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Blue Crab Bay Co. Shore Seasonings
|6 servings per container|
|Serving Size: 1 tbsp mix (9 g)|
|Amount Per Serving and/or % Daily Value*|
|Total Fat||0 g (0%)|
|Sodium||160 mg (6%)|
|Total Carbohydrate||6 g (2%)|
Tastes & traditions of the Chesapeake. bluecrabbay.com. Product of USA.
Seasoned Breadcrumbs (Bleached Wheat Flour, 2% or Less of Dextrose, Yeast, Partially Hydrogenated Vegetable Oil [Soybean and/or Cottonseed], Salt, Paprika, Cayenne, Celery, Mustard, Herbs, Spices), Air-Dried Vegetables (Red Bell Peppers, Carrots, Celery, Tomatoes, Leeks).
Allergen Warning: Contains wheat and mustard. Packed in a facility that handles eggs, dairy, soybean, peanuts, and tree nuts.
1 pkg. Chesapeake Crab Cake Mix; 1 tbsp. water; 1 egg; 1/4 c. mayonnaise; 1 lb. fresh crabmeat; butter and/or oil. Soak air-dried vegetables from packet in 1 tbsp water a few minutes to rehydrate. In a large bowl, whisk the egg and add crumbs, mayonnaise, and rehydrated vegetables. Mix well. Make sure crabmeat is clean of shell, then add it to the mixture, blending well. Form into 6 evenly sized cakes. To Saute: Lightly coat skillet with butter and/or oil, and cook cakes over medium heat for a few minutes on each side until golden brown. To Broil: Place cakes in broiling pan, and broil until golden brown, turning once. Serve with tartar sauce and lemon wedges, or garnish with a favorite sauce. Option: Form mixture into appetizer-size balls, and fry. Use fresh-cooked flaked fish instead of crabmeat to make fish cakes.
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