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Cooking up crab cakes


Our freezer was filled with dungeness crab legs so one night I boiled them all up and then made crab cakes with 3 pounds of the lump crab meat. We used an old family recipe from the side of the Old Bay can. The only substitution we did was we used Panko Japanese bread crumbs in place of dried bread.

Recipe from the Old Bay website


Frying up the crab cakes on cast iron

2 slices dried bread, crusts removed
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon McCormick® Parsley Flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound lump crabmeat


In a large bowl, break bread into small pieces. Moisten with milk.
Add mayo, Worcestershire sauce, parsley, baking powder, OLD BAY, salt, egg and crabmeat. Mix lightly and shape into 4 patties. If time permits, refrigerate patties 30 minutes to help keep them together when cooking.
Broil or fry until golden-brown on both sides.


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