Slightly adapted from from the recipe on the Old Bay can
2 slices bread, crusts removed
2 Tbsp. mayonnaise
2 tsp. Old Bay seasoning
1/2 tsp. prepared yellow mustard
1 egg, beaten
1 lb. lump crab meat
Tear bread into small pieces. Mix in mayonnaise, Old Bay, mustard and egg. Stir in crab meat. Shape mixture into 4 equal-sized patties. Broil 10 minutes on low, then another 2 on high for the broiled version. To shallow pan-fry them, heat approximately 1 inch of canola oil in a skillet. Once hot, add patties to the pan and fry for approximately 3-4 minutes per side or until golden brown. Remove to a plate lined with a paper towel to drain. Enjoy alone or with cocktail or tartar sauce. I recommend alone.
Buppy prefered the fried version, while I'm torn between the two. The broiled version I think would win for me, except that I should have flattened it a bit more so the bready-mixture would have cooked just a tad more. We both agree that next time we'd use either 2 1/2 or 3 tsp Old Bay simply because we both love the seasoning.
While this wasn't an inexpensive meal by any stretch of the imagination, 4 crab cakes for basically the price of 1 lb. of lump crab meat was a steal compared to what we would have paid in any restaurant. Plus, they were better than quite a few I've tasted in restaurants, so it's a win-win. Enjoy!
One of the shallow pan-fried puppies. Hello crispy goodness!
Note: this post is linked up to Miz Helen’s Country Cottage for her Full Plate Thursday, 8/18/11 edition. Hope you all enjoy!