Happy July! I hope your long weekend was spent surrounded by friends, family and BBQ. I spent my fourth on a 9-hour drive, but the days before that were filled with sun, sand and seafood while on vacation with my family. I can’t wait to share photos of our trip later on this week!
In the spirit of “vacation food” (which, I ate wayyyy too much of while we were gone!), I wanted to share my favorite crab cake recipe. It’s so quick and easy—if you have 20 minutes and good quality lump crab meat, you can pretty much transport yourself to a seaside dinner in an instant. Add Old Bay spiced fries and you’ve built the perfect summer meal.
- 3/4 cup Panko (Japanese breadcrumbs)
- 1 1/2 tablespoons Old Bay seasoning
- 16 oz lump crab meat
- 1 tablespoon Worcestershire sauce
- 1/4 cup mayo
- 1 1/2 tablespoons mustard
- Handful of parsley, minced
- Pinch of salt
Add ingredients to a bowl, breaking down the crab meat a bit with a fork and working to blend together until combined. Form palm-sized patties with your hand, then set aside—if they’re too sticky, add a bit more Panko.
Heat vegetable oil in a large skillet, then cook crab cakes until browned on each side, about 5-6 minutes. Remove from oil and place on a plate lined with paper towel to drain excess oil. Serve warm with a little bit of “special sauce” and parsley on top (I made my special sauce with mayo, garlic powder, lemon juice and Old Bay).
These Old Bay spice fries are such an easy addition, but they really bring the whole dish together! You can make them like traditional fries (fried in oil, that is) or bake them in the oven (Yes—they can still be crispy! Check out this post to figure out my secret). Once they’re cooked, add them to a bowl and toss them with a generous sprinkling of Old Bay—you’re going want them to be hot and a little wet with oil still when you do this so the Old Bay has something to stick to.