This recipe was passed along from Scott Bulmer to Angela Wolff who shared it with Angela Fidger. I just stalked on Facebook and added my own twist. Thanks to them all for the inspiration! 😊
DISCLAIMER: The quality of a crab cakes recipe is directly related to the quality of crab meat used. The best crab cakes use fresh, lump crab meat. You can used canned crab meat of you're in a pinch.
Add crab meat to a small bowl.
Add seasoned bread crumbs.
Add butter. Mix well.
Add Old Bay seasoning (use more if you really like a spicy, seafood taste.) Add salt and pepper and mix again.
Form small patties.
Add oil to a frying pan and heat over medium heat.
Add crab cakes.
When cakes start to brown, flip them to cook the other side. Don't let them burn!
Add a dipping sauce (like tartar sauce or even ranch dressing). Serve and enjoy!