A light and fluffy crab cakes straight from the Old Bay. Whip this up in 30 minutes with just a few simple ingredients you can find in your pantry. A packed and delicious crab cakes that you can serve alongside anything. Excellent addition to your weekly menu that your whole family will love. Such pretty golden brown cakes that you can easily and quickly make at any time and any day. My mom used to make these when I was young and I remembered asking her how did she manage to make such pretty cakes. When I was old enough, she taught me this and gave me her recipe. Her recipe contains a baking powder which makes these crab cakes airy light and super fluffy. Which is amazing and what I prefer. My family’s number one favorite – simple, not fussy, and tastes amazing! If you are feeling a little boring, spice this up by adding chili flakes like what I do most of the time.
- 2 slices dried bread, crusts removed
- 1 tbs. milk
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon parsley flakes
- 1 tablespoon baking powder
- 1 teaspoon Old Bay Seasoning
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 pound lump crabmeat
- vegetable oil
Step 1: Break the bread into little pieces, then, put them in a large bowl. Add milk to moisten the pieces of bread.
Step 2: Stir in the mayo, Worcestershire sauce, parsley, baking powder, Old Bay, salt, egg, and crabmeat.
Step 3: Lightly combine and form into 4 pieces of patties.
Step 4: Place inside the fridge for at least 30 minutes to ensure that the patties stay in pieces when cooking.
Step 5: Pour about 1/4-inch of vegetable oil in the frying pan. Heat the oil over medium-high heat. Once hot, put the patties and fry until both sides are golden brown. You can flip the patties every minute to avoid over frying.