- Prep Time:
- Cook Time:
- Serves:4
Recipe Courtesy of OLD BAY® Seasoning
Distinctly delicious crab cakes are Maryland’s culinary claim to fame—and a favorite of PBS Correspondent Judy Woodruff. Old Bay Seasoning adds personality.
See our interview with Judy Woodruff.
Ingredients
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1 pound lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments
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4 medium scallions, green part only, minced (about 1/2 cup)
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1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped
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1 1/2 teaspoons Old Bay seasoning
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2 tablespoons dry bread crumbs, or up to 1/4 cup (see headnote)
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1/4 cup mayonnaise
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Table salt and ground black pepper
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1 large egg
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1/4 cup unbleached all--purpose flour
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1/4 cups vegetable oil
Preparation
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1
Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
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2
Season with salt and white pepper to taste.
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3
Carefully fold in egg with rubber spatula until mixture just clings together.
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4
Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high.
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5
Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)
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6
Put flour on plate or in pie tin. Lightly dredge crab cakes.
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7
Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side.
Additional Info
