Classic crab cakes, from the archives at Old Bay

Nigella, Jamie, Martha et al. get most of the attention when it comes to talking about recipe expertise. But for many Americans, there's no higher authority than the back of the box, and food-trend observer Phil Lempert says more producers should be taking advantage of that.

"Companies should be changing up their recipes on the back of packages," says Lempert, known as the "Supermarket Guru." "So many consumers are bored with their food. They're trying new recipes."

Still, with customers often wildly loyal to old favorites, companies tend to proceed cautiously. At McCormick & Co. Inc., the decision some years ago to change the side-of-the-can crab cake recipe on tins of Old Bay Seasoning came only after consumer testing in the Maryland area, crab central and Old Bay's No. 1 market, says spokesperson Laurie Harrsen.

The big change was dropping baking powder and Worcestershire sauce and adding prepared mustard and more Old Bay Seasoning. Harrsen said the changes were made to improve the overall flavor.

 We were nostalgic for the original side-of-the-can crab cake recipe from Old Bay Seasoning (still posted on the company website) to create mini crab cakes that are served over roasted potato rounds and topped with a spicy, creamy rémoulade.

Makes 20 mini crab cakes

For the rémoulade:

1/4 cup mayonnaise

2 tablespoons hot pepper jelly

1 teaspoon capers, chopped

1 tablespoon chopped sweet

gherkin

1 tablespoon chopped fresh

parsley

1 teaspoon Worcestershire

sauce

Salt and ground black pepper,

to taste

For the potatoes:

10 baby red potatoes

2 tablespoons vegetable oil

Salt and pepper, to taste

For the crab cakes:

2 slices stale bread, crusts

removed

2 tablespoons milk

1 tablespoon mayonnaise

1 tablespoon Worcestershire

sauce

1 tablespoon parsley

1 tablespoon baking powder

1 teaspoon Old Bay Seasoning

1/4 teaspoon salt

1 egg, beaten

1 pound lump crabmeat

1. Heat the oven to 400.

2. Make the rémoulade in a small bowl, stirring together the ingredients. Season with salt and pepper. Set aside.

3. Cut the 2 ends off each potato, then cut each in half across the center to create 2 rounds. Place in a bowl and cover with hot water. Allow to rest for 10 minutes.

4. Remove the potatoes from the water and dry well. Place the potatoes on a rimmed baking sheet and toss with the oil, salt, and pepper. Arrange the potatoes in an even layer on the baking sheet, then roast for 15 minutes. Use a spatula to flip each round, then roast for an additional 15 minutes, or until crispy and browned outside and tender inside.

5. While the potatoes cook, make the crab cakes. Crumble the stale bread into a medium bowl and add the milk. All the bread should absorb all the milk. Add the remaining crab cake ingredients and mix until incorporated.

6. Form the mixture into 20 miniature patties, each about the size of a tablespoon.

7. When the potatoes are cooked, transfer them to paper towels to drain any excess oil. Carefully place the crab cakes on the hot pan and return to the oven. Cook for 5 minutes, then turn on the broiler. Watch carefully. Brown the crab cakes on one side, about 2 minutes, then flip them over and broil until browned on the other side.

8. To serve, arrange the potatoes on a platter. Top each with a crab cake, then a small dollop of the rémoulade. Serve immediately.

Per serving (two crab cakes): 201 calories, 12 grams protein, 24 grams carbohydrates, 4 grams sugar, 7 grams fat, 66 milligrams cholesterol, 386 milligrams sodium, 3 grams dietary fiber.