Description
Old Bay crab cakes. It doesn’t get much better or easier than this!
Ingredients
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, crushed Saltines, or cornmeal (divided)
Instructions
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 with chutney on a nice soft toasted bun with fancy tartar or cocktail sauce.
Or enjoy without any accompaniments at all!
Notes
For more serving suggestions see post above.