Recipe by Little Bee
***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!
Top Review by MichelleOnTheLake
I used lump crabmeat because I like more crab than breading in my cakes. We had them as appetizers along with boiled Maine lobsters with drawn butter. This was a great beginning to an exceptional meal! Thank you!
- 1 slice bread, dried and crusts removed
- 1⁄8 cup milk
- 1⁄2 tablespoon mayonnaise
- 1⁄2 tablespoon Worcestershire sauce
- 1⁄2 tablespoon parsley flakes
- 1⁄2 tablespoon baking powder
- 1⁄8 teaspoon Old Bay Seasoning
- 1⁄8 teaspoon salt
- 1⁄2 tablespoon lemon juice
- 1 egg, beaten
- 1⁄2 lb fresh crabmeat
- 2 tablespoons butter