Maryland crab cakes
Lump Crab Cakes with Old Bay
A Chesapeake crab cake is mostly crab: lump meat folded gently with a little bread, mayonnaise, egg and Old Bay, shaped into patties and fried or grilled. The less filler the better.
The seasoning brand's recipe binds 450 g of lump crabmeat with two slices of bread, mayonnaise, Old Bay, parsley, mustard and an egg and fries the cakes for about 5 minutes a side.
Ingredients
Ingredients
- 2 slices of white bread, crusts removed, finely crumbled
- 2 tbsp mayonnaise
- 2 tsp Old Bay seasoning, plus more to finish
- 2 tsp dried parsley
- 1/2 tsp yellow mustard
- 1 egg, beaten
- 450 g lump crabmeat
- 2 to 3 tbsp vegetable oil
Method
- Make the base Mix the bread, mayonnaise, Old Bay, parsley, mustard and egg in a large bowl until blended.
- Fold in the crab Fold in the crabmeat very gently so the lumps stay whole, and shape into 4 patties.
- Fry Heat the oil in a frying pan over a medium-high heat and fry the cakes for about 5 minutes a side, until golden brown and piping hot all through. Sprinkle with a little more Old Bay.
- Or grill Alternatively, grill on a foil-lined tray for about 10 minutes, turning once, until golden.
Food safety
Use cooked, pasteurised or very fresh crabmeat and keep it chilled. Cook until piping hot all through. The mixture contains raw egg before cooking: wash hands and boards, and cook the cakes through.
Chill the shaped cakes for 30 minutes to help them hold (editorial).
Handle gently.