After moving back to Texas, that first summer Mike and I wanted crab, the usual summer food. We went to Albertson's and were at the meat counter, trying to find something acceptable. We got handed... imitation crab meat. Not ok. I have since found good crab meat, and the ingredients? Jumbo lump crab meat. Whoo! A winner for sure!
It's been warming, so my craving for a good crab cake has been increasing. So I pulled the original recipe from the Old Bay web site while shopping, picked up my crab, and went to town. :D
I didn't have any dried bread, but I did that myself - preheat oven to 175-200, bake for 20-30 minutes or until crispy and dry. Cool.
Since the patties were breaking apart as I was forming them, I went ahead an allowed for the 30 minutes to chill in the fridge as suggested.
Here it is - the original Old Bay recipe (I can't claim to be this awesome. Go check out their recipe section!)
Serves 4 (I got 5 very large cakes out of it!)
Ingredients
2 slices dried bread, crusts removed
milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon McCormick® Parsley Flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat
Directions
In a large bowl, break bread into small pieces. Moisten with milk.Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and crabmeat. Mix lightly and shape into patties. If time permits, refrigerate patties 30 minutes to help keep them together when cooking.
Broil or fry until golden-brown on both sides.
*The baking powder makes the crab cakes light and fluffy.
*I broiled mine. I recommend the Reynolds Nonstick aluminum foil to line the cookie sheet, 10 minutes on each side.
*Also, as good as they were, I think I would prefer more Old Bay - maybe 1/2 tsp to 1 tsp more than what is called for in this recipe. But I love Old Bay.
Crab cakes before chilling...
