A trip to the beach would not be the same without my mother's delicious Classic Old Bay Crab Cakes. The crab meat is freshly picked that day and with the addition of sweet roasted red peppers this dish is sure to become a favorite in your home.
The secret to these classic crab cakes is that the succulent crab meat is mixed with just the right amount of crunchy Panko breadcrumbs.
This recipe is an oldie but goodie. It's really not my mother's recipe - she found it on the back of the Old Bay Seasoning can years ago. But it's a classic nonetheless. I've made it my own by adding roasted red peppers and green onions to give it a little extra sweet flavor.
I remember more vacations than I can count on the Outer Banks of North Carolina where we'd head out for a morning of crabbing. It took lots of patience catching enough crabs for dinner. Nowadays we just head to the fish market.
This is a great recipe to make year-round. It's perfect for a family dinner or for an appetizer party platter. Just make the patties bite sized and serve with a side of rémoulade. I've also been known to serve these crab cakes on a sandwich roll with a spicy chipotle mayonnaise and fresh greens. This recipe is really versatile.
Adding the baking powder to the recipe helps the patties stay formed while cooking. It also keeps them light and flaky. A tip – A half an hour in the fridge before cooking keeps them from breaking apart in the pan when flipping.
Classic Old Bay Crab Cakes with Roasted Red Peppers
- 1/2 cup Panko bread crumbs, Parmesan and herb flavored
- 1/2 red pepper, roasted and diced
- 4 green onions, diced
- 1 tablespoon mayonnaise
- 1 tablespoon Worcestershire sauce
- 1 tablespoon baking powder
- 1 tablespoon parsley flakes
- 1 teaspoon Old Bay seasoning
- 1/4 teaspoon salt
- 1 egg, beaten
- 1 pound lump crab meat
- 1 tablespoon olive oil
Mix together all the ingredients well, using your hands if necessary. Shape into eight patties. Be sure to refrigerate the crab cakes for about 30 minutes before cooking. It helps to keep them together while cooking.
Using a cast-iron skillet, heat 1 tablespoon of olive oil over medium heat and add the crab cakes to the pan when hot. Fry them flipping once until golden brown on each side, for a total of about 5 to 6 minutes.
Serve with lemon wedges or cocktail sauce.
Serves 4. Total time: 45 minutes.