I am a lifelong MD resident and we know our crabcakes. For a delicious, filler free crab cake, you should follow the recipe by Old Bay Seafood Seasoning.
2 slices white bread, crust removed
milk
1 tbsp mayonnaise
1 tbsp Worcestershire sauce
1 tbsp parsley flakes (optional)
1 egg. beaten
1 tsp Old Bay (seafood seasoning)
1 tbsp baking powder (optional)
1 lb crab meat
Break bread into small pieces in a medium size bowl. If you rub the bread, it will crumble nicely. Add just enough milk to moisten the bread crumbs. Add mayo, worcestershire sauce, egg, parsley and Old Bay to the bread. If you want to add the baking powder you can. It makes the cakes a little lighter. It won't make that much difference if you don't use it. Mix together. Add crab and mix gently, trying to not break up lumps. Shape into four patties and let sit for 30 minutes in the refrigerator to help keep them together. You can either saute the crab cakes in butter (what I used to do), bake them at 350 degrees for about 20 minutes or broil them for about 5 minutes on each side. You just need to warm up the crab meat and brown the cake. These are without a doubt the best crab cakes. You can always add more Old Bay if you want. Some people use 1 tbsp or more for this size recipe.
Since my surgery, I usually make one large cake for my husband (1/4 of the mix) and then I make small or slider size ones for me. I can eat about one and a half, sometimes 2 at a meal. Enjoy!!!
Nutritional Info -- 4 servings
Per serving
Calories: 174
Fat: 6 g
Carbohydrates: 7 g
Cholesterol: 142 mg
Sodium: 1047 mg
Fiber: 0 g
Protein: 23 g
Old Bay makes a low sodium version which has almost no salt in the mix. It is quite tasty and I use it more than regular Old Bay.
