Prep 8 mins
Cook 5 mins
This is a great meal for a luncheon or a light supper. Found this hand written in one of my put together cookbooks. Serve with a salad and lemon slices.
- Place bread in bowl and cover with milk. Let stand 5 minutes.
- Squeeze out excess milk from bread and place in clean bowl. Add remaining ingredients to the bread mixture and mix well. Cover and refrigerate 2 hours.
- Shape mixture into thick pancakes. Cook in hot oil over medium heat , about 4 or 5 minutes or until nicely browned.
- Serve with fresh lemon.
- I place them on a paper towel for 1 minute to take away any extra oil.
I couldn't see making these without Old Bay Seasoning - My Mother's family is from the eastern shore and they were always made with Old Bay there.....even when they just steam the crabs.
These did not turn out for us at all, so I'll just leave comments. I really don't know how this mixture was supposed to be able to stay together. I was able to form them into loose cakes and transfer them to the oil without much damage, but when I went to turn them they completely turned to mush. We weren't able to salvage any of it and went out for dinner instead. Sorry these didn't work for us. I thought I followed the recipe exactly but maybe I did something wrong since the other reviewer loved them so much.
I thought these were very nice crabcakes! I made them while vacationing in the Outer Banks. I used dry bread crumbs instead of the white bread (what I had on hand). They were moist and tasty. Cooked them on the George Foreman, after brushing with the oil. Thanks for posting!