Classic Old Bay Crab Cakes
By: McCormick Kitchens
Made With:
Trivia players, take note: this is the original recipe that appeared on the back of the OLD BAY can. (It's a keeper.) Baking powder makes the crab cakes light and fluffy, while OLD BAY Seasoning adds personality. Serves four lucky folks, unless you’re feeling generous and want to make them into mini crab cakes to serve as appetizers.
Trivia players, take note: this is the original recipe that appeared on the back of the OLD BAY can. (It's a keeper.) Baking powder makes the crab cakes light and fluffy, while OLD BAY Seasoning adds personality. Serves four lucky folks, unless you’re feeling generous and want to make them into mini crab cakes to serve as appetizers.
Key products
Instructions
- Break bread into small pieces in a large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients and mix lightly. Shape into 4 patties.
- Refrigerate patties for 30 minutes to help keep them together when cooking.
- Heat oil in a large skillet on medium-high heat. Fry crab cakes for about 5 minutes per side or until cooked through and golden brown.
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