Recipe Courtesy of OLD BAY® Seasoning
Distinctly delicious crab cakes are Maryland’s culinary claim to fame—and a favorite of PBS Correspondent Judy Woodruff. Old Bay Seasoning adds personality.
See our interview with Judy Woodruff.
- 1 pound lump crabmeat (preferably jumbo lump), picked over to remove cartilage and shell fragments
- 4 medium scallions, green part only, minced (about 1/2 cup)
- 1 tablespoon fresh parsley leaves or cilantro, dill, or basil, chopped
- 1 1/2 teaspoons Old Bay seasoning
- 2 tablespoons dry bread crumbs, or up to 1/4 cup (see headnote)
- 1/4 cup mayonnaise
- Table salt and ground black pepper
- 1 large egg
- 1/4 cup unbleached all--purpose flour
- 1/4 cups vegetable oil
- 1 Gently mix crabmeat, scallions, herb, Old Bay, bread crumbs, and mayonnaise in medium bowl, being careful not to break up crab lumps.
- 2 Season with salt and white pepper to taste.
- 3 Carefully fold in egg with rubber spatula until mixture just clings together.
- 4 Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1 1/2-inches high.
- 5 Arrange on baking sheet lined with waxed paper; cover with plastic wrap and chill at least 30 minutes. (Can refrigerate up to 24 hours.)
- 6 Put flour on plate or in pie tin. Lightly dredge crab cakes.
- 7 Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet; pan-fry until outsides are crisp and browned, 4 to 5 minutes per side.