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
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
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® Classic Seafood Seasoning
- 1/4 teaspoon salt
- 1 egg beaten
- 1 pound lump crabmeat
- 2 to 3 tablespoons vegetable oil
INSTRUCTIONS
- 1 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.
- 2 Refrigerate patties 30 minutes to help keep them together when cooking.
- 3 Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
- 4 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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