Discover the Charm of Original Old Bay Crab Cakes

Wife, Mom, Grandma, and a gal that loves to cook for friends and family. Graduated from USF, worked at U of F College of Medicine, Women's hospital, then CFO in our small business, before moving on to full time ministry Upon "semi-retirement", I rediscovered my love for cooking, writing, music, and fishing. We love to travel and discover new dishes and flavors all over the world. Craziest thing I have eaten?....fried scorpion!

2 slices of dried bread, crusts removed: This will help bind the cakes without overpowering the crab flavor.

1 tablespoon milk: Just enough to moisten the bread.

1 tablespoon mayonnaise: Adds creaminess and moisture.

1 tablespoon Worcestershire sauce: Provides a tangy depth of flavor.

1 tablespoon parsley flakes: For a hint of freshness and color.

1 tablespoon baking powder: Ensures the crab cakes are light and fluffy.

1 teaspoon Old Bay Seasoning: The star spice blend that gives these crab cakes their unique zest.

¼ teaspoon salt: To enhance all the flavors.

1 egg, beaten: Helps to keep all the ingredients together.

1 pound lump crabmeat: The main ingredient that should be fresh and of high quality.

Vegetable oil for frying: For cooking the crab cakes to a perfect golden-brown.

Directions at cuisinegenial.com

Never lose a recipe again, not even if the original website goes away! Use the Copy Me That button to create your own complete copy of any recipe that you find online. Learn more! It's free!

Page footer