Description
Chesapeake Bay’s legendary Original Old Bay Crab Cakes deliver pure Maryland coastal charm on a plate. Crisp golden exteriors and delicate, succulent crab meat promise a perfect seafood experience you’ll savor with each delightful bite.
Ingredients
Scale
protein:
- 1 lb lump crab meat
- 2 large eggs
- 1/4 cup mayonnaise
binders and seasonings:
- 1 tbsp old bay seasoning
- 1 tsp dijon mustard
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 tsp worcestershire sauce
- 1/2 tsp salt
- 1/4 tsp black pepper
cooking and serving:
- 2 tbsp butter
- 2 tbsp olive oil
- 1 lemon, cut into wedges
Instructions
- Gently inspect the lump crab meat for any shell fragments, carefully removing them while preserving the delicate meat’s integrity.
- In a spacious mixing bowl, whisk eggs, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, salt, and black pepper until thoroughly combined and smooth.
- Incorporate the chopped parsley and breadcrumbs into the wet mixture, stirring with a light touch to create a cohesive binding base.
- Fold the crab meat into the seasoned mixture, being careful to maintain large, distinct chunks of crab and avoiding excessive breaking or mashing.
- Shape the mixture into uniform patties, approximately 3 inches in diameter and about 3/4 inch thick, using gentle pressing to ensure they hold together.
- Refrigerate the formed crab cakes for 15-20 minutes to help them firm up and prevent potential crumbling during cooking.
- Heat a large skillet over medium-high heat, adding butter and olive oil to create a golden, flavorful cooking surface.
- Carefully place the chilled crab cakes into the hot skillet, cooking for 3-4 minutes on each side until they develop a crispy, golden-brown exterior.
- Transfer the cooked crab cakes to a paper towel-lined plate to absorb excess oil and maintain their crisp texture.
- Serve immediately with fresh lemon wedges, allowing diners to squeeze bright citrus over the warm crab cakes for an extra layer of flavor.
Notes
- Inspect crab meat meticulously, removing tiny shell fragments without damaging delicate meat texture.
- Use minimal binding ingredients to preserve authentic crab flavor and prevent dense, heavy patties.
- Chilling crab cakes before cooking helps them maintain structural integrity and prevents crumbling during pan-frying.
- Consider gluten-free alternatives like almond flour or crushed pork rinds for breadcrumbs to accommodate dietary restrictions.
- Prep Time: 20 minutes
- Cook Time: 8 minutes
- Category: Lunch, Dinner, Appetizer, Snacks
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 1 g
- Sodium: 600 mg
- Fat: 25 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 24 g
- Cholesterol: 180 mg