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

FAQs

What are the ingredients in 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.

Celery Salt and Paprika

When substituting, mix 1/4 teaspoon of celery salt with 1/4 teaspoon of paprika. Use this for every 1 teaspoon of Old Bay seasoning. For a little heat, add a pinch of red pepper flakes or a shake or two of black pepper.

Canned jumbo lump crab meat is perfect for a recipe like this and can be found almost anywhere.If you can't find jumbo (or don't want to splurge on it), use lump crabmeat—it's mostly a blend of broken jumbo pieces.

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.

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.

The Differences In Maryland Crab Cakes

For starters, they typically use more meat and less other filling compared to regular crab cakes. Of course, every recipe is different, but Maryland's versions really allow the crab meat to shine and only use enough fillers to hold the cakes together.

Cajun seasoning – this seasoning is a good substitute for Old Bay. It's generally a blend of spicy peppers, paprika, garlic powder, oregano, and black pepper. You can add a little celery salt for a closer version of the real thing.

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.

According to the product label, some of the ingredients in Old Bay seasoning are celery salt, spices (including red pepper and black pepper) and paprika. Other potential spices may include bay leaf, cinnamon, mustard powder, nutmeg, clove and cardamom.

I prefer baking because you don't add additional calories via the cooking oil. Baking crab cakes with little filler is also easier and they are less likely to fall apart.

What oil is best for crab cakes? ›

Aside from the price, one of the main reasons to fry your crab cakes in a vegetable oil like canola oil is that it has a neutral flavor that won't change the taste of the cakes. This will allow the flavor of the crabmeat (plus any spices and veggies) to really shine through without extra or unwanted notes from the oil.

Around 3 to 5 minutes per side in a frying pan. A little trick that I like is to cook them in butter not oil. You want to feel the middle of the crabcake by pressing down with your thumb. After a few times making them you will recognize the amount of springiness in the center that tells you that they are done.

Refrigerate Your Crab Cakes

Simply stick your crab cakes in the refrigerator for at least 30 minutes. The time they spend there will allow the crab cakes to solidify their shape. It also helps to bring out their flavors more, so there's more benefits to be reaped here!

Baking the crab cakes will result in a slightly softer texture. The butter used to grease the baking dish and brush the crab cakes add a nice little sweetness. Overall, it's the “crabbier” crab cake. Sautéing, depending on the heat of the oil, creates a crunchy outside with a soft inside.

What Spices Are In Old Bay Seasoning? According to the product label, some of the ingredients in Old Bay seasoning are celery salt, spices (including red pepper and black pepper) and paprika. Other potential spices may include bay leaf, cinnamon, mustard powder, nutmeg, clove and cardamom.

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.

Red colorants: Carmine — which is extracted from tiny bugs called cochineals — is widely used to color imitation crab red. Paprika, beet juice extract, and lycopene from tomatoes may also be used. Glutamates: Monosodium glutamate (MSG) and a similar compound, disodium inosinate, may serve as flavor enhancers.

CRAB MEAT, SAUCE (FULLY REFINED SOYBEAN OIL, WATER, EGG YOLK, VINEGAR, SUGAR, MODIFIED CORN STARCH, MUSTARD, SALT), BREAD CRUMBS (UNBLEACHED WHEAT FLOUR, SALT, YEAST), EGGS, SCALLIONS, SEASONING (CELERY SALT [SALT, CELERY SEED], SPICES [INCLUDING RED PEPPER AND BLACK PEPPER], PAPRIKA), PARSLEY.