Old Bay Corn Flake Crab Cakes Recipe 475

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OLD BAY CORN FLAKE CRAB CAKES RECIPE - (4.7/5)

Provided by ltrodrigu

Number Of Ingredients 12



Old Bay Corn Flake Crab Cakes Recipe - (4.7/5) image

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.

1 cup corn flakes cereal
Splash of milk
1 tablespoon mayonnaise
1 tablespoon Worcestershire sauce
1 pound lump crabmeat
1 tablespoon baking powder
1 tablespoon chopped parsley
1 teaspoon Old Bay seasoning, plus more for frying
1/4 teaspoon salt
1 egg, beaten
Olive oil for frying
Lemon wedges, for serving

CORN AND CRAB CAKES

Provided by Mark Bittman

Categories     easy, quick, appetizer

Time 15m

Yield 2 to 4 servings

Number Of Ingredients 9



Corn and Crab Cakes image

Steps:

  • Heat one tablespoon of olive oil in a pan over medium-high heat.
  • Beat 1 egg, and add corn, crab meat, mayonnaise and Dijon mustard.
  • Stir in enough bread crumbs to bind.
  • Shape into cakes, dredge in flour, and brown in pan on both sides, about 8 minutes total.
  • Garnish with lemon wedges.

Nutrition Facts : @context http, Calories 307, UnsaturatedFat 13 grams, Carbohydrate 25 grams, Fat 17 grams, Fiber 2 grams, Protein 16 grams, SaturatedFat 3 grams, Sodium 569 milligrams, Sugar 5 grams, TransFat 0 grams

Olive oil
1 egg
2 cups corn
1/2 pound crab meat
1/4 cup mayonnaise
1 tablespoon Dijon mustard
1/2 cup bread crumbs
Flour
Lemon wedges

CLASSIC OLD BAY CRAB CAKES

***Update: This is the Crab Cake recipe used for building the Nutty for New England Naughty but Nice Crab Burger for one of the challenges in the Spring 07 Zaar Tour world! I have lived most of my life near the Chesapeake Bay and spent many summers in Maryland as a child. This is the original recipe that was on the back of the Old Bay can. This version contains baking powder which helps make the crab cakes light and fluffy. We have always added a little lemon juice and browned them in butter which I feel really brings out the flavor and absolutely makes these. Try refrigerating the shaped patties 30 minutes to help keep them together when cooking, This is a Summertime favorite of ours served with Corn on the Cob and Coleslaw!

Provided by Little Bee

Categories     Crab

Time 20m

Yield 4 serving(s)

Number Of Ingredients 12



Classic Old Bay Crab Cakes image

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.

Nutrition Facts : Calories 142.6, Fat 8, SaturatedFat 4.3, Cholesterol 96.3, Sodium 501.9, Carbohydrate 5.1, Fiber 0.2, Sugar 0.6, Protein 12.3

1 slice bread, dried and crusts removed
1/8 cup milk
1/2 tablespoon mayonnaise
1/2 tablespoon Worcestershire sauce
1/2 tablespoon parsley flakes
1/2 tablespoon baking powder
1/8 teaspoon Old Bay Seasoning
1/8 teaspoon salt
1/2 tablespoon lemon juice
1 egg, beaten
1/2 lb fresh crabmeat
2 tablespoons butter

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