Classic Old Bay Crab Cakes

 

You just don't mess with perfection.  I've tried every prepared crab cake available, and every mix found on grocery store shelves.  Nothing compares to classic Old Bay Crab Cakes.  This is simply the best!  

1 egg, beaten

2 1/2 Tbsp mayonnaise

1 1/2 tsp Dijon mustard

1 Tbsp Worcestershire sauce

1 Tbsp baking powder

1/4 cup finely diced celery

1 Tbsp Parsley flakes (I use fresh)

1 tsp Old Bay Seasoning

1/4 tsp salt

1 lb lump crabmeat

1/2 cup Panko bread crumbs

2 Tbsp olive oil

Line a cookie sheet with foil.

In a large bowl, mix together first 9 ingredients.  

Add crab meat and bread crumbs.

Gently fold mixture until just combined. Shape into 6 crab cakes and place on prepared cookie sheet.

Cover and refrigerate patties for 1 hour.  This will help keep them together when cooking.  

Broil or fry until golden-brown on both sides, about 3 - 5 minutes per side.  Internal temp should reach 165 degrees.   

Serve with tartar sauce or cocktail sauce.