Being from Maryland, I grew up on steamed crabs. Keeping the crab cakes fairly simple is the key to let the flavor of the crab shine through. Also, if you have time, it pays to refrigerate the cakes from 30 minutes, or up to 20 hours before cooking. That is a definite plus for a prep-ahead meal.
1 lb. back fin crab meat (or lump if you can’t find it), pick out any shells
1 egg, slightly beaten
1/4 c. Hellman’s mayo (or Vegannaise)
1/2 c. Italian seasoned panko bread crumbs
1/2 t. salt
1 t. Worcester
1 t. dry mustard
1 – 2 t. Old Bay seasoning
1 T. fresh parsley, small chop
Mix all ingredients and fold in crab meat so as not to break it up
Form into 4 large patties, or 6 smaller ones
Place patties on a tray, cover with plastic wrap and refrigerate for 30 minutes, or up to 20 hours
(Refrigerating helps to firm up the cakes and meld flavors)
Two ways to cook:
- Pan fry in hot oil on medium high heat a few minutes on each side, until golden
Drain on paper towels.
2. Broil in oven on middle rack until edges look cooked and heated through, about 10 to 15 minutes
