| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 10 patties |
| Level: | Easy |
| Total: | 25 min |
| Prep: | 15 min |
| Cook: | 10 min |
| Yield: | 10 patties |
Ingredients
- Deselect All
- 2 slices white bread, crusts removed
- Skim milk
- 1 pound jumbo lump crab meat
- Chopped fresh parsley
- 2 tablespoons mayonnaise
- 1/2 teaspoon prepared yellow mustard
- Worcestershire sauce
- 2 teaspoons Old Bay Seasoning
- 1 egg, lightly beaten
Instructions
- Set the oven temperature to broil.
- Soak the bread in some milk and break it into pieces. Add the crab meat, some parsley, the mayonnaise, mustard, a couple of drops of Worcestershire sauce, the Old Bay Seasoning and egg. Mix everything together with clean hands, but not too much that you lose some of the chunks of the crab meat.
- Shape the mixture into patties and broil until golden brown on one side, then turn them over and broil them until they are golden brown on the other side.
Reviews
I worked in a seafood restaurant in the late 70’s in Maryland for 4 years steaming live crabs. We had the best seafood all around. People used to fly in to DC and get a ride into the Maryland suburbs right out of DC to eat our seafood. We also had the best crab cakes, nothing came close. This recipe is almost exactly what we used, except instead of Old Bay spice we used J&O spice out of Baltimore Maryland in the crab cake recipe. Much better flavor and authentic Maryland crab cake. We only used J&O crab seasoning when steaming the crabs too. This recipe is good because your not masking the taste of the crabmeat with other ingredients like peppers, bread crumbs, etc. which is what a crab cake is all about, tasting the crabmeat.
I will try this recipe again because the flavor was exceptional — with almost no “filler” and delicate seasonings, the crab really shone! However the texture was “soupy” — my cakes were more like puddles. Perhaps I added to much milk, although at the time I didn’t think that was true.
Fabulous flavor.
Fabulous flavor.
I have been looking for the perfect crab cake recipe for years and this is the best one I have found. Mostly crab and not a lot of filler. The fact that they are baked makes then lighter and healthier as well. Thanks Kevin & Ina!
Followed the recipe exactly. Loved the flavor as the seasoning was not so strong that it over powered the crab as a lot of crab cake recipes do. We broiled half and pan fried half in butter an olive oil. I must admit we liked the fried ones a bit better.