Maryland-Style Old Bay Crab Cakes
Experience the essence of summer with these Classic Maryland-Style Old Bay Crab Cakes! Developed from an original recipe found on the back of an Old Bay seasoning can, these crab cakes are a beloved staple of Chesapeake Bay cuisine. The addition of baking powder ensures each cake is light and fluffy, while the combination of fresh crabmeat, a hint of Worcestershire sauce, and a splash of lemon juice creates a balanced flavor profile that sings of the sea. Perfectly browned in butter, they are a delicious summer treat that pairs beautifully with sweet corn on the cob and refreshing coleslaw. Ideal for gatherings or a comforting family dinner, these crab cakes encapsulate the joyful spirit of summer gatherings along the coast.
4
Servings
N/A
Calories
12
Ingredients
Ingredients
Dried bread, crusts removed
1 slice (broken into small pieces)
Milk
1/8 cup (for soaking bread)
Mayonnaise
1/2 tablespoon (for flavor)
Worcestershire sauce
1/2 tablespoon (for flavor)
Parsley flakes
1/2 tablespoon (for flavor)
Baking powder
1/2 tablespoon (for fluffiness)
Old Bay seasoning
1/8 teaspoon (for distinct flavor)
Salt
1/8 teaspoon (for seasoning)
Lemon juice
1/2 tablespoon (for brightness)
Egg
1, beaten (as a binder)
Fresh crabmeat
1/2 lb (cooked and shredded)
Butter
2 tablespoons (for frying)
Instructions
1
Begin by breaking the slice of dried bread into small pieces and place them in a mixing bowl.
2
Pour in the milk over the bread and let it soak until softened.
3
Once the bread is moistened, add the mayonnaise, Worcestershire sauce, parsley flakes, baking powder, Old Bay seasoning, salt, lemon juice, and the beaten egg into the bowl.
4
Mix all the ingredients until well combined, being careful not to overmix.
5
Gently fold in the fresh crabmeat, ensuring it is evenly distributed throughout the mixture.
6
Shape the mixture into patties, about 2-3 inches across, and place them on a plate.
7
Cover and refrigerate the shaped patties for at least 30 minutes. This helps them firm up, making them easier to cook.
8
In a large skillet, melt the butter over medium heat, allowing it to foam slightly.
9
Carefully place the crab cakes into the hot skillet, cooking for 3-4 minutes on each side or until they are golden brown and crispy.
10
Once cooked, transfer the crab cakes to a paper towel-lined plate to absorb any excess butter. Serve warm with your choice of sides.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Maryland-Style Old Bay Crab Cakes?
Maryland-Style Old Bay Crab Cakes are a classic Chesapeake Bay seafood dish known for their light, fluffy texture and the distinct flavor of Old Bay seasoning.
What is the origin of this crab cake recipe?
This recipe was developed based on an original version found on the back of an Old Bay seasoning can, making it a traditional staple of Maryland cuisine.
How do I make crab cakes light and fluffy?
The secret to making these crab cakes light and fluffy is the addition of a small amount of baking powder to the mixture.
How much crabmeat is needed for this recipe?
You will need 1/2 lb of fresh crabmeat, which should be cooked and shredded before being added to the mixture.
What type of bread should I use for the binder?
The recipe calls for one slice of dried bread with the crusts removed, which is then broken into small pieces.
Why do I need to soak the bread in milk?
Soaking the dried bread pieces in 1/8 cup of milk ensures they soften properly to help bind the crab cake ingredients together.
Can I use fresh parsley instead of flakes?
Yes, you can substitute 1/2 tablespoon of parsley flakes with fresh chopped parsley if preferred.
What role does mayonnaise play in the recipe?
Mayonnaise is added to provide moisture and richness to the crab cake mixture.
How much Old Bay seasoning is required?
This recipe uses 1/8 teaspoon of Old Bay seasoning to provide its signature Maryland flavor.
Why is lemon juice used in crab cakes?
1/2 tablespoon of lemon juice is added to provide brightness and a touch of acidity that complements the seafood.
What is the purpose of the egg in this recipe?
One beaten egg is used as a binder to hold the crab meat and other ingredients together into a patty shape.
How long should I refrigerate the patties before cooking?
You should refrigerate the shaped patties for at least 30 minutes to help them firm up.
Why is refrigeration important for crab cakes?
Refrigeration helps the ingredients set, making the patties easier to handle and preventing them from falling apart while cooking.
What is the best way to cook crab cakes?
The best method is to fry them in a large skillet with 2 tablespoons of melted butter over medium heat.
How long do I fry the crab cakes?
Cook the crab cakes for 3 to 4 minutes on each side until they are golden brown and crispy.
What size should the crab cake patties be?
The mixture should be shaped into patties that are approximately 2 to 3 inches across.
Can I use Worcestershire sauce in this recipe?
Yes, 1/2 tablespoon of Worcestershire sauce is included to add depth and savory flavor.
How many servings does this recipe yield?
This recipe is designed to provide 4 servings.
What are some recommended side dishes for crab cakes?
These crab cakes pair beautifully with sweet corn on the cob and refreshing coleslaw for a classic summer meal.
Is this recipe easy for beginners?
Yes, this is considered an easy recipe with straightforward mixing and frying steps.
Should I use salted or unsalted butter for frying?
You can use either, but keep in mind there is additional salt in the recipe, so unsalted butter allows for better control of the seasoning.
What should I do after the crab cakes are cooked?
Once cooked, transfer the cakes to a paper towel-lined plate to absorb any excess butter before serving.
Can I bake these crab cakes instead of frying?
While the recipe specifies frying for a crispy exterior, you could bake them, though they may not achieve the same golden-brown crunch.
How do I avoid overmixing the ingredients?
Mix all the binder ingredients first, and then gently fold in the crabmeat at the end to keep the meat in large, tender pieces.
What makes this a 'Maryland-Style' recipe?
The use of Old Bay seasoning, a minimal bread binder, and a focus on fresh crabmeat are the hallmarks of Maryland-style cakes.
Can I use canned crabmeat?
Fresh crabmeat is recommended for the best flavor, but high-quality canned lump crabmeat can be used if fresh is unavailable.
Are these crab cakes suitable for a party appetizer?
Absolutely, their small 2-3 inch size makes them ideal as both an appetizer or a main course.
What is the calorie count for this recipe?
The specific calorie count is not provided, but the recipe uses 1/2 lb of crabmeat across 4 servings.
What seasoning provides the main flavor profile?
The distinct flavor comes from a combination of Old Bay seasoning, Worcestershire sauce, and lemon juice.
How many ingredients are in this recipe?
There are 12 total ingredients required to make these Maryland-Style crab cakes.