OCTOBER BIRTHDAY CAKES RECIPES

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OLD BAY CRAB CAKE RECIPE | OLD BAY - MCCORMICK



OLD BAY Crab Cake Recipe | Old Bay - McCormick image

This simple crab cake recipe features OLD BAY Seasoning. French's Classic Yellow Mustard, parsley flakes, mayo, and egg form the flavorful base for a deliciously golden brown crabmeat filled patty. Serve with a fresh slice of lemon, tomatoes and lettuce for a refreshing yet savory dish.

Provided by Old Bay

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4

Number Of Ingredients 7

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

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.

Nutrition Facts : Calories 206 Calories

DELICIOUS MOIST PUMPKIN SPICE CAKE RECIPE FROM SCRATCH ...



Delicious Moist Pumpkin Spice Cake Recipe from Scratch ... image

This moist, soft, scratch Pumpkin Spice Layer Cake is the BEST! Perfect for fall celebrations!

Provided by Melissa Diamond

Total Time 0S

Number Of Ingredients 21

2 3/4 cups (360g.) all-purpose flour
1 Tablespoon (15g) baking powder
1 teaspoon (5g) baking soda
2 teaspoons (6g) cinnamon
1 teaspoons (2g) nutmeg
1/2 teaspoon ginger
2 cups (400g) granulated sugar
1/2 teaspoon (3g) salt
1 1/2 sticks (12 tablespoons) (170g) unsalted butter - do not soften in the microwave - I cut mine into 1/2 inch slices onto waxed paper on the countertop, leaving out only 5 to 6 minutes, you do not want it to be too soft. If it does get too soft refrigerate for a few minutes.
4 large eggs
1/4 cup (54g) vegetable oil
1 can (15oz/425g) pumpkin ( not pumpkin pie filling)
1/2 cup (121 g) milk
1 teaspoons (4g) vanilla extract
1 1/2 cups (3 sticks) (340 g) unsalted butter, softened
1 1/2 packages (339 g) cream cheese, softened
1 teaspoons (2g) cinnamon (more can be added for a stronger flavor)
1/2 teaspoon (1g) nutmeg
1 teaspoon ground ginger (2g) *sift if clumpy
6 - 6 1/2 cups confectioners’ sugar, sifted (or more to reach desired spreading consistency)
2 teaspoons (8g) vanilla extract

Steps:

  • This recipe uses the reverse creaming method.)Preheat oven to 350. Grease & flour three 8 inch pans.
  • In your mixing bowl add the dry ingredients (flour and the next seven ingredients). With the mixer on low speed, mix the dry ingredients for 30 seconds so all will be well blended. Add the pieces of butter a few slices at a time. Mix until the dry ingredients are moistened by the butter and look like coarse sand. If you pinch some of the mixture between your fingers it will stick together. Scrape the sides and bottom of the bowl.
  • In another bowl combine eggs, oil, pumpkin, milk and vanilla. Whisk until well blended, set aside.
  • Method is important in this recipe so with the mixer on LOW speed, SLOWLY add approximately 1/2 of the egg mixture. Increase to medium speed for 1 1/2 minutes. Scrape bottom and sides of the bowl. Add the remaining egg mixture in 2 pourings, beating 20 seconds after each addition.
  • Bake at 350 degrees 30 - 35 minutes, let cool in pans 10 minutes then turn out.
  • Using your mixer beat the butter and cream cheese until well blended. Add the vanilla and spices. With the mixer on low speed gradually add the confectioners’ sugar and mix until it is a good piping consistency.

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CLASSIC OLD BAY CRAB CAKES | OLD BAY
Trivia players, take note: this is the original recipe that appeared on the back of the OLD BAY can. (It's a keeper.) Baking powder makes the crab cakes light and fluffy, while OLD BAY Seasoning adds personality. Serves four lucky folks, unless you’re feeling generous and want to make them into mini crab cakes to serve as appetizers.
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  • 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.
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