Old Bay Crab Cake Recipe
My criteria for a good crab cake is: #1 good crab and #2 not too “bready.” Dungeness is my favorite crab, but it’s often pricier than I prefer (unless a VERY special occasion). These crab cakes always pass my test and are impressive for a dinner party or great just for a nice dinner with family.
Servings: 12 crab cakes
Ingredients
- ¾ cup crushed saltines
- 1 egg
- 2 tablespoons course ground mustard
- 1 teaspoon Old Bay Seasoning
- ½ cup mayonnaise
- ¼ cup sliced green onions or chives
- 1 cup panko bread crumbs
- 1 pound lump crab
- ¼-1/3 cup olive oil
Instructions
- In a medium bowl, mix together saltines, egg, mustard, seasoning, mayonnaise and green onions.
- Gently fold crab meat into the mixture.
- Place a 3-inch biscuit/cookie cutter on a parchment paper-lined sheet pan. Sprinkle a thin, even layer of panko inside the cookie cutter.
- Using a cookie scoop or spoon, add 3 tablespoons of the crab mixture. Press with the back of a spoon into an even layer.
- Sprinkle another thin layer of panko on top. Gently lift the cutter from the cake. Repeat until all the cakes are made.
- Freeze 30 minutes.
- In a large skillet, heat oil over medium heat. Once hot, add the crab cakes, making sure not to overcrowd the pan. Cook for about 4-5 minutes on each side, or until they are golden brown and crispy.
- Serve immediately with lemon, green onions and remoulade sauce.
Video
Nutrition
Serving: 6g
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