Old Bay crab cakes. It doesn’t get much better than this!

Units Scale

8 oz lump crab meat

1 T finely diced red pepper (optional)

1 T finely diced yellow pepper (optional)

1 T finely diced red onion

1 T Old Bay seasoning (this is also great on fries or potato chips)

1 1/2 T mayonnaise

1/2 T yellow mustard

1/2 T dijon mustard

1 large egg

1/2 t Worcestershire sauce

1 t minced Italian parsley

1/2 c panko bread crumbs or cornmeal (divided)

Cook Mode Prevent your screen from going dark

In a mixing bowl, add peppers, onion, Old Bay, mayonnaise, mustards, egg, Worcestershire, parsley and 1/4 c panko bread crumbs. Mix well.

Slowly fold in crab, trying hard not to break up the big pieces.

Form into 4 cakes. Dredge on all sides in either 1/4 c of panko crumbs or cornmeal. I like that, too!

Place on plate and chill in fridge for at least 20 minutes before cooking.

Heat 2 T oil in a nonstick skillet over medium high heat. When oil is hot, add the crab cakes and cook on one side until golden brown.

Flip carefully and brown the other side. This usually takes about 5 minutes per side.

Serve this in the chutney which is coming next or serve on a nice soft toasted bun with fancy tartar or cocktail sauce.

Or you can eat these without any accompaniments at all!