Why Make This Recipe
Original Old Bay Crab Cakes are a timeless favorite for seafood lovers. They bring the fresh taste of crab together with the bold flavors of Old Bay seasoning, resulting in a delicious and memorable dish. Whether you serve them as an appetizer or a main course, these crab cakes are sure to impress. They are easy to make and perfect for family gatherings, parties, or a simple weeknight dinner.
How to Make Original Old Bay Crab Cakes
Ingredients:
- 1 lb lump crab meat (picked over for shells)
- 1/2 cup mayonnaise
- 1 egg, beaten
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1 1/2 teaspoons Old Bay seasoning
- 1/4 cup finely crushed saltine crackers or breadcrumbs
- 1 tablespoon fresh parsley, chopped (optional)
- Vegetable oil or butter, for frying
Directions:
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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. This should take about 10 minutes.
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Form and chill the crab cakes: Shape the mixture into 6 to 8 patties, about 3/4 inch thick. Place them on a lined baking sheet and refrigerate for 30 minutes to firm them up.
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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 they are golden and cooked through.
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Serve and enjoy: Plate warm with lemon wedges, tartar sauce, or an extra sprinkle of Old Bay seasoning if desired.
How to Serve Original Old Bay Crab Cakes
Serve the crab cakes hot from the skillet alongside fresh lemon wedges for a zesty finish. Tartar sauce also makes a great dipping option. You can serve them with a simple salad, coleslaw, or even on a bun for a tasty crab cake sandwich.
How to Store Original Old Bay Crab Cakes
If you have leftovers, store the crab cakes in an airtight container in the refrigerator. They will stay fresh for up to 3 days. You can reheat them in the oven or on the stovetop until warmed through. For longer storage, you can freeze the uncooked crab cakes on a baking sheet until firm, then transfer them to a freezer bag. They will last up to 3 months in the freezer.
Tips to Make Original Old Bay Crab Cakes
- Make sure to pick through the crab meat carefully to remove any bits of shell.
- Chill the formed crab cakes before frying; this helps them hold together better while cooking.
- Don’t skip the Old Bay seasoning; it is key to that classic flavor.
- Experiment with different types of breadcrumbs for a different texture.
Variation
For a twist on the classic recipe, try adding diced bell peppers or onions to the crab mixture for extra flavor. You can also experiment with different herbs, such as thyme or dill.
FAQs
Q1: Can I use imitation crab meat instead of lump crab meat?
A1: Yes, you can use imitation crab meat, but the flavor and texture will be different from using real lump crab meat.
Q2: Can I bake the crab cakes instead of frying them?
A2: Yes, you can bake them at 375°F (190°C) for about 20 minutes, flipping halfway through, until they are golden brown.
Q3: How can I make the crab cakes spicier?
A3: You can add a dash of hot sauce or some chopped jalapeños to the crab mixture for some heat.
