Crab Cake Classic Mix, 1.24 oz (Pack of 12)

This is a tried and true product, I Cant find it in my local markets but glad I found it online.

This is a must have product if you like crab cakes. Super easy to use and the taste is super good. Great value for the money

Works every time! Good Stuff!

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

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!

Perfect for making crab cakes. Individual packets.

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

I’m originally from Maryland and I admit that I’m picky about seafood, especially crab cakes. I’ve learned from bad experiences that unless I’m in the Chesapeake Bay region, I do not order crab cakes in any restaurant. The menu may say “Maryland Style Crab Cakes” but they are not. Not ever. For a native Marylander, it’s plain sacreligious to add extra ingredients like bell peppers, onions, etc. I’ve never had the knack of making the perfect crab cake from scratch and I now live in the beautiful northeastern corner of Tennessee where good seafood is rather scarce. AHA!!! Then I discovered this mix from Old Bay and my picky tongue is now happy. Are the crab cakes as good as restaurant crab cakes in Maryland? Maybe not, but they’re pretty darned good and nearly authentic. Preparation is a snap and no extra ingredients are needed: just this mix, mayonnaise and of course, the crab meat itself. I never use claw meat, only lump (or jumbo lump if I can get it). Here are a couple of little suggestions. First, for a pound of crab meat, I use slightly less than a full pack of the Old Bay mix. It’s subjective, but to me a full pack results in crab cakes that taste a little too salty. Once you have blended the mix with mayonnaise, gently fold in the crab meat to preserve delicious larger lumps. I form crab cakes by gently compressing in my bare hands. I’d say each cake is about the size of a tennis ball. I place them on a foil lined baking pan and place in the fridge for an hour or so before baking. I then bake using the convection oven function at 450 degrees for five minutes until they turn a golden color, then I *gently* flip them and bake another five minutes. And finally, I turn on the broiler (do NOT use the top rack!!) and broil for just a couple of minutes. Your taste buds can thank me (and Old Bay) later.