Remove from oven and immediately invert the hot cake onto the prepared towel.
Carefully peel off the parchment paper.
Gently roll the cake (starting from the short end) with the towel inside. Let it cool completely rolled up.
7. Make the Filling
In a medium bowl, beat the cream cheese, butter, powdered sugar, and vanilla together until smooth and fluffy.
8. Fill and Roll Again
Once the cake is completely cooled, unroll it gently.
Spread the cream cheese filling evenly over the surface.
Re-roll the cake (this time without the towel). Wrap in plastic wrap and chill for at least 30 minutes to set.
9. Serve
Slice and dust with powdered sugar or drizzle with cream cheese glaze, if desired. Enjoy!
✨ Tips:
Use a microplane grater for super fine carrots that blend easily into the batter.
Cake too sticky to roll? Chill briefly in the fridge before re-rolling.
Can be stored in the fridge for up to 4 days or frozen for later!
Original Old Bay Crab Cakes
If there’s one dish that captures the heart of Chesapeake Bay cooking, it’s the classic crab cake — and nothing brings out that briny, sweet crab flavor quite like a touch of Old Bay. This Original Old Bay Crab Cakes recipe is a celebration of simple, bold flavors and the kind of coastal comfort food that never goes out of style. Whether you’re hosting a summer seafood feast or just craving something crispy and golden, these crab cakes deliver the perfect bite — tender on the inside, just enough crunch on the outside, and bursting with that unmistakable Old Bay kick. Grab a lemon wedge, mix up a little tartar sauce, and let’s get cracking!
Original Old Bay Crab Cakes
Ingredients:
1 lb lump crab meat (picked over for shells)
1/2 cup mayonnaise
1 egg, beaten
1 tsp Dijon mustard
1 tsp Worcestershire sauce
1 1/2 tsp Old Bay seasoning
1/4 cup finely crushed saltine crackers or breadcrumbs
1 tbsp fresh parsley, chopped (optional)
Vegetable oil or butter, for frying
Instructions:
Prepare the Crab Mixture:
In a medium bowl, whisk together mayonnaise, egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, and parsley (if using). Gently fold in the crab meat and crushed crackers until combined, being careful not to break up the crab meat.
Form the Crab Cakes:
Shape the mixture into 6-8 patties, about 3/4 inch thick. Place them on a baking sheet and refrigerate for 30 minutes to firm up.
Cook the Crab Cakes:
Heat a skillet over medium heat and add enough oil or butter to coat the bottom. Fry the crab cakes in batches for 3-4 minutes per side, until golden brown and cooked through.
Serve:
Serve warm with lemon wedges, tartar sauce, or a sprinkle of additional Old Bay seasoning.
Nutritional Information:
⏰ Prep Time: 15 minutes | Chill Time: 30 minutes | Cooking Time: 10 minutes | Total Time: 55 minutes
🔥 Kcal: 220 kcal per crab cake (approximate, based on 8 servings)
🍽️ Servings: 6–8 crab cakes
