Alexis Rich wrote:I’m from Maryland and broil my crab cakes. It’s easy. Put a dab of butter on top, stick them on a cookie sheet under a low broil. Watch carefully, turn when golden, butter again. Broil some more. Serve with saltines and a beer.
Carol C wrote:Kim, Highlands Seafood in Chenoweth Square carries the "Old Bay Crab Cake Classic Mix" in individual packets. Bought some yesterday in addition to their lump crab--hope to make crab cakes this weekend!
Kim H wrote:Mark - I really like it, but I love Old Bay seasoning. Have you had it? It's a staple in a Maryland pantry, mostly for seafood. The crab cake mix just simplifies making good crab cakes with almost no filler.
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