classic-old-bay-crab-cakes
main dishes

Classic OLD BAY Crab Cakes

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.
  • 10m

    prep time

  • 10m

    Cook Time

  • 190

    Calories

  • 11

    Ingredients

View Recipe Only

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Ingredients

4

Servings

  • 2 slices dried bread, crusts removed
  • Small amount of milk
  • 1 tablespoon mayonnaise
  • 1 tablespoon French's Classic Worcestershire Sauce
  • 1 tablespoon baking powder
  • 1 tablespoon McCormick® Parsley Flakes
  • 1 teaspoon OLD BAY® Seasoning
  • 1/4 teaspoon salt
  • 1 egg beaten
  • 1 pound lump crabmeat
  • 2 to 3 tablespoons vegetable oil

Key Products

French's Classic Worcestershire Sauce
French's Classic Worcestershire Sauce
OLD BAY® Seasoning
OLD BAY® Seasoning

Instructions

  • Break bread into small pieces in large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients; mix lightly. Shape into 4 patties.

  • Refrigerate patties 30 minutes to help keep them together when cooking.

  • Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.

  • 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.

Nutrition information (per Serving)

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