Original Old Bay Crab Cake Recipe
The Original Old Bay Crab Cake Recipe showcases fresh lump crab meat bound lightly with minimal fillers and seasoned with the iconic Old Bay blend for authentic Maryland flavor. These patties fry up crispy on the outside while staying tender and flaky inside, emphasizing the crab's natural sweetness. Serving 4, it's a straightforward dish ideal for seafood lovers seeking a classic without excess. The baking powder adds lift for airy texture, making it a go-to for casual meals or appetizers. Enjoy the zesty spice that defines East Coast cuisine in every bite.
Equipment
- Large mixing bowl
- Fork or spoon for mixing
- Measuring Spoons and Cups
- Plate or tray for chilling
- Large skillet
- Spatula for flipping
- Paper towels for draining
Ingredients
- 2 slices dried white bread crusts removed
- 1-2 tablespoons milk just enough to moisten
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1 tablespoon dried parsley flakes
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1 large egg beaten
- 1 pound fresh lump crab meat picked over for shells
- 2-3 tablespoons vegetable oil for frying
Instructions
Prepare the Bread Base
- Break the dried bread slices into small pieces in a large bowl. Drizzle with just enough milk to moisten without making it soggy, and let it sit for a minute to soften. This creates a light binder that holds the crab together without heaviness.
Mix the Wet Ingredients
- Add the mayonnaise and Worcestershire sauce to the bread mixture, stirring well to combine. Incorporate the beaten egg next, blending until smooth. This step builds the flavorful base that enhances the crab’s natural taste.
Add Seasonings and Crab
- Sprinkle in the baking powder, parsley flakes, Old Bay seasoning, and salt, mixing gently. Fold in the lump crab meat carefully to avoid breaking up the chunks. The goal is even distribution while keeping the crab as the star.
Form and Chill the Patties
- Divide the mixture into 4 equal portions and shape into patties about 1-inch thick. Place on a plate and refrigerate for at least 30 minutes. Chilling helps them hold their shape during cooking for a better fry.
Heat the Oil and Fry
- Pour the vegetable oil into a large skillet and heat over medium-high until shimmering. Add the patties and cook for 4-5 minutes per side until golden brown and cooked through. Use a spatula to flip gently, ensuring a crisp exterior.
Drain and Rest
- Transfer the cooked crab cakes to a paper towel-lined plate to drain excess oil. Let them rest for a couple of minutes to set. This final touch keeps them juicy inside while the outside stays crunchy.
Notes
When preparing this Original Old Bay Crab Cake Recipe, prioritize fresh crab meat and handle it gently to preserve chunks for texture. Chill the patties well before frying to help them hold shape without crumbling. Adjust Old Bay seasoning to taste for spice level, and ensure oil is hot enough for a crisp exterior. Serve immediately for the best crunch, and pair with lemon for brightness.