Our take on a Maryland classic! Use with seafood, chicken, crab, corn, bloody marys, and so much more!
Ingredients: Celery salt, paprika, mustard, ginger, black pepper, white pepper, smoked paprika, cardamom, bay leaves, allspice, cayenne, cinnamon, nutmeg, cloves
Available in 1 oz resealable bag, 2.5 oz net weight bottle or 24 oz plastic bottle.
Custom sizes available.
Gluten Free and Vegan.
6 crab cakes approximately 4 oz each
1 lb Dungeness lump crab or crab of your choice
20 Butter crackers, crushed such as Ritz
1 Tbsp Dijon mustard
1/4 cup mayonnaise
1 Tbsp Berkmans Spices North Bay seasoning
1 tsp Worcestershire sauce
1 Tbsp lemon juice
1 Tbsp chopped, fresh parsley
Berkmans Spices paprika, cayenne or Aleppo pepper, optional
Clean crabmeat and set aside. Combine crushed butter crackers, egg, mustard, mayonnaise, North Bay Seasoning, Worcestershire sauce, lemon juice, and parsley, and mix thoroughly. Gently fold in crabmeat so not to break the lumps. Form into cakes, sprinkle with paprika, cayenne or Aleppo pepper and refrigerate until chilled. Pre heat oven to 425 degrees and cook crab cakes for 15-20 minutes until brown.
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