Old Bay Corn Flake Crab Cakes Recipe 475 Recipes

CRAB CAKE RECIPE

Steps:

• Mix bread, mayonnaise, OLD BAY, parsley, mustard and egg in large bowl until well blended. Gently stir in crabmeat. Shape into 4 patties.
• Broil 10 minutes without turning or fry until golden brown on both sides. Sprinkle with additional OLD BAY, if desired.

OLD BAY CORN FLAKE CRAB CAKES RECIPE - (4.7/5)

Steps:

• In a bowl, crush corn flakes into a crumbly powder. Moisten corn-flake powder with a splash of milk to create a loose consistency. Stir in mayonnaise and Worcestershire sauce. Then stir in crabmeat, baking powder, parsley, Old Bay, salt and egg until thoroughly combined. Shape into patties, then chill in refrigerator for 40 minutes. Heat ¼ inch oil in a large cast-iron skillet over medium heat. Remove crab cakes from refrigerator and sprinkle with additional Old Bay. Add crab patties to pan, working in batches if necessary. Pan-fry until golden-brown on exterior, 2-3 minutes per side. Serve with lemon wedges.

BAKED CRABCAKES WITH OLD BAY REMOULADE

Steps:

• Preheat the oven to 400 degrees F.
• For the remoulade: Combine the mayonnaise, capers, chives, pickle juice, creole mustard, Old Bay, lemon zest and juice, and some salt and pepper in a small bowl. Whisk until well combined and smooth, about 1 minute. Cover and refrigerate.
• For the crabcakes: Combine the eggs, lemon zest and juice, mayonnaise, Old Bay, salt and hot sauce in a bowl; whisk together until smooth and creamy, about 1 minute. Add the backfin crabmeat and the crushed crackers, and mix until well combined. Gently fold in the lump crabmeat. Divide the crabcake mixture into six equal portions; roll each into a loose ball and place in a large cast-iron pan.
• Transfer the pan to the oven and bake until the crabcakes are golden brown and cooked through, about 15 minutes, flipping once halfway through. Arrange the crabcakes on a large serving platter. Top each with a dollop of the remoulade. Serve immediately.

CLASSIC OLD BAY CRAB CAKES

Steps:

• Break bread into small pieces in large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients; mix lightly. Shape into 4 patties.
• Refrigerate patties 30 minutes to help keep them together when cooking.
• Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
• Test Kitchen Tip: To broil instead of frying, place crab cakes on foil-lined baking sheet. Broil 10 minutes, turning once, or until golden brown on both sides.

CLASSIC OLD BAY CRAB CAKES

Steps:

• Break bread into small pieces and moisten with milk. Add remaining ingredients. Shape into patties.
• Refrigerate the patties 30 minutes to help keep them together when frying.
• Fry until golden-brown on both sides.