Spicy Crab Dip, and Shrimp with Cocktail Sauce.
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
how to make it:
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.