– This recipe will definately be a keeper. I made a big mistake – I used canned crabmeat and forgot to rinse it first – my crabcakes were salty! I will definately make it again and I know it will be great. My patties stayed together fine. I used a cast-iron pan and I believe that really makes a difference – it browned the crabcakes quickly and made an excellent crust – turning them over was no problem. Don’t try turning the cakes over until you have a good crust and don’t forget to rinse your canned crabmeat!
– I am from Maryland so a few hinters. Never ever flatten your crab cakes like the picture! A Mayland crabcake should be the size of your fist and fluffy. Fold in gently (to prevent shredding) of Fresh Lump Maryland Blue Crabs. A true Maryland Crabcake is 80% broiled, not fried…so broil till golden.
2 slices dried , crusts removed
1 Tbs. milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon parsley flakes
1 tablespoon baking powder
1 teaspoon Old Bay Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat
In a large bowl, break bread into small pieces. Moisten with milk.
Add mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg and crabmeat.
Mix lightly and shape into 4 patties.
Refrigerate patties 30 minutes to help keep them stay formed when cooking.
Fill your frying pan with about 1/4″ vegetable oil. Over medium-high heat, fry until golden-brown on both sides. I usually flip every 1 minute to avoid over frying.