Crab Cakes - Absolutely Delish!

Tonight's dinner was one of the best I've made in a long time. I was a little skeptical due to an unfavorable past experience trying to make homemade crab cakes, but Old Bay’s recipe didn't disappoint. It was super quick to make and they were all easy to cook.

Crab Cakes
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!

One of the broiled cakes. Look at that lump crab meat and crispy top.

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!