Recipe by Old Bay®
"If you like Maryland crab cakes, you will love this classic Old Bay® recipe featuring fresh lump crab meat that is sensationally seasoned with Old Bay® seasoning."
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dried bread, crusts removed
McCormick® Parsley Flakes
Old Bay® Seasoning
fresh lump crabmeat
I substituted Halibut from the night before instead of crab meat, positively the best "crab" cakes we've ever had!!!!
very bland and tasteless never again will make these
This is a very good start, but needed some additional spices to avoid blandness: i added 1/4 tsp dry mustard, 1 tsp dijon, 1/8 tsp fresh ground pepper, and a tablspoon of finely minced green onion. I also replaced the 2 slices of dried bread with ~1.25 cup of fine dried bread crumbs, which makes a nice consistency.
We served this on our special Mother's Day buffet and it was a huge succes! Lot's of compliments. Enough of a zing to get your attention but not overwhelming. Was complimented well with a sweet hot slaw.
Very easy and very flavorful! I know I will be making these again and again.
Wow! No one does it better than Old Bay! I've been trusting their spice as my "secret ingredient" for many years.
These crab cakes were really good my family raved over them the only thing was I did'nt make enough next time I'll have to double the batch.
Best crab cakes with a couple of revisions. I used pumpernikel bread, and added a small amount of bread crumbs. Instead of Old Bay seasoning (which I couldn't find), I used the salt free Tony Sacheres (sp?) and fresh parsley instead of dried. I also used an extra egg. The crab cake sauce from this site went with these so well!
* Percent Daily Values are based on a 2,000 calorie diet.
Old Bay(R) Crab Cakes
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 51
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