ORIGINAL OLD BAY
STYLE CRAB CAKES
Ingredients:
2 slices dried white bread, crusts removed
1 Tablespoon of milk
1 Tablespoon of mayonnaise
1 Tablespoon of Worcestershire sauce
1 Tablespoon of parsley flakes
1 Tablespoon of baking powder
1 Tablespoon of finely diced celery
1 Tablespoon of finely diced onion
1 teaspoon of Old Bay Seasoning, or to taste
1/4 teaspoon salt, or to taste
1/4 teaspoon of black pepper
1 egg, lightly beaten
1 pound of lump crabmeat, picked through for shells.
vegetable oil for frying
Instructions:
In a large bowl, tear the bread into very small pieces, and completely moisten with the milk, making it into a mush consistency.
Next add the mayonnaise, Worcestershire sauce, parsley, baking powder, Old Bay seasoning,salt, pepper, beaten egg, celery, onion, and mix everything together, then fold in or gently mix in the crabmeat.
Mix the mixture very gently and lightly to keep from breaking up the crab meat, and shape it into 4 equal sized patties.
Refrigerate the patties for at least 30 minutes, this will help in keeping them to stay formed in a pattie while they are cooking.
Fill your frying pan about 1/4 inch deep with vegetable oil.
Over medium high heat, add two crab cakes and fry until golden brown on both sides, being very careful while turning them over.
Repeat with the other two crab cakes.
I usually flip every 1 minute or so, to avoid over frying or burning them
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