Confession: I never tasted crab until I was 23. Completely forgivable, as I grew up in the Midwest and didn’t live out East until after college. But now that we’re back home, we miss the fresh seafood! In the fall and winter, our local store stocks vacuum-sealed blue crab. A bit pricey at nine dollars for eight ounces, but the taste of a classic Maryland crab cake that’s more crab than breading brings back a lot of great memories. — Sarah L. Click for the recipe.

Old Bay® Crab Cakes
Ingredients
2 slices white bread, crusts removed and crumbled
2 tablespoons mayonnaise
2 teaspoons OLD BAY® Seasoning or OLD BAY® 30% Less Sodium Seasoning
2 teaspoons McCormick® Parsley Flakes
1/2 teaspoon prepared yellow mustard
1 egg, beaten
1 pound lump crabmeat
1 C Panko mixed with 1 tsp. Old Bay

Directions
1. Mix well-crumbled bread, mayo, OLD BAY, parsley, mustard and beaten egg in large bowl until well blended. Gently stir in crabmeat. Shape into 4 patties. 2. Gently coat with Panko mixture, if desired. (I added this step since canned crab is wetter and tends to stick to my skillet.) 3. Broil 10 minutes without turning or pan fry until golden brown on both sides.

Recipe from McCormick.com

This entry was posted on Wednesday, November 25th, 2009 at 6:30 am and is filed under cooking. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.