Original Old Bay Crab Cakes

Why Make This Recipe

Original Old Bay Crab Cakes are delicious and easy to make. They highlight the sweet flavor of crab meat combined with the iconic Old Bay seasoning. This dish is perfect for casual dinners, special occasions, or just as a tasty snack. With their crispy outside and tender inside, these crab cakes bring a taste of the coast to your kitchen.

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:

  1. 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 step takes about 10 minutes.

  2. 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.

  3. 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.

  4. Serve and enjoy: Plate warm crab cakes with lemon wedges, tartar sauce, or an extra sprinkle of Old Bay seasoning if desired.

How to Serve Original Old Bay Crab Cakes

Serve your crab cakes warm for the best flavor. They pair well with lemon wedges, which add a fresh, zesty kick. Tartar sauce also complements the crab cakes nicely. For extra seasoning, sprinkle more Old Bay on top. These cakes can be enjoyed as an appetizer or a main dish alongside a simple salad.

How to Store Original Old Bay Crab Cakes

If you have leftover crab cakes, let them cool completely before storing. Place them in an airtight container in the refrigerator for up to 3 days. To reheat, cook in a skillet over low heat until warmed through. For longer storage, you can freeze the uncooked patties. Wrap them in plastic wrap and place them in a freezer-safe bag for up to 3 months. When ready to cook, thaw them in the refrigerator overnight and then fry as usual.

Tips to Make Original Old Bay Crab Cakes

  1. Ensure that you pick through the crab meat for any shells before mixing. This step is crucial for a smooth texture.
  2. Don’t overmix the crab meat when combining it with other ingredients. Keeping the lumps helps the cakes hold their shape and adds a delightful texture.
  3. Refrigerating the patties helps them firm up, making it easier to fry without falling apart.
  4. Using fresh ingredients, especially crab meat, will greatly enhance the flavor of the crab cakes.

Variation

For a spicy kick, add a few dashes of hot sauce to the crab mixture. You can also experiment by adding different herbs like dill or green onions for a unique flavor twist.

FAQs

  1. Can I use imitation crab meat instead of lump crab meat?
    Yes, you can use imitation crab, but the flavor and texture will be different. For the best results, use real lump crab meat.

  2. Can I bake these crab cakes instead of frying them?
    Yes, baking is a healthier option. Place the shaped crab cakes on a greased baking sheet and bake at 375°F (190°C) for about 20-25 minutes, flipping halfway through.

  3. Can I make the mixture ahead of time?
    Yes, you can prepare the mixture and keep it in the fridge for up to 24 hours before forming and cooking the crab cakes. Just make sure to form them right before you’re ready to cook.

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