CHESAPEAKE BAY CRAB CAKE RECIPE RECIPES

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CHESAPEAKE OLD BAY CRAB CAKES | OLD BAY - MCCORMICK



Chesapeake OLD BAY Crab Cakes | Old Bay - McCormick image

In Maryland, crab cakes are as familiar as bread and butter. This classic “from scratch” recipe features fresh lump crabmeat that is sensationally seasoned with OLD BAY, the choice spice of seafood lovers. (If you’ve never had a crab cake, please do yourself an enormous favor and try one. You’ll see what all the fuss is about.)

Provided by Old Bay

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 8

2 slices white bread crusts removed and crumbled
2 tbsps mayonnaise
2 tsps old bay seasoning
2 tsps McCormick®Parsley Flakes
1/2 tsp French’s® Classic Yellow Mustard
1 egg beaten
1 pound lump crabmeat
2 to 3 tbsps vegetable oil

Steps:

  • In a large bowl mix bread mayo OLD BAY parsley mustard and egg until well blended. Gently stir in crabmeat. Shape into 4 patties.
  • Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown. Sprinkle lovingly and liberally with OLD BAY. Smile. Serve.
  • 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.

Nutrition Facts : Calories 206 Calories

OLD BAY KING CRAB LEGS RECIPE | FOOD NETWORK KITCHEN ...



Old Bay King Crab Legs Recipe | Food Network Kitchen ... image

The classic seafood seasoning and lemon bring heat and brightness to sweet crab meat. The only way to improve it is with a dunk in drawn butter.

Provided by Food Network Kitchen

Total Time 35 minutes

Cook Time 15 minutes

Yield 2 to 4 servings

Number Of Ingredients 4

3 pounds frozen cooked king crab legs
One 6-ounce box seafood seasoning, such as Old Bay, plus additional as needed 
2 lemons 
1 stick (8 tablespoons) unsalted butter 

Steps:

  • Put the crab legs in the bottom of a large stockpot, then cover with 4 quarts of water and stir in the seafood seasoning (see Cook's Note). Halve the lemons and squeeze the juice into the pot, then add the rinds. Cover and bring to a boil, then cook over medium-high heat until the crab legs are warmed through, about 5 minutes. Remove the crab legs to a large serving bowl or platter.
  • Meanwhile, melt the butter in a small saucepan over medium-low heat. Cook until the butter foams and simmers, about 1 minute. Remove from the heat and let stand 5 minutes. Using a spoon, remove any milk solids from the surface of the butter, then slowly pour the melted butter into a small serving bowl, leaving any watery, white whey behind in the saucepan. Serve alongside the crab legs. 

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