Old Bay Crab Cake Classic 5lb 2.26kg
Bulk 5 Pound Package of Old Bay Crab Cake Classic
Price: $50.92USD
Old Bay Crab Cake Classic 5lb 2.26kg
Old Bay Crab Cake Classic is the easy way to make delicious Maryland Crab Cakes. Crab Cake Classic® is flavor engineered to give ordinary crab meat the flavor of a classic Chesapeake Bay crab cake. Made by the folks that make Old Bay Seasoning, the specialists in Crab Cake Seasoning.
Crab Cake Classic is used to create a classic crab cake and may also be used for stuffed mushroom caps or with shrimp and lobster; use the mix as a filling for crepes or roll fish fillets in mix and bake. Tuna or salmon may be substituted for crab meat. The 5 pound bottle of Crab Cake Classic contains 20 cups of product, enough to season 40 pounds of crab meat.
Ingredients: Bread Crumbs (Bleached Wheat Flour, Dextrose, Salt, and Yeast), Whole Egg Solids, Salt, Spices (including Red Pepper and Parsley), Paprika. Allergy Information: Contains Wheat.
| Tiered Product Pricing | ||
|---|---|---|
| Qty: | Description | Price |
| Each | Unit Price | $50.92USD |
| 3 | 3 or More | $49.92USD |
| 12 | 12 or More | $48.67USD |
Old Bay Crab Cake Recipe
- Mix 1/3 cup Old Bay Crab Cake Classic and 1/2 cup mayonnaise.†
- Gently mix in 1 pound fresh or canned crab meat.
- Shape into 6 crab cakes.
- Fry or broil until golden brown.
For best results, do not make crab cakes more than 3 hours in advance of cooking.
†When using large lump crab meat, add 1 egg to mixture to help hold the crab cakes together.
Recipe for Classic Crab Imperial:
- Preheat oven to 450°F.
- Combine 1/2 cup mayonnaise with 3/4 cup Old Bay Crab Cake Classic.
- Add 8 pounds crab meat, pick over and cartilage remove; toss gently.
- Melt 2 tablespoons butter in saucepan. While stirring, add 2 tablespoons flour over low heat; allow to lightly boil for 2 minutes.
- Slowly add 1 cup milk; stir constantly until thick.
- Combine butter sauce with crab meat mixture; place in individual shells or greased casserole.
- Beat 1 cup mayonnaise and 2 eggs together. Spread on top of crab mixture.
- Sprinkle with McCormick Paprika. Bake for 10 to 15 minutes or until bubbly and golden brown. Serve on toasted rolls or plain.
McCormick®, Old Bay® and Crab Cake Classic® are registered trademarks of McCormick and Company, Hunt Valley, MD
| Nutrition Facts | |||
| about 377 servings per container | |||
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| Spice Place | |||
| Amount Per Serving | |||
| Calories | 25 | ||
| Calories From Fat: 5 | |||
| % Daily Value* | |||
| Total Fat 0.5g | 1% | ||
| Saturated Fat 0g | 0% | ||
| Trans Fat 0g | |||
| Cholesterol 25mg | 8% | ||
| Sodium 230mg | 10% | ||
| Total Carb 3g | 1% | ||
| Dietary Fiber 0g | 0% | ||
| Sugars 0g | |||
| Protein 1g | |||
| *Percent Daily Values (DV) are based on a 2,000 calorie daily diet. Your daily values may be higher or lower based on your calorie needs. |
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Product Ingredient Lists and Nutrition Facts, when provided, are for your convenience. We at Spice Place make every effort to insure accuracy of the ingredients listed. However, because manufacturers may change formulations, persons with food allergies should always check actual package label.
Old Bay Crab Cake Classic 5lb 2.26kg - FAQ
- Q: Do these make real Maryland-style crab cakes?
- A: They sure do. If you're from Maryland - or ever had a crab cake here - you know there's a difference. Old Bay Crab Cake Classic delivers that same flavor you get in the restaurants around the Chesapeake. Growing up here, we've had our share... and this blend makes the real deal every time. No guesswork, just authentic, golden-brown, flaky perfection.
- Q: What's in Old Bay Crab Cake Classic?
- A: It blends classic Old Bay seasoning (paprika, celery salt, black pepper, bay leaf, etc.) with breadcrumbs and spices tailored for crab cakes -optimized for a flavorful, flaky finish.
- Q: Is Crab Cake Classic spicy?
- A: Not really - it's savory and aromatic. A warming blend, but mild enough for family meals. You can add a pinch of cayenne or hot sauce if you want extra heat.
- Q: How do I use it?
- A: Mix roughly 1/4 - 1/3 cup of Crab Cake Classic per pound of crab meat, add an egg and about 2 Tbsp mayonnaise, form patties, then pan-fry or bake until golden. Yum with lemon wedges or tartar sauce.
- Q: Can it be used in other dishes?
- A: Absolutely! It's great in shrimp cakes, salmon cakes, fish fillets, crab imperial - any recipe that benefits from that classic Old Bay flavor and texture of breadcrumbs.
- Q: Does it contain allergens?
- A: Yes. The bulk blend contains breadcrumbs, so it includes wheat. The classic preparation also calls for mayonnaise (which usually contains egg) and is typically mixed with shellfish like crab. So if you're watching for allergens, take note: wheat, egg, and shellfish are all in the crabcakes, one way or another.
- Q: How long will it stay fresh in bulk?
- A: Stored in a sealed container in a cool, dry place, it stays best for about 12 - 18 months. Shake or stir before use if it settles over time.
- Q: What's the scoop on breadcrumbs inside?
- A: They're finely textured crumbs - to bind the patties, but not make them chewy. Adds the perfect light crust once cooked.
