Joy's Maryland Parm Crab Cakes

By JoyT

With a hint of Old Bay seasoning – which you can omit or substitute with seasoned salt or a pinch of cayenne for added kick – and fresh crab, you can’t go wrong serving these crab cakes for dinner.

To keep the crab cakes from falling apart while you’re cooking them, you’ll want to refrigerate them for an hour before cooking. it helps in keeping them from falling apart.

Ingredients

• 1 pound jumbo lump crab-meat, fresh
• 1 large egg
• 1 large egg white
• 1/4 Cup sour cream (mayonnaise can be substituted)
• 1 1/2 teaspoon Dijon mustard
• 1 teaspoon Old Bay seasoning (or seas.salts with cayenne)
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon Worcestershire sauce
• 1/4 teaspoon Cayenne (optional for a little spicy bite)
• 3/4 cup breadcrumbs, ideally fresh from white or sourdough bread
• 1/4 cup Bisquick
• 1/2 cup Panko breadcrumbs
• 1/2 cup grated Parmesan cheese
• 1 tablespoon freshly chopped flat-leaf parsley
• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1/4 teaspoon salt (optional)

Details

Preparation time 25mins
Cooking time 45mins

Preparation

Step 1

Decide whether you’d like to sauté or bake the crab cakes.

If you want to bake the crab cakes, preheat the oven for 400 degrees F. and bake for 10-12 min till lightly browned. (I prefer to sauté them because it is easier to watch that they don't overcook).

Get a small bowl and whisk the egg, mayonnaise, mustard, Old Bay seasoning (or substitute seas.salts & cayenne), lemon juice, Worcestershire sauce,and salt if you opt to add, (I feel the Worcestershire sauce adds plenty of salt). Whisk till thoroughly blended. Pour the mixture on top of the crab and gently mix until well-combined – be careful to gently break up lumps with your fingers and not to over-mix.
Add the breadcrumbs, Bisquick, Panko, Parmesan cheese and parsley together in another small bowl, and blend well. Add breadcrumb mixture to the crab mixture, and gently mix them until well combined. You want the mixture to still have a loose, meaty texture – not mashed together too much. Mold the crab mixture into eight crab cakes or 12 appetizer sized bites – each should be about an inch thick.

If you want to saute the crab cakes, heat the butter and olive oil in a 12-inch nonstick skillet over medium heat. Once the butter is frothy, add the cakes to the pan and cook on one side for four minutes – about when the underside will be golden-brown. Then, flip the crab cakes and reduce the heat to medium low. Cook the cakes for another four minutes, or until the other side is golden-brown.