Crab Cakes

I used to think you could only get really good crab cakes at a Baltimore restaurant. Then my friend Harry Cole invited a group of us to spend the weekend at his home on the Eastern Shore of Virginia. Harry made the most delicious crab cakes. We all asked Harry for his secret recipe but he declined rather vigorously. Later after several beers we were all feeling mellow, Harry relented and pulled out a can of Old Bay seasoning and pointed to the side of the can, and there was his secret recipe. The recipe is for one pound of crab but Lois and I can’t eat that many crab cakes so I modified the recipe to make four crab cakes. They are terrific as they come out of the pan. Or you can serve them with a lemon wedge and  spritz some fresh lemon juice over them. Occasionally I’ll make some homemade tartar sauce to serve alongside.

photo of crabcake

Old Bay is the secret to a delicious crabcake.

Makes four cakes, enough for two servings at supper.

1 slice of bread with crusts removed cut into very small pieces
1 T mayonnaise
1 T Worchestershire sauce
1 T parsley flakes
2 t baking powder
1 T Old Bay Seasoning
pinch of salt
1 beaten egg
1/2 lb back fin crab meat (fresh is best but I use canned in a pinch)

Pour canola oil into a frying pan until it is about half deep. Heat the oil until a couple drops of water splashed into the oil sizzle.

Mix all the ingredients together. Form into four cakes. Fry in the hot oil until golden then turn over and cook the other side until it is golden, too. Remove to a platter with a paper towel on it to drain for a minute and then serve.


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