Original Old Bay Crab Cakes
Ingredients:
1 lb fresh lump crab meat (picked over for shells)
1/2 cup mayonnaise
1 large egg, beaten
1 tsp Old Bay Seasoning
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1/2 cup breadcrumbs (or crushed saltine crackers)
1 tbsp fresh parsley, chopped (optional)
1 tbsp lemon juice
2 tbsp butter or neutral oil (for frying)
Instructions:
Prepare the Crab Mixture:
In a large mixing bowl, gently combine the mayonnaise, beaten egg, Old Bay Seasoning, Dijon mustard, Worcestershire sauce, parsley (if using), and lemon juice.
Fold in the crab meat carefully to avoid breaking up the lumps.
Add breadcrumbs gradually until the mixture holds together. You may not need the full 1/2 cup.
Shape the Crab Cakes:
Form the mixture into 6-8 patties (about 1/2-inch thick). Be gentle to keep the crab meat intact.
Place the patties on a parchment-lined tray and refrigerate for at least 30 minutes to help them firm up.
Cook the Crab Cakes:
Heat butter or oil in a skillet over medium heat.
Fry the crab cakes for 3-5 minutes per side, until golden brown and heated through.
Serve:
Serve hot with lemon wedges, tartar sauce, or a simple side salad.