The Best Classic Crab Cakes Recipe (Old Bay Seasoning) - Home & Plate (2024)

FAQs

What is in the Old Bay crab Cake Mix? ›

BREAD CRUMBS (BLEACHED WHEAT FLOUR, DEXTROSE, SALT, AND YEAST), WHOLE EGG SOLIDS, SALT, SPICES (INCLUDING RED PEPPER AND PARSLEY), AND PAPRIKA.

It is the key ingredient that brings dishes to life with an extra kick of unique, bold flavor anchored in salt, celery seed, paprika and mustard. OLD BAY Seasoning's blend of 18 herbs and spices not only provides distinct flavor, it also adds excitement and zest to every moment. There truly is no substitute.

Old Bay seasoning is what Southerners like to spice up for Lowcountry boils, crab cakes, and shrimp dishes.

Are crab cakes better baked or fried? You can either bake or fry these crab cakes. My personal preference is to bake them because it's easier (no risk of them falling apart when you flip them) and they are less prone to drying out (it's easy to overcook the crab cakes when frying them in a pan).

INGREDIENTS: CRAB MEAT, MAYONNAISE (SOYBEAN OIL, EGG AND EGG YOLK, WATER, SUGAR, VINEGAR, SALT, MUSTARD POWDER, ACETIC ACID, XANTHAN GUM), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, MUSTARD (DISTILLED VINEGAR, WATER, NO.

While egg is a popular choice, it alone is not enough to make crab cakes retain their shape. A starch binder is also required. The key here is maintaining the proper balance, as too little binder means your crab cakes will fall apart, but too much will give your crab cakes an unfortunate texture.

Add 2 tsp. OLD BAY Seasoning to 1 lb. of ground beef for savory burgers. Sprinkle OLD BAY Seasoning generously on French fries, corn-on-the-cob, steamed vegetables and popcorn.

The shelf life of Old Bay seasoning, as with most seasoning blends, is influenced by the way it is stored. If kept in an airtight container and stored away from heat, moisture, and direct sunlight, Old Bay can maintain its flavor and potency for up to three years.

Cajun seasoning may be your best option if you enjoy a spicy kick of heat in your food. For a more mild, savory flavor, Old Bay could be your cup of tea.

When you use too much it can make your food salty and/or spicy. It doesn't need to go in everything related to seafood. If you serve seafood and its in your tartar sauce, co*cktail sauce, all you breadings/batters and seasoning blends, you might be using too much.

What spice is closest to Old Bay? ›

Cajun seasonings use many of the same herbs and spices as Old Bay seasoning, including paprika, pepper, and celery salt. Though the mix of ingredients is a bit different, Cajun seasoning works as a substitute for Old Bay. You can use the same amount of Cajun seasoning in your recipe as you would the Old Bay seasoning.

Heat a non-stick skillet over medium heat and add a small amount of oil or butter. Gently place the crab cakes in the skillet and cook for 4-5 minutes on each side, or until they're crispy and golden brown. Remove the crab cakes from the skillet and let them rest on a paper towel to absorb any excess oil.

Sometimes the tubs are behind the glass or found on ice next to the seafood counter. For the absolute best crab cake (and crab dip!), I recommend using lump crab meat or a mix of lump crab meat and backfin meat.

In a skillet over medium heat, the crab cakes should be fully cooked and golden brown after about 5-6 minutes on each side (or 10-12 minutes in total).

The bottom line

Imitation crab is a highly processed food made by combining minced fish with starch, egg whites, sugar, salt, and additives to mimic the flavor, color, and texture of real crab meat. While it's significantly less expensive than real crab, it's also less nutritious.

Crab cake filling: I go light on the filler, using juuuust enough to bind the crab cakes together. You'll need an egg, mayonnaise, chopped fresh herbs (I like parsley, dill, and tarragon!), Dijon mustard, Old Bay seasoning, Worcestershire sauce, lemon zest, Kosher salt, and black pepper.

Mix mayonnaise, Dijon, mustard, sweet relish, hot sauce, rice vinegar, smoked paprika, garlic powder, onion powder, kosher salt, ground black pepper, and lemon juice into a small bowl until thoroughly combined.

Whisk egg, mayonnaise, green onions, lemon juice, tarragon, and pepper flakes together in a medium bowl. Gently stir in crabmeat, being careful not to break up meat. Gradually mix in cracker crumbs, adding until desired consistency is achieved. Form crab mixture into 4 patties.