This crab cake is the real deal?no fussy stuff, no flavor disguises. Just pure, sweet crab meat, and lots of it. You add in just enough egg and fresh bread crumbs to bind the crabmeat together. White sandwich bread yields the absolute best cakes?soft and flaky at the same time. Use just enough Old Bay seasoning to give a hint of its presence or it will overpower the crab.
Category: Side Dish
Cuisine: American
1 lb. jumbo lump or backfin lump crabmeat fresh or pasteurized
1 large Egg
1/4 cup Mayonnaise
Old Bay seasoning
1 tsp. Fresh Lemon Juice
1/2 tsp. Worcestershire sauce and Kosher salt
1 1/4 cups fresh breadcrumbs (from soft white sandwich bread, such as Pepperidge Farm)
1 Tbs. fresh flat-leaf parsley chopped
2 Tbs. Unsalted butter
1 Tbs. Olive oil
Lemon wedges for serving
The main flavor was very good, but too salty. My mistake was following the ingredients: 1/2 tsp. Worcestershire sauce and Kosher salt. Looking at the recipe again I should have only added 1/4 tsp. of salt. Next time I will try without the salt.
AMotherAgainExtremely good. But very very salty. I'm sure I'll have the craps from all the msg these things had.
cbezzieI made this with Panko because I never buy white bread. I'll make again but adjust with a bit more Old Bay or Worcestershire. I halved the recipe and it may have affected the seasoning. Very good and easy too.
outdoorloverI was born and raised here in Annapolis, MD and have to say that this is a true Maryland crab cake! I hadn't made them in a long time and couldn't find my receipe. I needed a refresher and this was perfect! Had never tried fresh bread crumbs before or dijon mustard but I think that made these better than the ones I used to make. Thank you for my new favorite crab cake receipe!
Hiltonhead1999
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