Best 9 Old Bay Corn Flake Crab Cakes Recipes

MUFFIN TIN CRAB CAKES

Steps:

• Preheat oven to 350 degrees.
• Place the first 13 ingredients (from crabmeat to cilantro) into a large bowl and mix to thoroughly combine.
• Brush each well of the muffin tin with some of melted butter, reserving half of the butter for the top.
• Add approximately ½ teaspoon of cornflake crumbs into each well, rotating the pan to coat the sides of the tins.
• Generously fill each tin with the crabmeat mixture.
• Brush the remaining melted butter liberally over each crab cake.
• Top the cakes with the remaining cornflake crumbs.
• Bake in a preheated oven for 50-60 minutes (or until deeply golden brown).
• Cool for 10 minutes and then loosen the cakes by running a knife around each crab cake.
• Serve hot.

CLASSIC OLD BAY CRAB CAKES

Steps:

• Break bread into small pieces in large bowl. Moisten with milk. Add mayonnaise and Worcestershire sauce; mix well. Add remaining ingredients; mix lightly. Shape into 4 patties.
• Refrigerate patties 30 minutes to help keep them together when cooking.
• Heat oil in large skillet on medium-high heat. Fry crab cakes about 5 minutes per side or until cooked through and golden brown.
• 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.

CRISTA'S CORNMEAL-CRUSTED CRAB CAKES

Steps:

• For the crab cakes: Place a medium cast-iron pan over medium heat. Add the butter and shallots and sweat until softened and just starting to brown, 2 to 3 minutes. Set aside.
• Meanwhile, combine the crab, cracker crumbs, parsley, dill, softened shallots and a sprinkle of salt and pepper in a bowl. Set aside. Mix the egg, creme fraiche, mayonnaise and Dijon in a medium bowl until combined. Slowly add the wet ingredients to the crab and mix well until incorporated. Form 6 equal sized balls and flatten into discs.
• For the dredge: In a bowl, combine the cornmeal, smoked paprika, white pepper, salt, seafood seasoning and celery salt. Gently coat the exterior of each crab cake disc in the cornmeal mixture and place on a tray. Chill the crab cakes in the refrigerator for approximately 1 hour or up to 4 hours to help them stay together while cooking.
• Preheat the oven to 350 degrees F.
• For the celery root remoulade: Meanwhile, thinly slice the celery root and apples on a mandoline and cut into matchsticks. Place both in a large bowl and cover with the lemon juice to coat so they do not brown or oxidize. In a medium bowl, combine the mayonnaise, creme fraiche, hot sauce, tarragon, Dijon and salt, then season with the pepper. Add the creme fraiche mixture to the celery root and apples and gently toss to combine. (For a thinner sauce, feel free to add more mayonnaise and adjust seasoning.)
• In a 12-inch cast-iron skillet on medium heat, then add the olive oil and butter and heat until hot. Place the crab cakes in the skillet and sear to crispy, 4 to 5 minutes per side. Transfer the cast iron to the oven for 5 minutes to warm through.
• For the pea shoot salad: Add the pea shoots and radishes to a medium bowl. Drizzle with the olive oil and lemon juice to coat. Add the mustard seeds, then season with salt and pepper and mix gently.
• Spread a generous amount of remoulade on a platter. Place the crab cakes on top and garnish with the salad.

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

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.

CRAB CAKES WITH CREOLE MUSTARD AIOLI AND GRILLED CORN, RED ONION & RED PEPPER SALAD

Steps:

• For the crab cakes: To a large bowl, add the mayonnaise, Creole mustard, Worcestershire sauce, seafood seasoning, egg, lemon zest and juice and chives. Mix thoroughly to combine. Add the saltine cracker crumbs. Add the crabmeat. Gently fold the crab into the mixture, being careful not to break up the meat too much.
• Form the mixture into four equal-sized crab cakes. Preheat a large saute pan over medium-high heat with some canola oil until it shimmers. Gently place the crab cakes into the pan and cook until golden brown, 3 to 4 minutes. Flip, and cook until golden, 2 to 3 minutes.
• For the salad: Preheat a grill pan over high heat. Place the corn and onions onto the grill pan and grill until charred, 5 to 6 minutes. Flip, then cook until charred and the onions are softened, another 4 to 5 minutes. Remove the corn kernels from the cobs and dice the grilled onions. Set aside.
• Place the red bell pepper onto an open flame on your stovetop. Cook, flipping occasionally, until completely black and charred, about 5 minutes. (If you don't have a gas stovetop, you can broil the pepper in the oven on high, turning occasionally, until charred.) Transfer to a bowl and cover with plastic wrap to steam until the skin pulls away, about 10 minutes. Remove the skin from the bell pepper and rinse under water to ensure all of the black char is removed. Remove the stem, ribs and seeds from the roasted pepper and dice.
• To a large bowl, add the corn kernels, onions, roasted peppers, cilantro, 2 tablespoons of olive oil, red wine vinegar, red pepper flakes and kosher salt to taste. Toss to combine. In a separate bowl, add the arugula, lemon juice, a drizzle of olive oil and kosher salt to taste. Toss to combine.
• For the aioli: To a bowl, add the mayonnaise, Creole mustard, cornichons, cornichon juice, shallots and kosher salt to taste. Mix to combine.
• To serve, place the arugula onto each plate and nestle some of the corn, red onion and red pepper salad next to it. Top with a crab cake and drizzle some of the aioli around the crab cake. Enjoy!

CRAB CAKE RECIPE

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.

CRAB CAKES WITH CILANTRO MAYONNAISE

Steps:

• Mix the ingredients for the mayonnaise and set aside.
• If making day before, refrigerate until ready to use.
• Mix 1 cup of the corn flake crumbs with remainder of ingredients for crab cakes.
• Divide the mixture into 12 equal portions and form into cakes.
• Place the remaining crumbs in shallow dish and dip cakes into crumbs turning to coat.
• Heat 1 Tbsp of olive oil in heavy skillet and saute crab cakes until browned and cooked through about 4 to 5 minutes per side turning once.
• Add additional oil as needed to keep the crab cakes from sticking.
• Serve topped with the cilantro mayonnaise.

CLASSIC OLD BAY CRAB CAKES

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.

CRAB CAKES BALTIMORE-STYLE

Steps:

• In a large mixing bowl combine the eggs, celery, saltines, mayonnaise, mustard, Old Bay Seasoning, pepper flakes, Worcestershire sauce, parsley, scallions, salt and pepper, and blend well. Add the crab meat, folding it in lightly without breaking it up.
• Divide the mixture into 12 equal portions. Shape them into hamburger-like patties. Dredge them lightly in the bread crumbs.
• Heat approximately 2 tablespoons of the oil in a nonstick skillet over medium heat. Saute the crab cakes 2 to 3 minutes on each side or until golden brown, using the remaining 2 tablespoons oil if necessary. Drain on paper towels immediately. Serve the crab cakes with this French Creole-inspired remoulade sauce.