Chesapeake Bay Crab Cakes

Posted online December 27, 2010 | 3:13 pm

You don’t have to live on Chesapeake Bay to enjoy wonderful crunchy crab cakes. This heart-healthy recipe lets you enjoy this traditional American dish wherever you call home.

Recipe courtesy of the Recipes from the Heart cookbook from U.S. Foodservice. Sales of the book benefits Feeding America.

View our How-to-Make Crab Cakes video

Why try? It’s an easy 4-step recipe. Delicious served as an appetizer or main dish.

Foodie Byte: If you’re serving as an appetizer, you may wish to make smaller patties. They hold together very well in this smaller size.

Ingredients

1 egg
2 tablespoons mayonnaise
1/2 teaspoon pepper
1 tablespoon Lea & Perrins® Worcestershire Sauce
1/2 cup chopped parsley
1 teaspoon Dijon mustard
1 tablespoon baking powder
1 tablespoon fresh lemon juice
1/4 cup breadcrumbs
1 tablespoon Old Bay seasoning
1 pound backfin or lump crabmeat
2 tablespoons vegetable oil

Preparation

In a large bowl, combine the egg, mayonnaise, pepper, Lea & Perrins® Worcestershire Sauce, parsley, mustard, baking powder, lemon juice, breadcrumbs, and Old Bay seasoning.
Carefully fold in the crab, trying not to break up the lumps. Form into 4 patties, cover, and refrigerate for at least 30 minutes.
In a large skillet, heat the oil over medium heat, and fry the crab cakes for 4 to 5 minutes or each side or until they are golden brown.
Serve with rice and a lemon wedge.

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