Best Old Bay Crab Cakes Recipes

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.

OLD BAY CRAB CAKES RECIPE - (4.2/5)

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

MARYLAND CRAB CAKES - PAN FRIED WITH OLD BAY SEASONING

Steps:

• Gently mix crabmeat, scallions, herb, old bay, bread crumbs, and mayonnaise in medium bowl, being carebul not to break up crab lumps. Season with salt and white pepper to taste. Carefully fold in egg with rubber spatula until mixture just clings together. Divide crab mixture into four portions and shape each into a fat, round cake, about 3 inches across and 1.5 inches high. Arrange on baking sheet lined with waxed paper. Cover with plastic wrap and chill at least 30 minutes (Can refrigerate up to 24 hours) Put flour on plate or in pie tin. Lightly dredge crab cakes. Heat oil in large, preferably nonstick skillet over medium-high heat until hot but not smoking. Gently lay chilled crab cakes in skillet. Pan-fry until outsides are cresp an dbrowned, 4 to 5 minutes per side. Serve hot, with or without related sauces. For sauce, mix all of the ingredients in a small bowl. Cover and refrigerate until the flavors blend, about 30 minutes. The cause can be refrigerated for several days.

OLD BAY CRAB CAKES

Steps:

• 1. In a large bowl mix all the ingredients except the crab meat. Mix well with clean hands.
• 2. Nice & gently add in the crab meat.
• 3. Pat into 4 nice large crab cakes.
• 4. Fry till golden in color on both sides or feel free to deep fry!

OLD BAY CRAB CAKES

Steps:

• In a medium mixing bowl, combine all ingredients EXCEPT the crab meat After mixing the ingredients, add the crab meat and gently mix it in. Form the batter into cakes - 6-8 cakes is a good expectation. Fry the cakes in melted butter (don't overdo the butter) in a frying pan, about 6 minutes per side. Serve the cakes hot. Notes for baking (6/18/11): * reduce to 1/4 cup breadcrumbs * form 3 balls per pound of meat * 3 tablespoons (1 extra) mayo * for one ball at a time, bake at 400 for 22 min. * broil for four minutes (watching closely) with bit of butter on top of cake

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.

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.

OLD BAY CRAB CAKES

Steps:

• Break bread in small pieces and moisten with milk; combine with remaining ingredients.
• Shape into patties.
• Fry quickly in 3 or 4 tablespoons hot oil until brown.
• Serves 6.