I picked up crab meat a few days ago to make our favorite Crab Wontons, so I grabbed extra to also make crab cakes! I thought I’d share my Daddy’s recipe. It’s a little on the spicier side, so you can cut back on the Old Bay if you prefer a tad more mild taste.
This recipe is very representative of Maryland flavor, though I know there are a zillion ways to prepare crab cakes. All locals have their favorite! I actually have 3 different crab cake recipes in my cookbook. My Daddy’s is my favorite though, and it’s especially special because the recipe is in his handwriting.
All crab cakes are really best with jumbo lump crab meat, in my opinion. But regular backfin will work. I used backfin this time, which has a great taste, but doesn’t have has many yummy lumps of crabby goodness.
2 teaspoons Old Bay seasoning
1/4 cup plain bread crumbs (I only had Italian this time, so I used that and it was fine)
2 tablespoons mayonnaise
1/2 teaspoon salt
1 teaspoon Worcestershire sauce
1 tablespoon parsley flakes
1 lb jumbo lump backfin crab meat
1. Sift through the crab meat to pull out and discard any shells. Set aside.
2. In a separate bowl, whisk the egg. Add the rest of the ingredients and mix together until well combined.
3. Next, add the crab meat and gently fold into the mixture by hand, making sure to preserve the lumps as much as possible. It’s important to do this step by hand, not with a whisk or spatula.
4. Shape 4 crab cakes by hand, gently squeezing the crab mixture together. Set on a baking dish or stone.
5. Broil until brown on top.
6. Serve with anything delicious and enjoy!