Old Bay Maryland Crab Cakes Recipe

 

 

These Crab cakes are mostly yummy crab meat with very little filler.  They have a nice crab taste. This recipe is based on the Crab Cakes Recipe from Old Bay Seasoning.  Make sure to use only jumbo lump crab meat for these crab cakes.  Be sure to use only fresh crab as well.

 

 

 

Tools Needed

Medium bowl

Large frying pan

Spatula

 

List of Ingredients to Purchase

 

 

 

Grocery store items (by location where I find them)

  

Seafood department

8 ounces jumbo lump crab meat

 

 

 

Spice / sugar/flour section  

1 teaspoon Old Bay Seasoning

½ teaspoon dried parsley

 

Other aisles

1 slice bread

¼ teaspoon yellow Mustard

1 egg

1 tablespoon Miracle whip salad dressing or mayonnaise

Canola oil

 

 

 

 

 

 

 Recipe steps:

Remove all shell pieces from crab meat.

Ingredients needed

8 ounces jumbo lump crab meat

Medium bowl

Take a small amount of crab and rub it between your fingers, breaking it into small pieces, and feel for any hard objects.  Carefully remove the hard shell pieces from the crab meat.  Crab meat from the grocery store has had a small amount of shell pieces, but crab meat that a purchased from a farmer’s market had to be looked over at least two times to remove the crab shell pieces. As you break the crab meat into small pieces and remove the shell, place the meat into a clean medium bowl.

 

 

 

< span style=”font-size: 14pt”>Combine ingredients with crab meat.

Ingredients needed

1 slice bread

8 ounces jumbo lump crab meat

1 teaspoon Old Bay Seasoning

½ teaspoon dried parsley

¼ teaspoon yellow Mustard

1 egg

1 tablespoon Miracle Whip salad dressing or mayonnaise

3 tablespoons Canola oil

Large frying pan

Spatula

 

 

 

Remove the crust from the 1 slice bread and tear it into small pieces.  Place it in the bowl with the 8 ounces jumbo lump crab meat.  Add 1 teaspoon Old Bay Seasoning,     ¼ teaspoon dried parsley, ¼ teaspoon yellow mustard, 1 egg, and 1 tablespoon Miracle Whip salad dressing or mayonnaise.  Mix it up well with your hands.

 

 

 

Form crab patties or cakes and cook crab cakes.

Take a golf ball sized piece of crab in your hands and form it into a patty.   It should have the approximate shape of a small hamburger patty.   Continue forming patties until you have used all of the crab meat.

 

 

 

 

 

 

Place the oil into the pan. Place the pan over medium heat and let the oil get hot.  It should take a couple of minutes.  To tell if the pan is getting hot, place your hand about 3 inches over the pan.  You should be able to feel heat rising from the pan.  Make sure that you do not touch the pan. 

 

 

 

Once the oil and pan are hot, very carefully place the crab cakes into the oil.  Hold the crab cake just over the pan and carefully place it into the pan without touching the pan.  If you drop it from too high a distance or the oil will splatter and burn you.

 

 

 

 

As soon as the crab is in the hot oil, turn the heat down to medium low so that the outside does not burn.

 

 

Let the crab brown nicely on the bottom side.  Then using the spatula, slide the spatula under each crab cake and turn it over.  Cook the other side until it now browns on the other side.

 

 

 

Serve hot.  Crab is not good cold.

 

I like to eat crab cakes with saltine crackers.  Some people like to eat them with bread.