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Original Old Bay Crab Cakes

Print Recipe
Prep Time 15 minutes
Cook Time 12 minutes
30 minutes
Total Time 57 minutes
Servings: 6 cakes
Ingredients Method Notes

Ingredients
  

  • 450 g lump crab meat picked over for shell bits
  • 1 piece large egg
  • 120 ml mayonnaise
  • 15 ml Dijon mustard
  • 15 ml Worcestershire sauce
  • 5 ml Old Bay seasoning
  • 5 ml lemon juice
  • 30 ml chopped parsley
  • 30 ml sliced green onion
  • 60 ml plain breadcrumbs
  • 30 ml melted butter
  • 15 ml vegetable oil

Method
 

  1. Pick through the crab meat gently and remove any shell pieces.
  2. In a large bowl, whisk together the egg, mayonnaise, Dijon mustard, Worcestershire sauce, Old Bay seasoning, lemon juice, parsley, and green onion.
  3. Fold in the crab meat and breadcrumbs just until combined, then shape the mixture into 6 cakes.
  4. Cover and chill the cakes for 30 minutes so they hold together better when cooked.
  5. Heat the butter and vegetable oil in a skillet over medium heat.
  6. Cook the crab cakes for 3 to 4 minutes per side until golden brown and heated through.
  7. Transfer the cakes to a plate and serve warm.

Notes

Handle the mixture gently to keep the crab in large pieces. If the cakes seem too soft to shape, add a little more breadcrumb. For a sharper finish, serve with lemon wedges.