Crab Cakes: Chesapeake Bay Style
Just enough non-crab stuff to hold them together.
Main CourseAmericanTotal 35 minYield 2 cakesScaled Third — ⅓×
Main CourseAmericanTotal 35 minYield 3 cakesScaled Half — ½×
Main CourseAmericanTotal 35 minYield 6 cakesScaled Original — 1×
Main CourseAmericanTotal 35 minYield 12 cakesScaled Double — 2×
Main CourseAmericanTotal 35 minYield 18 cakesScaled Triple — 3×
Main CourseAmericanTotal 35 minYield 24 cakesScaled Quadruple — 4×
Ingredients
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Instructions
- Whisk together egg, mustard, lemon juice, Old Bay, oil, and pepper.
- Drain crab meat, and fold into the mixture by hand.
- Once crab is fully coated, fold the bread crumbs in by hand.
- Form 6-8 cakes and lay them on a baking sheet with waxed paper underneath.
- Sprinkle with additional Old Bay.
- Cover with waxed paper and refrigerate at least 30 minutes.
- In remaining olive oil and butter over medium-high heat, cook each side 2-3 minutes until golden brown, then remove to paper towel lined plate to drain for 1-2 minutes.
Ingredients
Tap one to check it off
Instructions
- Whisk together egg, mustard, lemon juice, Old Bay, oil, and pepper.
- Drain crab meat, and fold into the mixture by hand.
- Once crab is fully coated, fold the bread crumbs in by hand.
- Form 6-8 cakes and lay them on a baking sheet with waxed paper underneath.
- Sprinkle with additional Old Bay.
- Cover with waxed paper and refrigerate at least 30 minutes.
- In remaining olive oil and butter over medium-high heat, cook each side 2-3 minutes until golden brown, then remove to paper towel lined plate to drain for 1-2 minutes.
Ingredients
Tap one to check it off
Instructions
- Whisk together egg, mustard, lemon juice, Old Bay, oil, and pepper.
- Drain crab meat, and fold into the mixture by hand.
- Once crab is fully coated, fold the bread crumbs in by hand.
- Form 6-8 cakes and lay them on a baking sheet with waxed paper underneath.
- Sprinkle with additional Old Bay.
- Cover with waxed paper and refrigerate at least 30 minutes.
- In remaining olive oil and butter over medium-high heat, cook each side 2-3 minutes until golden brown, then remove to paper towel lined plate to drain for 1-2 minutes.
Ingredients
Tap one to check it off
Instructions
- Whisk together egg, mustard, lemon juice, Old Bay, oil, and pepper.
- Drain crab meat, and fold into the mixture by hand.
- Once crab is fully coated, fold the bread crumbs in by hand.
- Form 6-8 cakes and lay them on a baking sheet with waxed paper underneath.
- Sprinkle with additional Old Bay.
- Cover with waxed paper and refrigerate at least 30 minutes.
- In remaining olive oil and butter over medium-high heat, cook each side 2-3 minutes until golden brown, then remove to paper towel lined plate to drain for 1-2 minutes.
Ingredients
Tap one to check it off
Instructions
- Whisk together egg, mustard, lemon juice, Old Bay, oil, and pepper.
- Drain crab meat, and fold into the mixture by hand.
- Once crab is fully coated, fold the bread crumbs in by hand.
- Form 6-8 cakes and lay them on a baking sheet with waxed paper underneath.
- Sprinkle with additional Old Bay.
- Cover with waxed paper and refrigerate at least 30 minutes.
- In remaining olive oil and butter over medium-high heat, cook each side 2-3 minutes until golden brown, then remove to paper towel lined plate to drain for 1-2 minutes.
Ingredients
Tap one to check it off
Instructions
- Whisk together egg, mustard, lemon juice, Old Bay, oil, and pepper.
- Drain crab meat, and fold into the mixture by hand.
- Once crab is fully coated, fold the bread crumbs in by hand.
- Form 6-8 cakes and lay them on a baking sheet with waxed paper underneath.
- Sprinkle with additional Old Bay.
- Cover with waxed paper and refrigerate at least 30 minutes.
- In remaining olive oil and butter over medium-high heat, cook each side 2-3 minutes until golden brown, then remove to paper towel lined plate to drain for 1-2 minutes.