Classic Old Bay Crab Cake Recipe You'll Love

When you think of the taste of summer along the Eastern seaboard, there's one iconic dish that comes to mind - Crab Cakes. Synonymous with Maryland seafood cuisine, Old Bay Seasoning adds a unique blend of spices that make these cakes irresistible. Here, we delve into a classic recipe that balances the delicate sweetness of fresh crab with a hearty mix of seasonings, ensuring every bite is a trip to seafood heaven.

Getting Started with Ingredients

Before we mix the batter, let’s gather all the necessary ingredients:

• 1 pound jumbo lump crabmeat
• 1 cup breadcrumbs
• 1 large egg
• ¹⁄₄ cup mayonnaise
• 2 tablespoons Dijon mustard
• 1 teaspoon Worcestershire sauce
• 1 tablespoon lemon juice
• 2 tablespoons Old Bay Seasoning
• ¹⁄₄ teaspoon salt
• ¹⁄₄ teaspoon pepper
• Canola oil for frying

The Crab Cake Mixture

Follow these simple steps to prepare the crab cake mixture:

1. In a large mixing bowl, gently fold together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, lemon juice, Old Bay Seasoning, salt, and pepper.
2. Add the crabmeat, careful not to break the lumps, and toss gently with the mixture.
3. Stir in breadcrumbs until the mixture just holds together, being cautious not to overmix, which could make the cakes tough.

Forming and Cooking the Crab Cakes

Now, it’s time to form your crab cakes and cook them:

• Shape the mixture into patties, aiming for about 3 to 4 ounces each.
• Heat a non-stick skillet over medium-high heat and add just enough canola oil to cover the bottom.
• Once the oil is hot (but not smoking), place your crab cakes in the skillet. Cook until golden brown, approximately 3 to 4 minutes on each side.

🦀 Note: Ensure the crab cakes are cooked to an internal temperature of at least 165°F to avoid any food safety issues.

Serving Your Crab Cakes

The beauty of crab cakes is their versatility. Here are some serving suggestions:

• Simple: Serve with a wedge of lemon, a sprinkle of fresh parsley, and a dollop of tartar sauce or remoulade.
• Elaborate: Pair with a fresh salad, corn on the cob, or a creamy coleslaw for a more substantial meal.
• As an Appetizer: Cut into bite-sized portions and serve with a spicy dipping sauce or a rich, buttery sauce.

Storing and Reheating

It’s rare that there will be any leftovers, but if there are, here’s how to handle them:

• Cooling: Allow your crab cakes to cool to room temperature.
• Storing: Place in an airtight container. They can be refrigerated for up to 3 days.
• Reheating: To maintain the crisp exterior, reheat in an oven preheated to 350°F for about 10 minutes or until heated through.

With this recipe in hand, you’re well on your way to creating a beloved culinary staple that captures the essence of a Maryland crab feast. Whether it’s a simple dinner with friends or an elegant seafood gathering, these Old Bay Crab Cakes will always be the star of the show.

Can I use frozen crab meat for crab cakes?

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Yes, you can use frozen crab meat, but make sure to thaw it completely and drain any excess moisture to keep your crab cakes from becoming soggy.

What can I use if I don’t have Old Bay Seasoning?

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If you can’t find Old Bay Seasoning, you can make a substitute with a mix of paprika, celery salt, cayenne pepper, dry mustard, black pepper, and a dash of nutmeg.

How do I prevent my crab cakes from falling apart?

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To keep your crab cakes intact, ensure not to overmix the ingredients, which can break down the texture of the crabmeat. Also, a brief chill in the refrigerator can firm up the patties before cooking, helping them hold their shape better.