In Maryland, crab cakes are as familiar as bread and butter. This classic “from scratch” recipe features fresh lump crabmeat that is sensationally seasoned with OLD BAY®, the choice spice of seafood lovers.
10m
PREP TIME
10m
COOK TIME
206
CALORIES
8
INGREDIENTS
Servings: 4
Ingredients
- 2 slices white bread, crusts removed and crumbled
- 2 tablespoons mayonnaise
- 2 teaspoons OLD BAY® Classic Seafood Seasoning
- 2 teaspoons McCormick® Parsley Flakes
- 1/2 teaspoon French's® Classic Yellow Mustard
- 1 egg, beaten
- 1 pound lump crabmeat
- 2 to 3 tablespoons vegetable oil
INSTRUCTIONS
- 1 In large bowl mix bread, mayonnaise, OLD BAY, parsley, mustard and egg until well blended. Gently stir in crabmeat. Shape into 4 patties.
-
2
Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown. Sprinkle with OLD BAY.
Test Kitchen Tip:To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.
