Crab Cake Classic Mix

If you are looking for a way to make a quick dinner and are in the mood for some really delicious crab cakes this mix makes it very easy to accomplish. Simply mix mayonnaise and the mix, then stir in two cans of crab meat. How simple is that? I fried these cakes up quickly in a few minutes and enjoyed them. I did add a little more paprika and some freshly ground peppercorns. I also fried the crab cakes in melted salted butter. This was much easier than making everything from scratch! ~The Rebecca Review

If you wanna make a crabcake that taste good definitely use this package of old Bay seasoning

I usually buy zatarains but they were out in stores and that box is only 2 something but this was a little salty for me

It’s all you need with your back fin lump crab meat. Add a drop of Worcester sauce and some mayo. Great crab cake.

We are Marylanders and use this mix regularly to make crab cakes. This mix is excellent and easy to use for great, authentic Maryland style crab cakes. We follow the package directions except bake the crab cakes at 425 degrees F for 12-15 minutes vs frying them. The price on Amazon is the same as our local grocery stores. Enjoy! Tips: Bake the crab cakes just long enough to ensure they are heated thru and serve them with a good cocktail sauce that lists horseradish as a main ingredient, preferably one that requires refrigeration (found in the seafood department versus the ketchup aisle). If possible, buy fresh, Maryland “blue crab” meat* sold in a tupperware (not a can and not with pop-top can lid under a Tupperware lid, e.g., not Phillips brand) in the seafood department of your fish market, grocery store, or Costco. Jumbo lump meat is best - avoid back fin claw meat for good crab cakes. Make sure you pick thru the meat to remove any remaining small pieces of shell. *Maryland Chesapeake Bay crabs have a blue hue to their shells before the crabs are cooked. The meat is white, only the shells are blue!