Ingredients
-
1
-
1/8
-
1/2
-
1/2
-
1/2
-
1/2
-
1/8
-
1/8
-
1/2
-
1
-
-
-
-
-
Directions
Classic Old Bay Crab Cakes, ***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!, This a Delaware, Maryland, Virginia staple. You must use Blue Lump Crabmeat. You can get this canned in the refrigerated seafood area at you supermarket. It is expensive! If you buy off the shelf you just ruined it, not even close to real deal. This recipe calls for this long list of crazy ingredients. How are you suppose to taste the delicious delicate blue crabs with all of this? Authentic Chesapeake crab cakes require almost no ingredients and NO sauce! Make them with just a little unseasoned bread crumbs or saltines with a tiny bit of water to hold them together, I like a little Old Bay seasoning then gently broil them or as I prefer sauts in a cast iron skillet with a little olive oil and unsalted butter. Get ready to ENJOY!!, What type of sauce would go with this ?
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Steps
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1
Done
|
Break Bread Into Small Pieces and Moisten With Milk. Add Remaining Ingredients. Shape Into Patties. |
|
2
Done
|
Refrigerate the Patties 30 Minutes to Help Keep Them Together When Frying. |
|
3
Done
|
Fry Until Golden-Brown on Both Sides. |
