Nancy Marshall Maryland Crab Cakes
- 2 Slices dry white bread, crusts removed and crumbled, or 1/2 cup dry bread crumbs. I like to use Panko bread crumbs
- 2-3 tablespoons mayonnaise
- 2 teaspoons OLD BAY Seasoning
- 1 teaspoon Worcestershire Sauce
- 2-3 teaspoons fresh chopped parsley, Italian parsley is the best
- 1/2 teaspoon classic yellow mustard
- 1 egg, beaten
- 1 pound Lump crabmeat, drained. Remove any crab cartilage
Whisk the egg, mayonnaise, parsley, mustard,Worcestershire Sauce, bread crumbs, and Old Bay together in a large bowl. Place the crab meat on top very gently and carefully fold together. You don't want to break up that crab meat.
Cover tightly and chill for at least 30 minutes and up to 1 day before baking, frying or broiling (your choice).
- Baking - Preheat oven to 375 degrees F (190 degrees C). Place crab cakes on a greased baking sheet. Bake in preheated oven for 15 - 20 minutes, then turn the crab cakes over and bake for an additional 10-15 minutes, until nicely browned.
- Frying - Heat oil in a large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
- Broiling - Preheat broiler. Place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.
Cover leftover crab cakes tightly and refrigerate for up to 5 days or freeze up to 3 months.