I love those recipes that we all grew up with, they are just too good to miss out on.These ORIGINAL OLD BAY CRAB CAKES get the stamp of approval from locals and out-of-towners alike. This classic lump crab cake recipe combines the flavors of lemon, parsley, and Old Bay Seasoning but the most flavor is from the crab meat itself. For the best texture, use lump crab meat, little filler, and bake the cakes in a very hot oven.
This is a tried and true recipe !! if you want to satisfy your sweet tooth, you cannot go wrong here. This is the way my Mother always made, just give a shot it won’t fail you !
1 can 10 oz crabmeat in large chunks
1 can 10 oz crumbled crabmeat
1/4 t. (60 ml) store-bought mayonnaise
1/2 Spanish onion, finely chopped
1/2 tsp. tablespoon Worcestershire sauce
1/2 tsp. dry mustard
2 tbsp. tablespoons Old Bay Seasoning spice blend (optional)
24 soda crackers, crushed
oil for cooking
Mix all the ingredients, including the water contained in the 2 cans of crab (I only added the water from one can), reserving half of the soda crackers for breading. Form a dozen donuts by working them with your hands.
Roll donuts in reserved soda crackers.
Cook the donuts in a hot skillet coated with a good layer of cooking oil, for 5 to 7 minutes, turning them several times. Donuts should be warm inside and crispy on the surface.
The “Old Bay Seasoning” mix can be found in some delicatessens and fishmongers. If this is not the case, we can ask our grocer, who can easily find it, since it is a product from a major brand (McCormick/Club house).
You can find canned crab in fishmongers, but also in most supermarkets, in the frozen food section.
We can take inspiration from this recipe to cook “tuna cakes”, therefore made with canned tuna, but it will obviously be something else.
Cayenne pepper is already a pepper, we do not add black pepper.
No salt is added either; canned crabmeat is usually salty enough.