Classic OLD BAY Crab Cakes
This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking,
Ingredients:
2 slices dried bread, crusts removed
small amount of milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon McCormick® Parsley Flakes
1 tablespoon baking powder
1 teaspoon OLD BAY® Seasoning
1/4 teaspoon salt
1 egg, beaten
1 pound fresh lump crabmeat*
Directions:
1. Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
2. Broil or fry until golden-brown on both sides.
* Dungeness Crab, Stone Crab and Alaska King Crab will work if you can not get Blue Crab meat.
Makes 4 servings
Nutritional Info
Calories: 174, Fat: 6 g, Cholesterol: 142 mg, Sodium: 1047 mg, Carbohydrates: 7 g, Fiber: 0 g, Protein: 23
Pasties from Michigan. I don't have a recipe on hand though.
I tried crab cakes when I was in Baltimore a couple weeks ago. I didn't like it at all....crab just tastes gross.
Must be the Kansan in me.