|Name:||Old Bay Crab Cakes||Contributor:||Lee Hart|
|Description:||Old Bay Crab Cakes||Posted:||1999-01-07|
|Key words:||crab, seafood||Category:||Main Dishes|
|Ingredients:||1 lb crab meat
1 tsp Old Bay Seasoning
1/4 tsp salt
1 Tbsp mayonnaise
1 Tbsp Worcestershire sauce
1 Tbsp chopped parsley
1 Tbsp baking powder
1 egg beaten
2 slices bread with crust removed
|Preparation:||Break bread into small pieces and moisten with milk. Mix ingredients, shape into cakes. Fry quickly 'til brown.
My only changes to this recipe would be to use less (or no) extra salt (Old Bay has a bit already; I rarely use salt when cooking and almost never add any salt to my food), perhaps substitute good mustard for some or all mayonnaise, perhaps use more Old Bay. I typically size the crab cakes to be around 3-4" in diameter, 3/4-1" thick.
|Notes:||A few days back, Rolland gave a decent recipe for crab cakes. Being an old Maryland boy I tend towards using Old Bay Seasoning (or better yet, Wye River Seasoning) on most dishes related to crabs (preferably blue crabs, calinectus sapidus if I recall properly) and quite a few others. I use only a slight variation on the recipe on the Old Bay box (reproduced here without permission).
I typically eat my crab cakes either just plain or between 2 slices of bread.