Original Old Bay Crab Cakes

Directions

1. Prepare the Bread: Break the dried bread into small pieces in a large bowl. Moisten with milk and let soak briefly.
2. Mix Ingredients: Add mayonnaise, Worcestershire sauce, parsley, baking powder, Old Bay seasoning, salt, beaten egg, and lump crabmeat. Mix gently, taking care to keep the crab lumps intact.
3. Form Patties: Shape the mixture into 4 even crab cakes. Refrigerate for 30 minutes to help them stay firm while cooking.
4. Heat Oil: Fill a frying pan with about 1/4 inch (0.6 cm) of vegetable oil and heat over medium-high heat.
5. Fry Crab Cakes: Fry each patty for several minutes per side, flipping every minute, until golden brown and cooked through.
6. Serve: Drain on paper towels and serve hot with lemon wedges, tartar sauce, or a simple green salad.

Recipe Details

Prep Time: 15 minutes
Cook Time: 10–12 minutes
Total Time: 25–27 minutes
Servings: 4
Difficulty: Easy

Variations & Substitutions

• Swap lump crabmeat for canned crab in a pinch, though the texture will be softer.
• Add a teaspoon of Dijon mustard or hot sauce for extra flavor.
• Bake in a 375°F (190°C) oven for 15–20 minutes instead of frying for a healthier option.
• Use panko breadcrumbs instead of bread slices for a crunchier texture.

Serving Suggestions