EASY CRAB CAKE RECIPE OLD BAY RECIPES

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. 

Steps:

• Use the food processor fitted with a steel blade to crush the Ritz crackers and turn them into crumbs.
• Mince the green onions in a food processor.
• In a large bowl, combine the crab meat, crushed crackers, flour, minced green onion, egg, mayo, lemon juice, salt and pepper, and mix with your hands until combined.
• Heat the oil in a large non-stick frying pan over medium heat.
• Shape the crab mixture into patties, put the patties on a frying pan (make sure they are not touching) and cook on one side for 4 minutes.
• Carefully flip the crab cakes with a spatula, and cook for another 4 minutes (or until golden-brown on both sides).