Original Old Bay Crab Cakes

Original Old Bay Crab Cakes

Ingredients:

1 lb lump crab meat (picked over for shells)

1/2 cup mayonnaise

1 egg, beaten

1 tsp Dijon mustard

1 tsp Worcestershire sauce

1 1/2 tsp Old Bay seasoning

1/4 cup finely crushed saltine crackers (or plain breadcrumbs)

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Instructions:

1. Mix the binder:

In a large bowl, whisk together the mayonnaise, egg, Dijon mustard, Worcestershire sauce, and Old Bay seasoning until smooth.

2. Fold in crab meat:

Gently fold the crab meat into the mixture, being careful not to break up the lumps too much.

3. Add crackers/breadcrumbs:

Sprinkle in the crushed crackers or breadcrumbs and gently fold just until combined. The mixture should hold together when formed into a patty.

4. Chill the mixture (optional but recommended):

Cover and refrigerate for 30 minutes to help the cakes hold their shape during cooking.

5. Form crab cakes:

Shape the mixture into 6-8 patties (about 1/3 cup each).

6. Cook:

Pan-fry method: Heat a skillet over medium heat and coat with a bit of oil or butter. Cook crab cakes for about 3–4 minutes per side, until golden brown and heated through.

Baking method: Preheat oven to 425°F. Place crab cakes on a lightly greased baking sheet and bake for 12–15 minutes or until golden brown, flipping halfway through.

7. Serve:

Serve hot with lemon wedges, tartar sauce, or a simple remoulade.